Springform pans are awesome for cooking cheesecakes, but which way does the bottom of the pan go into the form? It's a little confusing as there's not much difference between the two sides. Don't worry, we've found the answers for you. We'll explain everything you need to know about how your springform pans work.
The bottom of the springform pan drops into the closed circular exterior with the lip down. If you should do it with the lip up, it's not the end of the world, but you might end up with a lip-sized indention in your cake.
We'll look at springform pans and how they work in this post. In addition, we'll give examples of some types of food one might cook in a springform pan. We'll also explore if they're supposed to be watertight, leakproof, ways to stop a leak if it happens, and how to line them with parchment paper. So be sure to keep reading!
HowTo Place The Bottom Of A Springform Pan And More Fun Facts
What Is A Springform Pan?
Springform pans are circular baking pans that contain two parts. The circular part, or the form, unclips to release tension, or clips to hold it into place. The bottom is just that, the bottom of the pan that you slip into the form when you are ready to fill it with batter.
These pans are wonderful for cooking recipes that you don't want to invert to get out of the pan. The form unclips and pulls off the outside of your cake. If you've used parchment to line the bottom, then it's also easy to simply slide your cake off the springform pan bottom and transfer it to a serving dish.
Does The Bottom Of The Springform Pan Go Up Or Down?
The bottom of springform pans usually have dimples and a bit of a lip around the edge. Though technically you can face the bottom either way, professional bakers recommend dimple side down (concave side down). The reasoning is removing the cake will be easier without the lip in the way of your cake server.
Here's a professional-grade, warp-resistant springform pan from Saveur Selects. At 9 inches, it's the perfect size for most of your baking needs.
Some chefs prefer these glass-bottomed springform pans. The smooth bottom surface makes it incredibly easy to remove cakes and tarts from the bottom of the pan.
What Do You Cook In A Springform Pan?
Now that you know how a springform pan works, what can you cook in it? Typically, springform pans are used for any baked batter recipe that you don't want to flip upside down to remove from the pan. The most common type of recipe used in a springform pan is the cheesecake.
You can also use springform pans to cook delicate fruit tarts, delicious coffee cake crumbles, and any other cake that you want to put delicate toppings on. This way you won't worry about messing up the gorgeous top when you go to flip the cake off the pan.
You can even find springform pans in cute shapes, like hearts, that will allow you to bake something for a special romantic occasion. Strawberry-topped cheesecake anyone?
This darling pan is non-stick for easy baking.
If savory is more your speed when it comes to recipes, springform pans are excellent for quiches, casseroles, and even deep-dish pizza or lasagna!
Are Springform Pans Supposed To Be Watertight?
A lot of times a cheesecake recipe will specify for the cake to be cooked in a water bath. So does that mean that the springform pan, which is the common pan for cheesecakes, is watertight? Because springform pans have varying degrees of tension in their latches and varying ages of how long they've been used in the kitchen, we suggest not to take chances.
Many cooks will choose to wrap the outside of their springform pan in an extra layer of aluminum foil just to make sure no water sneaks into the batter. This way you'll have a perfectly cooked cheesecake instead of an oops!
Are Springform Pans Leakproof?
Just like springform pans won't keep out water, it is possible that batter could leak out. Typically though, if your form is in newish shape and the spring clip is tight, this won't happen. If you're concerned about a little bit of batter leak, you could always place a cookie sheet or foil below your springform pan. This will catch any leaking so it won't end up burnt on the bottom of your oven.
How Do You Stop A Springform Pan From Leaking?
There are plenty of no-leak springform pans on the market, so a good pan is your first line of defense. If you have an older springform pan that doesn't close as tightly as it once did, you have a couple of options. First, wrap the bottom and sides of the pan in foil to catch in spills. Or, use a larger cookie sheet underneath it to catch any leaks that could occur.
This professional-grade pan has a unique no-leak design. Clear, non-stick coating and removable sides clamp around the base to form a tight, leak-proof seal. You will enjoy the quick and easy release of your delicious creation without the messy clean-up.
Here's another unique leak-proof design. This springform pan comes with a 3rd part which is the unique undertray. It serves to catch any leaks and even has silicone handles for easy handling in and out of the oven. The heavy gauge metal spreads heat evenly for perfect cooking. It's safe in the oven up to 445° F. It goes in the refrigerator, freezer, and dishwasher and is very easy to clean.
How Do You Line A Springform Pan With Parchment Paper?
Parchment paper is a great way to keep the batter from sticking to the bottom of your springform. Even if you're using a non-stick pan, you still may want to use parchment paper as well. What's the best way to line a springform pan with parchment paper? The easiest way to do this is to buy parchment paper rounds that match the size of your pan. These are readily available online if not in your local grocery store.
These pre-cut parchment paper rounds making cutting parchment paper super easy since you won't have to cut it.
If you want to cut your own parchment paper, it's super easy. Simply take the bottom of your springform pan, place it on your parchment paper, and trace around it with a knife. The knife will leave an easily seen line on the surface and then you can cut it out with scissors to place inside of your pan.
At grocery stores, you'll find large rolls of parchment paper in the same section where you buy aluminum foil and plastic wrap. It's typically near the wax paper. But they are not the same. Wax paper will melt and leave a film on your baked goods whereas parchment paper will not.
Spring Into Baking
Now you have a firm handle of all the ways to make your springform pan work for you and some ideas for recipes to search for. It's time to start baking! If you enjoyed this post here at KitchenSeer.com, we hope you enjoy these others we've selected that we think you might enjoy: