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A springform pan is a type of cake pan with a removable bottom and a ring for the sides. The ring wraps around the bottom like a band and connects with a clamp that closes and seals it.
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.
Bread pan – also called a loaf pan, a pan specifically designed for baking bread. [10] [11] Caquelon – a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. [12] Casserole – a large, deep dish used both in the oven and as a serving vessel. [13]
Cake tins (or cake pans in the US) include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking cheesecake. Another type of cake pan is a muffin tin, which can hold multiple smaller cakes. Sheet pans, cookie sheets, and Swiss roll tins are bakeware with large flat bottoms. Pie pans ...
Make the cake: Preheat oven to 350°F. Butter and flour three 8-inch cake pans. Butter and flour three 8-inch cake pans. Whisk together flour, baking powder, baking soda, and salt in a bowl.
Melt ¼ cup of the salted butter in a 10-inch cast-iron frying pan over low heat. Turn off the heat and set aside. Melt the remaining ¼ cup butter in a microwave-safe bowl and set aside.
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