Baking Tins and Trays - Loaf Tins, Cake Pans & More

Q: What’s the difference between a 1lb and 2lb loaf tin?

2lb is the UK standard family size (typically ~800–900g dough). 1lb suits smaller loaves or test bakes (~400–500g). Always check internal dimensions as capacities vary by brand.

Q: Non-stick or uncoated – which should I pick?

Non-stick offers easy release and simple cleaning. Uncoated steel is robust, seasons over time and is ideal for frequent baking—line for wetter or enriched doughs.

Tins, Trays & Dutch Ovens

From everyday loaves to specialist shapes, the right tin or tray gives consistent bakes and easy release. Explore loaf tins and Pullman pans for bread, cake tins for clean layers, pie and tart tins for crisp bases, robust baking trays for cookies and pastries, and cast-iron Dutch ovens for bakery-quality crust.

Loaf Tins

Shaped for even heat and structure. The 2lb tin is the UK standard family loaf; 1lb suits smaller loaves and test bakes. Deep-sided options help rise and support softer doughs.

Pullman (Pain de Mie) Pans

With a sliding lid for a flat top and fine crumb, Pullman pans make excellent sandwich loaves. Use without the lid for a classic domed top—two styles from one pan.

Cake Tins

Round and deep tins for sponges and layered cakes with smooth sides and reliable release. Even heat distribution helps avoid doming and over-baked edges.

Pie & Tart Tins

Loose-bottom tins make neat sides and easy serving. Perforated bases help moisture escape for crisp pastry without sogginess.

Baking Trays

Flat trays and sheet pans for biscuits, pastries and roasting. Look for rigidity, even heat and a surface that releases cleanly.

Dutch Ovens

Cast-iron pots trap steam for powerful oven spring and a thin, crackling crust—an easy way to get bakery-style results at home.

Materials & Care

Non-stick brings convenience and easy cleaning; avoid harsh abrasives. Uncoated steel is ultra-durable and benefits from light seasoning and lining for enriched doughs. Always cool before washing and dry thoroughly.

Quick answers on sizes, finishes, lining, cleaning and Dutch ovens.

Tins, Trays & Dutch Ovens – FAQs

What’s the difference between a 1lb and 2lb loaf tin?

2lb is the UK standard family size (typically ~800–900g dough). 1lb suits smaller loaves or test bakes (~400–500g). Always check internal dimensions as capacities vary by brand.

Non-stick or uncoated – which should I pick?

Non-stick offers easy release and simple cleaning. Uncoated steel is robust, seasons over time and is ideal for frequent baking—line for wetter or enriched doughs.

Do I need a Pullman lid?

The lid produces a flat-topped, fine-crumb sandwich loaf (pain de mie). Use the pan without the lid for a domed top. Same pan, two results.

How should I line tins and trays?

For sticky or enriched doughs, line base and long sides with baking parchment and make small snips at corners so it folds neatly. A mist of oil helps the paper adhere and aids release.

How do I clean and care for bakeware?

Allow to cool, hand-wash, avoid harsh abrasives and prolonged soaking. Dry thoroughly; for uncoated steel a light film of oil after drying protects the surface.

Do Dutch ovens help bread baking?

Yes. A preheated cast-iron pot traps steam for strong oven spring and a thin, crisp crust—great for sourdough and lean doughs.