Enjoy fast, free delivery, exclusive deals, and award-winning movies & TV shows with Prime
Try Prime
and start saving today with fast, free delivery
Add a debit or credit card to save time when you check out
Convenient and secure with 2 clicks. Add your card
Similar items that may deliver to you quickly
Page 1 of 1 Start overPage 1 of 1
Videos
Page 1 of 1Start OverPage 1 of 1
Videos for this product
1:42
Click to play video
Nordic Ware 7 inch SpringForm Pan Unboxing
Modern Goods
Videos for this product
1:27
Click to play video
7 vs 9 Inch Cake Pan: Which Is The Right Size? REAL Test
⭐S.L. Reviews⭐
Compare with similar items
This Item  Nordic Ware Pan Springform, 9 Inch, Charcoal |  |  |  |  |  | |
| Price | -16% $17.00 List: $20.20 | $34.99 | $26.99 | $9.99 | $15.99 | $14.99 |
| Delivery | Get it as soon as Friday, May 17 | Get it as soon as Thursday, May 16 | Get it as soon as Thursday, May 16 | Get it as soon as Thursday, May 16 | Get it as soon as Thursday, May 16 | Get it as soon as Thursday, May 16 |
| Customer Ratings | ||||||
| Easy to clean | ||||||
| Leak proof | ||||||
| Easy to use | ||||||
| Sold By | Amazon.com | Debbie's Kitchen Supply | KEDSUM Direct | Guangzhou Liying | Lemengtree | CHUZHOMU |
| size | 9 Inch | 8'' Springform Pan | 9" Cake pan | 7 Inch | m | 10 Inch |
| material | Carbon Steel | High Carbon Steel | Stainless Steel | Stainless Steel | Carbon Steel | Stainless Steel |
| shape | Round | Round | Round | Round | Round | Round |
| upper temperature rate | — | 450 degrees fahrenheit | 500 degrees fahrenheit | 230 degrees celsius | 230 degrees celsius | 230 degrees celsius |
| dishwasher safe | ✗ | ✗ | ✓ | ✓ | ✓ | ✗ |
| weight | 0.75 pounds | 0.8 pounds | 0.8 pounds | — | 358 grams | 0.72 pounds |
Reviews with images
Perfect
Amazing quality. Baking cheesecake always makes me a bit nervous, because of the water bath it needs, but this pan was absolutely perfect. No sticking, No leaks & held the form well.10/10
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
Reviewed in the United States on May 7, 2024
Size: 9 InchStyle: Springform PanPattern Name: PanVerified Purchase
Reviewed in the United States on September 10, 2017
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 [[ASIN:B01MUG6HHO 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.
Size: 9 InchStyle: Springform PanPattern Name: PanVerified Purchase
Great for Cakes - but there's SO MUCH MORE you can do with it, too!
Reviewed in the United States on September 10, 2017
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.Reviewed in the United States on September 10, 2017
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 [[ASIN:B01MUG6HHO 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.
Images in this review
Reviewed in the United States on May 3, 2024
Size: 9 InchStyle: Springform PanPattern Name: PanVerified Purchase
Reviewed in the United States on March 30, 2024
Size: 9 InchStyle: Springform PanPattern Name: PanVerified Purchase
Reviewed in the United States on January 4, 2024
Size: 9 InchStyle: Springform PanPattern Name: PanVerified Purchase
Reviewed in the United States on March 16, 2024
Size: 9 InchStyle: Springform PanPattern Name: PanVerified Purchase
Amazing quality. Baking cheesecake always makes me a bit nervous, because of the water bath it needs, but this pan was absolutely perfect. No sticking, No leaks & held the form well.
10/10
10/10
Images in this review
Reviewed in the United States on April 21, 2015
Size: 9 InchStyle: Springform PanPattern Name: PanVerified Purchase
Reviewed in the United States on March 10, 2024
Size: 7 InchStyle: Springform PanPattern Name: PanVerified Purchase
Top reviews from other countries
Amazon Customer
Good quality
Reviewed in Canada on January 6, 2024Size: 9 InchStyle: Springform PanPattern Name: PanVerified Purchase
Arijit N.
Damaged or defective product
Reviewed in India on January 26, 2024Size: 9 InchStyle: Springform PanPattern Name: PanVerified Purchase
Arijit N.
Reviewed in India on January 26, 2024
Images in this review
Rocio M.
Bueno
Reviewed in Mexico on January 6, 2021Size: 7 InchStyle: Springform PanPattern Name: PanVerified Purchase
Lourdes Gutierrez
Muy bueno
Reviewed in Mexico on December 13, 2019Size: 9 InchStyle: Springform PanPattern Name: PanVerified Purchase
Lin Zeppelin
Perfect fit for my 6qt Instant Pot Ultra
Reviewed in Canada on April 4, 2018Size: 7 InchStyle: Springform PanPattern Name: PanVerified Purchase
Lin Zeppelin
Reviewed in Canada on April 4, 2018
My household is a lover of cheesecake, so I was thrilled by the prospect of making it in a fraction of the time in the Instant Pot. The first meal I made using this springform pan was lasagna since I had leftover pasta sauce in the fridge and a handful of lasagna noodles left in the box. I found a recipe online and had dinner ready in no time! (see pics - I got a nice crust on the top by throwing it under the broiler for a few minutes till it was browned). Lasagna of this size fed 4 adults with zero leftovers.
I also love the height of the pan, as I find that it is higher than most. It has the perfect shape for making a tall, jiggly Japanese matcha green tea cheesecake in a conventional oven.
My only gripe is that though this pan claims to be "leakproof", there was a tad bit of liquid from the pasta sauce that leaked out, but remained in the groove of the bottom pan which served as a reservoir (see pic). Other than that, no other complaints!
Images in this review
