Springform cake pans

I keep buying bakeware and, eventually, tossing it. Right now, for cakes, I'm using two nice heavy 8" pans with unfortunate sloped sides: they're "non-stick" (which I hate, but in this case I haven't had trouble, though I did with the cookie sheet) I'm happy with the cake they turn out, but they're not ideal, especially since it requires a creative hand with the frosting to get it to look and act right.

I'd like to trade them in for springform pans, which have a checkered history in my house - flaking non-stick coating, bending, etc. I noticed on Amazon that the things range in price from $5 to $45. What am I paying for? I don't need anything fancy, just a springform that won't warp or flake, and will make nice cakes that also won't stick when buttered, floured and papered appropriately (meaning I don't really need non-stick)

I used to work part time at Crate & Barrel back in the day, so I stocked up on some bakeware when I had the discount. A lot of their bakeware is by Chicago Metallic. They are all non-stick, but I've been very happy with all my purchases. I have not had any problems w/the non-stick finish peeling. Chicago Metallic has a wide selection on Amazon.

Cook's Illustrated likes Frieling's Handle-It Glass Bottom Springform. It is on the more expensive side, and Amazon only has 2 more in stock.

Thanks, Pucca I saw that, and was inclined towards it, but realized that it's a 9" pan...8" are apparently a little difficult to find...I also just realized that Nordicware offers a guarantee that's longer than most of my pans have lasted, but they also don't offer the size I want (for 3 people to get through it, an inch more of cake means a lot gets discarded) I'll have to check out Crate & Barrel

I would recommend the Kaiser ones. Expensive, but they tend not to leak like the cheap ones do.

I second the recommendation for Kaiser pans. All the cheaper springforms I ever had leaked. The Kaisers last and don't leak. They have a coating of some sort but aren't teflon-ish. I use baking parchment on them. They make several 8-inch pans.

Mhays - which one did you get, and how do you like it so far? I am in the market for a 9-inch round springform pan. I think I might just get the Frieling. I have a square springform by Kaiser, but it leaks.

I actually didn't try any of the above: I finally decided to get a sturdy straight-sided set of regular pans and they've been working quite well when lined appropriately with parchment and greased well. I put the Freiling pans on my wish list, so maybe someday...I like the idea that you might be able to serve the cake right on the pan bottom.

I did find a set of ordinary Wilton 8" springform pans at Maxwell Street Market, which I often use for smaller cakes; they leak, but otherwise are no worse than other cheap pans.

I bit the bullet and just placed an order on Amazon for the Freiling. I've come across two cake recipes recently that required a 9" springform so I could no longer hold off.

Speaking of lining regular cake pans....Crate & Barrel had some silicone liners for 9" cake pans during the holidays. They were on sale for only $5 a pair. Thinking that this would be greener and save me the hassle of cutting the parchment paper or going to Sur La Table for the 9" precut parchment rounds, I gave this a try. For my first use, I only gave it a quick wash w/warm soapy water. Big mistake. They totally ruined my cake w/their overwhelming rubbery stench. They were made in China. I will also note that I did not care for the overly moist texture the bottom had developed vs. the parchment. Given the rising costs of baking ingredients, I was sad to throw away my chocolate stout cake to redo it w/the parchment rounds. I was so utterly disgusted, I returned the silicone liners.

Uck, Pucca, I'm so sorry (even sorrier about you having to toss the cake) when I read about the liner I perked up, I've been happy with my silpat for breads and cookies...thanks for the warning. LMK how things go with the glass-bottom pan.

I think the higher-end pans are guaranteed, you might want to see if they'll replace your square one.

My SO also swears by the Kaiser pans. Now she's lusting for the square one she saw in a catalog...

Mhays wrote:Uck, Pucca, I'm so sorry (even sorrier about you having to toss the cake) when I read about the liner I perked up, I've been happy with my silpat for breads and cookies...thanks for the warning.

I would bet there's a difference between the French Silpat and the Chinese knockoffs.

Especially in lead content

Mhays wrote:Uck, Pucca, I'm so sorry (even sorrier about you having to toss the cake)

Sure glad she was not making cookies...

mhill95149 wrote:

Mhays wrote:Uck, Pucca, I'm so sorry (even sorrier about you having to toss the cake)

Sure glad she was not making cookies...

Eeeeewwwwwwwww

j r wrote:My SO also swears by the Kaiser pans. Now she's lusting for the square one she saw in a catalog...

Even though I have this, I'm not sure what to use it for. Does your SO have recipes in mind for the square springform?