The most common springform pan is a round pan 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. There are many types and finishes of springform pans. While the most common bottom is smooth, bottoms can also be waffled or glass. == Springform pan alternatives==