How to choose ... a tart pan

If you're into baking, you probably have an extensive assortment of tart pans in different sizes.

What are they? They're pans for baking sweet and savoury tarts. They're usually shallow - about 1.5cm deep - but can also be quite deep. They come in many different sizes, ranging from bite-size, single-serve and up to about 30cm in diameter for larger tarts.

What to look for? If you want a pan that's attractive enough to go from the oven to the table, ceramic is best. Its main drawback is that it will break if dropped. The sturdiest, cheapest and most useful pans are made from dark metal (usually called 'blue steel') or stainless steel. They can have fluted or straight edges. Many metal pans come with removable bottoms, which make it easier to take the tart out of the pan. It's best to keep larger tarts on the removable base, rather than trying to slide it onto a serving tray.

Some pans have no bottom at all - they're just metal rings, called flan rings. With these, wrap aluminium foil tightly around the base then place on a baking tray to prevent the dough and filling from leaking out.

Most tart pans have 90-degree edges, while others are slanted. The former is better because the dough remains more stable while it is baking; with slanted edges, the dough slides into the pan.

What else? Not all tart pans are round; they also come in square, rectangular, triangle or flower shapes. To prevent rusting, dry metal pans in a hot oven after washing.