Oven and BakewareClick on the categories to list particular ovenware and baking equipment types. For more information on the different types of oven and bakeware available, plus some help with choosing the bakeware that fits your needs, see our Oven and Bakeware Guide, which you can find below the category list.
All colours, shapes and sizes of oven dish are available, from small ramekins to deep baking dishes.
Roasting pans and racks in a variety of materials. Read more about roasting tins on our blog.
Cake pans, sandwich tins, and various shaped bundt pans for baking beautiful cakes.
Flat baking sheets, oven trays and biscuit trays.
Dishes and tins for flans, tarts, pies and quiches.
Various sizes of loaf pan, muffin pans and Yorkshire pudding trays.
A selection of miscellaneous baking equipment and accessories.
Oven and Bakeware Equipment Guide
The last few years has seen a resurgence in home baking, with cooks rediscovering a love for baking. It's a great way for parents to have fun with their children - most of us had our first experience in the kitchen baking some sort of treat. Add to this the wide availability of new cake mixes and flours, not to mention the variety of cake tins to bake them in, and you have the perfect recipe for enjoyable, healthy cooking without the additives you might find in the supermarket versions. TV has undoubtedly played a part in the growth of baking too. The cup cake craze arguably started with Sex and the City, while more recently, the BBC series The Great British Bake Off has crowned another champion amateur baker. Home baking is a very rewarding experience, so buy some our quality oven and bakeware products and get back to your kitchen....
We have two main sections in our oven and bakeware guide:
- Baking Equipment - this section describes types of baking tins, pans, sheets, dishes and accessories that make up our our bakeware selection.
- Bakeware Materials - this section describes different materials used to manufacture oven and baking equipment, and which brands use what.
If you know what products you need, go to the Oven and Bakeware category list above to see what's available in our catalogue, or alternatively you can go directly to one of our oven and bakeware brands listed below:
- Raymond Blanc by Anolon - non-stick steel bakeware with the safety of SureGrip silicone rubber handles.
- Nordic Ware - cast aluminium Bundt cake pans in a multitude of shapes, famously used by Nigella Lawson.
- Master Class - robust commercial weight steel bakeware with a high quality, double layered non-stick coating.
- Le Creuset Stoneware - a beautiful selection of all-in-one oven dishes that you can bake, slice, serve and store in.
- Le Creuset Junior - stoneware and silicone pieces aimed at culinary wizards aged three to twelve.
- Denby - exceptionally versatile stoneware dishes that are safe for use in the oven, microwave and freezer.
Our oven and baking equipment guide will help to answer your questions and assist your selection of the right baking equipment for the job in hand - be that cake pans for sumptuous sponges, tins for baking bread and trays for making biscuits, or Yorkshire puddings to accompany the Sunday roast.
Bakeware for Cakes
Cake tins or pans come in a variety of depths, sizes and shapes for baking the perfect cake. Loose base cake pans are ideal for removing a large cake and are available as square or round pans. They are two piece tins with a separate base. When the cake has cooled the tin can be slid off, leaving the cake sitting on the base. One piece cake tins may require lining and are available as square or round pans, and some novel shapes too. A springform pan is a cake tin with an expanding sidewall, which is clipped shut during baking, and unclipped afterwards to remove the cake. It's also useful for making cheesecakes. Sandwich pans are round shallow cake tins for making half a Victoria sponge. Tube pans are a different type of bakeware. Angel cake is usually baked in a tube pan, a tall, round pan with a tube up the centre that leaves a hole in the middle of the cake. A Bundt pan, based on a traditional German design, is also a type of tube pan, but the fluted sides can make releasing the cake more difficult, though this is not usually a problem with a dense cake mix. The centre tube allows the cake batter to rise higher by 'clinging' to all sides of the pan and, unlike other cakes, the pan should not be greased to allow this to happen. After baking, the cake pan is inverted while cooling to prevent the cake from falling in on itself. This type of bakeware is the most popular baking tin sold in North America.
Bakeware for Biscuits, Small Cakes and Savouries
Baking sheets and oven trays are a basic type of bakeware made from flat aluminium or steel sheets and are used for baking biscuits, cakes and rolls. They generally have one edge upturned to make them easier to handle. A muffin pan is flat with six or 12 flat bottom indents, deeper than a bun tin, for baking batches of muffins or fairy cakes that kids will love. Bake pans are simple flat based tray with a rim for easier handling that can be used for baking, as a brownie pan, or simply for cooking some oven chips. Round bake pans with perforated bases or specialised 'stones' can be used for cooking pizza, as these recreate conditions in a traditional stone pizza oven and give a crisp base.
