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Hi there, I'm Jarvis! I see you're looking at the Non Stick Shallow Baking Pan | Crusty Bake Baking Tray | Commercial Grade Bakeware | Masterclass CS566. How can I help you with the technical specs or suitability for your business today?

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Master Class In Stock

Non Stick Shallow Baking Pan | Crusty Bake Baking Tray | Commercial Grade Bakeware | Masterclass CS566

SKU: CS566
£10.72 / exc vat
£12.86/ inc vat
  • Perforated Holes
  • Quantum 2 Non-Stick Coating
  • Commercial-Grade Carbon Steel
  • 12-Hole Design

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Introducing a true kitchen workhorse, the Masterclass Non Stick Shallow Baking Pan. If you're tired of soggy bottoms and  uneven bakes, this is the bit of kit your kitchen has been crying out for. Designed for the relentless pace of a commercial environment, its clever perforated base ensures everything from your morning croissants to your evening sausage rolls comes out perfectly crisp and  golden, every single time.

This isn't just for the pros, though. Whether you're running a bustling village bakery, a busy school canteen, or a high-end restaurant, this commercial grade bakeware is built to deliver professional results with zero fuss. The 12 individual hollows are perfect for uniform muffins, Yorkshire puddings, or mini quiches, making batch baking an absolute doddle. It's the sort of reliable, no-nonsense tray that quickly becomes an indispensable part of your daily routine.

Crafted from heavy-duty carbon steel and  finished with a superior non-stick coating, it releases food effortlessly, cutting down on cleaning time and  wasted ingredients. It's a simple, smart investment in consistency and  quality. Ready to get that perfect 'crusty bake' you've been dreaming of? This shallow oven tray for catering is your answer.

Key Features and  Benefits

  • Perforated Holes: Ensures hot air circulates for an unbelievably crispy finish.
  • Quantum 2 Non-Stick Coating: Food slides right off, making cleanup incredibly quick and  easy.
  • Commercial-Grade Carbon Steel: Built tough to withstand daily use without warping or buckling.
  • 12-Hole Design: Perfect for batch baking uniform muffins, tarts, or buns.
  • Dishwasher Safe: Pop it in the dishwasher for a hassle-free end-of-service clean.
  • Fridge & Freezer Safe: Ideal for preparing ahead or storing baked goods safely.
  • BPA Free Construction: Gives you complete peace of mind about food safety.
  • Even Heat Distribution: Eliminates hotspots for a consistent, professional bake every time.

Technical Specifications

  • Brand: Master Class
  • SKU: CS566
  • Dimensions: 14(H) x 240(W) x 320(D) mm
  • Material: Carbon Steel
  • Weight: 0.49kg
  • Holes: 12
  • Coating: Quantum 2 Non-Stick
  • Special Feature: Perforated Base
  • Safety: BPA, PFOA, and  PTFE Free
  • Dishwasher Safe: Yes
  • Oven Safe: Yes
  • Fridge/Freezer Safe: Yes

Expert Review and  Insights

The Masterclass CS566 isn't trying to reinvent the wheel, and  that's its biggest strength. It focuses on the fundamentals: a robust build and  a design that actively improves your bake. The perforations are the standout feature, genuinely making a difference to the texture of pastries and  breads. It feels solid in your hands, a far cry from flimsy domestic trays.

Sophie Brooks – Chef Tools Expert View Profile →

  • Pros: The 'crusty bake' perforations deliver a remarkably crisp base on pastries.
  • Cons: The holes can trap runny batter if you overfill the moulds.

Case Study: Real Business, Real Results

The Flour Pot Bakery in York needed to improve the consistency of their popular breakfast muffins, which often suffered from soft, pale bases due to their deck oven's limitations. They swapped their old solid trays for a set of Masterclass CS566 perforated baking trays.

"Honestly, the difference was immediate. The airflow from the perforations gives our muffins a lovely golden, crisp bottom without us having to change our recipe or baking times. Our regulars have even commented on how good they are!"

David Chen – Head Baker

The bakery reported a 90% reduction in 'sub-standard' bakes, saving both time and  ingredient costs each morning.

Installation and  Maintenance Guide

Setting It Up

  • Before first use, wash the tray in warm, soapy water and  dry thoroughly.
  • Lightly season the non-stick surface with a little cooking oil for the first few uses to condition it.
  • Ensure the tray fits your oven shelves with enough space for air to circulate around it.
  • Always use oven gloves, as the carbon steel gets extremely hot.

Keeping It Going

  • To protect the Quantum 2 non-stick coating, avoid using metal utensils or sharp knives on the surface.
  • While dishwasher safe, hand-washing with a soft sponge will prolong the life of the non-stick surface.
  • Avoid abrasive cleaners or metal scouring pads as they will damage the coating.
  • Dry the tray completely before storing to prevent any rust, especially around the perforations.

Buying Guide: Choosing the Right Bakeware

Not sure what fits best for your kitchen? When you're buying professional bakeware, a few key things can make all the difference to your daily service. Here’s a quick guide to help you choose wisely.

