When you think of a springform pan, you’re most likely imagining a cheesecake, but it has several other uses as well. You can use the pan to make a coffee cake, torte, special brownie dessert or flourless chocolate cake. You can also make a stuffed pizza in your springform pan!
Betty Crocker has a website section devoted to springform pan beauties like ham and cheddar torta or marbled yogurt dessert, along with more traditional favorites like New York cheesecake.
Once you decide what you want to cook, choose the best pan for your recipe. I like having a traditional 9 inch pan on hand. Most recipes are designed for that size, and I just don’t have the patience for those cute, but tiny individual springform pans. If you’re cooking for a big group, try out a larger size like an 11 inch pan and adjust the recipe.
Some springform pans are advertised as leak-proof, but I haven’t tried them. I’ve used a Pampered Chef springform pan for years, and it’s not leak-proof. I need to update. When baking a cheesecake, I usually put a baking sheet underneath the pan to catch what I think is butter leaking from the graham cracker crust. Some chefs opt to avoid the possibility of leaks by using cake pans lined with greased parchment paper for easy removal.
While leak-proof springform pans are ideal, nonstick pans probably aren’t necessary. I’ve baked dozens of cheesecakes in regular metal pans with no problems when I release the sides. A disadvantage of a nonstick surface is that it may become scratched, especially if you leave the cake on the bottom part of the pan to cut.
After washing your springform pan by hand, dry it completely to avoid rust. Some springform pans aren’t dishwasher safe. Follow the manufacturer’s instructions. If rust does occur, make a paste of lemon juice and cream of tartar. Scrub the paste into the wet springform pan with a dish brush, rinse and dry.
Have you used your springform pan lately?
(Image via flickr/L.Marie)
Post from: Blisstree