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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. http://www.cooking.com/products/shpro...

    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. http://www.cooking.com/products/shpro...

          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".....plus 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.

                      2. I used to have a Triumph Spitfire that leaked. I fixed that with a piece of surgical tubing glued to the top of the windscreen. It formed a nice seal with the top. So that got me to thinking, "What food-related item has the same properties as a piece of surgical tubing?" Then I remembered the recipe for Lane Cake Dapper Style, and the answer to this question became obvious. Line the groove with bacon. .

                        3 Replies
                        1. re: tim irvine

                          For cheesecake what will happen if bacon leaks into it, tim irvine.?

                          Hobbybaker, bless your heart. Glad to hear from you. I looked at that one and then I saw the worst writeup. It seems they send a different product then one pictured. I just wrote all the numbers down and am going to pull up both and see what they look like, if I can pull up both that is. I will get back to you. I have been looking for one so long, I am nearly worn out and one coming will just have to go into my low 8 quart possibly. I also read where just to get a pan with the bottom that comes out and forget springform. You, ha, know that would probably float up in the midst of all the pc steaming unless foil wrapped. I have a feeling I am heading to a wreck of a cheesecake.. Anyhow, thanks again for your help. Will get back to you. The pan is suppose to be here the 17th that is on its way and then I will see.

                          1. re: Tinker

                            it will probably leave a greasy mess. I just liked the sound of it as a note of humor and. the recipe for a Lane cake topped with candied bacon always sounded really good to me. Good luck with your pan and your cheesecake.

                            1. re: tim irvine

                              I bake a lot of cheesecakes for a tier of a wedding cake. I use regular 3" high cake pans and line them well with foil. After they are cool and refrigerated you can lift the cheesecake out of the cake pan and proceed. I've also made a parchment to fit the base of the cake pan, and sprayed the bottom and sides of the cake pan with a good professional pan spray. After the cheesecake is cool and refrigerated, use a knife around the edge to separate any remaining cheesecake from the sides of the pan, then flip out. It should come out easily with the parchment paper in the bottom. Either method works equallyt well, and I can bake any size cheesecake as there is a cake pan.

                        2. Rose Levy Beranbaum in "Heavenly Cakes" suggests putting a springform into a silicone pan of the same or a bit bigger size to get around this problem. I'm intending to get a silicone pan just fopr this use.

                          1 Reply
                          1. re: buttertart

                            Let me know where you find your silicone pan, Buttertart. I just received my Kaiser La Form 8 inch pan. It measures just 8.2 including non drip lip and fits into the pressure cooker thank goodness. The interior is 7.2 x 2.5 and will be perfect for my 7 inch cheesecake recipe. There are two models of the 8 inch La Form. Kaiser as most of you probably know I did not until I researched all. . One, the Kaiser La Form Plus Non Leak edge, runs over $44 with a warranty 10 years and the one I bought was $34 with 5 year warranty from Germany. Your guess is as good as mine how easy it will be to return if a problem in a couple years or so. It is super heavy duty too and sturdy,. Anyhow I had to purchase my souffle bowl so there was no shipping cost for the spring form pan which made it more reasonable. I would say there was a $5 each piece handling fee however as they came from two suppliers but I could not beat that elsewhere for the individual pan alone to be shipped.. I have a 9 inch aluminum springform ancient that works in the crock pot but has to have the aluminum foil and will not work in the pressure cooker of course as too large. Therefore I would love to find a silicone pan for it. Buttertart. By the way, Hobbybaker, I hope you see this message as you recommended a pan above that I loved the price on and would have definitely bought it had I not noticed they shipped a different one than pictured according to a Amazon review. That bothered me although it was not suppose to leak. I was afraid to take a chance. Also I noticed where some of their pans came bent in some of the reviews of other pans. I have had to send a Staub cast iron back from one of those ordeals and that about finished me. The springform pan I received today came with the word GLASS all over the box(smart supplier).. At first I thought I had ordered a glass bottom spring form pan by accident. Anyhow FedX brought it in without one wrinkle on the box. Now, for Chubbybunny63. What width 3 inch depth pan do you use for your cheesecake recipes? I certainly like the recommendations of using one of those with a specific recipe I have used in the 9 that was not quite deep enough. . Has anyone tried the Parrish called pans with removable bottoms? I was afraid they would leak for certain but the pans are commercial like and a super aluminum gauge. They do come in the 3 inch depth without removable bottom too. Hope all of you can figure out all my questions. Sorry, but I have so many that I wanted to check out.

