Is there such a thing as a leakproof springform pan? I've seen pans
(from Kaiser and NordicWare, for example) that have an extra "shelf"
along the bottom to catch stuff that drips out of the pan, but my
problem is to keep a water bath from leaking in, without using
aluminum foil (which always runs the risk of developing a tear,
leading to complete ruin).

It seems to me that if this doesn't exist yet, it should, now that
high-temperature silicone is finding its way into all sorts of kitchen
gadgets. I'd think you could build a silicone seal into a springform
pan to make it watertight.

TIA,

Randall

"Randall Nortman" wrote in message
nk.net...
Is there such a thing as a leakproof springform pan? I've seen pans
(from Kaiser and NordicWare, for example) that have an extra "shelf"
along the bottom to catch stuff that drips out of the pan, but my
problem is to keep a water bath from leaking in, without using
aluminum foil (which always runs the risk of developing a tear,
leading to complete ruin).

It seems to me that if this doesn't exist yet, it should, now that
high-temperature silicone is finding its way into all sorts of kitchen
gadgets. I'd think you could build a silicone seal into a springform
pan to make it watertight.

I use pans with removable bottoms that are sometimes sold as cheesecake
pans. They don't seem to leak or take on water like springform pans.

On 2005-12-10, Vox Humana wrote:
[...]
I use pans with removable bottoms that are sometimes sold as cheesecake
pans. They don't seem to leak or take on water like springform pans.

I think I know the ones you're talking about -- usually sold by
commercial restaurant suppliers, and much simpler construction than a
springform. But I'm surprised that you say they're more water-tight
than springform pans -- I've never seen one, but judging from
pictures, I'd say they'd be much more leaky. Are we talking about the
same thing? This is what I'm picturing:

http://cooksdream.com/Merchant2/merc... ory_Code=BEB

(or http://tinyurl.com/bvxv4 if you prefer)

Looks like it would do a good job of holding cake batter in, but water
would also be welcome to flow right in, unless there's more to them
than I can see.

Randall

"Randall Nortman" wrote in message
nk.net...
On 2005-12-10, Vox Humana wrote:
[...]
I use pans with removable bottoms that are sometimes sold as cheesecake
pans. They don't seem to leak or take on water like springform pans.

I think I know the ones you're talking about -- usually sold by
commercial restaurant suppliers, and much simpler construction than a
springform. But I'm surprised that you say they're more water-tight
than springform pans -- I've never seen one, but judging from
pictures, I'd say they'd be much more leaky. Are we talking about the
same thing? This is what I'm picturing:


http://cooksdream.com/Merchant2/merc... ory_Code=BEB

(or http://tinyurl.com/bvxv4 if you prefer)

Looks like it would do a good job of holding cake batter in, but water
would also be welcome to flow right in, unless there's more to them
than I can see.

Randall

Yep, that's the one. I have a graduated set of them. I think that they
stay water tight because of the wide contact area on the bottom. I just
know they work for me.

On Sat 10 Dec 2005 07:04:34p, Thus Spake Zarathustra, or was it Vox
Humana?


"Randall Nortman" wrote in message
nk.net...
On 2005-12-10, Vox Humana wrote:
[...]
I use pans with removable bottoms that are sometimes sold as
cheesecake pans. They don't seem to leak or take on water like
springform pans.

I think I know the ones you're talking about -- usually sold by
commercial restaurant suppliers, and much simpler construction than a
springform. But I'm surprised that you say they're more water-tight
than springform pans -- I've never seen one, but judging from
pictures, I'd say they'd be much more leaky. Are we talking about the
same thing? This is what I'm picturing:


http://cooksdream.com/Merchant2/merc...duct_Code=LLPC
C93&Category_Code=BEB

(or http://tinyurl.com/bvxv4 if you prefer)

Looks like it would do a good job of holding cake batter in, but water
would also be welcome to flow right in, unless there's more to them
than I can see.

Randall

Yep, that's the one. I have a graduated set of them. I think that they
stay water tight because of the wide contact area on the bottom. I just
know they work for me.

I have one of those. The first time I tried baking a cheesecake set in a
pan of hot water, it did leak water into the cake. I wrap the bottom in
foil now.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Vox Humana" wrote in message
...


Yep, that's the one. I have a graduated set of them. I think that they
stay water tight because of the wide contact area on the bottom. I just
know they work for me.



Jumping in late here - but it seems to me that a thin layer of butter to
seal between the side and the bottom would prevent leaks.



--
Peter Aitken