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The information you need to
consistently bake with perfection
The type of bakeware you use can determine the success or failure of a recipe. Cheesecakes, Éclairs, biscuits and wedding cakes all need something specific. Knowing the difference between non-stick, loose base and spring form will give you the culinary advantage. Read on for all the information you need to Consistently bake with perfection
Is the traditional material used in bakeware. Often the external coating is tin while the interior is made of stainless-steel.Tin bakeware is valued because it heats up quickly and evenly.Hand wash only and dry thoroughly.Shop tin bakeware
Great if you don’t enjoying lining cake tins. Non-stick bakeware works consistently from first use. Look for heavy-duty non-sticks with long warranties of five years if you want yours to last. Check packaging for care instructions.Shop non-stick bakeware
Aluminium heats up quickly and cooks evenly - which is important for an evenly baked cake. It’s also easy to maintain and the price is ideal for first time bakers. Hand wash only.Shop aluminium bakeware
Anodised aluminium bakeware is quicker cooking than traditional materials and will improve with every use. It also won’t rust or be corroded by acidic foods. Anodised tins often have a longer guarantee and excellent heat spread technology. Hand wash only.Shop anodised aluminium Bakeware
This is a traditional material that is ideal as an oven to tableware piece. Ideal for slow and gentle baking. Use to present homemade pies and flans.Shop ceramic Bakeware
Bakes in silicone are easy to turn-out, making this material ideal for creating interesting shapes from moulds. Silicone is versatile, won’t retain odours or any food colouring and can be used in the microwave, oven and freezer.Shop silicone bakeware
Cake tins - come in an assortment of shapes and sizes and are generally either solid or loose base.Sandwich tins are a versatile and quick to cook classic. They’re universally used for Victorian sponges and layered cakes. If your recipes tend to stick then loose base should work better for you.
Springform cake tins are ideal for cheesecakes. They work by releasing from the sides so your delicate filling won’t get damaged.
Deep cake tins are great for heavy fruit cakes, wedding cakes and sponges. You can use for victoria sponges, but consider that you’ll need to meticulously slice your cake in half before icing. Most recipes work with 20 or 23cm tins, so think about who you’re baking for and purchase accordingly.
Ideal for: Rhubarb & ginger Victoria sandwich, carrot cake, strawberry & white chocolate cheesecakeShop now
Bundt tins - Distinctive and with a European feel, Bundt cake tins are a dynamic and impactful choice. Bundt isn’t associated with any kind of recipe, simply add your mixture of choice and present with flair. The ornate nature of these tins means that a heavy-gauge cast aluminium non-stick is ideal for best results.Shop now
Children’s cake tins - There are two main points to remember with children’s cakes. They should be fun to look at and to taste. If you’re baking for a children’s party then think about a bake that is impressive but also easy to cut and bake. A tray bake is ideal for this! The usability and versatility of silicone works well for fun children’s cakes.Shop now
Sheets & trays - are at their best when you’re baking something in batch. Baking sheets generally offer a larger surface area, while trays have the benefit of having rolled edges. This makes them more versatile - use your tray to roast or make shallow brownies. Aluminium distributes heat evenly which is ideal for uniform biscuits or choux pastries, while a non-stick coating will reduce prep time.
Ideal for - Almond & pecan biscuits, easy raspberry brownies, chocolate éclairsShop now
Loaf tins - Whether it’s for something sweet or savoury - a loaf tin is a staple in any baking kit. Consider the size you need before purchasing, recipes will generally specify between 1lb and 2lb tins. The efficiency of anodised bakeware is ideal for creating a good crust and delicious centre.
Ideal for: Lemon drizzle cake, rich chocolate and prune bread.Shop now
Pie & flan tins - come with straight and fluted edges and are ideal for sweet and savoury baking. If you’re using pastry to entirely support you filling then look for a pan that will evenly distribute the heat. This will help to produce an even crust. Loose bases can also help with removing your pan from its tin.
Ideal for: Asparagus, tarragon & egg pie, Apple pie with almond & apricotShop now
Cupcake, muffin & mini tins - These tins are ideal for batch baking or preparing impressive desserts for dinner parties. Traditionally fairy cakes are smaller than muffin or cupcake tins. Think about the number of individual cakes you want to bake first and then choose between a tin that produces 6,12 or 24 cakes. Generally these tins are non-stick, though if you intend to use cases to line then you could opt for a tin alternative.
Ideal for: Fairtrade banoffee cupcakesShop now
Use these to maintain the shape of your pastry while it cooks. These are ideal for the blind baking method.Shop baking beans
Baking is a science and getting the measurements just right is a big part of the process. Invest in a good set of measuring cups & spoons and easily switch between imperial and metric recipes.Shop measuring cups & spoons
Use to prove your bakes. Bannetons help to give your bake its final form. Intricate ones can also add texture and decoration to your end result.Shop Bannetons
Prevent your filling from boiling over your crust with a pie funnel. These encourage steam from inside your pie to dissipate.Shop pie funnel
These are reusable and generally make your life easier. Cake liners mean prevent cakes from sticking to tins and mean that you won’t have to spend time or lining your tins.Shop tin liners
Create cookies in fun shapes, cut pastry and icing with cookie cutters and add detailing with stamps.Shop cookie cutters & stamps