Appliances · Baking
Baking Tins & Ovenware.
The baking pieces behind the breads, pastries, and baked eggs in every recipe. From a sheet pan for pão de queijo to ramekins for eggs en cocotte — these are the tins that get used.
USA Pan Aluminized Steel Half-Sheet Pan
The workhorse baking sheet. Corrugated aluminized steel for even heat, prevents warping. Essential for pão de queijo, pandebono, medialunas, and roasting anything flat. Buy two.
Emile Henry Loaf Tin 30cm Ceramic
High-fired ceramic loaf tin with non-porous glaze. Distributes heat gently and evenly — ideal for soda bread, banana bread, and Canadian bannock baked in the oven. Also makes a great table-to-oven serving dish.
Staub Ceramic Ramekins Set of 4 (5.5oz)
Oven-safe ceramic ramekins for eggs en cocotte and individual custard bakes. The 5.5oz size is exactly right. Dishwasher-safe and beautiful enough for the table.
Nordic Ware Bundt Cake Pan 10-Cup
The original Bundt. Heavy cast aluminium that produces perfect, evenly baked ring cakes every time. Essential for ciambella lemon ring cake. Will outlast every other piece of ovenware you own.
Wilton Advance Select 12-Cup Muffin Pan
Non-stick, heavy-gauge steel muffin tin. Good for gyeran-ppang (Korean egg bread), pão de queijo, and small pastries. The right pan for portioned baked goods.
Le Creuset 3.5-Qt Braiser / Shallow Baking Dish
Enamelled cast iron that goes from oven to table. Wide, shallow, and ideal for tiropita, shakshuka, and deep baked dishes. The versatile oven piece that makes everything look better.
Frequently asked questions
- Which piece of ovenware should I buy first?
- Start with the half-sheet pan. It handles everything flat, from pão de queijo to roasted vegetables, and the USA Pan holds its shape without warping. Buy two if you can.
- Can I use the ceramic loaf tin for banana bread as well as soda bread?
- Yes. The Emile Henry distributes heat gently, which suits any dense, quick bread. Soda bread, banana bread, and similar loaves all come out well without overbrowning the crust.
- What size ramekins work best for eggs en cocotte?
- The 5.5oz Staub ramekins are the right fit. Smaller ones crowd the egg, larger ones spread the white too thin. This size also works for individual custards and small baked desserts.
- How do I keep the Bundt pan from sticking?
- Butter every ridge thoroughly, then dust with flour and tap out the excess. Let the cake rest in the pan for 10 minutes after baking before turning out. The heavy cast aluminium releases cleanly when it has time to settle.
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