PushPan Review and GIVEAWAY(CLOSED) for The Cooking Actress' 2nd Blogaversary!

Usually for anniversaries and birthdays, there are gifts, am I right?

For my 2nd Blogaversary I am giving one of you guys, my amazing readers and friends, the opportunity to win a revolutionary piece of bakeware! A Kuhn Rikon PushPan!

Ok, so, you're probably thinking "um...what's a pushpan?"
Pretty much it's a springform pan (a kind of pan that has removable sides, which you use for any dessert that is too delicate to just be turned upside down to release from a pan.), but it's a "no-spring" version-AND, best of all, it is LEAK PROOF! A lot of springform pans have the problem of leaking or having water from water baths (common for cheesecakes) leak in to the desserts. A quick fix to that is wrapping a layer of aluminum foil around the base, but why bother when you have the perfection of Kuhn Rikon's Leakproof PushPan! It's the perfect, no fail, way to make the perfect quiches, tarts, cheesecakes, layer cakes and more!

Here are some stats on the PushPan for ya:

• Oven safe to 450 degrees F.
• Can be refrigerated or frozen.
• The base is lined with a silicone ring that makes an airtight seal between the base of the pan and the sides, eliminating leaking and eliminating the need for additional rings of foil.
• Unlike a springform, the sides of the pans are very sturdy and unlikely to warp during cleaning or storage.
• They're non-stick, easy to release, and made of carbon steel, which helps products brown well and bake evenly.

The above picture shows the bottom of the PushPan. As you can see it's almost like it's a pan within a pan, which contributes to how easily you can remove the base from the walls and prevent leaking!

When preparing to use the PushPan, your first step (before even putting the base into the cake pan) is to thoroughly grease the inside of the pan and the top of the base (with non-stick cookinh oil, shortening, butter,  etc.) Then, once greased, insert the base with the silicone ring facing towards the bottom and gently push it all the way down until it fits evenly in the bottom.

Then you use it as you would any other pan until you're done baking!

Then comes the fun part-pushing the baked item out of the pan! First, make sure it's completely cooled.
It is? Great.
Now, place the push pan on something that is smaller, but taller than the pan (such as a small bowl or food can...I used a soup can)-make sure it's stable! Take a hold of the top edge of the push pan, with each hand on opposite sides, and push the pan slowly and steadily down, watching the cake rise (although more accurately you're just removing the sides).

Ta da!

I was so excited to use my new PushPan to make that Chocolate Truffle Tart!

It went PERFECTLY. No leaks. And a super easy (and kind of fun!) removal process! (Seriously, it was the easiest time I've ever had getting cake out of anything. There was zero sticking, super easy to remove!)

Now don't you want one too??!