Which of these baking sheets would you buy to replace non-stick ones?
I will be using them mainly for roasting veggies, baking chicken, and maybe cookies. I am currently test running the smaller version of the Nordicware pan. I have narrowed it down to these three options for the larger pan:
This is one that I found scouring Cooks Illustrated.
This one I believe was recommended by someone on this board.
I have not used these. Let's start with the basic. Aluminum is light, inexpensive and a very good heat conductor, but it has a tendency to warp under heat stress. Cook's Illustrated recommended the first one because it is made of thick aluminum, and that it found it is resistance to warping. I have read feedbacks on fellow CHOWHOUNDERS on this pan. Some love it. Other find that it is still prone to warping. The second pan is made of aluminized steel. Aluminized steel is preciously designed also against warping. Basically, the aluminum is enforced by steel.
All of these pans will work for what you want to do. I think you just have to balance which pans fit your needs the best.
Ttoommyy- Would you say, given proper care, your pan would be almost as durable as a stainless steel pan? I ask because my mom has a stainless steel baking sheet that she has had for at least 25 years and it is still in good shape. I know that the baking properties of stainless steel aren't the greatest. I am curious if your pan( thus the CM) would be the best possible marriage between a SS pan and an aluminum pan.
< I know that the baking properties of stainless steel aren't the greatest.>
It is not as bad as some claim. Hmc. The cooking/baking process should be think a bit more analytically. Yes, stainless steel does not have the best heat conduction and therefore it (alone) is not the best cookware material for stovetop because it conducts heat slow and creating hot spots. However, this is because stovetop cooking relies on the cookware to transfer the heat from the heat source (say gas flame) to the food. The cookware sit in between.
This is different for baking. For baking, the oven wall provides the heat source, and baking pan is more of a support for the food. Think about it. More than half of the food surface is directly exposed to the oven, and it is heated via infrared radiation. The baking pan is also heated by a relatively uniform environment.
In short, thermal conductivity of a baking pan is not as critical as that of a fry pan. It is not to say that it is absolutely unimportant, but it is not as important.
Here are some extreme cases for you to think about. A lot of people have stated that they get excellent baking results from using pyrex bakeware and ceramic baking dish. Guess what? Glass and ceramic are insulators. They have much lower thermal conductivity than stainless steel, carbon steel, aluminum. (stainless steel has a thermal conductivity 3 folds lower than that of carbon steel, but glass or ceramic thermal conductivity is 45-50 folds lower -- and people are using them). So I won't worry too much about stainless steel here.
Thanks for the feedback. I guess not having a clear "winner" means that I have effectively done my homework and actually have somewhat of a clue when it comes to this stuff. It looks like I really can't go wrong with any of the 3.
Yes, Hmc0625, these are all great sheet pans. We have about half a dozen and use them for everything. I'd like to suggest a little go with, that I cannot be without -- half sheet sized parchment.
It makes clean-up a breeze, and will make your pans non-stick in the best way.