{"id":138027,"date":"2010-01-04T23:03:14","date_gmt":"2010-01-05T04:03:14","guid":{"rendered":"http:\/\/www.blisstree.com\/?p=138087"},"modified":"2010-01-04T23:03:14","modified_gmt":"2010-01-05T04:03:14","slug":"springform-pan-tips","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/138027","title":{"rendered":"Springform Pan Tips"},"content":{"rendered":"<p>When you think of a springform pan, you&#8217;re most likely imagining a <strong><a href=\"http:\/\/www.blisstree.com\/bakingdelights\/peanut-butter-oreo-cheesecake\/\">cheesecake<\/a><\/strong>, 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 <strong><a href=\"http:\/\/www.evilmadscientist.com\/article.php\/StuffedPizza\">make a stuffed pizza in your springform pan<\/a><\/strong>!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-138097\" src=\"http:\/\/images1.blisstree.com\/files\/2010\/01\/stuffed-pizza.jpg\" alt=\"stuffed-pizza\" width=\"500\" height=\"375\" \/><\/p>\n<p><a href=\"http:\/\/www.bettycrocker.com\/recipelist.aspx\/SpringformPan\"><strong>Betty Crocker<\/strong><\/a> 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.<\/p>\n<p>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&#8217;t have the patience for those cute, but tiny individual springform pans. If you&#8217;re cooking for a big group, try out a larger size like an 11 inch pan and adjust the recipe.<\/p>\n<p>Some springform pans are advertised as<strong> leak-proof<\/strong>, but I haven&#8217;t tried them. I&#8217;ve used a Pampered Chef springform pan for years, and it&#8217;s <em>not<\/em> 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.<\/p>\n<p>While leak-proof springform pans are ideal, nonstick pans probably aren&#8217;t necessary. I&#8217;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.<\/p>\n<p>After <strong>washing your springform pan<\/strong> by hand, dry it completely to avoid rust. Some springform pans aren&#8217;t dishwasher safe. Follow the manufacturer&#8217;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.<\/p>\n<p>Have you used your springform pan lately?<\/p>\n<p>(Image via <a href=\"http:\/\/www.flickr.com\/photos\/lenore-m\/291975399\/\">flickr\/L.Marie<\/a>)<\/p>\n<p>Post from: <a href=\"http:\/\/www.blisstree.com\">Blisstree<\/a><\/p>\n<p><a href=\"http:\/\/www.blisstree.com\/articles\/springform-pan-tips\/\">Springform Pan Tips<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When you think of a springform pan, you&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-138027","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/138027","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=138027"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/138027\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=138027"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=138027"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=138027"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}