Masterclass Crusty Bake Non Stick Shallow product image

Master Class

Masterclass Crusty Bake Non-Stick Shallow Baking Pan 12 Hole

SKU: CS566

£8.49(£10.19 inc VAT)

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The Master Class Crusty Bake pan is a 12-hole shallow baking tray made from carbon steel with a non-stick coating. Each individual cavity has a perforated base, allowing hot air to circulate directly beneath the food during baking. The result is a crisper, more evenly cooked base without the need for pre-heating the tray or applying additional fat.

In practice, this type of pan performs well for high-turnover pastry and canapé production where consistency across a full tray matters. The perforated bases reduce the risk of soggy bottoms on items like tartlet cases, mini quiches, and Yorkshire puddings — a common frustration with solid-based tins when oven circulation is uneven. The carbon steel construction conducts heat efficiently and the pan responds quickly to temperature changes, which is useful when cycling multiple batches through a busy oven.

From an operational standpoint, the non-stick surface keeps release clean and straightforward, reducing handling time between batches. Key practical points include:

  • Perforated bases promote direct airflow for crispier results without extra fat
  • Non-stick coating simplifies release and reduces washing-up time
  • Carbon steel body conducts heat evenly across all 12 cavities
  • Lightweight enough for comfortable single-handed oven handling
  • Suitable for use in standard convection and combination ovens

This pan is worth considering for light commercial use — small catering operations, hospitality kitchens producing canapé runs, or bakery prep environments. It is not a heavy-gauge professional baking sheet and is best suited to moderate rather than continuous high-volume production. For operations baking several hundred units per service, a heavier-duty gastronorm-compatible tray system may be a more practical long-term choice.

If you are unsure whether this pan suits your production volumes or oven setup, the team is happy to talk it through before you order.

Frequently asked questions

Is this pan suitable for continuous commercial use across multiple services?

It performs reliably for moderate production volumes — small catering kitchens, hospitality prep, or canapé runs. For continuous high-volume baking across multiple services, a heavier-gauge professional tray is likely to offer better long-term durability.

Will this pan work in a combination or convection oven?

Yes, carbon steel bakeware is compatible with both convection and combination ovens. The perforated bases work particularly well in fan-assisted environments where airflow beneath the food contributes to a crisper base finish.

How should this pan be cleaned to maintain the non-stick coating?

Hand washing with warm soapy water and a soft cloth is recommended to preserve the non-stick surface. Abrasive pads and harsh detergents will degrade the coating over time, shortening the useful life of the pan.
Masterclass Crusty Bake Non-Stick Shallow Baking Pan 12 Hole

£8.49(£10.19 inc VAT)

£8.49(£10.19 inc VAT)

The Master Class Crusty Bake pan is a 12-hole shallow baking tray made from carbon steel with a non-stick coating. Each individual cavity has a perforated base, allowing hot air to circulate directly beneath the food during baking. The result is a crisper, more evenly cooked base without the need for pre-heating the tray or applying additional fat.

In practice, this type of pan performs well for high-turnover pastry and canapé production where consistency across a full tray matters. The perforated bases reduce the risk of soggy bottoms on items like tartlet cases, mini quiches, and Yorkshire puddings — a common frustration with solid-based tins when oven circulation is uneven. The carbon steel construction conducts heat efficiently and the pan responds quickly to temperature changes, which is useful when cycling multiple batches through a busy oven.

From an operational standpoint, the non-stick surface keeps release clean and straightforward, reducing handling time between batches. Key practical points include:

  • Perforated bases promote direct airflow for crispier results without extra fat
  • Non-stick coating simplifies release and reduces washing-up time
  • Carbon steel body conducts heat evenly across all 12 cavities
  • Lightweight enough for comfortable single-handed oven handling
  • Suitable for use in standard convection and combination ovens

This pan is worth considering for light commercial use — small catering operations, hospitality kitchens producing canapé runs, or bakery prep environments. It is not a heavy-gauge professional baking sheet and is best suited to moderate rather than continuous high-volume production. For operations baking several hundred units per service, a heavier-duty gastronorm-compatible tray system may be a more practical long-term choice.

If you are unsure whether this pan suits your production volumes or oven setup, the team is happy to talk it through before you order.