Springform

Lightly grease a 9-inch round cake pan (a springform is a good choice). ❋ Unknown (2009)

Mix until smooth; pour over berries in springform pan. ❋ Unknown (2009)

Typically, cakes baked in springform pans are cooled right in the pan and the ring is removed before serving. ❋ Unknown (2009)

I think the ring-shaped springform is an inspired idea for the cranberry upside down cake -- a red wreath effect. ❋ Lindy (2006)

A good way to make delicate cake recipes is to use a release pan sometimes called a springform pan so that you don’t have to turn it out of the pan and risk breaking it. ❋ BETHENNY FRANKEL (2010)

Remove the sides of the springform pan, or turn the bread out of a regular pan onto a wire rack, and allow the cornbread to cool. ❋ Unknown (2009)

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. ❋ Melissa (2009)

Press crumb mixture into the bottom of a 9-inch springform pan. ❋ Shamara Ray (2011)

Loosen springform pan and cool for additional 30 minutes. ❋ Shamara Ray (2011)

Prep: 20 minutes, Total: 45 minutes equipment: 9 inch tart pan, or 8 inch springform ❋ Melissa (2009)

Lightly grease a 9-inch round cake pan (or springform pan) and line the bottom with parchment paper. ❋ Unknown (2009)

Line a springform pan with pie crust, fill with filling, top and seal, bake for over an hour in a medium-slow oven. (call it three hundred degrees, though I bumped it up at the end to get some browning.) ❋ Netcurmudgeon (2009)

With a springform, you can essentially remove the pan from the cake with great ease. ❋ Unknown (2009)

Lightly grease a 9-inch round cake pan or springform pan. ❋ Unknown (2009)

A springform pan is a type of cake pan that has removable sides. ❋ Unknown (2009)

A springform pan can be used in place or a regular cake pan in any recipe. ❋ Unknown (2009)