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The innovative design of the Frieling Emsa 9-in. Nonstick Glass-Bottom Springform completely transforms the art of making delicious cheesecakes. The sides and the bottom are separate pieces, as with all springform pans. Attach the two pieces via the clamp to keep your cheesecake in one piece during the baking process. Before filling the springform with your cheesecake batter, press the crust against the seam. You won't have to worry about batter leaking as you fill the pan. After removing the cheesecake from the oven, undo the clamp, and the sides will lift easily from your cheesecakes. Thanks to the nonstick surface of the sides, your cheesecake will stay completely intact, and the edges will be smooth. Check the doneness of the crust visually by looking through the clear glass bottom. This glass surface also makes an elegant serving plate. Feel free to slice your cake directly on the glass bottom: the knife won't scratch it or damage it in any way. Over time, this glass bottom stays clean and clear. Transferring the springform from your counter to your oven and back again is easy thanks to the two large handles. This versatile springform pan works well for cheesecakes, ice cream cakes, coffee cakes and brownies. If you don't have a sweet tooth, try using it for savory tortes, like a delicious ham and cheese torte.
Nonstick sides allow your cheesecake or other delicacy to keep its smooth edges
Glass bottom doubles as an elegant serving dish
Cut directly on the glass bottom without worrying about scratching the surface
Ideal for cheesecakes, ice cream cakes and savory tortes
Cleaning & Care: Handwash and dry thoroughly
Material: Stainless steel with nonstick and glass bottom
Cooks Illustrated recommended the glassbottom Freiling as the ultimate springform pan. I wifflewaffled over getting it because it's pricey but, having used it a few times over the holidays, I have to agree that it's a great pan: Lightweight but durable; great nonstick coating; opens and closes smoothly; tempered glass bottom doesn't show scratches from knives; glass bottom is smooth, with no raised edges on the sides, so you can cut on it fully and easily lift the cake slice off the bottom; the glass bottom looks attractive on the buffet table when the cake's half gone, much better than a shoddy metal pan bottom; having handles on the side of the pan is fantastic, makes it really easy to remove the pan from the oven. Really terrific pan. Highly recommended. (Thanks, Cooks Illustrated! I'd never have found this on my own.)
This is a top quality pan, that delivers top quality results. The glass bottom allows to check for crust donness, if needed. If you are worried about the price, and don't think you bake enough to justify spending this much on a pan, do what I did, and consider this: you'll only have to spend the money only once. So, in the long run, it will be much cheaper than buying cheap, inferior pans that you'll just have to throw away.
The pan performed as expected. It is necessary to place it on a cookie sheet while baking because there is a small amount of liquid that leaks from the bottom. From what I have learned this is true of all springform pans/with removable bottoms. It was easy to clean with only the screws on the sides needing extra attention.
The Frieling glass bottom springform pan is a joy to work with. It has a snug fit and my pecan crusted cheesecake was the best I have ever made with no leaking. I used Irish creme liquor (this cake is to die for) and worried about it sticking. Not a chance. The handles are ingenious! So simple to take in and out of the oven. I am getting rid of my 10" neanderthal old spring form for good.
Haven't used it yet, but it is gorgeous and everyone I know who has the Frieling can't stop raving about it. Who was the genius who thought of not only a scratch-resistent glass bottom, but also handles?! A great pan.