Bakeware that releases cleanly: tins, trays and non-stick
When a bake does not turn out as expected, check the recipe, oven and tin together. Size, material and coating all affect how the tin should be used.
Gauge: the weight of the metal
Compare material, thickness and construction. Do not deliberately flex a tin to test it; use its dimensions, weight and care information when choosing.
Aluminium, aluminised steel and other coated metals have different properties. Match the tin to the recipe and the maker’s instructions.
Colour changes your bake more than you would think
- Light/silver tins reflect heat. Gentler crust, more even rise. The default for cakes and sponges.
- Dark tins can brown differently from light tins. Follow any adjustment given in the recipe or by the tin maker rather than applying one temperature reduction to every bake.
- Glass and ceramic heat slowly and hold heat long. Good for bakes you serve in the dish; they keep cooking after they come out.
Non-stick, honestly
Coatings are a convenience, not a permanent property. They wear out — every one of them, eventually. What shortens their life:
- Metal utensils and knives. One cut through a brownie in the tin and the coating is breached.
- Dishwasher care: follow the exact product instructions. Some coatings require hand washing while others allow a dishwasher.
- Heat limits: check the maximum temperature for the exact tin, including any handles or coating. Nordic Ware’s Treat round pan, for example, is rated to 205°C, so a blanket 230–260°C assumption is unsafe.
- Greasing: use the method recommended for the coating and recipe; some makers advise against aerosol cooking sprays.
Use baking parchment when the recipe and tin instructions call for it, keeping within the paper’s temperature limit.
Loose bases and springforms
Loose-bottomed and springform tins aid release, but may not be liquid-tight. Check suitability for a water bath or wet batter; foil wrapping does not guarantee a watertight seal.
The sizes worth owning first
- 2 × 20 cm round sandwich tins — the backbone of British baking.
- Loaf tin: match the recipe’s internal dimensions and capacity; a 2 lb label is not one universal shape.
- 12-hole muffin tray — muffins, Yorkshire puddings, mince pies.
- 20 × 30 cm traybake tin — brownies, flapjack, sheet cakes.
- 2 heavy baking sheets — biscuits, roasting, everything.
Check the recipe’s exact dimensions and depth. A 9 in tin is about 23 cm, but recipes from either country can specify many sizes.
Care
Follow the tin’s cleaning directions, dry before storage and protect coatings when stacking. Avoid abrasive tools or chemical cleaning methods not approved by the maker.
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Related guides
- Cast iron: how to season it and stop it rusting
- Glass or plastic food storage: what to buy for a UK kitchen
- How to lay a good table without buying a full dinner service
- The Christmas table: what to buy once and use every year
Further reading: Nordic Ware Treat pan care
