Baking springform pan Patisse 28 cm with sealed base, black steel

Patisse 28 cm springform baking pan in black steel features a removable ring and a sealed base designed for reliable performance in home and professional kitchens. The pan is intended for baking cheesecakes, sponge cakes and layered desserts where a tight closure at the bottom prevents batter leakage and makes it easier to carry and unmold finished cakes. The black steel construction offers even heat distribution and a sturdy shape that supports delicate batters during baking.

Advantages

The sealed base reduces the risk of batter seeping onto the oven tray and improves stability when removing the cake from the mould. The removable side ring allows quick and clean unmoulding of cheesecakes and layered desserts without damaging edges or surfaces. Black steel provides good heat conduction for even browning and sustained rigidity to keep the form intact during filling and baking. The simple clamp mechanism secures the ring to the base for consistent results and easy handling.

Suitable for

• Baking cheesecakes and other no-bake-style cakes finished in the oven
• Sponge cakes and multi-layered desserts that require neat unmoulding
• Professional pastry production and home baking for family or events
• Transporting finished cakes securely on a flat sealed base

Key specifications

• Diameter: 28 cm
• Material: black steel for the pan body
• Design: springform with removable side ring and sealed (tight) base
• Finish: dark coated surface for improved browning and non-stick performance
• Typical uses: cheesecakes, sponge cakes, layered desserts

How to use

Place the sealed base on a flat surface, press the side ring around it and fasten the clamp until the ring sits securely. Grease the interior or line the base and sides according to the recipe to aid unmoulding. Pour batter, bake according to recipe instructions and allow the cake to cool partially before releasing the clamp and lifting the ring away. For particularly delicate cakes, cool fully in the pan and run a thin knife around the edge before unclamping.

Usage recommendations

To minimize sticking and ensure easy release, apply a thin layer of butter or baking spray to the base and sides, or use parchment on the base. Avoid sudden temperature shocks; allow the pan to cool slightly before running cold water on the exterior. Inspect the clamp and ring alignment before each use to maintain a tight seal and reduce the chance of leaks.