Hi Shannon, Well, you sent me to my kitchen cupboard for this one.
I bought my springform pans in a set of three different sizes many, many years ago. So, with them, what you do is pull the latch from one side, to a straight out position and the latch seems to catch there. If you continue pulling/pushing the latch more, so that it goes all the way back and stops flush with the pan (the opposite way in which it was originally) the pan will sort of separate and you can pull the ring part up and away from the base without disturbing any contents which would have been baked. If the latch catches and won't budge, don't force it--I'm not trying to tell you to break your pan--this is simply how mine work. I know also that folks talk about leakage and not wanting to use springform pans because of that, one way to get around this is to wrap the entire outside of the pan in heavy-duty foil before using them for baking. I haven't use mine in a while, but don't remember having any leaking problems. Hope this helps. Don't hesitate to ask any additional questions if my explanation isn't clear enough. Good luck and happy baking, Sherri On 2/5/14, Shannon Hannah <[email protected]> wrote: > I just purchased 2 small spring form pans for the first time. They are very > small and were in plastic, you know the kind where you have to literally cut > them out of the package. Since I didn't actually get to feel them until I > got home I noticed that when the spring is released in order to get the base > out I have to push the bottom of it up to get my baking out. I thought with > a spring form pan when you release the spring to loosen it all you have to > do is pick it up and your cheese cake or whatever is untouched and still on > the base of the pan. I know this sounds confusing and believe me I am. The > pans were quite expensive and have to admit I bought them because they were > so cute and I don't even know yet what I will use them for. Can someone tell > me how a spring form pan works. It is hard to believe as an avid baker for > many years I don't know this but I am sure there are some experts on using > spring form pans. Thanks so much for any information given. > Shannon > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
