Nordic Ware Bundt Fancy Springform Pan, 9 Inch, Non-Stick

I recently purchased the Nordic Ware 9-Inch Charcoal Springform Pan, and it has quickly become my go-to pan for cheesecakes, tarts, and other delicate desserts. The build quality is outstanding—sturdy, durable, and evenly coated to prevent sticking. The springform mechanism works flawlessly; it’s easy to assemble and disassemble, and nothing leaks when baking. The nonstick charcoal coating is a game-changer—cakes release effortlessly, and cleanup is a breeze. I’ve used it multiple times, and it still looks and performs like new. The size is perfect for most recipes, and the heavy-duty construction ensures even baking without warping. If you bake frequently, especially desserts that require careful removal from the pan, this is an investment worth making. Nordic Ware truly delivers on quality and reliability. Highly recommend! Follow on - The pans work so good I purchased the 7 inch pans as well. They are just as great as the 9 inch.

Like I'm sure many of you who are reading this review are intending, I bought two of these specifically to make layered cakes with. While they accomplish that task with ease (and at a fantastic price for such a high quality product), I'd be doing these pans a disservice to write them off as merely "cake pans". I use them far more regularly for meals I can whip together in the morning and bake for lunch or dinner than I use them for cakes! The tall, round shape allows you to create dishes as convenient and simple as a casserole, but which look quite a bit more visually exciting. While I love a good casserole as much as the next, the sort of creations you can put together in a springform pan are decidedly more appetizing to the eye, while looking deceptively more complex than they really are. Most recently, I've been using these to make black bean tortilla pie. It's sort of like a Mexican-inspired "lasagna", but unlike traditional lasagna dishes, it serves beautifully and sets up pretty firm, so it's minimally messy while still rich in flavour. I've attached some pictures; doesn't that look delicious? It's really quite simple to make, too. I just cut 4 tortillas to fit inside the pan (you can stack the base of the pan on top of the tortillas and trace a knife around it, to ensure they fit perfectly) then I cook up a diced onion, about 6 cloves minced garlic, a minced jalapeno, and a minced chipotle in adobo in olive oil and a bit of butter over medium/medium-high heat until they're softened. Then you can throw in about a teaspoon or so of cumin, as well as some salt and pepper. Once the cumin has sizzled and incorporated, about a minute or two, you add a can of drained diced tomatoes, cook those for about 3-5 minutes to soften, and then throw in two cans of drained and rinsed black beans with a scant cup of vegetarian chicken stock, raise heat to a simmer, and cook down until almost all of the liquid is evaporated, about 10 minutes (I just use hot water and about a half-teaspoon of Better Than Bouillon, No Chicken Base, Vegan Certified 8 oz (Pack of 2) ). In the last minute, add some corn (about half a can, give or take). Once the liquid is mostly cooked off, remove from heat, mix in some cilantro (I use 1/3 cup, but you could do more or less or skip it entirely if someone you're serving can't eat it), and then add the juice of about 3/4th a lime (I use the last 1/4th of the lime on top, after it's out of the oven). To assemble the pie, layer it like so: tortilla, 1/4th of the veggie & bean filling, about a half-cup of cheese (enough to cover well), repeat until you're out of tortillas and filling, and put some extra cheese on top. I use a mixture of extra sharp white cheddar and some yellow cheddar, but just about anything will come out tasty, so feel free to experiment. Bake it at 400 for about 23 minutes, sit it on a wire rack to cool, and unfasten the form, giving it about 10 or 15 minutes before to slice into it, so it sets up beautifully and doesn't mush too much when you go to cut into it. Top it with sour cream or pico de gallo or salsa, or all three, whatever your preference; I usually sit some of each out in a little bowl, so guests can top to their preference, as not everyone likes sour cream (I myself enjoy a great big dollop). Could you make something like this in a regular casserole dish? Oh, I'm certain you could. However, if you're looking for it to cook up into something that's beautiful to slice and serve, you really can't get the same result without a springform pan. This one is outrageously affordable and, most importantly (to me) - easy to clean! So if you're looking for another dish to add to your kitchen, I can say that I firmly recommend this one.

Very pleased with this pan, constructed of much better materials than the cheaper knockoffs; sturdy and no peeling coating. Love the raised platform (so easy to transfer cake off base)! Did leak a little but put a cookie sheet underneath to save oven. Used parchment to line bottom and sides, and cake turned out like a pro!

Great quality no leakage

A pretty good pan but will leak a little water from a water bath without a silicone bowl around it. Overall a good pan.

I’m really happy with my Nordic Ware Springform Pan 9". It’s exactly what I hoped for when I needed a reliable pan for cheesecakes and other desserts. The leak-proof design makes baking without mess so much more enjoyable, and I haven’t had any issues with batter escaping during baking. The pan is very easy to use. The springform latch is smooth and holds the pieces together securely, and when it’s time to unmold the dessert, it comes right out without damage. Cleanup is just as easy: the nonstick surface wipes clean in no time and makes after-baking chores much less of a hassle, which I really appreciate after a long baking session. I’ve used it for cheesecakes, mousse cakes, and even a layered fruit dessert, and it performs reliably every time. The 10-cup capacity is generous and perfect for sharing with family or guests. Great value for the money and something I recommend to anyone who loves baking desserts at home!

worked well for my purposes. baked a NY style cheesecakse, no issues whatsoever!

Very nice springform pans. They are very easy to clean and won't rust.