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Fat Daddios

Fat Daddio's Springform Pans


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Bake your cheesecake and specialty-desserts for wedding, birthday and holiday celebrations with Fat Daddio's ProSeries Springform Cake Pans. Designed for delicate desserts when the top needs to be preserved and cannot be easily transported, these pans are also ideal for recipes with thick cake batters, upside-down cakes, streusel-topped cakes, pizzas, quiches and frozen desserts. 3" depth allows for topping with fruit or streusel in the pan after baking. Simply flip the latch to release the pan and serve on removable base. Seamless and straight-sided. Rolled rim for easy-handling. Safe for citrus-based foods. Built to last through daily use in both the home kitchen and commercial establishments.

Commercial stainless steel buckle and removable, pedestal-style base
Easy release and clean up
Heats faster and cools quicker
Even heating - NO hot spots!
Will never rust, peel or flake
No extra metals, chemical additives, dyes, PTFE’s or PFOA’s
18-gauge anodized aluminum
Temperature-rated up to 550° F (285° C)
Pressure cooker and air fryer safe
Freezer safe
Hand wash recommended
Lifetime warranty

    Why Anodized Aluminum?  
    Aluminum is recognized as an ideal metal to achieve optimal-baking results. By reflecting rather than absorbing heat, aluminum reaches baking temperatures faster and cools quickly.

    Fat Daddio’s bakeware provides the benefits of aluminum with the added advantage of a silver anodized finish, greatly-enhancing the baking process and delivering the best in safety and performance. Bake with confidence. Fat Daddio’s bakeware is put to the test every day in commercial kitchens, bakeries and by professional bakers and decorators around the world.


    Anodizing ‘safe-seals’ the natural pores of aluminum, creating a baking surface that is:

    More versatile
    Anodizing is not a chemical coating, but an environmentally-friendly finishing process containing no extra metals and no dyes, CFCs, PTFEs or PFOAs. It seals the porous surface of aluminum to provide a safe and non-reactive baking surface, preventing fats, oils, sugar and cleaning agents from absorbing into bakeware. This helps resist the formation of bacteria and protects against abrasion so it won’t chip, rust, peel or flake and contaminate your food or deliver unintended results.


    Steel or conventional aluminum bakeware often reacts poorly with acidic foods and may leach residual tastes or even metals into your product. The non-reactive surface of anodized aluminum makes it compatible with a wider-variety of recipes including those with citrus or tomato-based ingredients. Also, by preventing sugar from permeating the pan surface when heating during baking cycles, it minimizes the tendency for foods to stick. This offers a critical advantage when baking cakes, pastries and other delicate recipes.


    NB: The use of Olive oil or aerosol release sprays containing olive oil are not recommended as they can leave a sticky residue that may discolour the pan over time. See instructions for cleaning your bakeware here.


    Made for professional use these Anodised Aluminium pans heat faster and cool quicker, conducting heat to the batter steadily so the cake can rise even and flat. Aluminium is extremely conductive, allowing batters to bake rather quickly, but it also reflects light which helps to minimise browning, keeping the crust delicate and thin.


    There are a few tips Fat Daddio's advise for your new Anodised Aluminium pan and here they are;
    1. Temperature, we recommend you start by lowering your oven by 10C from what's in the recipe.
    2. Baking time, generally this will increase slightly with the temperature reduction, test at the specified time on your recipe for readiness but be prepared to give it a little longer. Use a skewer/ cake tester to test readiness.
    3. Pan prep, grease your room-temperature pans with a thin layer of unsalted butter or shortening then dust evenly with flour (Milly's recommend Wilton cake release). Alternatively, line with parchment and spray grease.

    NB: The use of Olive oil or aerosol release sprays containing olive oil are not recommended as they can leave a sticky residue that may discolour the pan over time. See instructions for cleaning your bakeware here.


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