For 20 years we've been doing our favorite cheesecake recipe. We have been using a 10" springform pan, that is tinned.
It is getting corroded around the sides, so we need a new one.
Anyone out there know of a website that I might go to, to read about pros/cons on cheesecake pans?
I was thinking about trying a stainless steel springform pan.
Thanks for any comments.
"Old Cook from the Beatnik era"