Markings/smudges/wear on steel springform pans
Hi folks. Can someone tell me what the markings are on this steel springform pan? I tried cleaning it with Bar Keeper's Friend already. Also interested to know if they are still okay to use if they cannot be removed.
Best Answer
Looks like normal markings on well used baking tins. It's fat that polymerised from heat (same procedure as for seasoning cast iron, just unintentionally). It's perfectly safe to use the pan like that. It can theoretically be removed with outrageous amounts of elbow grease and heavy duty cleaning chemicals, but it's not worth the effort in my opinion.
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How do you clean a springform?
How to clean a springform pan. For best results, disassemble your pan and hand wash the sides and bottom in warm, soapy water. Let dry completely. Our non-stick springform pan is also dishwasher safe.How do you line a springform pan with parchment paper?
Springform pans can be used in place of regular cake pans and allow you to bake some fun specialty items. The detachable base and outer ring make removing your cake from the pan a simple process. By preparing your pan and baking properly, you will be able to bake a variety of cakes with ease.The Best Cake Pans | Ring vs. Removable bottom vs. Springform vs. Silicone Mold
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Answer 2
I would suggest boiling this in a larger pot with baking soda. This will often lift these right off or require very minimal scrubbing. You can try four tablespoons baking soda to 1/2 cup water* for difficult stains (or as little as 2 tbsp baking soda to one quart for non-stick such as enameled cast iron). If the stains don't come out on their own, let the pan cool, then rinse and scrub with a paste of baking soda and water. You can also try vinegar and baking soda, but you may find simply boiling with a baking soda solution is all you need. Please post your results.
*Depending on the pan and the situation, less baking soda works. I have used this trick with great success in my french oven (aka enameled dutch oven) with much less baking soda.
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