Great for bakeware if it’s of good quality and well cared for. Baking tins with shiny surfaces deflect the heat from the food so that they don’t scorch. Dark coloured baking tins absorb the heat so the oven temperature needs to be reduced by 10˚C to ensure it doesn’t scorch the food. Buy good quality tins with a minimum number of seams which can oxidise and corrode.
Best for: Pies, cakes, breads, and cookies. Not great for tarts or acidic food.
Heat conduction: Good. Shiny metal deflects the heat from the contents to prevent burning. Darker metal absorbs and holds the heat, so reduce the oven temperature by 10˚C.
Versatility: Sensitive to acid so do not use for acidic fruit, etc. Can be used in the oven, freezer, toaster oven, and broiler. Do not use in the microwave.
Temperature change: Good. Can withstand sudden changes in temperature.
Non-stick surface: Not non-stick but it can be greased. Acidic foods will deteriorate the tin so avoid their use.
Care: Good-quality tins will last a lifetime if well cared for and improve with age as they develop a dark patina which provides protection. Keep clean and dry to minimise oxidation and corrosion.
Ability to change size/shape: No.
Clean: Wash and dry as thoroughly as soon as possible immediately after use. Do not use steel wool or abrasive materials.