Quality roasting and baking tins/trays?

thriftlady_2

jennet1 wrote: »

I love mermaid tins too. they are great on the hob for gravy making!

Yes! They are so solid they can go on the hob too.

MrsE_2

I have looked online for those £130 Le Creuset oven tins & I can't find them. Not even on the Le Creuset website

Strange

I just wanted to post a link so you could see these £130 oven tins:eek:

Woofles

It was on Amazon.

Even if I was spending that amount I'd show myself up and ask where the lid is.:rotfl:Gotta have a lid, saves basting.

found it
http://www.amazon.co.uk/Creuset-3-Ply-Stainless-Rectangular-Roaster/dp/B002MAQ5UK/ref=sr_1_37?ie=UTF8&s=kitchen&qid=1254212751&sr=1-37

MsDee

Hello everyone,

just wondered whether people prefer roasting their veg in a glass pyrex dish or tin roaster. I got a tin one from john lewis and all the veg and pots have stuck to it - i need to invest in another one, am thinking about going for another glass pyrex one - do people prefer them to the tin ones...

thank you xx

alisong_2

Hi, to be honest I prefer a metal tray as it seems to conduct the heat more efficiently. The trick is to find one that's non-stick and I can always tell that after I've used the tray but never before, hence a few casualties along the way!!

natlie

Hi I find glass rubbish for roasting in as they do stick plus the veg doesnt seem to get crispy at all. I get my baking tins from Lakeland and they are very good

Westywoodpecker

Neither as I use enamel ones I bought them from Tesco a few years ago and they are really good as they get things really crispy

meritaten

tins! every time! used pyrex and they stick to that too! find a good thick tin - then season it before using with a thin layer of oil and wipe with kitchen roll. then invest in some brillo pads for cleaning and oil the tin before putting it away. my favourite roasting tin is 33 years old!!! it was a wedding present and is still cooking my chickens and other joints. it weighs quite a bit more than the cheapy tins you can get - but whatever they paid for it - was worth every penny!

maman

Interesting question. I have some great stainless steel tins that I've had for years that clean up well but roasties do stick sometimes. Only use Pyrex for casseroles/lasagne/bake type dishes. They can stick too. Anyone got any tips/magic answers?

Downsizing__for_sanity

I've started using a sheet of silicone baking paper on the baking tray whenever I make roasted veg, spare ribs, oven chips etc. I originally bought it on the roll from Lakeland I think, and cut it to size. It was quite expensive at the time though. I now buy single sheets of it in our local Poundland (yes - £1!) and it's just the right size for my largest baking tray. I also bought some and cut to size to exactly fit my most often used cake tins, which saved a whole lot of greasing and lining when I made 7 Xmas cakes last year! A quick wash in the sink and it's good as new. I guess you could also line lasagne dish etc with it but not tried that yet...

DFS x