Baking Tins, Baking Pans and Baking Trays

HOW TO MEASURE THE SIZE

When buying baking pans and baking tins, check the size -- usually printed on the side or bottom of the pan. If it's not there, you will have to measure with a ruler. To do that:

Using a measuring tape or ruler, measure the width from one inside edge to the other inside edge.
Measure the depth by standing the ruler on the table next to the pan and checking the distance to the rim
To measure a pan's volume, fill it to the rim with water, then measure the liquid in a liquid measuring cup

CAKE TIN CONVERSIONS

20 cm 8 inch

23 cm 9 inch

25 cm 10 inch

HOW TO PREPARE THE BAKING TINS AND PANS

If my recipe instructs you to "grease" or "prepare" your baking pan, whether yours is a regular or non-stick pan, for best results grease pans with a thin layer of oil or butter and dust with flour. Or line the pan with non-stick baking paper. I prefer to use non-stick baking paper as it saves time and energy.

The non-stick paper will prevent the cookies from sticking and while I have a batch of cookies baking, I can portion out the next batch on a sheet of non stick paper. When I remove the cooked batch from the oven, all I do is slide the non-stick paper with the cooked cookies off the sheet and slide the non-stick paper with the raw cookies onto the baking sheet. This method also speeds cleanup!!!

Note that depending on the age and condition of the baking pan, even recipes baked in non-stick pans sometimes stick, so it is best to always grease pans lightly before use.

TYPES OF BAKEWARE

I find heatproof glass bakeware heats more quickly and retains heat longer than other bakeware and it gives food a darker and browner crust. This is best used for pies, tarts and breads.
Anything baked in dark metal pans and even black steel pans cooks quickly because metal is a good conductor of heat. You will have to carefully watch your baking time. Metal tins are best for cakes and brownies.
The more common lighter coloured aluminium and also the shiny stainless steel bakeware reflects away more heat than other bakeware. So give yourself a little extra time when baking in this type of metal. Cookies and cakes without much sugar or cocoa is best done using this kind of bakeware.