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All Clad baking sheet

r
Rella Dec 17, 2011 03:18 PM

http://www.amazon.com/Clad-Ovenware-I...

I'm been wondering why one can't buy a baking sheet anymore that is a large and heavy all aluminum sheet with rims. I feel darned lucky to have my three from times past and they are in good condition.

There are many for sale that have a non-stick finish, which I did purchase in the last few years, but I now use them for trays for prepping, storing food on while waiting for other their other uses, etc.

I see also that all-clad makes another sheet with sides to it as what I think of as a normal baking sheet, but it has HANDLES.

This so-called baking sheet referenced above in the link in my mind is a cookie sheet, but I'll use it as a regular baking sheet.

I'm not sure what the higher rim is on theback side - either to keep the cookies from going off and out of the back-side of the oven, or to maneuver them using this rim/high portion higher portion as something to hold onto/a handle.

Any comments appreciated.

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  1. l
    ladybugthepug RE: Rella Dec 17, 2011 03:26 PM

    Can't say that I'd waste the money when you can buy one of these [see last item]:

    http://dineomite.blogspot.com/2011/12...

    4 Replies
    1. re: ladybugthepug
      r
      Rella RE: ladybugthepug Dec 17, 2011 03:33 PM

      Yes, you are correct. I see that they are Vollrath.

      The picture looks like my other three aluminum HEAVY sheets (which say made in USA, but I have no idea what brand they are).

      1. re: Rella
        l
        ladybugthepug RE: Rella Dec 17, 2011 03:37 PM

        These are the real deal. This is the best price I've been able to find, and not many places stock them. You can typically find the full sheets that only fit in a professional ovens. These are the largest you can buy, that fit in a conventional home oven. I just used one of my old steel baking sheets to prep ribs today; they're pretty much junk.

      2. re: ladybugthepug
        m
        msp007 RE: ladybugthepug Dec 27, 2011 07:17 AM

        I found that www.katom.com had a better price for the same pan than the www.wasserstrom.com website linked to in your link. I bought 4 of them delivered for $72.08, which was about $4 less than wasserstrom.com.

        1. re: msp007
          l
          ladybugthepug RE: msp007 Dec 29, 2011 07:19 PM

          I suppose it all depends on where you live. Here in Ohio it was $68 delivered (for four). Just for others' reference, what state are you in? I'm assuming you're not in Ohio.

      3. l
        little_monster RE: Rella Dec 17, 2011 03:43 PM

        I bought that at Bloomingdales recently to use Thanksgiving day. It worked but was not worth the money. The rim on the backside is for grabbing easily. tbh I liked their shallow baker a LOT more which is more reminiscent of traditional baking sheets. Its more versatile as you can make bars and keep any juices from sliding off. I was frustrated that the rims were 1.25 inches high rather than the standard 1". But I LOVED the handles. I just wished all baking sheets had handles. Just buy a 13 gauge commercial heavy duty sheet from the restaurant supply store. I have a Vollrath and it works much better than the All-Clad. I heard that some experienced sticking with their All-Clad cookie sheets. btw...im not the kind of person who tries to save money. I usually think more expensive=better but it did not apply in this case. Save your money. Dont buy the all-clad cookie sheet.

        1. Chemicalkinetics RE: Rella Dec 17, 2011 03:53 PM

          The triply technology made famous by All Clad is stainless steel outside and aluminum inside. It is more suitable for stovetop and less so for oven.

          For oven usage, there are three major types of baking sheet/pan. They are:
          aluminum, steel and aluminized steel.
          Aluminum has great heat conductivity, but it is not constructive as strong and can wrap
          Steel is constructively stronger, but lack in thermal conduction
          Aluminized steel has a bit of both. Aluminized surface for thermal conductivity and a steel core for strength.

          The All Clad sheet you mentioned is none of the above, and I won't get it even if money is not a problem.

          3 Replies
          1. re: Chemicalkinetics
            r
            Rella RE: Chemicalkinetics Dec 17, 2011 04:08 PM

            Thank you for some pretty substantial information.

            Yep, I bought it, but got to thinking about it ...

            I recently bought a small Paderno black sheet (with rims) which I don't care for -- half-size. It sits.

            Just wanting to try something else, seeing it on sale at TJMaxx 1/2 price, bought it, then started wondering.

            Probably can take it back, but am considering since there is no rim. I use my three 'good' backing sheets a LOT!

            1. re: Rella
              Chemicalkinetics RE: Rella Dec 17, 2011 04:40 PM

              If the All Clad baking sheet is working for you, then you don't have to return it. The price just does not seem to justify the performance, but if you got it for half the price, then may be it is worth keeping.

              1. re: Chemicalkinetics
                r
                Rella RE: Chemicalkinetics Dec 17, 2011 05:01 PM

                No, I've not tried it yet, just bought it yesterday.
                You gave me good information.
                Whatever I use it for, it will be covered with parchment paper.

                But for roasting any type of vegetables, it will probably not be as good as a backing sheet with rims because of all the oil, and the water seepage from the roasted vegetables.

                Hmm. Still thinking about it's use for ???

          2. g
            GH1618 RE: Rella Dec 27, 2011 10:46 AM

            Isn't Chicago Metallic exactly what you have in mind?

            http://www.cmbakeware.com/products/sh...

            1 Reply
            1. re: GH1618
              m
              msp007 RE: GH1618 Dec 27, 2011 11:00 AM

              no man, they are talking about 13 gauge, which is thicker.

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