Springform or Removable Bottom
Both springform and removable (or loose) bottom pans are perfect when you don't want to turn your baked creation upside down for removal. They are ideal for presentation. You can add streusel or fruit to the top of your cake prior to serving. While both can be used for baking most recipes, there are benefits to one pan over the other.
Springform pans are two piece pans that consist of a ring with a buckled latch and a base. Use these pans for cheesecakes, coffee cakes, stuffed pizzas, ice cream cakes and 7-layer dip. The great thing about a springform pan is that you can remove the ring just prior to serving. Fat Daddio's springform pans are designed with a wide pedestal-style base that makes transporting easy and makes a great serving plate. They are also 3" deep which gives plenty of room for delicious toppings.
Any type of cake can be baked in a springform pan. Thicker mixes work best. The downfall of springform pans is the buckle will loose it's tightness after continuous use. Many commercial cheesecake bakeries today use removable bottom pans instead of springform pans.
Removable bottom pans are also two pieces. There is the cake pan, and the base that pushes out through the top. They are great for any type of baked creation. I love to bake brownies and bar cookies in them. It's so much easier to get uniform slices with you pop out the bottom and use a rotary wheel cutter. (Check out this chocolate caramel turtle brownie recipe). Casseroles like lasagna come out nicely and look great when plated. Unlike springform pans, removable bottom pans come in several shapes.
The downfall of removable bottom pans is that the bottom sometimes gets lost. Don't let that happen to you. Make sure that you slide your baked good onto another tray or plate before taking to the potluck.
For more great cheesecake recipes check out our Pinterest page.