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. But it was hard to insert each knife without hitting the block’s decorative slats on way down, and because the block was light and narrow, it wobbled when bumped. Though a wide base corralled leaking butter, it didn’t stop water from seeping in. It lacked a nonslip base, and its extra-strong magnets made it unnerving to attach or remove our heavy cleaver. Its acrylic guard made it safer to use but harder to insert knives and to clean. 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. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog. But we’ve kept an ear to the ground and noticed that a number of major manufacturers recently redesigned their metal springforms. 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. Perfectly Creamy Frozen Yogurt is Available for Pre-Order! 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. Get FREE ACCESS to every recipe and rating from this season of our TV show. ... America's Test Kitchen Cook's Illustrated Cooking School Cook's Country ATK Shop ATK Kids. Our favorite springform pan from features handles that make it easy to remove from a water bath and a tempered glass bottom that lets us track browning. Our winning springform pan by Williams Sonoma has been, 25 years of Cook's Illustrated, Cook's Country, and America's Test Kitchen foolproof recipes, In-depth videos of recipes and cooking techniques, Up-to-Date reviews and product buying guides. But it was hard to insert each knife without hitting the block’s decorative slats on way down, and because the block was light and narrow, it wobbled when bumped. 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. This small, scratch-resistant model had a stable, rubber-lined base and could hold all our knives, though the blade of the 12-inch 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. Get America's Test Kitchen All Access — become the Smartest Cook you know, guaranteed. 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. 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. 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. 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). 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. But never again: We tested every top-selling springform pan to find the best on the market. Required fields are marked *. Finally, it got a bit scratched after extensive use. Despite a decade of searching, we’ve yet to find a completely leakproof springform; even our previous winning pan from Nordic Ware leaks a bit. To avoid a soggy cake, we always recommend wrapping your springform in foil before baking in a water bath. BASE TROUGH: Catches leaks to help prevent messes. Best of all, it upped the ante with even more gorgeously golden crusts thanks to its lighter metallic finish. To avoid a soggy cake, we always recommend wrapping your springform in foil before baking in a water bath. © 2020 America's Test Kitchen. 4. 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. 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. Your email address will not be published. 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. Worse, we couldn’t take it apart, so splatters that hit the interior were there to stay. 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. 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. Testers also disliked pans with bases that were roughly the same diameter as their collar, which were difficult to assemble, maneuver, and release. This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. Close. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little. All rights reserved. This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. 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. LIGHT FINISH: Allows for controlled, even browning. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog. As with many things, not all pans are created (or built to be) equal and Cook’s Illustrated tested out a few springforms in a recent issue (July/Aug 2011) to see which performed the best. 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. Its acrylic guard made it safer to use but harder to insert knives and to clean. 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. Sadly, springforms are too often the culprit in dessert disasters. Glass bottoms were problematic in general: One metal pan with a glass base made pale, pallid crusts that were practically glued into the pan. Worse, we couldn’t take it apart, so splatters that hit the interior were there to stay. 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. 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. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. Upgrade. 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. 2. TALL SIDES: Let you maneuver pan with potholders. Cook Pepper and Onion Frittata, starting on the stovetop, finishing in a 350-degree oven, and then sliding it out of the pan in one piece. Some pans tore cakes along the collar, where a protruding seam clung to fragile swaths of crust. 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. By contrast, the five other pans dripped butter all over the oven floor. 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. Heavy, with a grippy base, this block was very stable. 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. 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. 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. A few also started making pans out of heat-resistant silicone. 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. Learn real cooking skills from your favorite food experts, The iconic magazine that investigates how and why recipes work, American classics, everyday favorites, and the stories behind them, Experts teach 200+ online courses for home cooks at every skill level, Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation. Get FREE ACCESS to every recipe and rating from theis season of our TV show.
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