What is special about a springform pan?
What is special about a springform pan?
A springform pan is a round baking vessel that features a latch on the side, causing the bottom and sides of the pan to separate. This allows for easier removal of your baked goods and creates a tall, straight side edge for elegant presentation.
What can I use instead of a springform pan?
If your recipe calls for a 10-inch springform pan, a 9×13 pan, 9-inch tube pan or 10-inch Bundt cake pan would be good substitutes. You can also use multiple pans for the batter, though you’ll need to double the crust. Two deep-dish pie plates, 9-inch cake pans or 8×4-inch loaf pans would all work well.
Can I use a regular cake pan instead of springform?
Any cake pan or pie plate of similar size will do just fine as a substitute for a springform pan. And lining the pan with foil or parchment paper first will make it easy to gently lift the cake out when it’s done. (Leave a good length of foil or paper hanging out of the pan to make it easier to lift.)
Can I use a regular cake pan instead of a springform?
What is the best material for a springform pan?
Material. Whether you’re making cheesecake or a savory dish, stainless steel, aluminum, or aluminized steel are your best bet for even browning, quick release, and easy cleanup. Silicone pans are also popular, but they tend not to perform as well when it comes to browning.
What’s the best springform pan to use?
The best springform pan is made by Fat Daddio’s, and if you love to bake, you need one (or, in my case, four). I own these pans in a few different sizes—6-inch, 12-inch—but a standard 9-inch pan is the perfect choice for most springform recipes at home.
Should you grease a springform pan?
Do I need to grease a springform pan? Generally, you do not grease the sides of the springform pan. The delicate batter rises higher if it can cling to ungreased sides of the pan. However, some recipes direct that you need to lightly grease the side of the springform pan.