great tip Lou..

The pencils are a great idea. It can be a pain to get it set in the groove just right!

Awesome tip! Thanks Lou Man.

HI LOU!! Good to see you....I just was looking at the pic of the pizza I made for you last year in the shape of a heart..remember???

Hi Lou!
I must be really dense, but I don't understand the part about two pencils. Can you post a photo, please?
Thanks,
E

Ellen: Is that a nice thing to say about yourself.
It's OK if I said it.
I'm having trouble with Photo's right now.
I'll try to explain it better.
Maybe some are made different then mine.

The bottom plate has a recess.(like a tray with a lip.
If you flip it over the flat part will be up but
it will be hard to lock on the side panel, because
the bottom plate won't line up to the right height,
to fit in the side panel slot.

If you put the flat side down it locks on easily.

I laid 2 pencils down and set the Bottom Plate on them.
This brought it to the right height to lock on the side panel.
You may need something a different thickness then a pencil,
to bring your's to match the slot.
If you still don't understand I'l try to draw a sketch.

I think I'll have to keep my wooden Spoon handy.
LOU

Kathleen:
You made it for me butI didn't get any of the Pizza.

I think that was about the same time I made the Pizza for my daughter's Birthday.
Remember the Valentine Day Pizza.
What are we doing,talking about Pizza's in a Cake Pan Post?
Do you still love me ??? Tell your husband.
Make him jealous. Don't tell anyone else here.
LOU

"Makes it easier to slide a large knife under the cake when it is baked."

Aha! I get it!

Thanks Lou.

Jim

Me too! Thanks for the tip.

Great tip!

Isn't it funny how these obvious things escape us until someone points it out.

I just learned at my ripe old age that you can lock the rolls of paper products in by pushing in the ends of the container!

Duhhhhhhh

glenda

Glenda, me too! Never knew it. Here I am 52 yrs old...... ::: shaking my head :::

Hi Jim:
Haven't talked to you for awhile.
Good to hear your voice, again.

I wonder how many of our members didn't know this tip ???
but won't say anything.
It's nice to know if your helping .
Lou

Like I said Jim .
It's nice to know you at least helped a handful of members.
Even though there are probably 100 times that in the CF.

I never would have realized that they all knew this.
What a dummy I am, for listening to that woman, who told me to put it on the CF.
Lou

I just took a look at my spring-form and the knife scratch mark counts seem to support my memory: Early on I used it the wrong way and then one day I figured it out.

As for how to "load" it, I place the pan centered on the heel of my palm, then drop the ring over it. At this point the ring is sitting on my fingertips and forearm. Raise my palm to the proper height and snap the ring shut.

It's very simple for me, but the pencils would be a great idea for someone with smaller hands.

Foodonastump:
I did it the same way as you. But the pencils made it easier.
Thanks, Lou

Here it is back up !
Lou

My pan locks into place easily bottom up or bottom down. The difference is that you have the "tray" ridge on flat side down or you have a little mote around the edge for flat side up. Is that right? The little mote doesn't interfere with sliding a knife under neath? What am I doing wrong?
I've been diddling with this pan for so long, I'm beginning to wonder why I even have it; I've only produced disasters in it! (my own recipe's of course -- none of yours).

Annie:
I could never get a knife under the Cake easily, with the Moat side up.
Always wound up cutting the bottom of the cake some.
With the flat side up, I wrap Alluminun Foil on the bottom
and up about 3/4inch,
Because one time some butter leaked out from the Graham Crust, onto the Baking Stone.
The sides usually free themselves a little, according to what kind of Cake.
I free the bottom with a large Chefs Knife, then slide the prepared circle of Cardboard under.
With the Cheese Cake i usually put the Graham Crust only on the bottom.
Lou

Annie: I use Parchment Paper on the inside, bottom.

Northern Quilted for me !!! LOL
Lou

Now it's working for me. And thank you for teaching me how spell moat!

