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Just wasted $40 on a fancy cake pan that ruined my birthday cake
I bought this expensive nonstick springform pan from a kitchen supply store downtown because I wanted a perfect cheesecake for my daughter's 10th birthday. Followed the instructions to the letter, greased it up, even tapped it on the counter to settle the batter. But when I took it out of the oven and let it cool, the whole bottom crust stuck like glue to the pan. Ended up with a crumbled mess that looked more like a pile of dirt than a cake. Had to run out and buy a store-bought one last minute, which cost another $20. Turns out my old $10 pan from the grocery store never gave me this trouble. Has anyone else had a supposedly better pan actually make things worse?
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sethm5816d ago
Man, that is rough. Cheesecake is already a pain to make perfect and then having your gear betray you is the worst. That expensive nonstick coating is honestly a scam half the time. It wears off way faster than a good old bare aluminum pan that just gets seasoned over time. My mom has a springform that's probably from the 80s, no coating at all, and she just butters it heavily with a brush... never had a crack or a stick. Those new pans are too slick, the batter just slides right off the coating and onto the metal underneath. Plus the price tag is just insult to injury when it fails.
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angelamurphy16d ago
Yell at me all you want but I swear those nonstick coatings are just premium priced excuses to toss your pan after a year. @owens.laura's right though, my ancient aluminum springform is basically seasoned enough to count as an heirloom at this point.
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owens.laura16d ago
I swear by my old springform too. That butter method is the real deal, not this nonstick nonsense that flakes off after a few uses. It's like these companies know the coating is gonna fail so they just slap a high price tag on it and call it premium. Honestly, half the time those pans are just aluminum with a thin layer of cheap teflon that peels. You're better off spending that money on a good thick aluminum pan and learning to butter it right. The batter sticking is way more about technique than the pan itself. I've never had a cheesecake crack in my mom's old pan, and she's made hundreds of them.
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