In Response to Re: Spring Form:
It's funny, I have had a Spring Form pan for years and have used it only a few times. This weekend I wanted to make the Chocolate Peanut Butter Tart that is on this site and it calls for a tart pan with a removable bottom. The one I had years ago was a bit rusted so when I packed and moved I tossed it out. I looked for one and could not find one so I decided to use the Spring Form pan and it worked out very well. Just remember that if you use a Spring Form pan or tart pan with a recipe that has a pretty loose batter you might want to double wrap the outside with aluminum foil.
Posted by nikki p
Thanks for the suggestion, Nikki. I see recipes calling for a tart pan with removable bottom and I've never had one of those. I figure if I've gotten along without one for 50 years I really don't need to run out and buy one. I'll use my springform. I have 3 in different sizes.