The ring can be handy to the flan GAD to the correct size and then fill it with the desired mass.
He maintains very good tight (despite "serrated" of purchased pie soil) if you follow the recipe and a not too liquid mass fills.
Mir is just once a little ground (hardly worth mentioning) leaked, because I had used for a prescription instead of stiffly whipped cream liquid sour cream and the ring therefore filled with very liquid mass.
But I was rather surprised at how vanishingly little fluid had leaked.
After solidification of the mass in the fridge I drive before slicing and serving of Kuches with a damp (tap water) smooth bread knife on the inside of the cake ring along, so that the possibly adhesive mass separates from the ring.
The ring can then be easily removed and re-open.
Cleaned it is then also very fast. I do this (despite the presence of a dishwasher) always the same with warm tap water + a little detergent.
In original box stowed, it occupies very little space.
If he still keeps a while, there's nothing to complain about.