Bread cooks best, with a great crust and light crumb, if cooked in heavy specialty bread tins. 

The heavy tins draws the heat into the centre of the loaf of bread, cooking any loaf in about 30-35 mins, and creating a lovely crisp crust. 

Lightweight tins can mean under-cooked loaves, with a soft unsatisfactory crust.  We have an extensive range of great bread tins including loaf tins of various sizes, French stick tins, Vienna loaf pans, Cob loaf tins, Bun trays, Pullapart tins, and Brioche tins etc.

Our fantastic bread tins require ABSOLUTELY NO SEASONING and just need a light oiling each time you use the tin, yet the bread slips straight out of the tin every time.

To use the tins, oil or spray the tin, place the dough in the tin, glaze and decorate the loaf, allow to rise and bake as normal, then tip out onto a cooling rack.

To protect the special coating when storing the tins, it is best not to stack the tins directly, just place a cloth or plastic bag between the tins before storing.  Some light scratching of the tins over time should not cause any lesser performance, but avoid the use of sharp utensils.

DON'T NORMALLY WASH THE TINS - although a rinse with hot water will do no harm if there are sticky or sweet residues clinging to the tins. But a wipe with a damp cloth is all that is really needed to remove any seeds or flour.  Avoid using abrasive cleansers, or scourers.