The top ten tins you will want in your kitchen are:

There are of course many other tins of all shapes and sizes, but for most of us, the above list of tins are those we will use most often in the kitchen. As moderns cooks we are looking to spend less time in the kitchen, are not using exotic shapes and are looking for products which can be used for more than one purpose. However, it is worth considering the different materials and quality of the tins we do buy. See Bakeware – what should it be made of? for details of the different materials available and what is worth paying a premium for.

Roasting tins/bake pans

This is a general term for a flat bottomed tin with raised sides. They are available in various shapes and sizes, most commonly square, rectangular or oval.

Baking sheet

A simple flat sheet sometimes with a slightly raised rim. Its low edges are intended to provide a smooth, level surface and an even spread of heat. A good quality baking sheet will be made from a thick enough gauge of metal to ensure that it does not buckle when it gets hot.

Oven tray

These are similar to baking sheets but always have raised sides. Also known as Swiss roll or biscuit tins, they have many uses in the oven including making biscuits and re-heating foods. Traditionally, a Swiss roll tin has straight sides.

Sandwich tins/cake tins

The use is obvious! Available in a large range of sizes, usually sold in imperial measurements, 7”, 8” or 9”, round or square. Most round tins are available with loose bases, which allow the cakes to be removed easily. You can now buy square tins which have dividers to allow cakes of different sizes to be made using one tin.

Bun tin

These are the ones we use for making fairy cakes or small jam tarts. They are available in different sizes with 6, 9 or 12 cups.

Deep pizza pan

This is a round, shallow dish with a flat base, used to cook or heat up pizza. Available with holes in the base which allow heat directly onto the pizza base so making a crispier pizza.

Muffin tin

These have deeper cups than traditional bun tins and come in various sizes, 6 or 12 cups, mini or giant size. They are also widely used for making Yorkshire puddings.

Yorkshire pudding tins

Very traditional style tin with larger, shallower cups than bun tins, with 4 cups on a tray.

Quiche tin/tart tin

These are commonly available in sizes from 10cm to 32cm in a variety of depths. They often have a loose base for easy removal. Shallow tins are used for tarts, deeper tins for quiche.

Loaf tin

These are also called bread tins. They are relatively narrow, deep tins used for making bread and cakes. 1lb and 2lb are traditionally the most popular sizes but 3lb or larger are available. They have straight, folded sides but some modern ranges use a pressed shape which gives more rounded edges. These are popular because they are easier to clean.

And for your suet pudding...

Pudding basins can be made from enamel on steel or even plastic but are usually made of earthenware. Although traditionally used for suet pudding they are also popular for summer or Christmas puddings. Earthenware types commonly have a number moulded onto the base e.g. 24, 36, 48 relating to the size. This number refers to the quantity of basins that can be placed on a kiln tray when they are being fired. So, the higher the number, the smaller the basin. Individual moulds, usually made from anodised aluminium, are also a good choice and can be used for stylish food presentation.