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12 Comments:
Um... the fact that it's not very expensive?
emily20008 at 7:40PM on 05/10/07
I know one can use a springform pan to make cheesecakes and flourless chocolate cakes. I was wondering if there were other uses for such a pan to justify paying $40-$50.
PattyCho at 8:05PM on 05/10/07
I don't know where you're finding them at that price, but you need to look a lot harder. They can be had for less than $20 in many places.
lemons at 10:25PM on 05/10/07
I buy them at Walmart. They are from Wilton and are about 9.00 for 3 sizes in a set. If I want one that is thicker and more professional I buy Wilton professional which is about 12.00 for one. 40 bucks sounds like you are looking at all clad. If you hardly ever use it do not buy one that expensive. Buy the 9.00 Wilton set of 3 at Walmart. I use mine often and the Wilton is just fine.
JerzeeTomato at 12:44AM on 05/11/07
my cheap one works just fine for ocassional use
ThatGirl153 at 9:58AM on 05/11/07
They are also good for stacked omelette tortas, with or without puff pastry or crepe layers, and for firm baked layered pasta dishes: let cool slightly and then cut into wedges for a nice buffet presentation. Bread pudding and strata should work too, anything firm that might benefit from a little nicer presentation than a scoop or spoon.
Cary at 11:05AM on 05/11/07
I have also found individual ones for less than $10, even at Sur La Table. I agree that you don't need fancy, especially since it's the kind of thing most people don't use that often.
emily20008 at 11:54AM on 05/11/07
I found mine a worthwhile investment after I had made my first chocolate cheesecake in it, from Anna Thomas' Vegetarian Epicure. Mmmmmmm, may have to make it again soon!
Livingtoeat at 1:35PM on 05/11/07
restaurants use the cheapest ones - you can do it under $10. You use them for cakes that are finished right out of the oven or only need frosting at that point -- because the bottom stays there, it's easy to transfer the cake to a serving plate. And because the sides pull away you don't risk ruining the cake trying to get it out of the pan.
jumpygrouch at 5:26PM on 05/11/07
I received a rather expensive leak-proof pan as a gift from my sister and at first didn't think it was worth the price but 7+ years later it is the pan that I use the most when baking. Not only can you make cheescakes and flourless cakes, its also great for savory items like pizza rustica and Nigella Lawson's Zucchini and Chickpea Filo Pie. And it has never leaked once!
Jj6407 at 11:11AM on 05/12/07
I second the cheesecake vote-- it's also very useful for making any sort of airy or otherwise precarious cake that might be damaged by excavating it from a normal pan.
Christina at 9:37PM on 05/13/07
Please tell me the brand you own that hasn't leaked; I don't care if it is expensive, it beats the smell of burned chocolate cake batter or using non-recyclable aluminum foil every time I bake. Getting exasperated here because for many years, I had a simple aluminum set of springform pans that never leaked, until one day, perhaps from getting warped, they began leaking, so much so that I bought a new set. Disaster! the brand I bought, Wilton Recipe Right non-stick, leaked excessively the first time I used it. at $12 per pan I was very annoyed. Called their consumer affairs line and they were useless: told me springform pans would always leak with a batter recipe. (how come mine didn't, for all those years?) So of course I would buy my original brand again, except there is no brand appearing any where on my original set! So, please, anyone whose springform pan has NOT leaked with regular cake batter, let me know the brand??!
westportalice at 9:27PM on 07/25/07