Thanks Lou for bumping this up. I am new to the Cooking Forum, having just spent what seems like a decade on the Kitchen Forum re-doing my kitchen. Actually, it was a relatively short, relatively painless kitchen remodel. Now that it is done, I'm ready to get to the cooking part!

Please tell me what you meant by:
Because one time some butter leaked out from the Graham Crust, onto the Baking Stone

Do you sit your pan on a baking stone? If so, why? I've never heard of that but I'm game to try something new. I usually cook cheesecake sitting in a pan of water (bain marie?) I finally learned to do that after leaking butter all over the oven too many times to count.

The other day I saw Ina Garten using the linked springform pan, or at least one that looked like it. From what I think I can tell by the pictures, there's only one "up", and it should be clear of the knife. Based on the reviews, I might just buy one. The design seems to make sense.

Here is a link that might be useful: nordicware springform

bbstx:
I may have used too much Butter in the Graham Crust.
The next time I cut back a little and wrapped Aluminum Foil
on the bottom and
up the side a little, Just in case it happened again.

I don't do the Bath ( Bain Marie )thing anymore. I put the Pan right on the Baking stone.
I get the same results.
You have to wrap the bottom of the Pan, to use the Bath,so water doesn't leak in.
I'm always trying something different to get better results, using easier methods.

Food on a stump:?
IF YOU HAVE A set of Pans Why would you go but another Set,
because Ina Garten used them.
You have a solution for " your " Pan. But do whatever pleases you.

Annie:
I didn't realize I spelled Moat wrong ? until you mentioned it.

Guess I should get my own TV show. Never thought of that !!!!! Sounds like fun.
LOU
PS: I think the Bears use Northern Quilted ?
Maybe Not. You'll have to Bear with me.

Lou - Under the non-stick coating it's appears to be steel, because it's rusting a bit where knives have cut through, but more importantly the rolled lip has gotten a bit gross over the years. In the meantime I believe I've figured out that Ina actually uses a Kaiser la Forme (or something like that) that Wms Sonoma sells for $40. Thanks but no thanks.

Lou
You didn't spell moat wrong -- I did! Maybe neither one of us knows how to spell it! How DO you spell moat anyway!? Well, at least we both knew what we meant, and that tip of yours is a great one for the records!
Annie1971

LOL Annie you're funny. Your mote means tiny things, like dust motes. Lou's moat is the one that goes around castles and cheesecakes. Smiles. Two motes, two meanings, two spellings. You had right spelling just wrong use. ;-]

Foodonastump:
I thought the Pans that you have now, were in good condition.
Didn't want you running out to buy new ones, because of the TV Show.
Actually you can clean your's an coat them with oil
Bake them in your oven, while you are cooking something.
Mine are made by Wilton, I never Googled them But they are made well and they are heavy steel, coated.

When I use them , I let them soak in water and scrub the grooves with a toothbrush.
Then put them in a warm oven for an hour.
I have another set sitting in the cabinet, still in the plastic wrap, waiting to give for a gift to someone.

Annie : I was only kidding. Trying to draw attention away
from the spelling.
But you sure did a good job of making it noticed.

Coconut: Put in the right meaning. Mote = Specks

Sounds like an English lesson.

Annie:
If a " Goose " Plural is Geese.
Then why isn't a Moose , Meese
Good Nite, LOU

Thanks again, Lou. I'm going to use the baking stone technique. The last time I used a bain marie, there was a teeny little tear in my foil and the crust was a soggy mess!

bbstx:
When I type your ID, it looks like code. I'd rather be informal. Do you have a name?

That happened to me too. Baking it right on the Stone makes
it easier.
Maybe some of the other Cheese Cakes, you would have to use the bath.
Lou

Lou,
Bebe is the name. I have a friend on another forum and when she looked at my name she thought "bobby sox," so to her, I'm "sox"! LOLOL