                          2. I just bought two glass bottom springform pans from Fantes (www.fantes.com). I love them. Being able to serve the cake on the pan bottom is wonderful. I use a pot handler to lift the cakes in and out of the water bath. It is like a pair of heat resistant plastic pliers that won't mar non-stick finishes (Fantes again). I double wrapped the cakes in foil and baked the two NY Juniors cheescakes in them in a water bath.. Juniors style cheesecakes have a sponge cake bottom, not a tart crust or graham crackers. If any crust was going to get wet, it would be this one. The Juniors recipe includes a significant amount of cornstarch which keeps the custard from weeping. If you've ever made the RLB Cake Bible Rose Cordon Bleu cheesecake and not used the cornstarch, you'll know how much the custard can weep. In fact RLB recos putting the curst or crumbs onto the baked cheesecake after it cools. Without the addition of the corn starch, the crust will get very very wet (this is not leakage from the water bath


                            You remove the Juniors cheesecakes from the water bath and cool them for a minimum of two hours before unwrapping them. There was a tablespoon of water between the pan and the inside layer of foil. This wasn't leakage but condensation. I plan on wrapping the foil less tightly next time to avoid this. Despite this little bit of moisture, not a bit of water got into the pan and the sponge was perfect.

                            2 Replies
                            1. re: kayakado

                              Could you please give me the name of the pot handler that is listed under Fantes or anyway to be able to pull it up for viewing. Thanks much.

                              1. re: Tinker

                                It is called a cake pan gripper under the baking helpers listing


                            2. Well, there is a great solution. However the site is being a pain for me, I got the catalog from a friend. I will provide a link to you and a description. This is actually a sponge cake pan from Silpat. Absolutely amazing. perfect water bath, every time. look at their catalog online, I found it on page 46. I don't recall the size I got, I stumbled upon this while looking for better base pans to bath in :) I hope this helps at all. I had all kinds of little irritants before I found this pan, and since then haven't had one cheesecake fail. On a side note: this pan will make a graham cracker crust awfull if you dont cut down/out the butter all together.

                              1. I usually just stick a baking sheet under mine just in case, and most of the time cake doesn't leak out anyway, but yesterday I completely forgot and baked a cheesecake that was soooooooo good (whipped cream cheese with egg yolks first and then fold in soft peaked whites so it was SO fluffy!!) that I was standing there for ten minutes trying to decide what to do when butter from the chocolate biscuit base had dripped onto the floor of the oven and was going to catch fire any minute. If I opened the oven a gush of air might cause backdraught, AND make my big fruppy cake sink, if I left it too long, it might taste of burned butter or burn my house down.

                                In the end my husband walked in and shut me down.
                                I left cheesecake to cook out in the residual heat.
                                It was beautiful. Jiggly in the middle.
                                My oven needs cleaning now...

                                And I need a springform that doesn't leak.

                                1. Your working too hard...
                                  Just use a standard cake pan and then freeze the cheesecake and pop it out. Works like a charm. :)

                                  2 Replies
                                  1. re: Thesugardaddy

                                    I wish I had thought of this before I spent a fortune for the best suppose to be cheesecake pan. Live and learn!! Thanks!!

                                    1. re: Thesugardaddy

                                      but I like it warm and jiggly and barely set in the centre when it is still warm ...mmmmmmm
                                      but thanks for the good tip, I'll do that for when I make cheesecake for other people :)

                                    2. That is the one I have, kaiser 751832 but it is wise to still put something under it to catch anything if by chance tries to leak.

                                      1. I am sitting here looking at the turkey roasting bag I bought and didn't use - does anyone see any reason I couldn't use that instead of the foil wrap? I'm thinking it's designed to go in to the oven, it's waterproof, cheap?