I expected this to be a great pan based on ratings here and from a well-regarded cooking show. But after only 4-5 uses, it needs to be replaced. Despite the "nonstick" surface, both my husband and I have had real trouble getting food to release from this pan completely, and have resorted to soaking it or using scouring sponges in an attempt to get the baked food off. Probably as a result of the soaking & scrubbing, the latch is rusting and the nonstick surface has peeled completely away from the bottom rim of the pan (where it comes into contact with the base) and is starting to peel from the inner surfaces of the pan. For the money, I expected something much sturdier.

I was looking for new springform pans and decided to try this brand out (the price was right at the time). I can honestly say that I LOVE this pan. I use it not only for making cheesecakes, but for regular cakes, and even quiches! Clean-up is as simple as soap and water and is not flimsy like other brands I have had in the past. If the pan can withstand my using it to death, then it's awright with me. I am looking forward to buying other items from this particular brand. They are well worth it.

i saw this pan on a cooking show. when i saw it on amazon, i had to get it. it is the best springform pan i have used. the edge makes it much easier to remove the cake off the pan, and put it on a plate.

I am a pastry chef, and this is the pan I use every day. In fact I am ordering four more tonight. Since the pan is dark, if you are going to bake for a long time, I suggest you line the pan with Reynolds non-stick foil. I do for ease of de-panning, but it also helps keep crusts from overbrowning.

And phooey, I never bake cheesecakes in a water bath. If you have a convection oven there is no need.

This pan is the best cheesecake pan I've used. My cheesecakes bake evenly and NEVER leak (I bought it to replace one that cost the same amount but leaked all over my oven). Highly recommend. I've never had anything burn on the bottom, so if you have that problem, have your oven calibrated, or make sure you put the pan in the center of the oven - not too close to the heating element. My cheesecakes come out perfectly every time. I will never buy another brand!

To keep the nonstick coating from coming off, don't cut the cheesecake while it's on the base (or let the cheesecake warm up enough that you can use a non-sharp knife), and don't use a scouring sponge on it. If you spray Pam on the base before making the crust, it will easily come off so you can put it on a serving plate. I used a flat, flexible frosting spatula and slide it under the cheesecake to release it, then gently push it onto a plate. Wash the pan right away before anything gets stuck to it, and you won't need more than a regular sponge. Don't let the springform part soak - the metal bracket can rust.

With proper care this pan should last for a long time.