Loaf Tin 2lb Alan Silverwood

I have had my tin for a few weeks now and given it a good test making about five loafs a week. The first time I oiled it well using sunflower oil (I didn't have groundnut as recommended and olive oil is not good for oiling tins) and floured it. After cooking my loaf which turned out well I found it did stick at the sides, I eased it using a plastic spatula and it came out no problem. I decided not to wash the tin and only wiped it out and the second time it came out with only a slight shake. The third time I used it the loaf fell out and has done so ever since. I continued to wipe out the tin for the first two weeks of use, about ten times, ever since then I wash it as normal. I now only give a light oiling and dust it with flour (must get some semolina) and it performs consistently well. I must state that although it is a 2lb tin it is bigger than a standard 2lb tin, instead of using 400g of flour I use 500g. I highly recommend this product, I was so impressed I have bought other items in the range. In my opinion if the negative reviewers have had problems they have not prepared the tin properly and allowed it to develop a patina.

Although I haven't yet used this 2lb size for baking bread (I use their 1lb size for that) I find it quite superb for baking a tea cake (some people might call it a fruit loaf), where the shape of the baked cake lends itself to making it so easy to cut into nice slices. The weight of the dough is 1200g, which comes about halfway up the tin. Grease the tin with a light coating of lard, followed by a light dusting of flour, and you will have the perfect non-stick finish. And doing it this way, I have found, means there is no need to season the tin before using it. Washed and dried afterwards, it will look like new again! Made from aluminium, in Britain, they are light and tactile to handle, have rounded corners and radiused top edges. The inside measurements, at the top of the tin, are, 252mm long, 125mm wide, and 75mm deep; or roughly 10" x 5" x 3" in old money. They are an absolute pleasure to use, and I intend to get some more.

Much more durable than so-called "non-stick" tins (which tend to peel or deteriorate eventually). As long as I oil/grease the tin before putting in the dough, there's no problem at all with sticking - the loaf pops out nicely after baking. I also like the rounded corners - this makes it much easier to clean.

I am so disappointed. I decided to buy a 'quality' bread tin. I have been a bread maker for many years and just needed an extra 2lb bread tin. I followed the instructions carefully before the first use. The bread stuck in the tin. Worse than that from my point of view, the tin is not deep enough and the loaf not deep enough for sandwiches. At the same time, I baked another loaf in my old 2lb tin. The same quantity was placed in each tin. The old tin gave me a lovely deep loaf for sandwiches.It may be OK for making other things but certainly not for a 2lb loaf of bread. I guess I shall have to make enough dough for a 3lb loaf to get a decent depth of loaf.UPDATE: Having experimented with this tin over the last few weeks, I have found that if I use a kilo of flour (I use Sainsbury's Wholegrain Seeded Flour), and remove 200 g from the risen dough, the remaining dough makes a perfect size loaf, either for sandwiches or toast.I use a little lard and some flour to lightly grease the tin, and only wipe it out after use.At last, I'm happy with my purchase and hope this helps other home bakers!

I bake loaf type cakes and bread quite a lot and have been frustrated that other makes do not standardise their tins. I use Silverwood items for other baking and have always found them high quality and reliable. I have used it several times since I got it, with excellent results. It is particularly good fro Nigella and Delia recipes.

After purchasing this product for bread-making I followed the manufactures instructions, washing in hot soapy water, rinsing and drying. I had to purchase groundnut oil and duly greased the inside of the tin with a thin application as recommended. However, the bread stuck to the tin like glue and I had to resort to using a knife to release the bread from the tin. Result, one chipped loaf pan which I doubt I will ever use again.

Bought as present as requested, seems like good quality

I have had two 1lb tins for 4 or 5 years as I don't generally eat a lot of bread. I make two small loaves and freeze one, they tend to last me a week but I have just bought the 2lb tin (I don't know why, maybe because I can) and made my first large loaf. The dough was on its first rise and overflowing the bowl by the time the courier arrived, I wiped the new tin with veg oil and whacked the dough in (no time to wash the tin). An hour later and it was ready for the oven. After 30 minutes I took the tin out and placed it on its side, the perfect loaf slipped out. I find that 800 grams of dough will fill a 2lb tin, 400 grams a 1lb tin. Never wash your tin, just allow the oven to sterilise it and you only need to oil it once for the first bake. 500 grams of bread flour, 300 mls of warm water, 2 teaspoons of dry yeast, 1 teaspoon of sugar, 1 teaspoon of salt and a small glug of oil (keeps the crumb soft). Happy baking!