Loaf tins (pans), have just one function – they hold the dough in a specific shape while it proves and bakes. It follows, then, that they don’t have to be massively robust, though a degree of robustness is desirable for durability. They should not, for example, flex in use.
I have a pair of 2lb tins which are very robust, but not quite deep enough, so I ordered another two. They’re slightly shorter, but wider and deeper, which will give me a slightly larger loaf for the same amount of dough (currently, it’s in the oven way before it’s finished rising, so a bigger loaf is achievable), and a decent-sized slice.
They arrived today and what struck me first was the weight – or lack of it. The reasons are twofold. Firstly, in the pics the tins appear to have wired edges, quite common in metalware of this type, and a very good thing. They don’t.
What looks like wire is simply short lengths of sheet steel, rolled into a U-section and inserted into the corners. They serve no purpose**, as they are not soldered, or even crimped, in place, so the tins can be flexed to a worrying degree. It will be interesting to see if they can stand up to the heat of my oven without distorting.
**Unless it’s to give the impression of a wired edge in the online pic, as it did for me. As they have no actual function, the cynic in me suspects that, at best, they’re a misleading styling gimmick.
From an engineering standpoint, the folding of the metal gives the corners what strength they have, which isn’t a hell of a lot, and the inserts are pointless. Had they been soldered, although proper wiring of the edges would have been better, rigidity would have been greatly improved.
Note:- DO NOT wash these tins, should you buy them. The folding of the corners isn’t particularly tight or well done and if you wash them water will get into the folds, and might – sooner or later – cause rust to form. I found that out washing them before use. Likewise, take care if you oil the tin – if it gets into the folds it’ll be trapped and might turn rancid, possibly tainting the bread.
Secondly, the thinness of the metal is surprising. It’s little thicker than a soft drink can. One tin had been dented a little from the inside (not in transit, then), and I was able to simply push the dent out. So not just thin, but malleable, too.
At 219g each, they are 122g lighter than my differently-proportioned and slightly smaller current 2lb tins, which also have unwired edges, but are made from substantially thicker metal, and flex not in the slightest.
I also have a selection of steel loaf tins in various shapes and sizes, some extremely cheap (Sainsbury’s Chinese finest!), but none utilise such thin steel.
None of this will affect the bread, as I said, but I do have serious reservations concerning their durability, even for a home baker like me.
I have a feeling the 5-year guarantee may be a tad optimistic.
To be honest, were it not such a major hassle getting to the post office – and standing in a queue, which I can’t do – I’d send them back. As it is, it’s not worth the effort.
A very slightly different version of this post was submitted to the Bakery Bits website as a review at 12.16 today. 10 hours later, and it has yet to appear. So, here we go…
Update:- October 14, and the website still claims no reviews have been submitted which, frankly, is disgraceful and they’ll sure as hell not be getting any more business from me.
If I’d simply said “This is a shit product, don’t buy it,” then they might have had a reason for withholding it, but it’s well-argued and contains nothing untrue or unverifiable. Refusing to publish critical reviews is fundamentally dishonest, and it creates a false impression for potential buyers.
I have, in fact, used them to bake bread and the results were fine – but the tins, at the price, are far too thin and flimsy, and not that well made.
