A springform pan is a type of

bakeware Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookwar ...

that features sides that can be removed from the base. Springform refers to the construction style of this pan. The base and the sides are separate pieces that are held together when the base is aligned with a groove that rings the bottom of the walls. The pan is then secured by a latch on the exterior of the wall. This tightens the 'belt' that becomes the walls of the pan and secures the base into the groove at the base of the walls.

Design

The most common springform pan is a round pan in diameter. However, small circular pans are common along with squares, rectangles, and hearts. They come in a variety of materials including

anodized Anodizing is an electrolytic passivation process used to increase the thickness of the natural oxide layer on the surface of metal parts. The process is called ''anodizing'' because the part to be treated forms the anode electrode of an electro ...

aluminum Aluminium (or aluminum in North American English) is a chemical element; it has chemical symbol, symbol Al and atomic number 13. It has a density lower than that of other common metals, about one-third that of steel. Aluminium has ...

, heavy-gauge

steel Steel is an alloy of iron and carbon that demonstrates improved mechanical properties compared to the pure form of iron. Due to steel's high Young's modulus, elastic modulus, Yield (engineering), yield strength, Fracture, fracture strength a ...

, and

glass Glass is an amorphous (non-crystalline solid, non-crystalline) solid. Because it is often transparency and translucency, transparent and chemically inert, glass has found widespread practical, technological, and decorative use in window pane ...

. Optional features include a

non-stick surface A non-stick surface is engineered to reduce the ability of other materials to stick to it. Non-sticking cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to ref ...

and a

waterproofing Waterproofing is the process of making an object, person or structure waterproof or water-resistant so that it remains relatively unaffected by water or resists the ingress of water under specified conditions. Such items may be used in wet env ...

seal around the base. This pan is used to bake dishes that cannot be easily inverted for removal from the pan. Some of the most common recipes to call for springform pans are

cheesecake Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, ...

s and

torte A torte (; from (), in turn from Latin language, Latin via ) is a rich, usually Layer cake, multilayered, cake that is filled with whipped cream, buttercreams, mousses, Fruit preserves#Jam, jams, or fruit. Tortes are commonly baked in a spri ...

s. The easy removal of the sides from a springform pan lends itself to dishes with delicate bottom layers such as the graham cracker crumb crusts commonly constructed for cheesecakes. Springform pans, however, are also used in the preparation of

pizza Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high t ...

quiche Quiche ( ) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon. Quiche may be served hot, wa ...

s, and

frozen dessert Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes solids. They may be based on flavored water ( shave ice, ice pops, sorbet, snow cones), on fruit purées (such as sorbet), on milk and cream (most ice creams, ...

s. Although most cheesecakes are baked in a water bath, this does not mean that springform pans are waterproof around the base. Many may be waterproof initially. However, as the latch loosens and the coating wears off this waterproof feature will fade. For this reason many will wrap the pan in aluminum foil. There are many types and finishes of springform pans. While the most common bottom is smooth, bottoms can also be waffled or glass.

Springform pan alternatives

If a springform pan is unavailable, bakers may choose any of the following options: # serve cake from a pan # line cake pan with parchment paper # use a silicone pan # use a disposable aluminum pan # use a removable-bottom non-springform pan

History

The springform was invented in Germany by the compan
CHG
At the time of founding CHG in 1882 produced many items related to baking. An example of a very early spring form is from a company catalog given out around the 1910's. Catalog from CHG

References

External links

Cookware and bakeware Food preparation utensils Cooking vessels {{cooking-tool-stub

Design

Springform pan alternatives

History

See also

References

External links