Ours Vs. Other Brands: Springform Pan

[babywings76]

So, what are your thoughts? I don't use it often, but I have a dark, nonstick springform pan. The bottom is also dark and non-stick, and it's made with tons of dimples all over it. How do you like the PC one? Is the glass bottom nice? Is it smooth? How is the glass bottom a benefit as opposed to a regular one?

 

[ChefBeckyD]

I LOVE the glass bottom - it's completely non-stick, and you can use it to cut and serve on without worrying about damaging the nonstick surface!

 

[NooraK]

I don't have the PC one, but the ones I do have are all scratched up because DH took them to work with cheesecake on them, and did not take a utensil that was non-stick safe.

 

[Partyof5]

Be careful when making cheesecakes that require initial high temperature baking times. My recipe calls for 400 degrees for the first 15 minutes. Because the PC springform pan has a teflon coating, it started to smoke and have a terrible burning smell. I had to adjust the recipe to bake at a lower temp. for a longer period of time. Also be careful when removing the cheesecake out of the oven. The glass bottom is so non-stick that the cheesecake almost slid off the bottom of the pan! It is very nonstick!

 

[babywings76]

I went ahead and ordered one w/ my Kit Enhancement. It should arrive by Monday. Thanks for the reminder about adjusting the oven temp. The first couple times I used the mini muffin pan, I didn't adjust the temp and then wondered why my muffins overcooked. When it dawned on me the reason, I felt kind of silly. But now I know, and make sure to tell people that when they use our non-stick bakeware, they really need to lower the temp by 25 degrees. Usually cake and brownie mixes will remind you of that, but if you're following a regular recipe from a book or magazine, they don't always.

 

[toastnthekitchen]

Our Spring Form Pan is one of the few on the market that has handles. What a great selling feature. I also use it for ice cream cakes in addition to the standard cheescake.