MasterClass Crusty Bake Non Stick Baking Tray product image

Master Class

MasterClass Crusty Bake Non-Stick Perforated Baking Tray

SKU: CS567

£11.28(£13.54 inc VAT)

In stock
Need a quantity discount?

Request a callback

Leave your details and we will call you back about MasterClass Crusty Bake Non-Stick Perforated Baking Tray.

Delivery Information

Price Match

The MasterClass Crusty Bake is a carbon steel baking tray with a perforated base and non-stick coating, designed to promote even airflow around food during baking. It is a straightforward, practical piece of bakeware suited to kitchens producing biscuits, cookies, pastries, breads, or roasted and oven-cooked foods where a crisp base finish is important.

The perforated base is the defining feature here. By allowing hot air to circulate underneath food rather than trapping moisture at the base, the tray helps achieve a more even bake and reduces the likelihood of soft or undercooked bases — a common issue with solid-base trays, particularly for items like choux, biscuits, and breaded products. The non-stick surface makes it easier to release baked goods cleanly and simplifies washing up between batches.

From a practical standpoint, the carbon steel construction means the tray can move between fridge or freezer storage and a hot oven without requiring a transfer to a different vessel — useful where prep is done in advance and trays are loaded cold. It is also dishwasher safe, which helps with turnaround in busy prep areas.

  • Perforated base promotes airflow for more consistent, crisped results
  • Non-stick coating aids clean food release and reduces residue build-up
  • Carbon steel construction handles temperature transitions without warping
  • Suitable for fridge and freezer storage through to oven use
  • Dishwasher safe for straightforward cleaning between service

This tray is best suited to smaller operations, café kitchens, and bakery sections where baking volumes are moderate and bench space is at a premium. For kitchens running continuous high-volume bake cycles, heavier-gauge professional baking trays designed for intensive use may be a more durable long-term choice.

If you are putting together a bakeware setup and want a steer on what will hold up best in your kitchen, the team is happy to help you work through the options.

Frequently asked questions

Is this tray suitable for continuous baking in a commercial kitchen?

It is well suited to moderate baking volumes in café kitchens, small bakery sections, or prep kitchens where the oven is not running back-to-back cycles throughout the day. For high-intensity continuous baking environments, a heavier-gauge professional baking tray is likely to offer better durability and longevity under sustained use.

Does the perforated base affect all types of baked goods equally?

The perforated base is most beneficial for items where a dry, crisp base is the goal — biscuits, cookies, choux, breaded products, and similar. For liquid-batter items such as brownies or dense traybakes, a solid-base tin is generally more appropriate as the perforations would allow batter to pass through before setting.

Can this tray go straight from freezer storage into a hot oven?

Yes — the carbon steel construction means the tray handles the temperature transition from freezer or fridge storage to a hot oven without issue, which is useful where products are prepped and stored on trays before service. As with any bakeware, avoid placing a very cold tray onto an extremely hot surface directly, as sudden localised heat can cause warping over time.
MasterClass Crusty Bake Non-Stick Perforated Baking Tray

£11.28(£13.54 inc VAT)

£11.28(£13.54 inc VAT)

The MasterClass Crusty Bake is a carbon steel baking tray with a perforated base and non-stick coating, designed to promote even airflow around food during baking. It is a straightforward, practical piece of bakeware suited to kitchens producing biscuits, cookies, pastries, breads, or roasted and oven-cooked foods where a crisp base finish is important.

The perforated base is the defining feature here. By allowing hot air to circulate underneath food rather than trapping moisture at the base, the tray helps achieve a more even bake and reduces the likelihood of soft or undercooked bases — a common issue with solid-base trays, particularly for items like choux, biscuits, and breaded products. The non-stick surface makes it easier to release baked goods cleanly and simplifies washing up between batches.

From a practical standpoint, the carbon steel construction means the tray can move between fridge or freezer storage and a hot oven without requiring a transfer to a different vessel — useful where prep is done in advance and trays are loaded cold. It is also dishwasher safe, which helps with turnaround in busy prep areas.

  • Perforated base promotes airflow for more consistent, crisped results
  • Non-stick coating aids clean food release and reduces residue build-up
  • Carbon steel construction handles temperature transitions without warping
  • Suitable for fridge and freezer storage through to oven use
  • Dishwasher safe for straightforward cleaning between service

This tray is best suited to smaller operations, café kitchens, and bakery sections where baking volumes are moderate and bench space is at a premium. For kitchens running continuous high-volume bake cycles, heavier-gauge professional baking trays designed for intensive use may be a more durable long-term choice.

If you are putting together a bakeware setup and want a steer on what will hold up best in your kitchen, the team is happy to help you work through the options.