The Comeback Story of Vintage Pastry Pans (Explained)

Baking is seeing a revival of old-fashioned methods and tools, with vintage pastry pans making a noticeable comeback. Home bakers and professional chefs alike are dusting off ornate pans handed down through generations or found at flea markets, appreciating their charm and versatility compared to modern pans.

The Appeal of Vintage Pastry Pans

Vintage pans offer unmatched nostalgic value and a tangible connection to baking history. Unlike today’s mass-produced pans, they have character and stories to tell.

Many vintage pans were carefully crafted from materials like heavy-gauge steel or aluminum to conduct heat efficiently and evenly. This allows for better browning and crisping of pastries. Their classic shapes and detailing also lend well to making impressive baked goods that feel special.

Beyond function, the ornate detailing, often featuring Art Deco or Victorian motifs, makes these pans objects of beauty in their own right. From fluted tart tins to rose-shaped brioche molds, they can transform everyday baking into an artful, aesthetic experience.

Common Types of Vintage Pastry Pans

Vintage pans come in diverse shapes and sizes, but a few classics stand out:

Fluted Tart Pans

These round pans feature fluted edges that form grooves along the sides of tarts for a decorative crust. They typically have removable bottoms for easy tart removal.

Madeleine Molds

These pans have shell-shaped indentations to produce the sponge cake French tea cakes that they are named after. Vintage madeleine molds are often heavy-duty and may be coated in a nonstick finish.

Brioche Molds

Typically carved from wood, these molds have an ornate flower or fleur-de-lis design to impart a pattern onto yeasted brioche bread. They must be well-floured to keep dough from sticking.

Jelly Roll Pans

Also known as Swiss roll pans, these vintage pans are rimmed baking sheets used for sponge cakes that are filled and rolled up. The rim allows the cake to be flipped out easily.

Kugelhopf Pans

This fluted ring mold gives the rich yeasted cake of Eastern European origin its signature ridges. An insert is used to achieve the hollow center.

Caring for Vintage Pans

Vintage pans deserve special care to preserve them for years to come:

Clean gently – Use a soft cloth or brush and mild soap instead of abrasive scouring pads. Avoid soaking to prevent damage to finishes.

Store properly – Nest pans carefully without scratching surfaces. Wrap in tissue paper or linen before storing in a dry place.

Restore as needed – Re-tin copper molds or revive epoxy finishes when worn. Remove rust carefully with non-abrasive products.

Season new-to-you pans – Gently wash, dry, oil, and bake-in new vintage finds before use for best results.

With some TLC, these timeless pans will bake generation after generation of delectable treats!

Tips for Baking with Vintage Pans

Mastering vintage pans does require some finesse. Here are tips for success:

Mind the measurements – Vintage pans may not hold the same capacities as modern pans. Adjust recipes as needed.

Grease and flour well – Vintage pans can have intricate detailing that requires extra prep for easy release.

Use parchment paper – Line tart pans or jelly roll pans for additional insurance against sticking.

Create a “shield” – Foil collars around sharp fluted edges prevent over-browning.

Use proper bakeware – Set vintage pans on flat, evenly heated baking sheets rather than directly on oven racks.

Cool completely before removing – Vintage pans retain heat; let tarts and cakes cool thoroughly before attempting removal.

Invert and tap gently – Turn pans over and tap lightly to encourage release. Don’t force.

Store treats out of pan – Once removed from pans, store baked goods in proper airtight containers.

Have patience, take precautions, and your vintage pans will reward you with picture-perfect pastries!

Vintage Pastry Pan Recipes

Here are some delectable recipes ideal for vintage pans:

Rose Brioche Bread

This rich, eggy bread needs a gorgeous vintage brioche mold to achieve its full splendor. The dough can also be shaped into rolls before the final proofing rise.

Ingredients

• 1⁄4 cup warm milk
• 1 1⁄2 teaspoons active dry yeast
• 3 large eggs, room temperature
• 1⁄3 cup sugar
• 1 teaspoon salt
• 2 1⁄4 cups bread flour
• 8 tablespoons unsalted butter, softened

Instructions

1. In a small bowl, stir together milk and yeast. Allow to activate for 5 minutes.
2. In a stand mixer fitted with a dough hook attachment, beat eggs and sugar on medium speed until light ribbons fall.
3. Add the yeast mixture and salt. Mix until combined. With mixer running, gradually add flour.
4. When dough clears sides of bowl, add butter 1 tablespoon at a time until incorporated.
5. Continue kneading until dough is smooth and elastic, about 8 minutes.
6. Transfer dough to a greased bowl, cover, and let rise until doubled in size, about 1 1⁄2 hours.
7. Punch down dough, shape into a round, and place into floured brioche mold, seam side down.
8. Cover mold and allow dough to rise 45-60 minutes. Preheat oven to 375°F.
9. Bake until deep golden brown, about 30 minutes. Cool 10 minutes before removing from pan.

