I saw this pan in a kitchen store on a recent trip to England. I did not want to carry it all around Europe, so I was pleased to be able to find it on Amazon once I returned home (I think it was shipped from England anyway). My wife and I are empty-nesters and I am always trying to right-size my cooking just for the two of us. Of course, that is basically impossible to do for dishes that require multiple ingredients (like a pot-pie), so I ordered two of these pans, which enables me to make a larger volume and freeze one.One thing I did not realize, even when looking at the pan in England, is the bottom of the pan is removable. The reason I did not realize this even when holding the pan in my hand is (1) there is no spring-form mechanism and (2) when new the bottom of the pan is affixed to the side walls with a rubbery glue. Two things about this, (1) remember to clean out the rubbery glue before the first use (I did not know the bottom was removable or that there was glue, so my first use had the glue in place), and (2) the lack of a spring-form mechanism means that once the glue is removed, but bottom is only loosely held in place by slight friction. That's no problem if what you are making has a full crust along the sides and bottom of the pan, but it would likely be a problem if not. Translation, I would not attempt to cook an item that starts as a liquid before cooking unless it had a piecrust underneath. For example, a quiche would be fine because the is an underlayment of piecrust, but raw cake batter probably would leak out to some degree before it got hard enough in the oven to stop the leak. As long as this limitation is understood, the pan is great.Oh, and one more thing...What's up with the name "Sandwich pan"?