Old baking tins.

Artytarty

Good Morning!
I am in the process of clearing out some cupboards where I found a hoard of old bakeware inherited from my MIL.
I have a few questions for you now that I have cleaned them up:

Bun tins- I have found some with nice patterns on the base, shell shapes, leaves etc. would the buns not be very dry if bakied directly in the tin to get the shape? I always use cases.

Has anyone else got an "Acme non burn bottom" cake tin. Any good?
It looks like something Mrs Pattmore would use in the kitchen of Downton Abbey!

I was going ot give some to each of my daughters but is silicone bakeware really better. Its certainly 21st centuary. I have never used it but maybe they should.
Thanks in advance for your thoughts and tips.


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ragz_2

I cannot get on with silicone bakeware, don't know why. Modern is defintiely not always better. I think you can use the bun tins as long as you grease them well, just don't cook for too long and make sure you keep the temp low.

Linda32

I've never heard anything good about Silicone bakeware. I think it does take a lot of getting used too, even if you like it in the first place.

I think its a case of why fix something that isn't broke.

The bun tins sound nice btw and I think I would certainly experiment and see how you get on.

mummyyof5

I dont like silicone bakeware either...gave loads away I had bought for me...I agree with Ragz...give them a good grease before use and see how you go.....are the ones with shapes on deep...like a muffin tin or could they be used for mince pies...would look nice with shapes imprinted into them xx

Artytarty

Thanks, I needed to hear that after rubbing my fingertips raw cleaning them! The old square tin had so much black residue in it the corners had disappeared!
The one with shapes is quite shallow really, it wouldnt be much of a bun.
Perhaps it is meant for pastry cases but the pattern would be on the bottom so a bit pointless.
I also have something called a chiffon tin ,round with a pokey bit up the middle, I dont think I 'll ever use it, dont even know what it is intended for.
The problem is storing these things, lovely though they are, only to seldom if ever use them.

LameWolf

I'd use the bun tins to make what my grandmother called Welsh tartlets - I think I've also heard them called Maids of Honour.

Pastry base pushed into the hole, which will pick up the shell/leaf/whatever pattern , jam, mincemeat or citrus curd in the middle, and sponge mix dolloped on top, to seal in the jam etc.

HTH.

PS I've never used silicon, so can't pass judgement, but my DH "just doesn't fancy the idea" of something cooked in a silicon container. I have no idea why, but thought I'd mention it in passing.:o

PPS I'm jealous - my Welsh tartlets all have plain, boring bottoms!:D

valentina

Is the very shallow one a madeleine tin? Like this
http://www.mypetitemaison.com/item_138/Vintage-Madeleine-Tins-Molds.htm

Artytarty

Yes, sort of like that, one row of plain curved dents, one of shells, clam shaped and one row of a leaf print.
Off to Google Madeleines!
The Welsh Tartlets sound good, probably wolfed down so quickly noone will ever notice their fancy bottoms:)

Horseunderwater

You could do some pressed shortbreads in the pattened ones. It is made in a slightly different way to rubbed in crumbed SB. You have to literally squeeze it into a dough and then press it into the greased tin and bake it.

Artytarty

Theres an idea! That way the pattern would be on the top side .
Mmmm I love shortbread and it is easier to make than Mads. which seem a bit tricky.

Justamum

ragz wrote: »

I cannot get on with silicone bakeware,

Another one who doesn't like silicone baking tins.