are my non-stick springform pans the reason my cakes are really too crisp on the edges? if so, can i get a suggestion on pans that won't cause this problem?
i'm going to get an oven thermometer to see if my oven temp is off but last night i lowered the baking temperature and watched very carefully. however my cakes were totally crispy on the edges before the insides baked. is it because the pans are non-stick?
i think these are the exact pans i have: