cook's illustrated best springform pan

Make pan-fried sole. But inch-long gaps between its small magnets made coverage uneven and forced us to find the magnetic hot spots in order to secure the knives. 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. LIGHT FINISH: Allows for controlled, even browning. TALL SIDES: Let you maneuver pan with potholders. We saw this when we baked cheesecakes in a water bath that we dyed blue with food coloring—splotchy blue marks bloomed on the sides and bottom of every single cheesecake (though some were leakier and subsequently more blue than others). Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Glass bottoms were problematic in general: One metal pan with a glass base made pale, pallid crusts that were practically glued into the pan. This handsome block was done in by its shape—a tippy, top-heavy quarter-circle that wasn’t tall or broad enough to keep the blades of three knives from poking out. These design features helped our favorite pan earn the top spot: 1. Testers also disliked pans with bases that were roughly the same diameter as their collar, which were difficult to assemble, maneuver, and release. A good springform pan should release cakes effortlessly, but a nonstick base wasn’t the only factor; time after time, cakes tore, crumbled, and cracked when we removed them. Free Trial. Have you ever ruined a cheesecake? By contrast, the five other pans dripped butter all over the oven floor. Upgrade. When unlatched, the ring expands and can easily be removed from the cake and/or the cake base. ... America's Test Kitchen Cook's Illustrated Cooking School Cook's Country ATK Shop ATK Kids. But never again: We tested every top-selling springform pan to find the best on the market. Your email address will not be published. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog. Sadly, springforms are too often the culprit in dessert disasters. All Rights Reserved. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. The lightest model in our lineup, this block was dangerously top-heavy when loaded with knives. 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. BASE TROUGH: Catches leaks to help prevent messes. Skip to main content Menu. Could we find one that was even better? © 2020 America's Test Kitchen. Darker metal makes for darker baked goods, and one pan’s black finish slightly overbrowned crusts (though not enough to affect flavor). But inch-long gaps between its small magnets made coverage uneven and forced us to find the magnetic hot spots in order to secure the knives. 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. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. We preferred raised bases, which gave us a full view of the cake and more room to leverage our tools. But never again: We tested every top-selling springform pan to find the best on the market. All rights reserved. We used each to make no-bake cheesecake, oven-baked cheesecake, and water bath–baked cheesecake. But we’ve kept an ear to the ground and noticed that a number of major manufacturers recently redesigned their metal springforms. RAISED BASE: Makes cutting and removing slices easy. It lacked a nonslip base, and its extra-strong magnets made it unnerving to attach or remove our heavy cleaver. Finally, though the bristles could be removed and cleaned in the dishwasher, their nooks and crannies made this block hard to wash by hand. Get FREE ACCESS to every recipe and rating from this season of our TV show. 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. The test kitchen likes glass-bottom pans because it is easy to see how well done the bottom of your baked good is and preferred nonstick coatings for the sides of the pan. 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.

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