I try to avoid nonstick pans, but it seems like that is the only option. Thoughts?
If you search on Amazon, there are numerous spring form pans that do not have a non-stick coating. I have been very happy with my Fat Daddio's anodized aluminum 8" round pans and I imagine their spring form pan is of similar quality.
Kaiser La Form Plus Nonstick. I got both of mine from Amazon and love the way they perform.
Do you think there are pros/cons to using non-stick?
Also interested in this answer - I use nonstick springforms because I find cake sides get less craggy but would like to hear the arguments against it.
Certain cakes, like chiffon and genoise, require ungreased sides....nonstick sides can impede maximum rise.
There are plenty of nonstick springform pans available. I'd look at a restaurant supply stores (brick-and-mortar or online) for a sturdy aluminum one built for everyday use by pros. For example:
I like Chicago Metallic and Fat Daddio's for my cake pan/ring needs. They're generally no frills and industrial grade. I'm not a huge fan of springform pans in general, unless water baths aren't involved. What is it for?
Thank you everyone for your responses and thoughts on this! I use springform pans mostly for flourless chocolate cakes and cheesecake.