Please recommend a ‘toad in the hole’ tin.

[ILOVEALLCAKES]

My children love toad in the hole but it’s started sticking to Le Creuset tin (despite me always washing it as per instructions)
Please recommend me your go to tin for making toad in the hole.

We use an ancient Pyrex dish, about 300mm by 150mm by 50mm. It might be worth re seasoning the le creuset.

I use an old white and blue tin I got in a car boot job lot. Any thinnish tin would do.

I use a large metal catering style one (plain metal with handles) or a Pyrex. Cooks better in the metal one but doesn't stick as much in the Pyrex.
Are you using enough oil?

I got so fed up with a sausage toad sticking that I now make them separately. I make 2 individual yorkies for the 2 of us in 8 inch cake tins. When cooked they are the perfect container for a couple of sausages, mash, peas (or whatever) and gravy all in the one crispy 'receptacle'. If you are feeling lazy a large aunt Bessie's yorkie serves the same purpose. I always think the YP is the best part and this way you get plenty of it.

I was coming on to say Le Cruset as we have recently got some of the non stick tins and so far they are fab.

Does the non stick go the way of others then ?

This IKEA tin. Perfect size, always comes out great - but as a PP said, make sure you're using plenty of oil.

Second the cake tin suggestion - you get a really good rise and no sticking. I use a decent heavyish non-stick 8 inch square tin for 2 big adult portions.

I use a non stick tin with very hot fat AND a Lakeland liner. Game changer.

Old fashioned enamel pie tins are what I use. They do stick (unless the fat is to excess and at nuclear temperature) but a soak overnight and it comes out spotless.

I find the old falcon enamel tins stick terribly.

I do individual ones now in an old Yorkie (muffin) tin which very rarely gets washed. Pop a browned sausage in, pour over the batter, cool as normal . hey presto.

I used the foil trays you get ready meals etc in. They work really well and it means I use them a few times before the are thrown out

I use a variety of tins depending on how many/big the sausages are, BUT I always rub the bottom and side thoroughly with lard and that does seem to stop the stick. Alternatively I use a super shallow but wide Yorkshire tin I got from TK and so sausages separately. They always turn out magnificent!

I use a silicon 'tin' on a baking sheet. Pops out easy every time!

My Le Creuset!
It always works for me.

Genius! I’d never thought of using a silicone ‘tin’!

Thank you, I’ll have a search on how to do this.

I second silicone - I make them in a silicone muffin pan with a couple of halved chippolatas in each. Or for picnics in a cupcake one and serve cold.

I’m pretty sure I am. I don’t use loads as don’t want a soggy base.

A big old brown earthenware dish.

Lovely MIL always did her Yorkshire puds/toads in a fray bentos tin!

I recently bought this and my Yorkshire puddings/toads in the hole are the best I've ever made.

I think individual servings are better than one big one. More of the batter is in direct contact with the hot fat and tin so it cooks more evenly.

www.google.co.uk/search?q=lakeland+yorkshire+pudding+tin&ie=UTF-8&oe=UTF-8&hl=en-gb&client=safari#lbl=OVERVIEW&pie=plaji-i

I do individual ones in a silicone muffin tin. Works brilliantly.

@ILOVEALLCAKES this has just popped up on my recent list (weirdly) how did you get on?

@Daftasabroom - I started using more oil. Hey presto….problem solved .