Any particular one better for cheesecake, any one more versatile?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
pierino is a trusted source on General Cooking and Tough Love.
A spring formpan has a clamp on the outside to release the contents. An idea I stole from one of my chef friends is to use a springform when making a Spanish tortilla. When it's cooked through you can release the tortilla and slice it into wedges.
I use springform pans for my cheesecake. It gives me the vertical sides I want on a cheesecake
That depends. Some of the best recipes call for baking cheesecake in a custard bath, in which case you would skip the springform and go for a regular high-sided pan, greased and lined with strips of parchment. See Alton Brown's sour cream cheesecake recipe on the Food Network site for example.
amysarah is a trusted home cook.
I use a springform, even with a water bath. I just tightly wrap the outside in a big piece of foil - as long as the water bath only comes about half way up the pan, it works fine.
Please enter a valid email address.
Well played. You deserve a cookie.
Make room for this treat in your Easter basket.
Caramelized, Fruit-Studded British Cake
Stunning Whole Roasted Cauliflower
The Greatest Hits
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)