Q: After making a couple of ice cream cakes (including this amazing S'Mores version) this week with a fabulously sturdy borrowed springform pan, I'm realizing that I'm due for an upgrade of my own. I'd love a recommendation of a good brand. My friend's pan is Wilton, but it looks like her particular model is not being made anymore (and other Wilton ones have mixed reviews on Amazon).
Sent by Ann
Editor: Ann, I use one from Norpro, and my mother recently gave me another one, from the Pampered Chef. I do notice that the Pampered Chef pan's bottom warps a little less, but both have held up well so far.
Readers, any recommendations?
(P.S. since I know someone will ask, the chocolate cake above is this one: Nigella Lawson's Chocolate Guinness Cake.)
Related: Dairy-Free Recipes That I Can Make in a Springform Pan?
(Image: Susie Nadler)
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I make this same Chocolate Guinness Cake all the time in my Pampered Chef springform pan. I have the newer model that has the glass bottom, super even cooking and easy cleanup! I would highly recommend it, all of my Pampered Chef purchases have been well worth the cost!
To be honest, for baking, my cheapo Nordicware pan I got at a Kmart years ago (its pretty thin) works fantastically compared to the heavy thick constructed one (I think Wilton) I got at Bed Bath and Beyond not long ago. I made identical cheesecakes in both at the same time and there was a noticeable difference. I say cheaper is better with this one thing.
love my Kaiser La Forme; expensive, but never, ever leaks and is can be put in a bain marie for crack-proof cheesecake.
I have a glass bottom Frieling springform pan that I like. It's good for things like pineapple upside-down cake - the glass comes right off the sticky brown sugar topping. For things like cheesecake, once you remove the collar you can slice and serve right from the glass base.
Another type of pan that might suit is the kind with a removable bottom, i.e., where the pan itself has a big hole in the bottom over which you place a flat piece that fits closely. When the cake is done, you push it up and out through the hole. I have such a pan in a rectangular 9x13 size by Fat Daddio and it's fantastic for making cheesecake-like desserts like Key Lime Bars. They also make round pans like this.
Both of these types of pans are on Amazon.
I agree with lonibelle, I inherited my set of ancient Kaiser sprinform pans from my mother, she baked with them for most of her adult life and now is my turn... they always work perfectly. I see no reason to buy new ones.
I haven't noticed any real differences between cheap and expensive springform pans.
Bibliovore: When I use my springforms in a bain marie I simply wrap the outside in aluminum foil.
I like "Dr. Oettker". The company also makes things like cake mixes in addition to bakeware. Also, of course, I often find good brands in thrift stores (including Dr. O.).
Another vote for Kaiser. I make everything in it, even cakes that don't require a springform.
Love my Kaiser La Forme!