Patisse baking pan springform 22 cm, steel, gray

Patisse springform baking pan 22 cm is a round steel pan with a gray finish designed for baking cheesecakes, tarts and layered cakes. The removable ring separates from the base to release delicate desserts without inverting them, while the rigid base provides stable support during baking and transport. The pan is intended for use in conventional ovens and is suited to home baking tasks where a reliable springform is required for baking and serving.

Advantages

The springform design with a secure latch enables easy removal of cakes and avoids damage to fragile crusts or layers. Steel construction ensures even heat distribution for consistent browning and structural strength that holds shape well during baking. The gray finish gives a neutral appearance that resists direct visual wear and integrates easily with kitchenware when serving. Its 22 cm diameter offers a common size suitable for family portions and standard recipe scaling.

Suitable for

• Baked cheesecakes and tortes
• Fruit tarts and quiches
• Layered sponge cakes and mousse cakes
• Preparing and presenting desserts for home gatherings

Key specifications

• Shape: Round
• Diameter: 22 cm
• Material: Steel
• Finish: Gray
• Removable base: Yes (springform ring with base)
• Oven-safe: Suitable for conventional oven baking

How to use

Before first use, wash the pan with warm soapy water and dry thoroughly. Assemble the base and ring, ensuring the latch is closed and the ring is secured around the base. For easier release and cleaning, line the base with parchment paper or lightly grease the interior surfaces according to recipe instructions. Place the pan on a middle oven rack and follow recipe temperature and time recommendations. After baking, allow the dessert to cool partially on a rack before releasing the latch and lifting the ring away to avoid thermal shock or structural collapse of delicate fillings.

Usage recommendations

To prolong the life of the steel finish and maintain reliable release, avoid using metal utensils that might scratch the surface and hand-wash the pan when possible. For recipes with runny batters, place the assembled pan on a baking tray to catch any overflow. When storing, keep the pan dry and nested with protective separation to prevent dents or deformation.