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Jul 24, 2011 05:45 AM

stainless steel sheet pan?

Do any of you have a SS sheet/baking pan instead of the aluminum ones? I am a bit of a health nut, and I am not comfortable cooking with aluminum. I have not used anything aluminum (except for the occational aluminum foil to cover something) and I was wondering about stainless steel sheet pans. They are rather hard to find, it seems. I did find one on Bed Bath and Beyonds website and amazon has a few. Just wondered how they cooked things? Since SS pans are hard to find, I am thinking that is because cooks prefer the aluminum ones. (I am not even considering the All Clad one. Way too expensive)

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  1. I bought 1/2 and full size SS sheet pans at a restaurant supply store. Love 'em, and they're appropriately heavy enough and clean well.

    2 Replies
    1. re: pine time

      "I bought 1/2 and full size SS sheet pans at a restaurant supply store. Love 'em, and they're appropriately heavy enough and clean well."

      Did you get it from a restaurant supply store on line? If so, which one?

      1. re: dixiegal

        No, brick and mortar store somewhere in Missouri, I think (was traveling cross-country).

    2. Stainless steel is a poor conductor of heat and does not heat evenly. SS sheet pans are available but I would not use one. Line your aluminum sheet pans with parchemnt or a Sil-Pat. One caveat, Sil-Pats while wonderful for baking are not great if you want something to be crisp. All-Clad does make a ss sheet pan with an aluminum core. be prepared to pay $85 to $125 depending on size and style.

      1 Reply
      1. re: Candy

        Candy is correct again. Get the heaviest guage 1/2 sheet aluminum baking pans from a restaurant supply store and line them with parchment for baking. I personally have 6 of them, plus another 4 air-bake pans for delicate cookies that I don't want to brown on the bottom.

        AllClad bakeware is a joke and they are selling you a fancy name. Clad metal cookware are great for direct heat applications but for the indirect heat of an oven you are buying moonglow.

        It's your nickle, so do want you want.

      2. i am going to suggest that your information asserting a causal link between aluminum and alzheimers (which i am assuming is your concern) is unsubstantiated.

        9 Replies
        1. re: alkapal

          Agree. This has been debunked over and over.

          1. re: alkapal

            the only thing you don't want to do is use an aluminum pot for tomato sauce (high acidity foods).

            1. re: alkapal

              I'm with you on this one. what I have read is that the stainless steel companies started the rumor about aluminum being dangerous to cook with after Rudolph Valentino died. They claimed he was poisoned from food cooked in aluminum. He died from a ruptured appendix.

            2. re: alkapal

              "i am going to suggest that your information asserting a causal link between aluminum and alzheimers (which i am assuming is your concern) is unsubstantiated."

              Alzheimers would just be one of the concerns. As for aluminum being linked or unlinked from that disease............ maybe yes and maybe no. Until they can find what does cause alzheimers or any other disease or unwanted condition, I just like to reduce my risks when possible.
              Just like they have "debunked" vaccines being linked to autism. Have they really? or is the center for disease control just more worried about infectious diseases than they are autism.
              I don't know and I don't think anyone else does either. All I know is something is causing it and until they can find out for sure what................................

              The debates on health and health risks could go on forever. And what is a health risk for one, might not be for another. My approach is to proceed with caution with all of it. Especially the vaccines. No more vaccines for me. And maybe not for two of my grandbabies. Vaccines are on hold for them for the time being.

              And as for my worries on aluminum toxicity. Though I avoid cooking with it, I have not been worried enough to totally give up my antiperspirents. LOL Sometimes it's just worth the risk. KWIM?

              For the record, I have some concerns with plastic food containers too. But I still (cautiously) use them for certain things until I can find replacements. Such as for the freezer. I never use plastic to heat food in anymore. I would get rid of my microwave too if it were not for my husband using it to pop popcorn.

              Anyway, I really appreciate the SS sheet pan opinions. I am prepared for them to maybe not cook as well. I may try the one on Bed Bath and Beyonds website.
              I am wanting to try making kale chips and I think SS would be great for that. Maybe then I can get them crisp without browning them on the pan.

              1. re: dixiegal

                You didn't ask for this opinion but I thought you might be interested - A study shows that the buttery smell from microwave popcorn is pretty toxic.

                1. re: dixiegal

                  You may have more luck looking for stainless jelly roll pans.


                  1. re: dixiegal

                    Folks, just a quick request that you not latch onto the autism/vaccines example here. We know it's a controversial issue, and a position many of you would like to refute, but it's really off-topic for our food site.

