Anodised tins work well (don't wash them, just wipe!)
Also cast iron pan with lid gives good results.
This. Also just go with your current recipe and see if it works, then adjust as necessary. I usually bake with a wetter dough in tins as it’ll hold up anyway. Makes it moister and lasts an extra day or so
@kboy started
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Anodised tins work well (don't wash them, just wipe!)
Also cast iron pan with lid gives good results.