In the Oven

The heat conductor in baking and roasting is, primarily, the air of the oven. This means tins and moulds used in the oven don’t have to conduct heat especially well, and those made of aluminium, copper, steel, cast iron and glass are equally efficient. Yet, there are factors other than just heat conduction to consider in choosing equipment for baking and roasting.

The size of a tin for roasting can be crucial – if it is too large, the juices from the bird or joint could evaporate and even burn; too small and it is difficult to spoon the juices over the bird or joint to keep it moist. If a tin or mould is flimsy, it could buckle and warp, spilling its contents. Foods cooked in the oven are often large and heavy, and the tin or mould used will be very hot all over, so handles, a lip or a ridged side are needed to ensure a firm grip. Cooks who are not especially strong will prefer tins and moulds made from a fighter material, such as stainless steel or aluminium rather than cast iron.