How to Use a Springform Pan

Springform pans are a wonderful addition to any kitchen. Primarily used for cheesecakes, they can also be used for delicate or frozen desserts, and they make serving these culinary creations a breeze.

Typically made of heavy gauge metal, springform pans come in two parts: a flat bottom base and an outer band with a latch. The base fits in a groove in the band when the latch is opened; closing the latch locks the bottom to the band. When the dessert is ready to be served, the latch on the band is undone and the band springs open (hence the "spring" in "springform"), leaving the finished dessert on the bottom piece.

Springform pans also come in a variety of shapes, from rectangular to heart shaped and even in mini sizes. Silicone pans and pans with glass or enameled bottoms are also available for the serious cheesecake baker.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• Springform pan
• Recipe of your choice
• Parchment paper circles (optional)
• Butter for greasing the band of the pan (if called for in the recipe)

1. Before using the springform pan, practice latching and unlatching the band and removing it from the bottom to get a feel for how it goes together. The bottom should be firmly in the groove of the band; you should not be able to push the bottom up or out of the bottom of the band.

2. Make sure you have the correct size your recipe calls for. Most pans are 9" or 10". Assemble the pan, and prepare your recipe. You can grease the sides of the pan with butter, which allows cheesecakes to rise up the sides of the pan without sticking, making for a pretty end product.

3. Determine which type of base you need, based on the recipe you're making. Many pans come with two different kinds of bases, one smooth and one with a waffle-like pattern. Most cooks use the patterned bottom for cheesecakes or heavy creations, and the smooth bottom for frozen desserts, which serve easily from the smooth surface.

4. Following the recipe, assemble the dessert in the pan. Then bake or freeze according to directions. After baking, cheesecakes need to be chilled thoroughly in the pan before the outer band is removed, or they may crack or fall. Frozen desserts may need a gently warmed knife (run it under the hot tap for a second) run around the inside of the loosened band to help the dessert release.

Tips & Warnings

• If your recipe calls for your dessert to be baked in a bain-marie, or water bath, first test your pan for leaks by setting it in an inch or so of water. If it leaks (most do; they're not made to be watertight) place the pan on two sheets of heavy duty foil and bring the foil up the sides of the pan. Note that due to the heat reflective quality of foil, some desserts, like cheesecake, may need their baking times extended.

• To protect the base from knife scratches when cutting desserts, place a circle of parchment paper on the base before adding your dessert mixture. Many stores carry rolls of parchment paper and you can easily trace the bottom and cut your own circle, and specialty stores carry the rounds. You can also use the paper to gently slide the dessert from the base to a pretty serving plate.

• Springforms can be washed in the dishwasher, but may not always come clean. Wash the pan dissembled if you do use the dishwasher. Hand washing with warm soapy water and a soft cloth really makes sure they come clean. Pay special attention to the latch area during washing, and the rim where the base joins the band.

• Use extra care in drying the pan, especially the latch area, to avoid rust. You can pop them back in a warm oven to speed the process, or use a hairdryer to get the last bit of moisture out of

• If a butter based crumb crust sticks to the base, set the pan on a wet towel that's been heated in the microwave until hot. The heat will soften the butter in the recipe just enough to allow the pieces to be lifted off the base.

• Store your springform in an area where it won't get banged around, which can cause them to bend and warp. Store them latched to help them retain their shape.

Resources

• Parchment Paper Circles