Baking cakes and pies can be fun, but also may present quite a few challenges. Cheesecakes and quiches can be problematic, especially when the crust is thin or made of a delicate ingredient that is prone to crumble. That is when a springform pan is indispensable. Every serious baker should have a springform pan in his arsenal. Making sure you've chosen the right one, however, will make your baking even more worry- free.
Instructions
Choose a Springform Pan
1. Decide on a price point. Like most other kitchenware, the price of a springform pan varies. There is certainly a range that is reasonable, however. Spending more than $30 on a springform pan is not necessary in any situation. Likewise, spending less than $10 on one (unless it is used and in good condition) is almost a guarantee that it will perform poorly. A starting point of between $10 to $30 is realistic, and you will most likely be able to find something that suits all of your needs within that price range.
2. Consider the size. The most standard size for a springform pan is 9 inches. This varies quite a bit, however. There are plenty of 8-inch, 10-inch and 11-inch "standard" springform pans out there. If there are cheesecake recipes that you tend to make over and over again, check to see what size pan that recipe calls for, and buy that size. Another popular option is the mini-springform pan. These are made of the same material and have the same latch and release system as the large spring form pans. They are popular with caterers or people who entertain frequently.
3. Think about the material. All springform pans are made of metal, so they're all the same, right? Wrong. Just like skillets, pots and cookie sheets, springform pans are made of various types of material that respond differently to heat and different ingredients. Copper springform pans conduct heat extremely well, but tend to be very expensive. Stainless steel springform pans are durable and pretty good with conductivity, but food tends to stick to them more. Nonstick springform pans don't have this problem, but never tend to heat up as well as the stainless steel ones. Again, consult the recipes that you will be using with these pans the most, and go with whatever pan makes the most sense for those recipes.
4. Envision the type of presentation you want for your finished product. Many no-frills springform pans have a simple, metal base that you will probably use to transport the cake or quiche to the table. Some bakers will transfer the finished product to a different serving platter, but this is difficult and often results in damaging the product if you aren't careful. An alternative is buying a springform pan that has a decorative base that can double as serving platter. There are models that feature either a glass or porcelain bottom. These bases work well in the oven, but also look like professional serving platters, saving you the stress of transferring your cake or quiche to a new plate.
Tags: springform pans, that will, base that, cake quiche, Choose Springform, finished product