Springform pan for cheesecake - what do you use?

My pan is showing bits of rust, has scratches from knife usage (not my
fault, honest!!!), and I can never get the ring clean where it meets up with
the flat pan. It's 17+ years old. So, I'm going to get a new one. Looking at
amazon tells me that a Kaiser Bakeware Noblesse may be the ticket.

Any recent buyers of springform pans care to share their thoughts?
Definitely want a non-stick, beyond that am open to suggestions. 9" pan
works well for me, but if I can catch a good sale I might "spring" for a
larger one as well and/or a set of mini pans.

"Principal Skinner" wrote:

My pan is showing bits of rust, has scratches from knife usage (not my
fault, honest!!!), and I can never get the ring clean where it meets up with
the flat pan. It's 17+ years old. So, I'm going to get a new one. Looking at
amazon tells me that a Kaiser Bakeware Noblesse may be the ticket.

Any recent buyers of springform pans care to share their thoughts?
Definitely want a non-stick, beyond that am open to suggestions. 9" pan
works well for me, but if I can catch a good sale I might "spring" for a
larger one as well and/or a set of mini pans.

Because I don't make a crust, I use a cermanic baking dish instead
of any springform pan. It's a different approach.

Because I don't make a crust, I use a cermanic baking dish instead
of any springform pan. It's a different approach.

Did you mean to write ceramic or is there a new baking dish out there that I
haven't heard of? (which could easily be the case, what with me not baking
anything.)

Pat in TX

"Pat" wrote:

Because I don't make a crust, I use a cermanic baking dish instead
of any springform pan. It's a different approach.

Did you mean to write ceramic or is there a new baking dish out there that I
haven't heard of? (which could easily be the case, what with me not baking
anything.)

I mean a white ceramic dish the sort that soup gets served in.
Most types are oven safe. I use them for pumpkin filling to make
crustless pumpkin pie as well.

There is a new floppy blue silicone material available. We have
some baking pans of it but I have not yet made any crustless
cheesecake or pie filling in them.

I mean a white ceramic dish the sort that soup gets served in.
Most types are oven safe. I use them for pumpkin filling to make
crustless pumpkin pie as well.

There is a new floppy blue silicone material available. We have
some baking pans of it but I have not yet made any crustless
cheesecake or pie filling in them.

Be careful with those! I got one, and it's floppy. I made some meatloaf in a
silicone container and had to slide a plate under it just to get it out of
the oven.

I have a silicone muffin pan that has a metal frame that it sits in, works
great. I use it for my low carb muffins. The silicone pans do need
support, it would be good to put them on a baking sheet. I also have some
silicone mats that go on a baking sheet that are great for things like
Heroine Wings that otherwise stick to the pan. The original recipe for HWs
says to use foil but they stick to it, too, the silicone is best.

Pat wrote:
| Be careful with those! I got one, and it's floppy. I made some
| meatloaf in a silicone container and had to slide a plate under it
| just to get it out of the oven.

On Tue, 16 Oct 2007 23:09:21 -0400, "Principal Skinner"
wrote:

My pan is showing bits of rust, has scratches from knife usage (not my
fault, honest!!!), and I can never get the ring clean where it meets up with
the flat pan. It's 17+ years old. So, I'm going to get a new one. Looking at
amazon tells me that a Kaiser Bakeware Noblesse may be the ticket.

Any recent buyers of springform pans care to share their thoughts?
Definitely want a non-stick, beyond that am open to suggestions. 9" pan
works well for me, but if I can catch a good sale I might "spring" for a
larger one as well and/or a set of mini pans.

I recently bought a nordic wear non stick.
I still put parchment paper on the base, and then put the ring on the
base over the paper.I slide the cake off the base, using the paper,
before cutting.

Muffins are not low carb.


Idiot.



"FOB" wrote in message
et...
I have a silicone muffin pan that has a metal frame that it sits in, works
great. I use it for my low carb muffins. The silicone pans do need
support, it would be good to put them on a baking sheet. I also have some
silicone mats that go on a baking sheet that are great for things like
Heroine Wings that otherwise stick to the pan. The original recipe for
HWs
says to use foil but they stick to it, too, the silicone is best.

Pat wrote:
| Be careful with those! I got one, and it's floppy. I made some
| meatloaf in a silicone container and had to slide a plate under it
| just to get it out of the oven.

On Oct 17, 9:14 pm, Pan Ohco wrote:
On Tue, 16 Oct 2007 23:09:21 -0400, "Principal Skinner"
wrote:

My pan is showing bits of rust, has scratches from knife usage (not my
fault, honest!!!), and I can never get the ring clean where it meets up with
the flat pan. It's 17+ years old. So, I'm going to get a new one. Looking at
amazon tells me that a Kaiser Bakeware Noblesse may be the ticket.

Any recent buyers of springform pans care to share their thoughts?
Definitely want a non-stick, beyond that am open to suggestions. 9" pan
works well for me, but if I can catch a good sale I might "spring" for a
larger one as well and/or a set of mini pans.

I recently bought a nordic wear non stick.
I still put parchment paper on the base, and then put the ring on the
base over the paper.I slide the cake off the base, using the paper,
before cutting.


I recommend Kaiser, the German ones. They are more expensive, but
worth it. Above all, don't buy the set they sell at Bed Bath
Beyond. Not sure what brand, but you got a set of 3 for like $12,
which I thought was too cheap to be any good, but that's all they
had. I used the large one maybe 3 times and the finish started
peeling off, like it was just painted on. And I didn't put it in the
dishwasher either.

Best place to look may be a restaurant supply place.

"Pat" wrote:

There is a new floppy blue silicone material available. We have
some baking pans of it but I have not yet made any crustless
cheesecake or pie filling in them.

Be careful with those! I got one, and it's floppy. I made some meatloaf in a
silicone container and had to slide a plate under it just to get it out of
the oven.

And how! The first time we baked a meatloaf in it I put on an
oven mit, grabbed the floppy, pulled it out of the oven, got all
the juices instantly soaked into the oven mit and burning my
hand. Youch!