Well....Iv'e ahd a lot of spring form pans over the years...
I don't do black "coating" because it eventually peels ( also lost a popover pan to the coating) and then I bought a set of nesting 3 different sized.....and the middle one, got bent and the sides didn't fit and it leaked....so now I have a heavier weight aluminum one....but I notice that it's not fitting well.
My plan is to buy what I see and replace as needed....I mean if they don;'t bend or peel, you lose the bottom....so why even try to have one that lasts more than a few years....

Yes, I love my Frieling Glass Bottom Springform Pan because of the handles, which is a really nice feature when you're trying to pull a cheesecake out of the water bath. The glass bottom allows me to double check the color of the bottom of the crust, and transfers well to the cake plate without becoming an ugly feature when the cake is under cover. If something every happened to mine, I'd buy it again in a heartbeat.

Here is a link that might be useful: Frieling Glass Bottom Springform Pan

I also like the expensive Frieling glass-bottomed one, especially because of the handles. But I found some other glass-bottomed ones dirt cheap at Tuesday Morning. I think it was 2 glass-bottomed s-f pans and a nonstick kugelhupf pan all for $13. So if there's a Tuesday Morning near you I'd look there. And soak, don't scrub.

I also have the Frieling (and wow, how the price has gone up!) and recommend it highly. It has all the advantages mentioned above.

But, if you don't want the dark finish, another option would be a loose-bottom pan, like the one at Fantes below. Just hit the link in the yellow box on the right or scroll down the page. They're aluminum for excellent heat transfer, inexpensive and made in the USA (if that's a consideration).

Having broken the latch on a cheap springform right when I was trying to remove a cheesecake, I'm growing more fond of the loose-bottom pan as a reliable alternative.

Carol

Here is a link that might be useful: Fantes Loose-Bottom Cake Pans

I have an old Freiling SF pan (without the handles) and I highly recommend it. Shop around though - you may find it for less elsewhere.

But wheres the cheesecake recipe :)

I've been using Wilton Ultra for Cheese Cake. No problems!!

I did the water bath thing before but I don't do it now,
with my new recipe.

Amazon has a set of three for $26.99, free Shipping.
Maybe someone can comment on them.

Hey Lou - I just went on Cook's Illustrated to see their springform recommendations and guess what? They don't know your tip. They mentioned how many pans have a rim that makes it difficult to remove the cake. Maybe you should write to them - I believe they publish readers' tips.

Incidentally they rate the Frieling the highest. Apparently the sides lasted longer in their kitchen compared to Kaiser, and they like the way you can see the bottom as it's cooking. Thanks guys, for making me be about to spend another $40+ for something that I absolutely don't need. I don't even LIKE baking.

Foodie:
Thanks for the Cooks Illistrated tip. I'll look up CI Mag.

" See the bottom as it's cooking " ???
LOU

Thanks, all. Will post cheesecake recipe in a day or two. Trying to get dinner together right now.

Lou, I took your suggestion from an earlier post and cooked the cheesecake on a stone instead of a bain marie. Far less mess! Thanks for the tip.

Guess I'm going to have to spring for the $40 pan. If CI recommends it, who am I to argue. However, I may wait a while. The day I pay my taxes is not a good day to contemplate $40 for a pan that I use once or twice a year.

bb

When I cook the Cheese Cake on the stone,
I wrap the bottom of the Spring Form with alluminum foil,
because one time some butter leaked out.

Saves a mess.
Lou

I did the foil. Only this time I did 2 layers. I once had the foil get a tiny little tear and butter ran everywhere! And talk about mess.....

toushe !!!
I did the smae thing.

Oh dear one more thing to lust after.....and knowing me, the first time I used it I would leave the bottom at someone's house!
I use a bain marie when makinga cheese cake because it makes the texture smoother than not using one.
Now....if only someone can find me a flan/souffle dish with handles I would be glad....but would have no idea where to keep it!!
Linda C

I didn't find the texture to be Smoother using the Bain Marie.
Plus it was a pain in the axe !!!

I Bake right on the Stone now and the Texture is
Smoooooooooothhhhh and Fluffly.
Lou

Lou

I obviously missed the post with instructions and recipe for making a cheesecake on a stone.

Can you repost on this thread or link to the instructions

Thanks

I use a bain marie for cheesecakes with no flour or other stabilizer. If there's stabilizer in the recipe, a bain marie usually isn't necessary. The stabilizer reduces the likelihood of cracking.

The exception would be a very large (i.e. 10") cheesecake where a bain marie equalizes temperatures for more even baking without overcooking the edge.

Try using an oven roasting bag for your springform. Just tie it around the pan instead of using foil. Guaranteed no leaks.

I also use oven roasting bags to hold pie weights when blind baking. No pleats and it's really easy to remove the entire bag once the crust is set. [It will require a larger bag.]

Carol

readinglady, what a great idea to use a roasting bag! I'm having some trouble visualizing exactly what to do. Do I put the cheesecake pan in the bad and tie it up like I would a turkey? Or, do I roll the top of the bag down, set the pan in it and tie around the equator of the pan, leaving the top of the pan uncovered (it is early and the only analogy I can come up with is "like a diaper")?

Like a diaper, LOL. (Great analogy!)

I am kind of a kitchen klutz and on more than one occasion have had leakage even with foil around the springform. If there's just one little crack water will get in and at the very least soften the crust.

That happened with a Nigella Lawson Banoffee cheesecake with caramel sauce. I was not a happy camper.

I pull the bag up above where the water line will be, fold over and use kitchen twine to tie it. (You could trim the edge if you prefer before securing.) Another option is to pull the bag up, tie and then cover with a final layer of foil to hold it in place. The main reason for the bag is I know it's not going to leak.

It's a jury-rigged solution, but it works for me.

Carol

Carol, jury rigged or not, I think it is a great idea! I'm putting oven bags on my grocery list.

Foodie: Or anyone .
Do you have a phone number or an E mail address for Cook's Ilustrated ?

To send in a Tip.
Lou

From the latest issue:

Send us your tip We will provide a complimentary one year subscription for each tip we print. Send your tip, name, and address to Quick Tips, Cooks Illustrated, P.O. Boc 470589, Brookline, MA 02447, or to quicktips@americastestkitchen.com

Good luck Lou, let us know if you're published.

Foodie:
I sent an email to Cooks Ilustrated, with the Tip for Spring Form Pans, that I put on the CF in Jan.
Thanks, Lou