My baking tins rust. Enamel? Pyrex?

[dudsville]

I've googled and I can see treatments for fixing them, but really I just want pans that don't rust to begin with. The ones I have are only a year old-ish and were coated in some kind of thing that was supposed to make them not stick-ish. That never worked and we've always used foil. I'm in a hard water area - I don't know if that matters. Anyway, I've just put enamel and pyrex dishes into a shopping cart. Have I really got to my mind 40's and not known that this is the right way forward, or am I still missing something?

Sorry, no help but another mid-40's someone with the same problem , so watching with interest.

We're alone with this particular concern Strawberry! FWIW, there's quite a few pyrex and enamel baking dishes on john lewis's website for between £5.?? and £12. I think I'm just going to get one of each and feel I can finally relax as my baking and roasting needs are taken care of.

I use pryrex type ones from Amazon. - I think they are brilliant - i wouldn't use anything else now. I wish they did more sizes as the only ones I've found are quite large. They are currently only £6 on Amazon

I love vitreous enamel, doesn't rust or scratch and has good heat dispersing properties! Have boycotted non-stick anything in the kitchen, it's generally rubbish and the coating never lasts.

I have a few of the white enamel with blue edges type tins (falcon) and also the black speckly proper vitreous stuff. Would never go back!

Thanks for the confirmation spoofers and littlewing! Even the drawer where I keep them has rusty drip marks. No more!

Yep I use Pyrex as well now as I had the same issue.

I too have this issue and live in a hard water area. I'm going to investigate in John Lewis today!

Store them in the top oven it's warm and dry them off totally so no more rust

I have, possibly irrationally, a real irritation about keeping things in the oven. We use the oven daily and the things would always have to be moved or left to sit on the counter. With regard to drying them thoroughly, my current ones have a design flaw, a sort of rolled lip that traps water until I move the pan and the little rust drips come trickling out.

My grandmother had a roasting dish for over 30 years. It was some kind of metal but with an anthracite-coloured coating. It didn't rust. I wonder what that was.

I live in an old house with one or two damp cupboards, so I keep moisture absorbers in them and have no trouble with rust on any baking equipment. Hard water here too. If you shop around you shouldn't have to pay more than a pound or so per unit and they last well.

The mermaid ones don't rust but they do go horrid & black after a while (i still use them though)

The mermaid ones don't rust but they do go horrid & black after a while (i still use them though)

I can finally relax as my baking and roasting needs are taken care of. a good feeling . I make apple crumble in a pyrex type dish and it's great, never thought of baking a cake in it, I'll give it a go I think. I agree OP, the rusting is annoying. I bought a new cookie tin, didn't get the cheapest, thought I'll take really good care of this one, now there's a tiny bit of rust starting

I don't think pyrex is great for cakes, is it? I know i read that you shouldn't do toad in the hole in pyrex (I do though!)

I use a good old fashioned brillo pad to get rid of the rust on my baking time.

Tins

poisoned I got a set of Mermaid ones for our wedding and the one we use most frequently has gone all white and blotchy, not black. I put it in dishwasher, should I not?

But yes most of my pans go rusty and I buy new cheap ones every year or so. Pyrex ones look excellent although I would be irrationally worried about breaking them, my pile of pans do clang around a lot.

I dont think cakes bake very well in Pyrex.

Just found this other MN thread about baking in Pyrex.

www.mumsnet.com/Talk/food_and_recipes/1438879-Baking-a-cake-in-a-pyrex-bowl

Sounds like it takes a lot longer to bake.

*with the temperature much lower.

Anolon ones are amazing but expensive. They never mark or rust. I haunt eBay for them.

It hadn't occurred to me to bake a cake in pyrex, we don't have cause for many cakes, however this thread made me google and it reminded me that back in the 70's my mother used to make pineapple upside down cake in pyrex. It was good.

Developing, by cookie tin, do you mean the flat sheet or the one with dips like for muffins? The latter is the only one JL didn't have in enamel.

My delivery of bake wear comes tomorrow.

dudsville Yes, pineapple upside cake is nice, looks great when they're turned out. I remember making one of those in my Home Ec class at school
The cookie tin is the flat sheet yes, I've just had a look at the JL one, very nice.
frisky I can see why you're just haunting those pans, wow, those Anolon pans are expensive, do they ever have a sale?

Once you have tried vit enamel you wont go back. I have had mine years and still look like new (i clean every now and then with a damp dishwash tablet rubbed over any baked on areas that DH leaves).