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Manufacturer: Frieling
Publisher: Frieling

Binding: Kitchen
Brand: Frieling
EAN: 0728547345001
Product Features: Bake cheesecakes and tarts in the pan and serve them on the glass bottom
Is Fragile: 1
Label: Frieling
Manufacturer: Frieling
Model: 3450
Publisher: Frieling
Studio: Frieling

Bake cheesecakes and tarts in the pan and serve them on the glass bottom
Use also to bake layer cakes and mold frozen desserts
2-1/4 inches deep
Hand wash with mild detergent
Five-year warranty against defects

Frieling's 9 Inch Springform with Glass Bottom eliminates the tricky task of transfering your finished product to a serving platter. Unlike traditional non-stick springform bases that you cannot cut directly on, the glass base easily goes from oven to table and can work in any table setting. The base also lets you monitor the browning of the cake as it bakes and is dishwasher safe.

Customer Rating:
Review Summary: the best Springform pan
Review: Again I will put in a plug for Cooks Illustrated,they tested a variety of brands and stated that they all leaked when in water baths,explained how to prevent it and rated Frieling 9-inch Number 1.

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Customer Rating:
Review Summary: glass bottom browns nicely and shows results
Review: the frieling glass bottom spring form pan was the highest recommended on cook's illustrated website. they do extensive research in all types of kitchen equipment before they recommend anything. you can buy with confidence.

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Customer Rating:
Review Summary: Dented when it arrived...twice
Review: I was eager to use the new pan for a Thanksgiving dessert. On the recommendation from Cook's Illustrated, I ordered one from Amazon. It arrived with a couple small dents around the bottom edge, which I was concerned would affect the pan's ability to seal.

Amazon quickly sent me a replacement, which arrived with an even larger dent than on the first one I returned. I am getting a refund this time, and will buy this from a local retailer, where I can inspect it before I leave the store.

To Amazon's credit, I've learned how easy it is to get replacements and refunds.

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Customer Rating:
Review Summary: glass bottom springform pan
Review: Great product! Glass bottom springform pans are the only way to go. No scarring or cut marks left on the bottom as you serve dessert. This is a well made pan at a terrific price.

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Customer Rating:
Review Summary: Smart, Practical Design
Review: I bought this springform pan based on the recommendation of several trusted sources, including Cook's Illustrated magazine. (They actually tested the model with handles--had that one been available I probably would have spent the extra money for it, but as it is I haven't found any significant inconvenience to the lack of handles with this model).

Although the quality and construction overall is excellent, the most obvious feature that distinguishes this from other springform pans is of course the glass bottom. I have been VERY impressed with this innovation! It overcomes a couple of the problems I've had with other (especially cheap) pans: the base's rolled metal edge that traps water & crumbs (which makes for quick rusting and difficult cleaning), and the tendency of the bottom to ding & bend, preventing a tight seal with the collar. This model seals very tightly--when I filled mine with water to check it, the majority of the leaking occurred not around the base but through the collar overlap (an inevitable weak point in the system). Batter of course is much thicker than water, and I haven't experienced any leaking problem when actually baking with it.

Baked products don't stick to it (either the base or the non-stick coated collar), and they don't need to be transferred from the base for cutting and serving, because you won't damage it by cutting on it--something all too easy to do with metal bottoms. The rimless glass bottom presents no impediment to a spatula when lifting out nice, neat slices. You can also look through the glass to check the browning of the crust as it bakes.

I do wish they offered other sizes, but if you're only going to have one size the 9" is the most practical. That's what almost all of my recipes call for, and if necessary you can bake a 8" recipe in a 9" pan (decreasing the baking time slightly)--but not necessarily the other way around.

I'm getting over my initial fear of breaking the glass. The truth is, when securely seated in the collar, the glass is quite well-protected. Probably the biggest recommendation for this is the fact that other manufacturers (including Kaiser) are now starting to copy the glass-bottom idea!

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