Material Matters

Carbon steel, like in this tray, is fantastic for its durability and  even heat distribution. It’s a real workhorse. Aluminium is lighter and  heats up faster but can be less robust for heavy commercial use.

Consider the Coating

A quality non-stick surface like Quantum 2 is a must for saving time. It reduces the need for oils and  parchment paper, and  makes cleanup a breeze. Look for multi-layer coatings for better longevity.

Size and  Shape

Think about what you bake most. A 12-hole tray is versatile for muffins and  tarts. For traybakes or roasting, you'll want a larger, flat sheet. Always measure your oven to ensure a good fit.

Built to Last

Look for trays with rolled edges. This adds rigidity and  helps prevent the pan from warping at high temperatures – a common issue with cheaper, flimsy bakeware.

Ease of Cleaning

While many trays are 'dishwasher safe', seamless construction and  a good non-stick layer are what really make them easy to clean by hand, which is often faster during a busy shift.

See all Pastry & Baking Equipment

Frequently Asked Questions

Q: What is the maximum oven temperature for this tray?

A: The Masterclass bakeware range is typically safe up to 220°C (428°F). It's always best to avoid extreme temperature changes, like moving it directly from a freezer to a hot oven.

Q: Is the non-stick coating safe?

A: Absolutely. This tray uses Quantum 2 non-stick, which is completely free from BPA, PFOA, and  PTFE, ensuring it meets all food safety standards.

Q: Can I use metal utensils on this non stick shallow baking pan?

A: We strongly advise against it. To protect the non-stick surface and  ensure it lasts, it's best to use silicone, wooden, or nylon utensils.

Q: What are the holes for?

A: The perforations allow for better air circulation around your bakes. This helps to draw moisture away from the base, resulting in a crispier, more even finish on things like pastry, scones, and  bread.

Q: Will liquid batter leak through the holes?

A: For standard muffin or Yorkshire pudding batter, no. The holes are small enough to prevent leakage. However, very thin, watery liquids might seep, and  overfilling the cups should be avoided.

Q: How do I clean it if something gets stuck in the perforations?

A: Soaking the tray in warm, soapy water for a few minutes will loosen any baked-on food. A soft washing-up brush can then be used to gently clean the holes.

Q: Does carbon steel rust?

A: If the non-stick coating is scratched or damaged, the steel underneath could potentially rust. To prevent this, always dry the tray thoroughly after washing and  before storing it.

Q: Can I use this for things other than baking?

A: Yes, it's quite versatile. It's great for oven-cooking things like stuffed mushrooms, mini sausage rolls, or even freezing individual portions of things like pesto or herb butters.

What Customers Are Saying

"A brilliant bit of kit. We use these for our Sunday roast Yorkshires and  they come out perfect every time. Solid, and  the non-stick is still going strong after months of use."

Mark L – The Griffin's Head Pub, Leicester

"This non stick shallow baking pan is fantastic for our savoury tarts. The perforations really do give a crispier pastry base. So much better than our old solid trays."

Chloe R – The Corner Deli, Bristol

"Bought a few for the school kitchen. They are tough, easy to clean, and  the kids' fairy cakes have never been better. A top quality commercial grade baking tray."

Susan B – School Cook, Manchester

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Masterclass Bakeware: The Professional's Choice for Consistency

Beyond the impressive features list, choosing a Masterclass CS566 baking pan is an investment in repeatable quality. In a professional kitchen, consistency is king, and  this tray is engineered to eliminate the variables that can ruin a batch. The heavy-gauge carbon steel construction isn't just about durability; it's about thermal stability. It holds heat evenly, preventing the hot and  cold spots that lead to some items being burnt while others are undercooked. The Quantum 2 coating provides a reliable release time after time, reducing product waste and  the need for costly liners. This isn't just a piece of metal; it's a tool that empowers chefs and  bakers to produce their best work, shift after shift, building a reputation for excellence one perfectly crisp bake at a time.

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The Secret to a Perfectly Crispy Base: How Perforations Work

Ever wondered why your bakes sometimes have a dreaded 'soggy bottom'? It's usually down to trapped steam. As your pastry or batter cooks, it releases moisture. On a solid tray, this moisture has nowhere to go, so it sits underneath and  steams the base. A perforated baking tray solves this brilliantly.

Think of it like giving your bakes their own personal air conditioning. The small holes allow hot oven air to circulate freely all around the food, not just on top. More importantly, they act as tiny escape hatches for that steam. The result? Moisture is wicked away, leaving you with a beautifully even, golden-brown, and  satisfyingly crisp finish. It’s a simple piece of engineering that makes a massive difference to your final product.

Who Should Buy This?

  • Local Cafés & Coffee Shops: Perfect for baking daily batches of fresh muffins, scones, and  mini quiches with consistent quality.
  • Artisan Bakeries: An excellent choice for creating perfectly crisp tartlets, buns, and  other delicate pastries for your display counter.
  • Restaurant Kitchens: Ideal as a versatile shallow oven tray for catering, from baking Yorkshire puddings to individual starters or desserts.
  • School & University Canteens: A durable and  reliable workhorse for producing large quantities of uniform bakes for pupils and  staff.
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