There are some cheap cake tins on ebay and they are made from aluminium.......I'm thinking about buying them.
I haven't used aluminium before because my tins are all non-stick.
Just wandering what your cake tins are made from?
And what are you thoughts on using aluminium tins?
Thanks lovelies.
All my bakeware, bar four, is aluminum - the shiny type and anodized [orange and burgundy]. I have purchased, collected and inherited an collection of an undetermined number. I like them very much.
Aluminum bakeware conducts heat well. It heats evenly - no hot spots. It is durable and relatively light. Medium- or heavyweight pans are the best as the lighter grades may warp over time.
Aluminum does, however, react to acidic foods, and the reaction can discolor the food or give it a metallic taste. Aluminum bakeware can be lined with a nonreactive substance, such as stainless steel, or anodized, which means that they've been treated to make them nonreactive.
Aluminum reacts with the alkaline salts of the dishwasher powders. It can mark, corrode or even pit the surface. Always check the manufacturers instructions. The alkaline salts also can cause some discolouration of anodized aluminum. This does not affect the bakeware and the discolouration can be removed.
Check for dents and warping as these will affect the quality of your finished product.
PSSST..... beany.....australians say cake tins - americans say cake pans.....
FYI - both sites are out of Sydney
http://www.cakedecoratingcentral.com.au/
http://www.bakerysugarcraft.com.au/default.asp
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