Carbon Steel Loaf Tin

A carbon steel loaf tin with a non-stick coating, for bread, banana loaf, meatloaf and pâté. Carbon steel is what commercial bakeries use: it conducts faster than aluminium and holds heat harder, so the crust sets early and the loaf keeps its shape instead of spreading.

A loaf tin is one of the few pieces of bakeware with no substitute. Bake a bread dough on a flat tray and it flows outwards into a disc; bake it in a tin and it has nowhere to go but up. That vertical rise is the difference between a loaf you can slice for sandwiches and a flatbread you didn't mean to make.

Why you'll love it

• Forces an upward rise — the walls give the dough somewhere to go.
• Carbon steel — conducts quickly and holds heat, so crusts set properly.
• Non-stick coated — loaves turn out without wrestling.
• Not just bread — banana loaf, meatloaf, terrines, pâté.

Details

• Material: carbon steel with non-stick coating
• Ideal for: bread, tea loaves, meatloaf, terrines

Line the base with a strip of parchment for anything sticky or enriched, and avoid cutting inside the tin — a knife through the coating is the end of the non-stick.