Kitchen Tools

In my recipes I often ask for collapsible cake pan (also called a springform pan or cake pan), since it is very easy to remove cake from them after baking. You can go ahead and use any other kind of cake pan you prefer. I don’t recommend buying non-stick versions since they are usually more expensive, often do not provide good enough non-stickiness, and sometimes the nonstick layer peels off or chips overtime. Aluminum versions would be the way to go since they provide a decent quality for a low price, and with good care, will last forever. I would recommend that you have two collapsible cake pans: one smaller, preferably 9″, and the second larger, preferably 12″ (most of my recipes call for a 12” pan). A cake pan should be preferably 3” deep. If you like to prepare Japanese cheesecake or any other kind of cake baked in a water bath, you can also consider buying one solid (non-collapsible) 9″ cake pan, which is 3″ deep.