Wilton 4-Inch Mini Springform Pans for Mini Cheesecakes, Pizzas and Quiches, 3-Piece Set, Steel

I'm actually excited to write this review! I've tried over the past year to get a good springform pan, the mini sized ones, and I've had no luck. I bought them four times over the past year, and one set was peeling and rusting after one use, two sets went missing in the mail and had to be refunded, but this one is absolutely perfect. Granted, it does allow water and when I use it for a water bath for my first set of cheesecakes, but the fact is, every springform pan has leaking of some kind. The second time around when I made the cheese cakes that are present in the picture, they also have raspberry sauce baked into the top of them, I just baked it at 325 degrees with no water bath and had no leaking. They came out perfect and tastes amazing. These cost more than the cheap pans you'll get from China, but they are absolutely worth it and they are definitely nonstick. A little hot water will easily wash off anything you cook on to them. I'm just so impressed that the cheesecakes turned out so well, especially since they are hard to bake without burning or cracking or having other issues. I'm absolutely buying some more in the future. Thanks Wilton!

UPDATE after multiple usage: I've used the pans for cakes and biscuits and cookies so far. The little circle at the bottom is nice for cooking exactly 1 cookie... which is something I actually do from time to time lol but my absolute favorite daily usage of this pan is biscuits!! If you want a large 1 serving biscuit (4 inches as you know...) just plop the dough in here a bit more than half full...about 2/3s really, and it will rise to about 1 cm over the rim. Of course the rising will vary by recipe, I only make simple cream+selfrising flour biscuits. Anyway..these are divine! they are the perfect size for making a big ol breakfast biscuit sandwich, or you can cut a bowl out of it and fill with chicken noodle soup or whatever savory dish you like with biscuits. I just like single serving items since my family doesn't enjoy biscuits the way I do so I fill all 3 of these with dough... then freeze... then bake the entire thing pan+dough! They are not super strong though... one of mine is a little bent after traveling in a tote bag with no support, still works for me, but if you're making something that uses runny batter like regular cake I'm not so sure this is a long term solution, more like 1-5 uses ...then maybe 5 more with some fixes (wrap with foil, line with cookie sheet, etc) Used 1 time so far... for a basic vanilla cake. My kid wanted a blue birthday cake and I really didn't want to food color a huge cake ...so just did a tiny one. I know it varies by recipe but I filled about halfway and it came just over the rim which was lovely. I let them cool for 15 mins then released the clasp and they didn't stick. I also oiled the pans with vegetable oil. Cleaning these will require a bit of soaking or creativity to get the tiny crevices.

I bought these as a returned item (the box had been damaged), so I got a slight discount - but I love them! Very well made, good heft, good quality anti-stick coating, and a good price. Keep in mind, these are best for cheesecakes and other thick baked goods. Cake batter will leak out of them. When cooking a cheesecake, I’m always sure to set the pan on top of a single layer of aluminum foil and lift it up to the sides, to make sure nothing drips out and into the oven. When using a water bath, double-wrap them - you don’t want your cheesecakes to have soggy bottoms!

These pan are great. Perfect for cheesecake. They're definitely my go to pans. My hasn't rust or caused leaking.

I like these springform pans and would buy them again. I recommend them. They are versatile and of high quality. We cannot expect a springform pan to be leak proof for things like beaten eggs. To make them leak proof, do the following. For a 4 inch springform pan, cut a 5 inch square of parchment and cover the bottom of the pan with the parchment. Then lock the springform top of the pan over the parchment covered bottom. You will have a layer parchment between the pan's top and bottom. You can find examples of this on youtube. I have not made cheesecakes with these pans, but have made cheesecakes with larger pans made by the same company. They were leakproof for cheesecake filling, which is much thicker than beaten eggs, and somewhat thicker than cake batter. I will only buy Wilton springform pans. They are very good. There are nooks and crannies in these pans, as there are in other springform pans, so thoroughly cleaning requires first to soak the pan, and then to scrub the nooks and crannies with an old toothbrush or similar brush.

