Its acrylic guard made it safer to use but harder to insert knives and to clean. Finally, it got a bit scratched after extensive use. The only pan that was not recommended at all was the Kaiser pan, which overbrowned cake and left unattractive seam marks from the pan’s ring on the sides of anything baked in it. Darker metal makes for darker baked goods, and one pan’s black finish slightly overbrowned crusts (though not enough to affect flavor). We couldn’t check off every requirement on our wish list, but we did find a pan that improved on our old winner. But never again: We tested every top-selling springform pan to find the best on the market. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little. Unfortunately, the two-piece design leaves small gaps where water from a water bath (we sometimes place springforms in a roasting pan with water to control heat during baking) can seep in and butter from the crust can leak out. Testers also disliked pans with bases that were roughly the same diameter as their collar, which were difficult to assemble, maneuver, and release. 2. Wide bases also tempered leaking. With a base lined with grippy material, this block was very stable. At nearly $50.00, it’s a good investment if you use your springform frequently; for those who want a cheaper pan that works almost as well, the Nordic Ware 9" Leakproof Springform Pan is our Best Buy at just $16.22. Imagine toiling for hours over a cheesecake—the final act in your showstopping holiday meal—only to unmold your perfectly baked, seemingly beautiful cake and find that it is crumbled, mushy, or cracked due to a faulty springform pan. Testers also disliked pans with bases that were roughly the same diameter as their collar, which were difficult to assemble, maneuver, and release. The silicone pans were disastrous: They smelled like burnt rubber in the oven, they let water leak in and butter seep out, they had loose parts that were easily lost (ours went right down the drain), their soft silicone sides squished crusts, and their glass and ceramic bases underbrowned the crusts and wouldn’t release them. Unfortunately, the two-piece design leaves small gaps where water from a water bath (we sometimes place springforms in a roasting pan with water to control heat during baking) can seep in and butter from the crust can leak out. We preferred raised bases, which gave us a full view of the cake and more room to leverage our tools. Glass bottoms were problematic in general: One metal pan with a glass base made pale, pallid crusts that were practically glued into the pan. But never again: We tested every top-selling springform pan to find the best on the market. This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use. The bases of our favorite pans extended at least an inch wider than their collar, giving us something to grab on to and making it easier to rotate the pan when releasing a stuck cheesecake or patting in a delicate crust. BASE TROUGH: Catches leaks to help prevent messes. Because we could only insert the knives vertically, longer knife blades stuck out; a cleaver was too wide to fit. To avoid a soggy cake, we always recommend wrapping your springform in foil before baking in a water bath. Their top pick was the Frieling Handle-It pan, a glass-bottomed pan which browned well, released perfectly, had handles that made moving the pan a piece of cake and it was dishwasher safe. The tested the pans for their ability to brown a cake, how watertight their bottom seal was (because cheesecakes are very often baked in a water bath), cake release and overall design. Your email address will not be published. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. Manufactured with a durable non … With a base lined with grippy material, this block was very stable. The pans themselves also looked better: Flat and recessed bases had large nicks and knife marks from all the awkward stabbing with our tools, while raised bases showed only small scratches by the end of testing. Glass bottoms were problematic in general: One metal pan with a glass base made pale, pallid crusts that were practically glued into the pan. Sold in three sizes, the Hiware springform pan offers you plenty of choices. Sadly, springforms are too often the culprit in dessert disasters. © 2020 America's Test Kitchen. Recruit three additional testers to use each pan to make sautéed peas. We tested eight top-selling models, including our old winner, priced from $13.95 to $49.95—two silicone and six metal options with, variously, glass, ceramic, and nonstick bases. By contrast, the five other pans dripped butter all over the oven floor. Because we could only insert the knives vertically, longer knife blades stuck out; a cleaver was too wide to fit. Copyrights © 2017 Baking Bites &trade. Though a wide base corralled leaking butter, it didn’t stop water from seeping in. Skip to main content Menu. Upgrade. Other pans trapped crust on their bases: Springforms with flat or recessed bases were difficult to maneuver a spatula or knife along, and we often lost parts of the crust when we moved the cake or cut slices. This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. A springform pan is a type of cake pan that has removable sides. A few also started making pans out of heat-resistant silicone. This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. Compared with the mangled slices we had to dig out from recessed bases, slices cut from raised bases looked picture-perfect. The removable ring makes these pans a great choice for delicate coffee cakes and heavy cheesecakes, so they can easily be removed from the pan for serving – or even served right on the base of the springform. The removable ring makes these pans a great choice for delicate coffee cakes and heavy cheesecakes, so they can easily be removed from the pan for serving – or even served right on the base of the springform. This best springform pan is also compatible for use with pressure cookers; therefore, you get to experience even more culinary treat options with this product. By contrast, the five other pans dripped butter all over the oven floor. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use. We used each to make no-bake cheesecake, oven-baked cheesecake, and water bath–baked cheesecake. Could we find one that was even better? Wash by hand 10 times Other pans trapped crust on their bases: Springforms with flat or recessed bases were difficult to maneuver a spatula or knife along, and we often lost parts of the crust when we moved the cake or cut slices. They tested the Cuisinart Chef’s Classic Nonstick Springform Pan, Frieling Handle-It 9-Inch Glass Bottom Springform Pan, Kaiser Bakeware La Forme Plus Springform Pan, 9-Inch, Nordic Ware 9-Inch Leak Proof Springform Pan, and the Wilton Avanti Everglide Nonstick Glass Bottom Springform Pan. If you would like to make cheesecake and other delights in your Instant Pot, the Hiware 7-Inch Non-Stick Springform Pan is a must-have accessory. While both have wide, rimmed bases for better maneuverability and leak-catching, the Williams Sonoma Goldtouch Springform Pan, 9" also boasts tall sides that give us multiple ways to grip the pan when building a crust, moving a hot cheesecake, or cutting cake slices. Some pans tore cakes along the collar, where a protruding seam clung to fragile swaths of crust. Best of all, it upped the ante with even more gorgeously golden crusts thanks to its lighter metallic finish. Have you ever ruined a cheesecake? Finally, though the bristles could be removed and cleaned in the dishwasher, their nooks and crannies made this block hard to wash by hand.