no words needed.
The only pan for this dish, the Martha Stewart 9 inch springform pan, only at Macy's. The rim locks the inverted bottom into a natural gutter that seems to allow only a bead of liquid ooze out the bottom instead of leaking into the 1/4 inch reservoir that is created under the bottom when you invert the bottom so the flat side is up on a normal springform pan. You need to an inverted bottom so you can slide off the cake on a parchment paper liner. Otherwise it gets trapped by the upward lip of normal pans. To seal the deal cut a circle of parchment paper an inch larger in radius than the sides of the pan and clamp the sides down with this paper in place so that it acts like a rubber washer in a faucet.
Here is a blue shot (wrong color setting on the Nikon food scene mode) showing
the parchment liner.
Here is our product review:
Food movie enthusiasts will
remember the "timpano" in the 1996 movie Big Night, but "timballo" is the more
usual name for a pasta baked in a formed pan. This is the only pan on the market
that holds the milk in when making cacio e pepe timballo because of its inverted
bottom disk lip construction locking into an outer gutter. Try it and impress
your friends!
http://www.drbobenterprises.com/recipes/cacioepepetorta.htm