This is a nice sized pan (about the size around as a frisbee or bakery bought pie).The sides and bottom make a good seal and it is pretty sturdy.I mean you could smash it flat if you wanted to, but it was definitely made to hold the wait of your baked products, much stronger than those foil pans but not as strong as stainless steel.Affordable and durable, so why the 3 stars then?The bottom of the pan is made with many little indents (think "the surface of a golf ball" but on a plane not a sphere).I think the manufacturer meant for this to be some sort of release mechanism like the chef's knives made with indents so things don't stick to the side sof the knife as you chop or slice.That's what I THINK they are meant for, but it doesn't seem to work.For me it just makes things come out with a checkboard like pattern on top and little bits of food get stuck in the indents.Perhaps it work better if you used the studded side?But it came with the indent side up, so that's how I use it.
On a quick, more positive note: with the side part removed this makes an excellent 10" pizza pan too!
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Product Description:
Bake cheesecakes, coffee cakes, quiches, and more!Heavy duty Tin.
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