Springform pan

The most common springform pan is a round pan 9 inches (23 cm) in diameter. However, small circular pans are common along with squares, rectangles, and hearts. They come in a variety of materials including anodized aluminum, heavy-gauge steel, and glass. Optional features include a non-stick surface and a waterproofing seal around the base.

This pan is used to bake dishes that cannot be easily inverted for removal from the pan. Some of the most common recipes to call for springform pans are cheesecakes and tortes. The easy removal of the sides from a springform pan lends itself to dishes with delicate bottom layers such as the graham cracker crumb crusts commonly constructed for cheesecakes. Springform pans, however, are also used in the preparation of pizzas, quiches, and frozen desserts.

Although most cheesecakes are baked in a water bath, this does not mean that springform pans are waterproof around the base. Many may be waterproof initially. However, as the latch loosens and the coating wears off this waterproof feature will fade. For this reason many will wrap the pan in aluminum foil.^[1][2]

There are many types and finishes of springform pans. While the most common bottom is smooth, bottoms can also be waffled or glass.^{[citation needed]}

If a springform pan is unavailable, bakers may choose any of the following options:^[3][4]

1. serve cake from a pan
2. line cake pan with parchment paper
3. use a silicone pan
4. use a disposable aluminum pan
5. use a removable-bottom non-springform pan^[5]

The springform was invented in Germany by the company CHG. At the time of founding CHG in 1882 produced many items related to baking. An example of a very early spring form is from a company catalog given out around the 1910's.

• List of cooking vessels