"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.