Springform pan questions

[Canice]

I need to replace mine (note to self: use parchment on the bottom so you don't have to bring that piece to the next potluck) and have a couple of questions:

• Is 9" the standard size? If you were going to have just one, what would the size be?

• I've seen darker, heavier ones without the textured bottom. My instincts tells me to go with this type but it has an almost non-stick feel to it. Advantages/disadvantages?

Any opinions on this pressing matter are appreciated!

[Anne]

No suggestions but I am following this thread since I haven't owned a pan that lasts more than a few years. I have been considering the glass bottom ones but haven't found one here yet.

[funniegrrl]

I would say 9" is probably the most common, but many many recipes specify 8" or 10". There are sets of 3 that you can get that have one of each size.

As for darker/lighter, just remember with darker pans you usually have to reduce the oven temp by 25 degrees. Other than that I don't think it matters.

[HealthyinMN]

I like the ones with the fancy glass bottoms - easy way to see if your crust (if you have one) has cooked enough!

I agree with the 9" pan size being very common, but I see more and more recipes calling for 10" pans.

[AngelaM]

What about the mini-pans? I think I need to get some of those so I can make little mini-cheesecakes for Valentine's Day just for the two of us. Are there any scaled down recipes just for 2-4 mini desserts?

[Canice]

Maybe in Small Batch Baking (http://www.amazon.com/Small-Batch-Baking-Debby-Maugans-Nakos/dp/0761130357/ref=sr_1_1?ie=UTF8&qid=1311977355&sr=8-1)?

[cchhbb]

Angela,

My mini pan came with recipes for 4 cheesecakes. They are 4 inches in diameter.

[MaryMac]

What about the mini-pans? I think I need to get some of those so I can make little mini-cheesecakes for Valentine's Day just for the two of us. Are there any scaled down recipes just for 2-4 mini desserts?

At the pastry class I took last month we made cheesecakes with 6" springforms. I just ordered one from Amazon for $14. I think it would do feed four people.

[oct2189]

ATK favorite

Product Name
Frieling Handle-It 9-Inch Glass Bottom Springform Pan
Model Number
157723
Manufacturer
Frieling
Price
$49.99
Recommendation Status
Recommended
Testers’ Comments
This pricey pan may not be perfect—like the other models, its seal isn’t leakproof—but it boasts plenty of features that make it our two-time favorite: evenly browned results; near flawless release; a glass bottom that helps us monitor browning; helper handles; and sturdy, dishwasher-safe parts.
Source
www.cooking.com
Read Full Review


They also liked the Cuisinart glass bottom 9"and the Nordickware 9" coated base bottom.

[Gecko]

I have a couple of springform pans but I would say that I use the 9-inch one the most. When I purchased my round ones they were a 3-pack that I picked up at Ross and they were very inexpensive. They are non-stick and do have a lightly dimpled bottom (I think I can say that here ;) :D ). I always line the bottom disk from my pan with non-stick foil, and I use a rather large spatula that I slide underneath to remove the cheesecake and place it on a serving plate.

[RebelYell18]

I have a couple of springform pans but I would say that I use the 9-inch one the most. When I purchased my round ones they were a 3-pack that I picked up at Ross and they were very inexpensive. They are non-stick and do have a lightly dimpled bottom (I think I can say that here ;) :D ). I always line the bottom disk from my pan with non-stick foil, and I use a rather large spatula that I slide underneath to remove the cheesecake and place it on a serving plate.

Lol, thanks for the laugh! :)

[heavy hedonist]

I have more recipes for a 9-inch, myself, but you might want to look over your own most-used and try-it piles of recipes to check your likely needs!

Once I had a 10-inch, that turned out to be so reactive that the first blueberry crumb cake I made in it ruined it! And it was an expensive gift from my MIL.
So, watch out for the metal issue, is my caution.

[Beth]

I have 3 -- 6, 8 and 9 inch. The 6 and 8 inch ones are darker non-stick and they made better crusts with deep dish pizza and they came out of the pan better, but I can't say I've noticed a difference with cheesecake. I've used the 9 inch the most for cheesecake.

[gobluem82]

I have the Frieling glass-bottom model with the handles and really like it a lot. I had a problem with the aluminum-bottom pans getting rusty or reacting with what I was cooking in the pan. The glass bottom also makes a nicer presentation for serving. It's a little more expensive, but it's really held up well.

[Canice]

Thanks for the helpful input, everyone! I had never seen nor heard of a glass-bottomed springform pan before.

I use(d) my pan so rarely, it's kind of ridiculous, but I don't want to need one and not have it. I went to SLT today and was going to just go with the dark one, but upon considering that it *is* nonstick, decided to wait. Even if it's nonstick, I'm going to run a knife around it to release whatever's in it, right? And then it'll end up getting trashed. I'll keep looking and keeping your comments in mind....

[purplefishy]

I have a glass bottom pan with handles that I got from Pampered Chef. I have used it a bunch and I've never had any leaking or reacting problems with it. And it was definitely less than $50! I've made a bunch of cheesescakes and mousse cakes in it, but it probably gets used most often to make CL's Cinnamon Apple Cake.