This La Forme springform is from Kaiser Bakeware's commercial weight line, which uses heavy steel to provide even and gentle heat distribution for consistent baking. Its two layer interior and exterior eliminates the need for flouring pans, resulting in baked goods with a smooth crumb. Its Magnum coating on the bottom allows for cutting in the pan without damaging the surface. It is not affected by acidic or citrus foods and allows for easy release when lightly coated with butter or oil. I generally butter the pan and stick it in the frig during preparation, then fill it and bake. By doing this, I find it releases that much better.