"So I tested the Springform 'replacement' last night. I was a bit concerned that the sides would not pull away quite proper, but they did. All in all it is a great easy pan and I would definitely find it useful in the kitchen. I thought it would be extremely useful for something like a vegetable torte and/or savory items like a quiche." All the best, Lena.
Pastry Chef for the French Laundry and Bouchon, Lena is also the Culinary Researcher who is responsible for all Food development projects for Thomas Keller, owner of the French Laundry. Awardee in the annual Restaurant Magazine list of the Top 50 Restaurants of the World (having been named "Best Restaurant in the World" in 2003 and 2004), and since 2006, it has been awarded three stars in the Michelin Guide to San Francisco.