Which is better to get first: Springform Pan or Torte Pan?

Click For Summary

Discussion Overview

The thread explores the preferences of participants regarding whether to purchase a springform pan or a torte pan first, with various personal experiences and opinions shared about the utility of each type of pan.

Discussion Character

  • Opinion-based
  • Anecdotal

Main Points Raised

  • Many participants express a strong preference for torte pans, citing their versatility and usefulness in baking.
  • One participant, identifying as a consultant, mentions using a springform pan frequently and having never used a torte pan.
  • Another participant shares their experience of enjoying desserts made in a springform pan, particularly ice cream cakes and banana cream desserts.
  • Some participants note that the old version of the torte pan is actually a tart pan, highlighting a significant difference between the two.
  • Several users mention that the choice between the two pans depends on personal baking preferences and the types of desserts they plan to make.
  • One participant discusses the practicality of using torte pans for shows, suggesting they are more suitable for demonstrations.
  • Another participant shares a method for using parchment paper with the torte pan, indicating a common concern among users.

Areas of Agreement / Disagreement

While many participants advocate for torte pans, there are differing opinions, particularly from those who favor springform pans for specific types of desserts. No clear consensus emerges on which pan is definitively better.

Contextual Notes

Participants share their personal experiences with both pans, reflecting a range of baking habits and preferences. The discussion includes insights into the types of desserts made and the contexts in which each pan is used.

Who May Find This Useful

Consultants and home bakers considering which pan to purchase first may find the shared experiences and preferences helpful in making their decision.

turtle15
turtle15
Messages
262
If I have neither, which is better to get first? I do have the old style torte pan.
 
Torte Pans for sure.
 
Go for the torte pans, much more useful.:thumbup:
 
I agree on the torte pan. Love all that you can do with it!!
 
I 4th the torte pans.
 
Torte pans here too...used much more often than a springform.
 
yep..torte!
 
That's funny - because I use my Spring Form Pan all the time - and I've never used my torte pan! Yep, I've never made a torte.:o

(we like cheesecake and flan - the only cake we usually eat is when it comes from Costco!)
 
torte pans all the way ...... though I love cheesecakes, the torte pans make baking a easy, elegant dessert so fun and yummy ... yep, torte pans!!
 
Kinda the same question here. Is there any reason I need the new version of the torte if I have the old? I already have all the other host specials but don't have the newer torte. I'm just about to submit a catalogue show and wasn't going to get the special but now I'm not sure. I'd rather save my $ for something else unless there's a good reason to get it.
 
The old version is a TART pan. There is a big difference.
 
Torte pan! A regular cake mix fits in it!
 
I'd go with the Torte Pans, easy and elegant looking!
 
ChefBeckyD said:
That's funny - because I use my Spring Form Pan all the time - and I've never used my torte pan! Yep, I've never made a torte.:o

(we like cheesecake and flan - the only cake we usually eat is when it comes from Costco!)
Click to expand...

I actually am in complete agreement here, Becky, though we are a minority it seems! Though making cakes is fun in the torte pan, I think the springform pan is a better bet! I like making ice cream cakes, and they are a breeze in the springform pan. Also, banana cream supreme is one of my fave summer desserts!
 
janezapchef said:
I actually am in complete agreement here, Becky, though we are a minority it seems! Though making cakes is fun in the torte pan, I think the springform pan is a better bet! I like making ice cream cakes, and they are a breeze in the springform pan. Also, banana cream supreme is one of my fave summer desserts!
Click to expand...

These are 2 other reasons I love my springform pan!

I guess it's a personal choice - it depends on what you are going to do more.
If you are going to bake a lot of cakes - then go with the torte pans.
If you would rather make more non-cake desserts, than the springform pan is incredible! I LOVE the fact that it has the glass bottom, and you can serve from it w/o scratching it!

So far, I haven't liked any of the PC torte pan recipes enough to recreate them at home. When I've sampled them, they've been good, just not something I'd want to make myself.
 
I agree with Becky too. I have both (and the old torte pans) and only use the springform. I keep saying I'm gonna use the torte but then don't...
 
BethCooks4U said:
I agree with Becky too. I have both (and the old torte pans) and only use the springform. I keep saying I'm gonna use the torte but then don't...
Click to expand...

Me too!

