Kaiser Springform Pans: The German Bakeware Guide to Leak-Free Cakes

How to use a springform pan for cheesecakes and tortes, from Kaiser, German bakeware made in Diez since 1919.

By Matthew Joyce, Michael Joyce Ltd, New Zealand distributor of Kaiser

 Kaiser springform cake pan 28cm

The short answer: A springform pan has a removable side held by a clasp, so you can lift a delicate cake out without turning it upside down. It's the pan for cheesecakes, tortes and layered cakes. Kaiser has made bakeware in Germany since 1919, at its site in Diez an der Lahn, and launched its first non-stick baking pan in 1968.

If you've ever cracked a cheesecake getting it out of the tin, or had batter seep out across the oven floor, a good springform is the fix. The difference comes down to three things: a tight seal at the base, a clasp that closes securely, and an even coating that releases the cake cleanly.

This guide covers how springform pans work, how to use one without leaks, which size to choose, and how to care for it.

Made in Diez, Germany since 1919

Kaiser develops and makes its bakeware at Diez an der Lahn in Germany. WMF, which owns the Kaiser brand, describes the Diez site as having over 100 years of baking experience and producing Kaiser's metal baking pans.

• 1919: Kaiser begins making bakeware in Germany.
• 1968: Kaiser launches its first non-stick baking pan.
• Today: Diez produces Kaiser's metal bakeware, part of the WMF group's German manufacturing network.

 Kaiser bakeware range

WMF states that its group quality management is certified to ISO 9001 and environmental management to ISO 14001. Read more on our Kaiser history page.

How to use a springform pan without leaks

Many Kaiser springforms have a leak-proof seal between the base and the ring, and a clasp that clicks shut. To get the best result:

1. Check the base is the right way up. Many bases have a raised lip on one side. Fit the base so the ring locks firmly around it.
2. Close the clasp fully. You should feel it lock. Run a finger round the join to check the ring sits evenly on the base.
3. Grease or line the base. A light coat of butter, or baking paper clamped under the ring, makes the base easier to slide off.
4. Wrap it for water baths. For baked cheesecakes in a water bath, wrap the outside in a double layer of foil. No springform is designed to sit in water.
5. Cool before opening. Let the cake cool in the pan, run a thin knife round the edge, then release the clasp.

Choosing a Kaiser bakeware coating

Kaiser uses different surfaces across its ranges.

Shop Kaiser bakeware in New Zealand

Michael Joyce Ltd stocks Kaiser springforms, loaf pans, muffin pans and more, with free NZ delivery. Prices are current as of 27 October 2026.

Which size? A 26–28cm springform suits most standard cheesecake and torte recipes. A 20cm pan is right for halved recipes or small households.

Browse all Kaiser bakeware →

How to care for Kaiser bakeware

• Hand wash with a soft cloth. Use warm soapy water and avoid abrasive pads, which wear down non-stick coatings.
• Don't cut in the pan. Lift the cake off the base before slicing, or use a plastic or wooden server, to protect the coating.
• Dry straight away. Dry the clasp and ring fully before storing so the hinge stays smooth.
• Store with the clasp open. This takes tension off the spring and keeps the seal snug for longer.
• Avoid cooking sprays. They can leave a sticky film on non-stick surfaces over time. Use butter or oil instead.

More tips in our Kaiser Bakeware Buying Guide.