Chicago Metallic Professional Non-Stick Mary Ann Cake Pan / Sponge Flan Tin, 27 cm (10.5")

I was a little concerned when I read the reviews as quite a few were saying that the tin wasn't non-stick. However, with a disc of baking parchment on the base and some release a cake spread with a pastry brush in all the nooks and crannies plus on the baking parchment, it released from the pan with no problems. Just turned it upside down and out it came. It is also a wonderful sturdy tin and really good quality Very pleased with it. Recommend to make Mary Berry's Victoria sponge recipe but weigh the four eggs and, whatever they weigh, add the same weight in butter, flour and sugar. Cook at 155 degrees (fan) and check after 30 minutes. Cool for at least 15 minutes before turning out but, if you let it cool in the tin, it will be lovely and moist (as controversial as this sounds)!

This is the flan tin I have been looking for all my baking life. It is large and fancy, great for a summer party. Good and deep for lots of fruit filling and glaze. Good solid construction, heavy gauge. Admittedly, the fancy design of this tin is prone to sticking and 'non-stick' coatings are never reliable. I used a heavy coating of fat and flour mixture together with a baking paper circle in the centre. Mine came out in one piece with a little encouragement. Never use fat containing milk or vegetable proteins (butter or marg.) as these will cook and stick when baked. I avoid oil, pure 100% animal or vegetable fat give the best release for my baking.

Product looks good. Unfortunately, it was not the size I need. But the material seems to be very good.

Perfect tin for your tart bases.Nice and sturdy and definitely non stick and easy to clean.I definitely need to recommend these.

The coating used on this tin isn't non stick! Hard to get a sponge out intact despite oiling and sugar coating. Waste of money.

Makes excellent sponge cases very sturdy.

Excellent results the flan turned out perfectly. I was a little dubious after reading the reviews about the tin sticking, so used the same method I use to grease a Bundt Cake Tin (The Bundt tin has never given me problems sticking) I used a light cooking oil sparingly to grease the whole of the Flan Tin. I then sprinkled the Flan Tin with flour and shook it around thoroughly until the whole tin was evenly coated with flour. Finally I placed a greased circle of grease proof paper on the base of the flan tin. After baking I left the sponge in the tin for a few minutes to cool then turned it out. The tin did not stick at all. I would recommend using light vegetable oil as opposed to butter as the butter will burn more quickly and may cause over browning which may lead to sticking.The results of the flan baking looked very professional and got very good feedback. Great for summer desserts .

Good tin easy to get the sponge out . charged double p&p cake tin & jelly both in the same parcel,no problem with the flan tin only Amazon being greedy