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"