591804 Thu Jan 29 04:54:52 -0800 2009 8 31 Home Cooking 0 4368399 Hi, I was reading my newest Gourmet last night and was interested in making the chocolate torte, but then started reading the pan prep directions: Preheat oven to 300&Deg;F with rack in middle. Wrap outside of cake pan in plastic wrap, then wrap tightly in a layer of foil. My first thought was wraping a pan in plastic wrap, even though it's covered by foil, can't be a good idea...won't the plastic wrap melt??? What do you think, a misprint perhaps and should I just skip this step and do the foil wrap only? thanks http://www.epicurious.com/recipes/food/views/Dense-Chocolate-Torte-351410 Thu Jan 29 04:54:53 -0800 2009 53762 geminigirl 1 4368456 No the plastic wrap won't melt . It will keep the batter in the pan, but based on off gassing of chemicals I do not even use it in the microwave anymore. I think if you wrap the pan carefully in foil, and put it on a baking sheet just in case you should be fine. Thu Jan 29 05:31:46 -0800 2009 4368399 117271 Stuffed Monkey 2 4368564 How can the plastic wrap possibly not melt? If i take a pan out of a 300 degree oven and accidentally touch some plastic wrap on the counter, it will melt in a second. Thu Jan 29 06:24:49 -0800 2009 4368456 10471 danna 3 4369870 I was wondering the same thing so I looked it up. The melting point of cling wrap is 250-260 and it's sitting in a waterbath which would be at most 212. I'd just do double layer of foil, though. I use heavy duty extra long Reynolds. Thu Jan 29 11:54:27 -0800 2009 4368564 39874 chowser 4 4372230 ahhh...waterbath...I didn't read carefully. thanks. Fri Jan 30 06:47:22 -0800 2009 4369870 10471 danna 1 4368501 For cakes I usually cut a piece of wax paper to fit and haven't had a problem with removing it from the pan (or the cake) after baking. I've never wrapped a springform pan with foil. Why is this done? I have put the pans over a backing sheet, however, as some of them seem to drip out from the bottom. Thu Jan 29 05:57:14 -0800 2009 4368399 224238 Caralien 2 4368933 The wrapping is done when a springform pan is going to be baked in a water bath. Thu Jan 29 08:22:54 -0800 2009 4368501 159317 greygarious 3 4369712 Thanks! I've only used waterbaths for custards, made in ceramic forms. Thu Jan 29 11:22:01 -0800 2009 4368933 224238 Caralien 1 4368724 Hi, When I make cheesecakes etc. wrapping the pan with a whole sheet of foil works fine. You could line the pan bottom with a sheet of parchment and then close the springform for a better seal. Whatever you do DO NOT OVER BAKE! It totally changes the texture and mouth feel. Thu Jan 29 07:20:54 -0800 2009 4368399 142336 rtms