ISO recommendations for a springform pan

[at828]

Right now, I'm looking for one to use for an ice cream cake, but I would like the pan to be multi-purposeful.
Someone suggested a glass-bottomed one. Are those good for cheesecakes and angel food cakes and such?

I did a search on google, and the prices differed so much... any opinions:
http://www.target.com/gp/detail.html/601-5080909-8307330?asin=B0000VLYQI&AFID=Froogle&ref=tgt_adv_XSG10001
http://www.cooking.com/products/shprodde.asp?SKU=218518&ref=http%3A%2F%2Fwww%2Egoogle%2Ecom%2Fsearch%3Fcli ent%3Dfirefox%2Da%26rls%3Dorg%2Emozilla%253aen%2Du s%253aofficial%5Fs%26hl%3Den%26q%3Dspringform%2Bpa n%2Bwith%2Bglass%2Bbottom%26btng%3Dgoogle%2Bsearch
http://www.chefscatalog.com/(gfdwfw55bbwuep55reonasei)/catalog/product.aspx?item=91037&sourcecode=6w1pf1020&sourcecode=6W1PF1030

Or am I better off with a standard one (not glass-bottomed).
Any particular ones to recommend? Thanks!

[SHERRY]

I always use my metal bottom one for ice cream cakes. I am curious what the advantage is of having a glass bottom. Anyway, I would go with the cheapest one. They look an awful lot alike...aside from the one having handles. I can't imagine they perform any differently.

[cangoss]

I've had my eyes on this one:
http://images.amazon.com/images/P/B00004RKFS.01._PE10_SCMZZZZZZZ_.jpg

which was the top-rated by Cook's Illustrated. It's by Frieling and it's available through Amazon.com:
http://www.amazon.com/exec/obidos/tg/detail/-/B00004RKFS/ref=wl_it_dp/103-6145886-6510219?%5Fencoding=UTF8&coliid=IPASN0J506AEX&v=glance&colid=2JSM3WM3LN2G9

[Tally]

I've always had good luck with the standard metal bottomed pan. This CL Cinnamon Apple Cake (http://community.cookinglight.com/showthread.php?t=63346&highlight=cinnamon+apple+cake) mentioned in this thread is reason enough to "spring" :p for a springform pan - probably my family's all time favorite CL recipe.

[gardenmom]

I have both metal bottom and glass bottomed pans, and I really like my glass bottom pans as they seem like you can cut a bit more safely on the bottom, I don't unmold the bottom of the cheesecake. I wonder if the glass is ok in the freezer? I might be a bit cautious with a temperature change.

The Betty Crocker catalog has glass bottom pans in 3 different diameters, and I was just thinking of getting a smaller one (I have a 10", and I made a few cooking light recipes that called for smaller diameters, so I used the metal ones I have). BTW, I never seem to have to redeem my box top points, as they send 250 points along with the invoice, and you just send that certificate in. I think their prices are o.k. The Chicago Bakeware (their baking pans) and the Fiestaware seem to be competitive.

Anyways, I just was thinking the other day of buying another glass bottom pan, so I guess I think they are better for cheescake, tarts, and some cake recipes.

[at828]

Thanks for the feedback.

Sherry: the major pros I know of for the glass-bottom is that you can cut and serve right from the bottom of the pan, without worrying about scratching/ruining it.

Keep your opinions coming, please :)

[bobmark226]

Thanks for the feedback.

Sherry: the major pros I know of for the glass-bottom is that you can cut and serve right from the bottom of the pan, without worrying about scratching/ruining it.

Keep your opinions coming, please :)

I don't have it here, but the current Cook's Illustrated reviews them. Perhaps you can find a copy to browse at a newsstand. While they liked the glass bottom one for a number of reasons, they lowered the rating on it, because apparently their test staff, which had a major case of the dropsies, broke it the third time it hit the floor.

Bob

[Kingwell]

I also saw the Cook's Illustrated comment in the recent issue.
They said initially the Kaiser metal pan got their top ranking (which I have), but after three years of using it, the non-stick surface started to wear off. I am confident that I do not use mine as often as they do, so I'm good to go for a few years.

However, for that reason they made the glass-bottomed pan #1.

Either one I think would be a good purchase. Metal does seem a little more indestructable, although my pan has a slight dent, so at that point it's probably personal preference.

[funniegrrl]

I've had bad luck with CHEAP springforms not having a good seal, and leaking. So I wouldn't necessarily go with absolutely the cheapest one you can find.

Keep in mind that there are several different standard sizes of springforms, and of course different recipes are written for different size pans. So, just make sure you get the size(s) that will be most useful for the recipes you are thinking of trying.

P.S. I've never heard of anyone making an angel food cake in a springform -- those require a straight-sided tube pan with the removeable bottom/tube piece.

[blazedog]

Per Cooks Illustrated, all the springform pans leaked to some degree -- they baked something with dye in the bain marie.

THeir recommendation was to always line the outside with heavy duty tinfoil.

[at828]

P.S. I've never heard of anyone making an angel food cake in a springform -- those require a straight-sided tube pan with the removeable bottom/tube piece.

Thank you for all of the comments. I may end up with this non-stick one from Willam Sonoma http://ww1.williams-sonoma.com/cat/pip.cfm?pkey=xsrd0m1%7C15%7C0%7C%7C%7C%7C%7C%7Cspr ingform%20pan&gids=b009&cmsrc=sch, just because I have a gift cert there-- though I love the idea of serving it straight on the glass platter. Though as gardenmom said, I wonder how it would respond in the freezer....

Funniegrrl-- thanks for the PS comment! Ha! Angel food cake has been on my list of things to bake, but I've never made one-- so I really have no idea what they're made in. Thanks for educating me :)

[blazedog]

FWIW, Cooks Illustrated had misgivings about the tempered glass and they upgraded after several months of dropping it and otherwise abusing it. I would doubt that keeping in the freezer would be an issue -- any potential problem would be if you took a frozen piece of glass and then stuck it in the oven -- even then I am pretty sure nothing would happen as the Pyrex which is a form of tempered glass is advertised to go from the freezer to the oven.

[funniegrrl]

Per Cooks Illustrated, all the springform pans leaked to some degree -- they baked something with dye in the bain marie.

THeir recommendation was to always line the outside with heavy duty tinfoil.

OK, I'll rephrase: "I've had bad luck with CHEAP springforms not having a good seal, and leaking badly."

*sigh*