Old baking tins.

Wornoutmom

this cake uses a chiffon tin and is delicious x

http://www.recipebinder.co.uk/recipe.aspx?rid=20231

Molly41

A word of warning about using old tins as Im not sure what metals they contain. I have some of my mothers and use them as decoration on my dresser however I would not cook with them.

Another for metal every time x

valk_scot

Artytarty wrote: »

Thanks, I needed to hear that after rubbing my fingertips raw cleaning them!

I was about to say Don't Scrub Them! Old well used baking tins develop a sort of non-stick surface, much like a wok or omelette pan does but only if you don't scrub this off. Well seasoned bakeware is wonderful stuff......but now you're going to have to season it all again. Little bit of oil in the bottom of every tin or cup, brush it over all the inside surface, heat it in the oven at the highest temperature you can till you can see the oil shimmering above the tins, pour the oil out and allow to cool, then wipe with kitchen paper. After that oil or grease them at every use but never scrub or use detergent, you can soak off any burnt bits with plain water.

I'll join in with agreeing that silicone bakeware is a bit of a marketing con btw. I'm not even keen on non-stick. I'm still using my gran's baking tins and they're just fine, ancient burnt on marks and all.

Artytarty

Aaaargh! Something like that was at the back of my mind but they were so yucky. I used a whole battery of biological detergents!
I will do as you have suggested and re season them.

booter

Horseunderwater wrote: »

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.

Is this like the Anglesey shortbread? I saw something on TV recently (Great British Bake Off) about these - they look delish. And OP, you've just reminded me, I've got some of the shell type tins at the back of the cupboard! *goes off to google the recipe*
Found it http://www.recipesfromwales.com/james-cakes/
Hmmmm - I feel a baking day coming on

Oh, and for the record, metal every time for me too (esp after I tried baking a chocolate sponge without putting the silicone "tin" on a tray first - when I tried to put it on a lower shelf of the oven, it "flopped" and I was cleaning up half baked sponge off the floor for ages:mad:)

meritaten

I cannot bring myself to use Silicone either - every time I pick up Silicone bakeware I think 'If the implants leak in normal body temp - what will oven temps do! I know - I know that its a different thing - my head tells me so - unfortunately my instinct over-rides head!
So I shall stick with metal! and I am so jealous over the patterned bun tin! can I suggest that you could also use them as moulds for fondant icing? just dust with iceing sugar, press the fondant iceing in and remove! my nan had some of those tins and I really wish they had come down to me. I can remember her making mince pies for christmas and cutting out the pastry and pressing the lids into the bun tins to get the impressions on the tops.....the bottoms had an impression too! (That may have been her own unique interpretation of how to use the tins!)

bev62

There must be someone else apart from me that loves silicon!

I make crustless quiches in muffin cases - sponges and cakes just pop out, and even the bundt case I have has been a huge success!:)

marmiterulesok

Artytarty wrote: »

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.

This might be a kugelhopf cake tin.If you google it,you'll find pictures.It's a yeasted cake from France (Alsace)/Switzerland/Austria.

I also don't like silicone bakeware.On the rare occasions that I've used one,things have stuck.I'm never sure about baking times either.

aeb_2

Hi
Could the tin with a bump in the middle be for rumbaba?

http://www.bbc.co.uk/food/recipes/rum_babas_served_with_48561

It was on the 'british bake off' and is on i-player this week - masterchef 1

Another vote against silicon

THIRZAH

My grandma had some bun tins with patterns at the bottom. They were fairly shallow but not as shallow as Madeleiline tins.She made buns in them without paper cases .The buns were a normal size as they rose above the tin unlike modern cupcakes which have a flat top

The other tin could be a savarin mould- basically just a big rum baba.I sometimes make one for parties as it can be made in advance, frozen and then soaked in the rum syrup after defrosting.