Sherri, I did as you suggested and it worked. I was just flipping the latch
straight out not all the way back. They sure are strong but I guess it
should be. Now all I need is to find some recipes so I can use them. Thanks
so much!
Shannon
-----Original Message-----
From: Sherri Crum
Sent: Wednesday, February 05, 2014 9:28 AM
To: [email protected]
Subject: Re: [CnD] using spring form pans
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
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