Bakeware

Baking tin

Loaf tins can hold bread and meatloaf; cake tins can also hold brownies. Choose the shape specified for the preparation.

Baking tin
Image generated by the Kitchenpause team

What it is

A baking tin contains a mixture and determines its shape during baking. Loaf tins, cake tins and individual-cup tins serve different tasks.

When to use it

Loaf tins can hold bread and meatloaf; cake tins can also hold brownies. Choose the shape specified for the preparation.

How to use it

Use a tin suited to the recipe and leave room for air to circulate in the oven. Changing the shape or material can alter baking results.

Cleaning and storage

Wash and dry food-contact surfaces after use, following the material’s instructions. If the piece is nonstick, do not cut the food inside it, to protect the coating.

Common mistakes

Do not cut food inside a nonstick container or use tools that scratch its coating.

Safe use

Handle hot bakeware with oven mitts. Keep serving tools clean, especially if they previously touched raw meat or fish.

Frequently asked questions

Which tasks is it useful for?

Loaf tins can hold bread and meatloaf; cake tins can also hold brownies. Choose the shape specified for the preparation.

How should it be cleaned after use?

Wash and dry food-contact surfaces after use, following the material’s instructions. If the piece is nonstick, do not cut the food inside it, to protect the coating.

What precaution should I remember?

Handle hot bakeware with oven mitts. Keep serving tools clean, especially if they previously touched raw meat or fish.

Sources and review

Sources consulted for this utensil’s documented uses, care and characteristics.

  1. Safe Food Handling | FDA www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling
  2. Organize Your Space - Spend Smart Eat Smart spendsmart.extension.iastate.edu/cook/organize-your-space/
  3. Cleaning — Food Standards Scotland www.foodstandards.gov.scot/consumer-advice/food-safety/food-safety-in-the-kitchen/cleaning
  4. Cook’s Tools — Alice Henneman, University of Nebraska Extension, hosted by Purdue Extension extension.purdue.edu/foodlink/includes/pubs/Kitchen%20Utensils.pdf
  5. How to Use an Oven — Whirlpool www.whirlpool.com/blog/kitchen/how-to-use-an-oven.html

Recipes using this utensil

Pastéis de nata
Image generated by the Kitchenpause team
66 minIntermediate

Pastéis de nata

Portuguese puff-pastry tarts filled with a milk, cream and egg-yolk custard. Makes 12; hands-on preparation time is approximate.

View recipe
Greek Orange Portokalopita
Image generated by the Kitchenpause team
90 minIntermediate

Greek Orange Portokalopita

A Greek cake made with phyllo, yogurt, and orange, soaked in citrus syrup. Makes approximately 12–16 portions.

View recipe
Canadian Tourtière
Image generated by the Kitchenpause team
200 minIntermediate

Canadian Tourtière

A savory Quebec meat pie with three meats, spiced potato, and homemade pastry. Serves 6; estimated hands-on preparation: 40 minutes.

View recipe
Egyptian basbousa
Image generated by the Kitchenpause team
115 minEasy

Egyptian basbousa

Semolina and yogurt cake soaked in lemon and orange blossom syrup. Makes about 8 servings; preparation and cooling times are estimates.

View recipe
Brazilian quindim
Image generated by the Kitchenpause team
70 minIntermediate

Brazilian quindim

Small coconut, egg-yolk and sugar quindim baked in a water bath. The quantities make 4 servings; preparation times are approximate.

View recipe
Pouding chômeur
Image generated by the Kitchenpause team
65 minEasy

Pouding chômeur

A Québécois dessert of simple cake batter baked beneath a brown-sugar syrup. Makes 6 servings; the hands-on preparation time is an estimate.

View recipe
Cherry clafoutis
Image generated by the Kitchenpause team
70 minEasy

Cherry clafoutis

A French cherry tart with a soft, custardy batter, easy to make and delicious warm or cold.

View recipe
Kuih seri muka
Image generated by the Kitchenpause team
135 minIntermediate

Kuih seri muka

A Malaysian two-layer dessert: steamed glutinous rice topped with a green pandan, coconut, and egg custard.

View recipe
Turkish Revani with Semolina and Lemon
Image generated by the Kitchenpause team
135 minEasy

Turkish Revani with Semolina and Lemon

A Turkish semolina and yogurt cake soaked in lemon syrup. Makes 12 servings; timings are approximate: 20 minutes prep, 45 minutes cooking, and about 70 minutes resting.

View recipe
Vietnamese Steamed Bánh Flan
Image generated by the Kitchenpause team
288 minEasy

Vietnamese Steamed Bánh Flan

Vietnamese caramel flan made with condensed milk and vanilla, gently steamed. Makes 6 servings; hands-on preparation takes about 15 minutes.

View recipe
Japanese Matcha Cheesecake
Image generated by the Kitchenpause team
150 minAdvanced

Japanese Matcha Cheesecake

A light, airy Japanese cheesecake with matcha and green-and-white bands. Servings and preparation time are estimates.

View recipe
Mooncakes with Apricot and Dates
Image generated by the Kitchenpause team
555 minAdvanced

Mooncakes with Apricot and Dates

Chinese baked pastries with a tender dough and a sweet filling of apricot jam, dates, coconut, and raisins. The recipe makes approximately 15–20 pieces; serving and preparation-time estimates are approximate.

View recipe

We use session and security technologies to provide our features. Only with your permission do we load Google Analytics to measure visits and Google Maps on Contact. Choose separately, reject or accept both.

Withdraw either permission here. Withdrawing analytics reloads the page to unload the running tag.

Cookie policy