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Jun 6, 2008 07:34 PM

Springform Pan that Doesn't Leak?

There has to be a springform pan out there that doesn't leak... but I've yet to find it. I've currently got this one:

And no dice... leaks every time. :P

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  1. Can I ask what you are baking when you experience these leaks, as I find that most leaks are traced to bottoms that are not properly in the groove. My favorite springforms are made by Kaiser, but Cuisinart are very good.

    These pans work very well, and many find them easier to use because they don't have to play with the clasp.

    No springform can be used in a water bath unless you put them in foil, but that negates the benefit of a water bath, as the water is insulted from the pan by the foil layer.

    12 Replies
    1. re: Kelli2006

      Kelli2006 ... Im sure the water does not take offense (as in being insulted) from the water. Perhaps you meant insulated? And you're right about the way the pan fits together. Be SURE the bottom is properly "in the groove" before you snap the thing shut and pour in your batter. Either way, a springform pan almost always needs to be protected from leaking by either wrapping the bottom and sides with foil or cling film (or both). If you dont wnat to do this, just put it on a baking sheet to spare the bottom of your oven.

      1. re: Cheflambo

        I did mean INSULATED, so please excuse my very blonde fingers.

      2. re: Kelli2006

        thanks! so wrapping it in foil really negates the effects of the water bath? I thought the point was to greatly increase humidity in the oven.

        1. re: morphone

          The point of the water bath is to temper the heat so the custard doesn't cook too fast and curdle/crack. It may be called a cake, but chemically is a custard which do better when baked in a water bath. I like to bake them via the 2 hour method. You bake the cake for 1 hour at 300° and then turn off the oven at 50 minutes and let the cake set in the oven for another hour.

          I like to use the high-sided Wilton cake pans for cheese cake, but they have to be carefully lined with a sheet of parchment cut to fit the bottom of the pan. Some people also wrap the sides with parchment, but I don't think it is necessary.

          Cheflambo is also correct that you can use a springform if the bottom is wrapped in saran, but the plastic film must be kept submerged or it will burn and impart off-flavors to the delicate custard.

          1. re: Kelli2006

            Just make sure to press the foil firm against the springform.. its only "insulated" if you leave an air gap between the foil and the pan side - tin itself conducts heat well like any metal.

            1. re: grant.cook

              I had sealed it really well, so I can't imagine how it leaked. I supposed some of the small folded corners may have been beneath the waterline, so that's probably how it got in... but I have no idea how to prevent that in the future as I don't have foil that's two feel wide. :P

              1. re: morphone

                I take two sheets of foil, lay them on top of each other, and fold/crimp about 1/2" of material up one side up the length, then open the two sheets up like the inside of a book, effectively making one big fat sheet.

                Your water bath shouldn't be very deep and won't be boiling, so water won't exactly "force" its way in..

            2. re: Kelli2006

              I'm too paranoid about plastics to use saran in the oven. I will check out that pan though, and will get all ninja with the parchment. sigh. what a pain in the ass! but as long as it works...

              1. re: Kelli2006

                I've found heavy duty Reynolds aluminum wrap made for barbecues works well since it's wider and thicker. I haven't had any leaks since using that.


                For the sheet of parchment, I used to trace and cut until I saw Alton Brown on Good Eats with his. He just takes a square, folds it in half, repeating twice (so you have 1/8th) and then snips across the top. You don't have to have a perfect circle, any shape will do and you get a quick octagon.

                1. re: Kelli2006

                  Aluminum is such a good conductor of heat that I doubt it would provide any significant insulation

                2. re: morphone

                  There is no way that the foil layer negates the effects of a water bath. What you are doing is simply moderating the oven heat - the water can't get hotter than boiling temperature, so the bottom of the, say, cheesecake, will bake more gradually. Custardlike, as Kelli2006 says. If you press the foil tightly against the sides and bottom of the pan (it should be in full contact) you will still get that temperature modulation, plus a bit of moisture surrounding the pan.

                  Personally I would never heat plastic wrap under any circumstances. I understand that you can do it without it melting, but I am extremely leery of what happens to plastic in an oven, microwave, or on the stove. I claim no scientific basis for my suspiciousness - but still. I just don't like it.

                  1. re: Nyleve

                    It's perfectly fine to use plastic wrap in the oven as long as it is completely covered with aluminum foil AND it makes contact with water or humidity (such as steam or a water bath). I baked stuffing with this method at 350 deg. and the plastic wrap did not melt or burn. A professional chef is my source for this new technique. I'm looking forward to trying it on the underside of my water-bath-cheesecake this week.

              2. I bought a set of springform + bundt form pans from Costco that are the best I have ever had and they do no leak. I think they were the beloved Kirkland brand.

                1. I could have a tag/yard/garage sale of *just* springform pans I have that I don't use anymore because they leak.

                  Out of desperation I bought this one at Williams Sonoma... and while it is very very good.... guess what? When I make flourless chocolate mouse cake, it leaks into the water bath.


                  Having found nothing better, I use the pan, but wrap it in the heavy duty foil.

                  Here is the pan:

                  1. I'd love to find leak proof ones myself.....and it's not about the water bath for me....but it makes a helluva mess in the oven, and i don't like my cheesecakes "smoked" when stuff leaks into that little groove, it can make getting the cake out hell. And I do use parchment. The only time it doesn't happen is when i've made a cake that has a good solid crumb base on the bottom and sides....but even then the butter leaks out.

                    Can't they make one with some kind of rubbery seal in there or something?

                    1 Reply
                    1. re: im_nomad

                      It is possible to put a high temperature silicone seal at the base groove, but the sliding acting of the sides would destroy any seal in short order. The sides can be sealed with a piece of parchment, but a spring form pan was never intended to be used in a water bath.

                      If you are going to use a water bath you need to use a cake pan w/ high sides, or the pan that I previously posted with a removable bottom. I prefer to use the solid cake pans and prep them with butter and parchment if I need to use a water bath.

                    2. I have a Kasier Glass bottom springform pan that has never leaked on me:


                      BUT - I still wrap it with a sheet of tin foil 18" square when I use it in a water bath to be absolutely sure there won't be any leakage. I don't find this to be a big deal; rather it is just something I do to make absolutely sure my end product comes out the way I want it to.

                      (Edit: I just wanted to add that I didn't pay anywhere near $32.00 for it - I found it at a housewares store that was going out of business quite a few years ago...)

                      2 Replies
                      1. re: flourgirl

                        I need a 7 inch springform pan to use in pressure cooker. I need a recommendation as to what brand to buy. I had ordered an 8 inch nonleak Laforme and noticed too late it is about 9 1/4 inches wides with the 8 inch inside. My pressure cookers are 9 inch opening ones. The only pressure cooker I might be able to use it with is the 8 quart stockpot and It may be too shallow. It is 5 1/4 inches deep and the pan is 3 inches and must set on a rack. Does anyone have any ideas about this. Please recommend a good 7 inch. Hopefully I can find one that the nonstick coating does not flake off.

                        1. re: Tinker

                          Hi, Tinker. How about this? Other than two people who got a defect products, all reviews look good. As a matter of fact, the first reviewer uses it in pc to bake a cheese cake and seems happy with it.