Bakeware for Bread and Puddings
Loaf tins are deep rectangular metal tins designed for baking the traditional British loaf of bread - usually in 1lb or 2lb sizes. This bakeware type can be used for meat loaf, pates and terrines. Mini brioche moulds are a specialist piece of bakeware with a deep conical shape and fluted sides, designed to give the traditional shape of a brioche roll. A savarin mould is a ring shaped tin with a central raised area which can be used to make doughnut-shaped sweet breads used in desserts, as well as cakes. Pudding moulds are used for sticky toffee puddings, individual Christmas puddings and lemon sponges. A dariole mould is a small, upright mould that can be used for sweet or savoury recipes.
Bakeware for Pies, Tarts, Quiches and Flans
Flan, tart, and quiche dishes are shallow baking tins or pottery pieces, round, square or rectangular, that have a fixed or loose base. Designed specifically for baking pastry flan cases or complete flans, a flan dish has the hallmark of fluted sides to improve presentation. A pie dish can be found in deep or shallow varieties and may also have fluted sides.
A number of accessories are essential when baking. An oven thermometer ensures accurate oven temperatures are maintained and a probe thermometer can check the actual temperature of your baking, with a digital readout or colour changing tip. Scales are available in a wide range from traditional balance scales that use weights, to modern electronic models. Measuring jugs and measuring cups come in a variety of metric and imperial measures. Many recipes give quantities in cup sizes - please be aware that Australian and American sizes differ slightly from UK measures. Sieves are used for airing ingredients as well as removing unwanted items from powders and liquids. A cooling tray is a wire mesh tray with feet used for cooling cakes, buns and biscuits after baking. The feet hold the tray above the work surface allowing air to circulate for faster cooling. See the Tools, Gadgets and Equipment part of our product finder for more baking equipment.
Biscuit/Cookie Cutters and Shapes
Pastry cutters and cookie cutters are tools for cutting out dough in a particular shape and can also used for cutting and shaping sandwiches. Generally home bakers choose from these 3 types: 1. Cut outs, which are usually made out of copper, tin, stainless steel, aluminium or plastic. Cut outs are the most simplest of cutters and only "cut out" the shape in the dough. 2. Detail imprints commonly made out of copper, tin or plastic. Imprints not only cut out the dough, they also leave an imprinted design in the dough that will last through baking. 3. Cookie moulds, which can be made out of metal, wood or ceramic or plastic.
Roasting and Oven Dishes
Roasting pans are generally large and rectangular and used for open-roasting meat and vegetables. A clay baker, or 'Chicken Brick', is a versatile clay roasting dish with lid that can also be used for making soups, casseroles and even desserts. Yorkshire pudding trays are a type of baking tray with four or more wide, shallow indentations and are used to bake the wonderful accompaniment to roast dinners. Oven dishes are usually made from enamelled cast iron or stoneware and come in a variety of shapes and sizes. A Meat thermometer ensures you to cook your roast to perfection.
Mixers and Food Processors
We shouldn't forget about small electrical appliances when we think of baking. Mixers and food processors are great for taking out some of the effort that goes into preparation for baking. Many machines are extremely versatile and can cover different jobs with different attachments.
Non-stick bakeware - over 70% of metal bakeware is sold with a non stick coating. Non-stick bakeware eliminates the need for greasing or lining tins before use - saving time and effort. Modern steel bakeware is most often coated with a PTFE coating which produces a non-stick surface. There are several leading coatings such as Teflon, and most leading bakeware ranges have at least two coatings to produce a long lasting, durable layer that can withstand high roasting temperatures and can also be washed in the dishwasher. Raymond Blanc by Anolon and Master Class Bakeware are standard non-stick coated steel baking equipment collections.
Cast aluminium bakeware is much stronger than the pressed aluminium associated with enamelled saucepans. It has good heat retention properties, is very durable and will last a lifetime. Many different shapes can be cast - see the Nordic Ware collection for some great bakeware designs.
Ceramics are dense, impermeable and hard enough to resist scratching by metal utensils, especially when finished in an attractive hard wearing enamel glaze. This type of bakeware and ovenware is available in an assortment of tempting colours and a variety of practical shapes, some of which are designed for cooking specific recipes. See Le Creuset Stoneware, Le Creuset Junior, Raymond Blanc Oven to Tableware by Anolon and Denby for a great selection of stoneware oven dishes. Maxwell & Williams produce a fine range of white porcelain oven dishes.
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