Or was it just all good times in the beach or going around the province? This week’s column centers on equipment needed for baking and what we suggest would be of great use.

Q: Jun Jun and Adoree, how are both of you? My question is about spring form pans used in making cheesecakes. Almost all cookbooks recommend that we use this, but I can’t seem to find it available here in Manila. What can you suggest I use? (Martha of Malabon)

Jun Jun: Spring form pans are really hard to find here in Manila. Usually, it is available in some baking or department stores that import them straight from America. What I have been using for some time now are removable bottom pans with sides that are around two to three inches in height. Make sure that the bottoms are tightly wrapped with aluminum foil so that no water seeps it when you bain marie your cheesecake mixture.

You can also use a regular baking pan, but you have to line the bottom and sides with aluminum foil so that you can easily remove the whole cheesecake once it is baked. When using this pan, it is better to cool the cheesecake on it and remove it only when it completely sets and has spent some time in the chiller.

Adoree: Actually, I prefer to use removable-bottom pans for my cheesecakes. I find them easier to use because you just slide the cheesecake off the base after loosening the sides and unmolding from the pan. With the spring form pan, you have to sort of scoop out the cheesecake from the base because there is a short fence on the sides. These removable-bottom pans with tall sides meant for cheesecakes are available in department stores.

Q: Hi Chefs. What do you suggest as I look for a rolling pin to purchase? I like to try making pies and have started using some of the recipes you have. Please let me know what the best choice is? (Sally of Quezon City)

Jun Jun: There are tons of rolling pins now especially if you visit a baking store. There are wooden ones with movable handles, plain wooden pins, and those that have tapered ends. There are even those made in marble, granite, and plastic. For me, a plain wood rolling pin is enough for making pies since you don’t need so much force coming from the handles. Pies just need very little force for it to roll and widen. This type of pin can also be used for other baked goods as well as breads. But it also depends on your budget; you can buy different types of rolling pins depending on what you are making, so splurge if you must. You can even start collecting.

Adoree: My best choice would be the wooden rolling pin without the handles--just plain, straight sides. It gives you a wider space for rolling big dough.

Q: Jun Jun and Adoree, I noticed that there are some wire whisks that have more wires in them and some have different shapes; some are narrow and thin, and I heard that there is one called a balloon whisk. As a beginner, what should I buy? (Natalie of Makati)

Jun Jun: Hi Natalie! Just like a rolling pin, there are also tons of wire whisks in the market. If you have the chance to go abroad, you will see some stores equipped with whisks depending on what it will be used for. A balloon whisk is generally for whisking egg whites to make meringues as well as to whip cream. Because of its shape and number of wires, it can add in more air into the system of what it is whipping faster, obtaining the result in no time. Narrower whisks are for sauces, where you don’t need that much air but you want all raw ingredients combined faster.

I suggest a medium-size whisk that doesn’t have a very heavy handle since all the weight is really in its handle and whisking will be a lot easier if this is light.

Adoree: Natalie, it depends on where you will use it for. For beating egg whites manually, the balloon whisk or the one with many tines will whip egg whites and cream faster. It is ideal to use it with mixing bowls that have rounded bases. If you are to use the whisk for just mixing ingredients in a skillet or sauce pan, using the regular, narrower whisk is sufficient. It all boils down to your usage.

Q: My question for you is, where I can find a canonigo pan, specifically about eight to nine inches in diameter with a height of about four inches? It’s supposed to have a hole in the middle like a bundt pan. Where, chefs? (Marilen of Manila)

Jun Jun: I knew it; sooner or later, we were going to get a question like this, and it would be a worry for me since it is very hard to find a proper baking container for canonigo. The container is like an angel food pan, but the bottom part should not be removable. I was very fortunate to get one a long time ago from a department store, and I have been using that since. As a matter of fact, it’s already overused. My friend Betina Legarda had her angel food pan’s bottom fused so that it’s no longer removable.

Lately though, there have been several cake pans with four to five inch heights being sold in some baking stores or you can still have some made in Divisoria.

Adoree: Marilen, try the different department stores in town. I’m sure they have the tube pans that do not have a removable bottom. In a worst case scenario, just use the bundt pan.