JOANNA'S FOOD: family cooking, from scratch, every day


Tuesday, October 23, 2007

Baking tins - what do you recommend?


















I'm looking for some advice, please. As you see, my baking tins are past their best, and I need to replace them. I bought them cheaply several years ago when baking bread was an occasional indulgence, rather than - as now - a daily delight. Technology has galloped ahead since I last shopped for bakeware, and I don't want to find I've wasted a lot of money on something everyone knows is no good.

I'd really welcome your comments on which pans work for you - and, specifically, I'd like to know what you think about those floppy (plastic?) ones that come in bright colours and are extremely tempting (but also possibly a hugely expensive mistake).

And ... does anyone know where in the UK I can buy a baker's peel, and a couple of those plastic scraper/cutters that all serious bakers seem to use?

Thanks ...

17 comments:

MyKitchenInHalfCups said...

Piff! on technology on this one. I don't have any of those terrifically fun bright colored silicone thingies because I'm stuck in my belief that metal is going to crisp and brown better under almost any conditions with all recipes and because I've seen more people unhappy with them then happy. I do love my silicone spatulas!
I think the most important thing is maybe heavy weight and then non-stick. A heavy weight pan will heat evenly and non-stick well . . .
I really enjoy the goldtouch nonstick pans from Williams-Sonoma but feel strongly that it's that they're heavy and non-stick and not the name on them that gives me good results. Sorry to be so fierce!

labelga said...

I prefer ceramics, as iron requires more maintenance (oiling). I don't put my money into anything teflon. Silicone might work better? I don't know this material enough, though now you remind me I have a sheet for muffins. I agree that along with some serious baking comes some serious equipment.

labelga said...

Joanna, throw that away at once!

Joanna said...

Tanna, I've just been looking up the Goldtouch pans, they look wonderful, although I'm not sure if I'll be able to find them here (I expect I can order them to be sent direct from the US). Interested that you don't like the silicone for bread .. I think I probably agree with you.

Labelga, you're right, it's heading for the bin (I haven't used it for ages, but the others are heading that way, just starting to peel). Do you find your silicone sheet good for muffins? Or would you reach for the ceramic? I'm not just going to buy new bread pans, but new everything pans, as you should see the rubbish I'm using at the moment ;) it all needs replacing, and I need all the input I can get

Thanks, both of you

Baking Soda said...

Don't get a pair of silicon Joanna! (um.. silicon for baking bread..) Like Tanna said, it won't crisp and brown as the metal ones do. I own a two mini loaf pans (each consists of 8 mini's) one silicon and one heavy steel and the difference is immense. Sides and corners of the silicon bread stays a very light brown and not as crisp.
Blue steel could be a professional way to go but that needs maintenance in seasoning and oiling (and don't come near it with water).
My choice would be heavy and non-stick. As a matter of fact I bought one such loaf pan at Peter Jones's which is great but it's only in use for like 4 months so I don't know how it behaves in the long run. I am not too sure on the ceramics...it works but I feel the heat transfers less easily so you would have to re-assess your baking times?

Andrea said...

Can't stand silicon bakeware precisely because it does not crisp the foods, but I adore my silicon spatulas and oven mitts.

America's Test Kitchen consistently rates Chicago Metallic bakeware highly, though I don't know if it's available int he UK.

Marie said...

I don't have any suggestions for loaf tins but you can get the dough scrapers (and a peel I think) from Richard Bertinet.
www.thebertinetkitchen.com
I looked everywhere for the scrapers before ordering mine on line.

Pamela said...

Try Lakeland kitchen shop. Go in to their website for locations. I know there is one in Eastbourne where I visited recently.

Ilva said...

Ha, I bake in both silicone baking tins and traditional ones and I really like my silicone ones, my cakes get brown and crisp (see there Tanna) and they never stick plus that there's no need to grease them! So I can only recommend them but I think it pays off buying silicon forms of better quality. I have to say that I only use it for cakes and such, I never make bread in tins but I don't think there will be any difference. Good luck!

Amanda at Little Foodies said...

I have silicone which I wouldn't recommend for bread and I have some Pampered Chef stoneware. The PC stuff seems to give consistent results every time and it's all natural which is a bonus. The only thing I don't like is that PC stoneware doesn't go in the dishwasher and I really am lazy when it comes to washing up. It's the one reason why I wouldn't buy any more of their stoneware.

KJ said...

I can't really comment on silicone for baking as I have never used it. I do have a silicone mat which is excellent.

I'm not sure of the range in the UK. But for here in Australia, I avoid black or dark coloured tins.
Especially for cakes, as they brown too much.

Magic Cochin said...

This a really interesting post Joanna and a fascinating bunch of comments. I've got a mottly collection of baking tins, some non-stick. I've looked at the silicone muffin 'tins' in the cook shops and loved the jazzy colours - but they are so expensive and my old tins bake pretty good muffins. I have been persuaded to buy a Pampered Chef stoneware deep square dish (my neighbour organises PC parties) and I have to admit I love using it for savoury things - it's excellent for roast veg and jacket potatoes seem to cook better if you sit them in it. Haven't tried my PC Stoneware for baking a cake (it would be huge!!!!).

Carolyn said...

Reading this made me remember I found a scraper of my Grandads when I had my kitchen replaced - I must dig it out - (he died in the 60's so it is pretty old!) he ran a bakers shop when he worked.

I guess in those days a baker got them free as they had adverts printed on them.

Ihave been looking at silicone bakeware - buy didn't relise it didn't crisp - so glad I have read this blog - thank you

If it is of any interest I have just set up a cooking/food forum details are on my blog

Toffeeapple said...

I bought a muffin pan (for Yorkshires) from Tesco, of all places. It is heavy gauge and non stick and so far it has been a good buy. They do other shapes too and all are reasonably priced.

Holler said...

Hi Joanna, I have dedicated my latest post to you!

I made some Pear and Ginger Muffins, using my new silicone muffin tray.

It worked a treat, the muffins popped out easily and there was no mess left. I even took a photo of myself pushing one of the muffins out of the tray! One handed photography is now mastered!

Sophie said...

Good question Joanna! I keep wondering if some of that magic silicone stuff will make up for some of what my baking skills are lacking! (my baking always ends up really brown on the top but uncooked and stuck to the pan underneath!)

michelle said...

I'm with Tanna, I don't like the silicone thingies - I have a madeline pan and I regret it (so there Ilva! ha ha)! I don't have good bakeware though for bread because I haven't made it enough, but I do like Pampered Chef stoneware and even better for Amanda, you're not supposed to wash it! It's like cast iron, just scrape it down with a plastic scraper and wipe it and you're done. I have a cookie sheet though - it makes perfect cookies, but I'm not so sure about the loaf pan...