Bakeware comes in a variety of shapes and sizes, some pieces being designed for particular recipes. Made from many different materials, the more common products come in non-stick steel, tinplate, vitreous enamel, glass and silicone plastic.

Whether experienced or inexperienced, cooks are often disappointed with the results from their new purchase – possibly a pastry case with a “soggy bottom” or a cake stuck into a deep cake pan, or frequently the sponge cake that didn’t rise! The temptation is to blame the cook or the recipe rather than the bakeware.

However, in the words of Delia Smith:  “….there is a lot of pile-it high, sell-it-cheap rubbish out there, that claims to be baking equipment…” and  “…tin size is where 99% of cake making goes wrong….”

Poor results and the waste of costly ingredients can be very annoying, so when you choose new bakeware, make sure that it meets the following requirements:

·          Is the size correct for the recipe?

·          Does it absorb heat efficiently and transfer it into the mixture?

·         Does it distribute the heat evenly so that all parts of the mixture are set with none undercooked, overcooked or burnt?

·         Does it allow the baked cake or pastry to be easily removed, intact?

·         Will the cooked pastry case be a pleasing shape?

·         Does it allow easy cleaning and storage without rusting?

·         Will it improve with use, rather than deteriorate?

Silverwood Bakeware meets all of the above standards