Lemon Curd Tarts

Fluted vintage tart pans create tarts perfect for filling with this rich, lemony curd. Serve with fresh berries on top or alongside tea.

Ingredients for Tart Crust

• 1 1⁄4 cups all-purpose flour
• 1⁄4 cup powdered sugar
• 1⁄8 teaspoon salt
• 8 tablespoons unsalted butter, chilled and cubed
• 1 egg yolk + 2 tablespoons ice water

Ingredients for Lemon Curd Filling

• 3 large eggs plus 3 egg yolks
• 1 cup granulated sugar
• 1⁄3 cup fresh lemon juice (about 3 lemons)
• 1 tablespoon lemon zest
• Pinch salt
• 8 tablespoons unsalted butter, cut into pieces

Instructions

1. In a food processor, pulse together flour, powdered sugar and salt. Add butter and pulse until mixture resembles coarse crumbs. Add egg yolk and water. Pulse just until dough comes together.
2. Shape dough into a disk, wrap in plastic and refrigerate at least 1 hour.
3. On a floured surface, roll out dough 1⁄8-inch thick. Press into greased tart pans, trim edges, and refrigerate 30 minutes.
4. Preheat oven to 375°F. Line tart shells with parchment paper and pie weights. Bake 20 minutes then remove weights and paper and bake 10 more minutes.
5. In a heatproof bowl, whisk eggs and yolks. Add sugar and whisk for 2 minutes until lightened in color. Whisk in lemon juice, zest and salt.
6. Set bowl over a saucepan with simmering water, stirring constantly with a wooden spoon for 8-10 minutes until thickened. Remove from heat and gradually whisk in butter until fully incorporated.
7. Pour warm filling into baked tart shells. Refrigerate at least 2 hours before serving.

Apple Tarte Tatin

This classic French “upside down” tart is made easily in a vintage cast iron skillet. The caramelized apples are irresistible with a scoop of vanilla ice cream.

Ingredients

• 3-4 medium tart baking apples, peeled, cored and quartered
• 1⁄2 cup sugar, divided
• 3 tablespoons unsalted butter
• 1 sheet frozen puff pastry, thawed

Instructions

1. Preheat oven to 400°F.
2. In a 10-inch cast iron or ovenproof nonstick skillet over medium heat, combine apple quarters, 1⁄4 cup sugar and 2 tablespoons water. Cook, stirring occasionally, until apples are tender and caramel begins forming, 15-20 minutes.
3. Remove skillet from heat and gently arrange apple quarters in a circular pattern, rounded sides up. Dot apples with remaining 2 tablespoons of butter.
4. On a lightly floured surface, roll out puff pastry just larger than the skillet. Place over apples, tucking in edges. Sprinkle pastry with remaining 1⁄4 cup sugar.
5. Bake until pastry is deep golden brown, about 25 minutes. Let cool 15 minutes.
6. Run a knife around edge of skillet to loosen. Carefully invert onto a serving platter. Slice and serve warm.

FAQ About Vintage Pastry Pans

Q: Where can I find vintage pastry pans?

A: Check antique stores, flea markets, estate sales, online auctions, thrift stores, and hand-me-downs from relatives. Brands like Griswold, Wagner, and Nordic Ware made quality vintage bakeware that is still available secondhand.

Q: How do I clean rusty or worn vintage pans?

A: Use a gentle abrasive like Bar Keepers Friend or Bon Ami powder with a soft cloth to remove rust and restore finishes. Avoid harsh scouring pads. Re-tin copper pans professionally as needed.

Q: What is the best way to season vintage pans?

A: Gently wash with mild soap and water before drying thoroughly. Coat the inside of the pan lightly with vegetable oil or shortening and place upside down on a baking sheet. Bake at 350°F for 1 hour. Cool completely before use.

Q: Why do some vintage pans have a dark patina staining?

A: This harmless staining is caused by oxidation of the metal over many years of use. It can be removed but may return. Some view it as a desirable sign of the pan’s venerable history.

Q: Are vintage pans safe to use?

A: Uncoated vintage pans made from materials like aluminum or cast iron are safe for baking. However, refrain from using antique tin-lined copper molds or old, damaged nonstick coatings that may contain harmful PFOAs. When in doubt, set it out as decor only.