These top quality professional cake tins should last even the keenest bakers a lifetime, if treated correctly (see instructions below).
Handmade in heavy duty tinplate, these are exactly the same type of tins which we've used every day for years to bake our cakes. These are traditional style fixed base cake tins - they may show slight abrassive marks (a result of the manufacturing process) but this will not affect results when baking.
All tins are 3" deep.
Before baking in new tinned steel cake tins... The new cake tins should be placed upside down in the oven with the door slightly open to let air circulate (or with the damper open if the oven has one). The tins should be clean and not oiled prior to heat treatment. Bake the empty tins for about 3 hours at 200 Degrees Centigrade (400 F). Withdraw the tins one at a time when the surface begins to show discolouration, and then oil inside and out with lard, oil or bakers cooking fat such as Trex (not emulsions) while the tin is still very hot. When cold, wipe off any excess fat to leave a surface which should not rust. Cleaning new tinned steel cake tins... After baking remove the cake as soon as it is cold ~ use only plastic tools to remove any cake crumbs sticking to the surface. Wipe the surface with a dry cloth or kitchen roll ~ don't place the tin in water or scrub the tins as this will damage the tin surface and allow the steel to rust.
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