Need new sheet pans for baking chicken, roasting veggies, and cookies. The more I read the more I am confused. Suggestions?
I am wanting to replace my Calphalon nonstick sheet pan that we have had for a few years that has been sprayed with PAM and warps on occasion. I use the sheet pan for baking chicken, roasted veggies, and occasionally cookies when I don't want to use the Airbake sheet. It seems that as I gain more knowledge on cookware, the more difficult it is to make a choice. Instead of just picking something, I am trying to remember if the correct metal is used, is it safe, etc. It drives my husband nuts. So for his sanity, can someone please clarify a few things for me?
1) Light or dark surface?
2) aluminum or steel?
3) silicone surface "safer" than the non stick on our current Calphalon? I am testing out a USA Pan right now that has the silicone surface
4) I have seen mention of Wear-ever, Vollrath, Lincoln is worth it in the long run to hunt down these brands online if I can't find restaurant supply store nearby?
Basically, I want a Multi purpose sheet pan that is safe for my family to cook with, durable, and will last many years with the proper care.
I use Chicago Metallic jelly roll pans... like this http://www.amazon.com/Chicago-Metalli...
I have four of them with a wire cooling rack for each. I have two dedicated to baking and two dedicated to meat and veggies and the like.
Get smooth ones .. not textured... gunk and grease will imbed into the valleys.
Don't get the dark coated ones ... if you want non slip use parchment paper or a silpat
Line with aluminum foil to eliminate burned on grease.
Wrap the cooling rack with aluminum foil then poke holes in the top of the foil. Grease will flow into the bottom part. When cool... unwrap the foil to free the cooling rack then roll up the greasy foil and dispose of it.
when they do get baked on grease on them, clean with oven cleaner on after warming the trays in a 200 ° F oven. Let it sit for 15 minutes then clean with a brillo pad.
Chicago Metallic makes a nice metal pan.
However, for stuff like this, I don't think there are absolute rights or wrongs. I think you should not get hung up on brands or metals. I've used steel, stainless and aluminum in my various ovens, and they all did fine. Think sturdy and uncoated.
For stuff like this I try to buy at Home Goods. At least you can often handle different pieces. If you can't find things you like there, Bed Bath and Beyond has a decent selection for you to handle. Trust your instinct. Honestly, there are many good choices.
re: Brandon Nelson
Ditto on the Chicago Metallic. I have three half-sheet pans and two quarter sheets. Believe it or not, when I steam lobsters or king crab legs I use the half sheet pans for "plates." I can put the butter melty-thing on there, lots of room for the whole lobster, tools, spent shells, and any liquid stays contained on the sheet. I can stick a baked potato on there too! Everyone gets their own sheet pan, and clean up is a breeze.
From a durability and all around utility standpoint, what you want is a 'half sheet pan' (unless you have restaurant size oven). Here's what Amazon carries
These are roughly 13 x 18, with a 1" deep rim. Usually they are a sturdy aluminum, with steel in the rolled rim. That rim helps them resist warping. Only consumer oriented versions are coated. If sticking is a concern, use a silpat mat, nonstick aluminum foil, or parchment paper.
I'm not sure that brand matters much. I have one with no brand name from a restaurant supply, and 2 that came in a set from Sams Club. A big plus when roasting, is to get a wire rack that fits neatly inside. Notice that the cost is relatively low, less the 20.