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(8 Ratings, 1 Review) Average Rating:
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Can't get it to open
Sandy Race (Mattydale, NY) 10/5/2013 9:12 AM
I bought both the 9 and 10 inch pans several years ago. I had never baked with one so I used both right away. I could not get them to open, squished my cheesecakes into a mess. I tried again with another recipe that called for this pan and again, squished the side into a mess. So, again, I need to use these pans and I feel nervous of the out come. Any suggestions on what I maybe doing wrong would greatly appreciated. For now, I will rate them at 2 stars, I did not have any leaking problems.------------------This is Dennis. I think I can help. The clasp is a typical lever clasp found on other springform pans. The sugar in your crust melts in the heat and sets up like hard candy as it cools. Remove the ring before it cools. Try running a silicone spatula around the inside of the ring to free the cheesecake from the ring soon after removing it from the oven, then undo the clasp and remove the ring. Whether it is muffins, a cheesecake, or a quick bread, I usually set my timer for three minutes and then remove the baked good from the pan. Letting it sit for a couple minutes gives the cake a chance to set but always try to get it out within five minutes. Short answer: use a silicone spatula and remove it within five minutes--regardless of the pan. (For yeast breads, I use a silicone spatula and remove the bread immediately. I don't want it to sweat.)

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