Worked great! Since I don't live with a lot of people and can't be social (COVID Quarantine life), these are the perfect size! Also can mix/match flavors toppings for the few people I do see. I wrapped mine in could before the water bath, so there was no leak issue for me. I haven't tested them without wrapping, but they seem like the seal would be tight enough. I also greased mine and used parchment, so no "stick" issue for me either, but these do have a nice "non-stick" finish on them. I adapted a traditional NY Style Cheesecake recipe (meant for a 16 inch springform) to make all three 4 inch springforms - cut the recipe down to about 40% (still had some left over filling - butttt that's not an issue!) :P I recommend these!

The Wilton Mini Springform Pans are nice to have. They are made well and easy to clean. The size allows one to do a little more when making things to a smaller size or to a more personalize quantity size. If your batter is too thin and liquidity, it may leak a little during baking. You can apply or line sometime to help minimize or eliminate the leaking, but you have to be careful that you are not adding something that make cause what you are baking to burn or affect the batter or how it will turn out. I recommend them, but how you use them with what you are making will determine how well they will come out. The Wilton brand products have always been good for me. These are not perfect for every use, but very good to great for many uses. These are not very expensive, and don't expect it to be perfect for every kind of baking. But, it can be perfect for what you are making specifically. These are springform pans. If you do not need springform pans, get pans that are not springform. I've found these to work well.

Thanks to another reviewer: Glad I bought these and not the other flimsy brand that looked so ornate and quaint. These work even when they're frozen. I cook mostly for myself as husband does not like my favorites and vice versa. So when I make a huge family size recipe of something I really love, like eggplant Parmesan, I layer it into 9 of these babies and freeze the surplus. Next day, spring out my cute little frozen single servings and vacuum pack each one using my Foodsaver. Result is cheaper and better quality than frozen dinners and vacuum packing keeps it like fresh ( they say for up to two years but I can only vouch for up to 6 months cause they get eaten up).. Works great for intended purpose, making (and freezing vacuum packed) small pies and cakes. Hey, he does eat those! He loves them in his lunch. Wait a minute, he just discovered my vegetarian lasagna (that I did not make in these, but rather traditionally in a shallow rectangular Pyrex pan then cut to single serving sizes & froze & vacuum packed). He's saying he wants to eat more vegetarian. He wants to try the eggplant Parmesan cooked then frozen and released in the Wilton's. Yay Wilton.

El precio es un poco elevado pero la marca suele ser bastante cara pero la verdad que vale la pena 🥰😍 soy muy fan de hacer tartas pero como en casa somos dos acaba siempre tirando tarta de esta manera hago de una tanda varías que puedo regalar o congelar 🥰😍 🟢muy fácil de limpiar y de buena calidad 🔴 18€ me parece un poco caro cuando uno más grande cuesta menos 🤯🤯

Love using these for those special desserts. Great addition to my kitchen.

3 Petits moules à charnière de bonne qualité (Wilton) qui permettent de réaliser des desserts ou entremets format mini qui en jettent ! Ils résistent au lavage (eau chaude, produit vaisselle et éponge non abrasive). La surface est bien anti-adhérente mais je préfère mettre un morceau de papier cuisson dans le fond (cela permet en plus un transfert plus facile). Si vous avez des enfants, ils pourront faire leur propre gâteau avec une petite part de votre préparation

Los he utilizado bastante, ya llevo como 5 años con ellos y no se han hecho feos, horne an muy bien, el tamaño es de 10cm de diámetro. Quedan perfectos para cake box. Solo cuidar de no poner mezclas muy livianas porque se filtran durante el horneado, en dado caso, hay que colocar un papel aluminio en la base para evitar que el horno termine un desastre. Para lavatlos, recomiendo usar un sepillo suabe en los bordes donde se desmonta la base del molde, ya que suele quedar residuos de maza y puede afectar los siguientes horneados.

I've given it 5 stars as it is legit and the tins are of good condition. Just make sure you read the size of the tin to make sure you are buying the right thing!