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"Blue Steel" bakeware care

r
Riomarguy May 29, 2007 11:55 AM

I used a french blue steel sheet pan to roast off some chicken for Memorial Day. When I washed the pan the next day, the blue finish came off wherever the chicken had caramelized. Two questions: is that kind of cookware to be used only for baking cookies and such, and is there any way to restore the finish? Thanks...

  1. Soop Feb 11, 2009 02:52 AM

    Anyone tried silicone? I have a silicone mat I haven't tried yet

    1. j
      jerry i h Jun 1, 2007 07:47 PM

      Blue steel is, was, an early and unsuccessful attempt at producing non-stick bakeware. In general, I advice against purchasing this thing, romantic stories not withstanding.
      1) blue steel should only be used for cakes, cookies, and the like. The baked good items should be removed from the blue steel as soon as possible, and immediately washed and dried. These things are high maintenance, and I refuse to use mine for this reason.
      2) once ruined, the finish cannot be restored.
      3) However, if you just clean and use it regularly, it will gradually become sort of non-stick again, but without the cool, nice blue hue to the metal.

      5 Replies
      1. re: jerry i h
        r
        Riomarguy Jun 3, 2007 10:38 PM

        Thanks for the info Jerry...I bought two large cookie sheets at TJ Maxx for less than $10 each...they are De Buyer. They weigh about five pounds each and bake like a dream, but as you said are a pain to maintain. Especially here in New Orleans, they tend to want to rust. I will keep my other one for baking only and will use the damaged one to see if I can get a nice patina going on it.

        1. re: Riomarguy
          j
          jerry i h Jun 4, 2007 04:59 PM

          5# for a cookie sheet? Now I am jealous. I will definitely be buying one very soon. I am sort wondering if the thick metal bakes worse and causes the bottom of baked goods to be underdone because the thick metal takes more time to heat up, or if it makes it better, due to more even heat distribution. I am also thinking it would make a decent substitute for a baking stone: pre-heat along with the oven at high temp, then slide your bread or pizza directly onto the hot, heavy metal.

        2. re: jerry i h
          t
          tvent Feb 10, 2009 09:43 AM

          I'm looking to buy baking sheets that are steel not aluminum and do not have nonstick coatings. Can anyone suggest a brand of sheet? The closest I've come across so far are MATFER BOURGEAT here http://www.wasserstrom.com/restaurant... Thanks in advance.

          1. re: tvent
            Candy Feb 10, 2009 11:52 AM

            All-Clad makes them. They are quite expensive because of the tri-ply construction. Stainless steel is a very poor conductor of heat so they put a layer of aluminum in between the stainless top and bottom. If I recall correctly, you can expect to pay about $65 for a cookie sheet.

            1. re: tvent
              d
              dscheidt Feb 11, 2009 06:16 AM

              Why do you want a baking sheet that works poorly? there's a reason tinned steel baking ware isn't often found any more. It performs not well, is expensive, is delicate. and when the tin wears off, it rusts. Aluminum is superior in every way. Health concerns are nonsense, a product of the scaremongering industry.

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