Baking tins and trays

Baking tins

If you want to bake cakes it's important to have a few different sized tins in your kitchen as using the wrong tin can equal disaster. Try to have an 18cm, 20cm and 22cm on hand. If you can only get one, choose a 20cm round cake tin.

To make the job easier, the best option is to choose loose base cake tin. Another option is a springform tin, which has an expanding sidewall that is clipped shut during baking and unclipped to remove the cake. These are particularly useful for making cheesecakes or anything that needs to be carefully removed.

But baking tins don't stop with round and square cake tins, and these days there's also a wide variety of specialised shapes such as Swiss roll tins, ring tins, bundt tins, flan tins or novelty shapes such as numbers or animals. What you need will depend on what you like to cook, so start with the basics and then slowly add to your collection as you need to.

While you can sometimes substitute a different tin to what's specified in a recipe, the one exception is with sponge tins. With these delicate cakes, the depth is important to allow it to rise properly. Invest in a special sponge tin in a light colour, as darker pans concentrate heat and encourage additional browning.

Baking trays

Sturdy baking trays, also known as baking sheets, are a lifetime's investment. Spend the money to buy the heaviest trays you can and they will stand up to any task. The best kind are made from pressed steel but bare in mind that they will rust unless you coat them with a fine film of oil before storing.

If you can't afford pressed steel, then inexpensive baking trays are fine, but get rid of them if they become rusted or badly scratched. Whichever option you choose, make sure your oven is big enough to accommodate the trays. Commercial trays are often too wide to fit inside domestic ovens, so check your measurements before you invest.

Bakeware materials

There are several different bakeware materials currently on the market, each offering its own range of pros and cons. Here are some of the more common available.

Silver anodised aluminium
Anodising hardens the outer layer of the aluminium, giving it an easy-release, scratch resistant surface and making it ideal for baking tins. While it is more expensive than other bakeware, its longevity and superior heat conduction make it well worth the investment. On the down side, it shouldn't be cleaned in the dishwasher.

Non-stick bakeware
This is by far the most common bakeware available. The best non-stick has at least two coatings to produce a long lasting, durable layer that can withstand high roasting temperatures and can also be washed in the dishwasher.

Tinware
While it is relatively inexpensive and available in a wide range of shapes and sizes tinware is inclined to rust over time. Metal utensils can't be used on tinware and it can't be cleaned in the dishwasher.

Silicone bakeware
This recent alternative to metal bakeware is light, flexible, and non-stick. It is especially suitable for small cakes and buns, but due to its flexibility use a metal baking tray underneath.

Caring for tins and trays

Regardless of the finish, all baking tins (including non-stick tins) should be properly greased before use to protect the tin and to make it easier to turn out the finished result.

While some types of baking tins are suitable for the dishwasher, the best way to clean them is to wash them in warm soapy water. To prevent rust, tins should be thoroughly dried before storing away.