                  2. re: alkapal

                    You know there is a lot of things the government is hiding from us and not letting us know will kill us BUT, from experience and what I have read aluminum is a key issue in alzheimers disease and my grandmother was raised and always used aluminum pans and she died of the Alzheimers disease and believe me I will do anything to avoid that because it is awful.

                    1. re: mchataway


                      I'm very sorry for your loss. You are absolutely right that Alzheimer's is a horrendous disease. Heavy aluminum cookware was very common among my mother's generation. That doesn't mean the two things are linked. The NIH, AMA, and other reputable medical authorities have all told us that there is no proven link between aluminum and alzheimers disease.

                      If you choose not to eat food prepared in aluminum pots and pans, you'll want to stop going to restaurants. Almost every restaurant in the nation uses aluminum cookware.

                      You might also want to check out your cookie sheets and other metal baking pans. Chances are some of them are made of aluminum.

                      Some precautions are reasonable, others are overblown or based on junk (or nonexistent) science. My suggestion, before believing any claims dealing with our health, is to see what the real medical experts have to say about it. Good luck to you.


                  3. dixiegal,

                    Stainless steel pans are not difficult to find. I have seen them in restaurant supply stores. Aluminum and steel pans have their advantages. Aluminum is a better heat conductor. Usually it is not a huge problem for oven since the oven space temperature should be relatively uniform. Steel pans are more durable. They do not easily wrap. I think another reason people prefer aluminum pans over stainless steel pan is that stainless steel pans are expensive.

                    Of course, there are the aluminized steel pans (aluminum exterior - steel interior), but that is the opposite of what you want.

                    7 Replies
                    1. re: Chemicalkinetics

                      I cannot imagine an aluminum sheet sandwiched with steel in the middle. It makes no sense. Norpro does make all stainless sheet pans and cake pans. We sell very few, as I said above, they are very poor conductors of heat and you will not be able to depend evening browning or good even baking.

                      1. re: Candy

                        "I cannot imagine an aluminum sheet sandwiched with steel in the middle"

                        I think it is for strength purpose.

                        1. re: Chemicalkinetics

                          Candy, maybe I've just been lucky, but my SS pans produce evenly browned & consistently good products. Just my opinion, I know.

                          1. re: pine time

                            Luck has nothing to with this. You have a nice oven.

                            1. re: Chemicalkinetics

                              Conductivity (and its twin sister evenness) is virtually a non-issue inside an oven. This is precisely why so many hard-core copper users are totally fine with a stainless roaster in the oven. Now, when moving to the stovetop for gravy, it's a different story.

                      2. re: Chemicalkinetics

                        There are also pans which are opposite of the norm for SS cookware - those made of aluminized steel (steel with a thin aluminum coating, and in some cases, a nonstick (non PFOA) silicone surface, though apparently the coating will wear away eventually). Supposedly this makes an improvement in the thermal properties (vs. regular steel), however it's probably undesirable for the OP. Mafter makes a black steel baking sheet, however, looks like it's full sheet pan size entirely.

                        I use aluminum and aluminized steel sheet pans, cookie sheets, and muffin tins; with the sheet pans, I often line them with parchment for baking. Not only do they work well, but even the most heavy-duty professional grade ones tend not to be expensive.

                        I would imagine that heat conduction isn't quite as good with SS pans, but wouldn't that just mean it takes longer to come to full temperature, but should get about as hot once it does? I have used stainless steel (with no aluminum core) roasting pans, and haven't had major problems.

                        To the OP - I know you said you don't want to go this route, but if you really insist on using stainless, and can't use something to line the pan, paying big bucks for something similar to All Clad is probably your main option.

                        1. re: will47


                          I agree with your points. I believe the logic of aluminized steel bakeware (aluminum outside, steel inside) is different than that of a stovetop cookware. For a stovetop cookware, the heat is applied from the bottom and the cooking surface is on the top, so a highly conductive metal (e.g. aluminum) is need to both transmit the heat from bottom to top, and to spread the heat evenly. This is different from a bakeware where the heat is coming from all directions, so it makes sense to have the aluminum on the surface. Moreover, the temperature gradient in an oven is much more uniform than that of a stove.

                          Aluminized steel bakeware will provide better thermal conductivity than plain steel, and will provide better structural strength than regular aluminum bakeware. Here is a FAQ from Chicago Metallic:

                          Q. Why are some products made of aluminized steel and some of aluminum?

                          A. Aluminum is a fine conductor of heat. It's ability to heat and cool quickly makes it a preferred material by some bakers. Aluminized steel is steel that has an aluminum coating. Aluminized steel is preferred by some bakers because it can withstand the daily wear and tear of commercial baking. "

                      3. I have some that I purchased from a restaurant supply. Kind of expensive but still cheaper than the big box stores.