Chef's Gallery CG-RCS26 26cm springform pan review

A real clasped springform for well under half what the Chef’s Classics pans ask, with a published 220°C oven ceiling. The cheapest honest way into cheesecake baking.

Why a published oven limit is worth noticing

Almost no bakeware listing in the Philippines states a temperature rating. They say “oven safe” and leave it there, which tells you nothing about where the coating gives up.

Chef’s Gallery publishes 220°C / 428°F. That is a specific, checkable claim, and it is a mark of a seller who has a spec sheet rather than a stock photo.

It is also a genuine ceiling, not a formality. Cheesecake, most cakes and most pastry sit between 150°C and 200°C, so you are comfortably inside it. Where it matters is a recipe that opens with a hotter blast, and there you are outside what the brand will stand behind. Knowing that before you buy is the point.

What does the springform get you?

The same thing every springform does: the cake never has to be turned upside down. The wall is a hoop held by a clasp; release it and the wall lifts away, leaving the cake standing on the base. For cheesecake, mousse cakes and anything with a set top, that is the only workable approach.

At 26cm it is a large pan, sized for the cheesecakes and tortes European recipes are written around.

What are the gaps?

The depth is not published, and on a springform that is the spec that decides whether a full-height cheesecake fits. Diameter is easy to find; depth is what the recipe actually cares about. That omission is the main reason this ranks where it does rather than higher.

26cm crowds a countertop oven. Air has to move around the pan, and at this diameter many countertop models cannot give it any. Measure first.

The seam weeps thin batter, as every springform does, so foil around the base before a water bath.

The owner record is modest: 44 ratings at 4.9, on 144 sold. A good early signal rather than a settled one.

Is it sulit?

Around ₱187 as of August 20, 2026. Check the latest price on Shopee. That is less than half what the Chef’s Classics springforms cost, for the same mechanism and a documented oven ceiling. If cheesecake is something you want to try rather than something you already bake monthly, this is the sensible amount to risk on finding out.

Who should buy it

Buy this if you want to start baking cheesecake without spending four hundred pesos on a pan, and you have oven room for 26cm. If you bake cheesecake often and want a stated depth and a thicker coating, buy the Chef’s Classics marble springform.

See how it ranks in our best non-stick bakeware in the Philippines roundup, or read when a springform is worth it in our non-stick bakeware buying guide.

Alternatives to consider

Want a springform with its depth published and a thicker coating? The Chef’s Classics 9.5-inch marble springform is the one to compare. Want the same idea for even less, with a push-up base instead of a clasp? The ART EXHIBITION round cake pan is the one to compare.