A baking tray fails in two ways: it warps with a bang halfway through the bake, or it browns one edge of everything before the middle catches up. Ours are pressed from heavy-gauge carbon steel with rolled edges, so they sit flat, heat evenly, and stay that way. The non-stick coating is made without PTFE or PFOA, and every tray carries a 10-year guarantee.
The swiss roll tin (39 x 27cm) has the shallow lip a rolled sponge needs, and doubles as a roasting and traybake workhorse; batch bakers can take it as a set of two. The cookie sheet (32 x 22cm) is the everyday tray for biscuits, pastries and anything that wants airflow to the edge. If your swiss rolls crack when you roll them, the tin usually isn't the problem: our swiss roll troubleshooting guide covers the five real causes.
Gauge and steel. Thin trays flex, and flexing is what cracks coatings and throws bakes off level. Our baking tray buying guide explains what to look for and what to avoid, why bakeware warps covers the physics, and how to make your baking tray last 10 years is the care routine that keeps the guarantee academic.
The lip. A swiss roll tin has a shallow raised edge all round, so a thin sponge bakes level and turns out cleanly for rolling. It does everything a flat tray does, plus sponges, traybakes and anything with a little liquid.
Thin metal heats unevenly and twists to relieve the stress, which is the bang you hear from cheap trays. Heavy-gauge carbon steel with rolled edges spreads the heat and holds its shape, which is why ours are guaranteed for 10 years.
Yes. The swiss roll tin is 39 x 27cm and the cookie sheet 32 x 22cm; both sit on a standard shelf with room for air to circulate, which matters for even browning.
Yes, though hand washing and drying straight away keeps the coating in better shape for longer. The care and use guide has the full routine.