I guess if I did desserts for demos, I might use it. But then, when I do a dessert for a demo (rarely), I want it to feature cookware or stoneware - so even then, I probably wouldn't.
If I ever do a dessert, it's usually either a trifle (with the cake/brownie part baked in stoneware) or a skillet cake. :)
 
janezapchef said:
I actually am in complete agreement here, Becky, though we are a minority it seems! Though making cakes is fun in the torte pan, I think the springform pan is a better bet! I like making ice cream cakes, and they are a breeze in the springform pan. Also, banana cream supreme is one of my fave summer desserts!
Click to expand...

I have to agree with you here....Banana Cream Supreme is 1 of my favorites! I think I'll try Strawberries this year.....
 
  • Thread starter
  • #19
DebbieJ said:
The old version is a TART pan. There is a big difference.
Click to expand...


Oh, I didn't realize that. I was looking through the recipes yesterday and I wondered what the tart pan was! I guess I have it.

My biggest thing with the torte pan is I think I am afraid to use the parchment paper. I am just not sure what to do with it.
 
DebbieJ said:
The old version is a TART pan. There is a big difference.
Click to expand...

What is the difference??:confused: (I am a non-baker!):blushing:
Jen
 
I have made torte's, I used the parchment paper the first two times, I think too much work. Since I have made two with just spraying well with Baker's Joy and it has turned out great!
 
Tough question...

I have always had a Springform Pan - and there really is no substitute. The only reason I don't have a PC one is that the one I upgraded to a few years ago is a really nice one.

I broke down and bought the totre pans about 6 months ago. I really like them.

For me, I can live without the Torte Pans, but since we like cheesecake, I could not live without the Springform.

BUT...I bought the torte pans for shows. I really don't think I would ever make a cheesecake (or frozen ice cream cake) for a show - so I don't mind that I don't have a PC Springform pan.

But...if you want to do neat desserts at shows - the torte pans are definitely needed.

If you are looking for which one to buy for personal use, I would go by what YOU would like to make more often. If you are looking for which one will help your business more, my opinion would be the Torte Pnas as you can easily demo these at shows. JMO :)
 
I have both and have only used the torte pans. I'm not much of a baker though and never think to use the springform.
 
jross93 said:
What is the difference??:confused: (I am a non-baker!):blushing:
Jen
Click to expand...

The tart pan has a removable bottom. It is designed to bake a tart with a crust.

The torte pan is designed to bake a cake which you flip out.

Hope that helps.
 
BlessedWifeMommy said:
The tart pan has a removable bottom. It is designed to bake a tart with a crust.

The torte pan is designed to bake a cake which you flip out.

Hope that helps.
Click to expand...

Thanks! One more question...can you bake a tart in a torte pan?
 
jross93 said:
Thanks! One more question...can you bake a tart in a torte pan?
Click to expand...

You could try... You could bake the crust and then invert it (hopefully it wouldn't brake) then layer it with cream and fruit.
 
I was just searching though CC and in the download center they have the steps to making the parchment circle. I know someone said something about the parchment paper earlier in this thread.
 
Ok...so what recipes do you guys like in your chosen pan then? I've no clue what to make in either- outside of one or two traditional recipes (like cheesecake). I saw someone said a regular cake mix will fit in a tort pan? In one single, or in both divided?Tips on how to use them for us who obviously don't, yet. :D
 
Okay for the parchment paper, it's really easy!! You take a piece of parchment paper and fold it up like you would for making a paper snowflake. Then you just cut out half the diameter of the pan (in the torte pan's case 4"). You can even use the measuring strip on a cutting board to help with this part. Then you unfold and it's done!
 
I totally skip the parchment paper step and have never had a problem.

I like almost all of PC's torte recipes. The Peanut Butter Cup Torte is one of my all-time favorite desserts! I will be making the Mojito torte for our cluster meeting on Monday. I can't wait to see how it turns out! I'm not crazy about mint chocolate, but a while back we had a Silk Mint Torte that was fantastic!

My favorite cheesecake recipe is one I got online. It is called "Too good to wait for company cheesecake". It was fantastic! I made it for Thanksgiving! Not a crumb left. I changed it up for Thanksgiving though and added chocolate chip cookie dough and Imade the crust from Shortbread cookies. It was phenomenal!! I had some guests saying that they wished they had dessert first!
 
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