Quality roasting and baking tins/trays?

allIcouldwishfor

rosieben wrote: »

I'm intrigued by this - does it discolour in the empty sections when you bake a small cake? Lakeland sell extra dividers too, looks like it would be a good investment. I like the fact that it folds flat for storage too

I have one of these and it's fabulous. It's in the oven right now doing a 9"x11" cake for my friend's birthday. No, it's never discoloured in the bits where there's no cake mix.

I use mine mainly for making mini 4" square Xmas cakes for presents. I have the extra set of dividers so I can make 9 at a time.

If you buy this cake tin and extra dividers you'll have no need for any other square or rectangle tin ever.

Gingham_Ribbon

Thanls everyone. I love the mermaid stuff. I think I'm being tempted by the cake tin with the dividers, especially as it folds flat. I have very little room. Just one question though. I'm not bothered about shape but if a recipe calls for a round tin can I use a square one or will it burn at the corners?

Justamum

Gingham_Ribbon wrote: »

Just one question though. I'm not bothered about shape but if a recipe calls for a round tin can I use a square one or will it burn at the corners?

You can use any shape you like just as long as the volume is the same. I usually ignore the shape a recipe calls for and use whatever I like. I'm seriously thinking of getting one of those tins with dividers though after today. I made a ginger cake, but multiplied the ingredients by 3 times so that I could make a big one. I've done this before with the same recipe with no problems. Today though it just collapsed in the middle. With a divided one I could do the same large volume, but make two smaller ones which wouldn't collapse.

Addiscomber

As a general rule you should use a square tin that is a size smaller than the round one that the recipe calls for. In other words 7" square for 8" round.

beemuzed

I've had my baking tray and my roasting dish for at least 10 years - bought as recommended in a Delia book. Not cheap, but previously had had many baking trays, all of which had buckled. Now, as good as new. Clean easily too! Apart from that, two sandwich tins, series of different sized cake tins and a bun tray. That doubles for fairy cakes, mincepies, small yorkshire puddings, etc.

Pitlanepiglet

I need to invest in new cake tins as I've only got really cheap and nasty ones.

Which are best? Some seem horrendously expensive and non stick but I don't remember having non stick cake tins as a child, we just greased and floured them and everything was fine. I'm not sure what these would have been made from (I'm a child of the 70's!) ?

I don't want to spend a fortune but experience has taught me that cheap non stick is usually just that and not worth having.

I need a pair of sponge tins, a traybake tin and probably a couple of muffin or cupcake tins.

fizzel81

ive got the silicone type ones, mine came from woolies in there half price sale, there better than any of the tin type ones ive used x

rosy

I would really recommend Mermaid tins ( hard anodised aluminium) - I have tins ( and roasting trays) that have been going strong for years & haven't buckled or anything, & they are really easy to clean. Not cheap though ( but I have seen them on occasion in TKMaxx at very reasonable prices). I haven't had much success with the silicone (bendy) 'tins' myself but I do know others like fizzel81who have sworn by them.

snow

Silicone forms are good for cakes/muffins, but for pies/quiches it is better to use something sturdy. I have a couple of tins from John Lewis (their own brand), heavy aluminium ones and I am very happy with them. And Tesco sells very good non stick types which are again very solid and real value for money (I use them regurlary, easy to wash, hold their shape (unlike cheap ones made from thin tin) and bake evenly).

ka7e

I have some mid-range Sainsbury's ones and some expensive loose-bottomed tins. They are both good, but I take no chances and always line the bottom with a circle of greaseproof paper.

For traybakes, why not try an enamelled tin - you can even cut stuff like flapjack in them without scratching the surface!