I'm looking to get a deep round 20cm cake tin - either springform or loose bottom. I don't want to get both so which do you think will be the most useful (i.e. are there some types of cake recipe that says to use one type, but if you use the other it won't matter).
I have not but use that much more than Springform. I find springform less forgiving of faults - it has damaged a cheesecake and cake. Admittedly might not have gone wrong if the cakes were Ok and I wasn't in a rush but there you go