Help me find baking (half sheet) pans that do not warp
- kimeats Sep 16, 2013 07:07 AM
Exactly what the title says.
I've tried various types and thicknesses from the restaurant supply store as well as brand name manufacturers. They seem to all warp, even the thickest ones.
Is there something I am doing wrong to make them warp? Or is this just the luck of the draw?
I'm looking for some new pans that will fit my non-professional (home kitchen sized) oven and normal silpat liners.
Bonus points for someone who can also recommend me good cookie sheets (without sides).
I did NOT dive into the legacy thread, but I have half sheet pans that are rock solid.
No brand name, just the heavy gauge product available at my local restaurant supply store.
I am confident that these bad boys will last me for years.
If you're fortunate enough to have an independent restaurant supply store, that allows the public to shop there, I would recommend trying that avenue...but be careful. It's a type of store that is WAY too fun to shop around in!
I too have the no-name 1/2 sheet pans from a restaurant supply store. I have roasted veggies at 450F and baked full trays of bacon at 400F without any warping. I often give these as gifts and everyone has remarked on how much they love them. Lined with foil, cleanup is a breeze and the pans look almost new after years of use. I too am puzzled by your warping issues at much lower temps and will be following this thread to see if anyone can explain.
I recently posted onto that thread and haven't seen anyone suggest the same pans before me so i'll just paste it here:
"Well the Vollrath Wear-Ever 5314 is the thickest half sheet I know of at 13 gauge:
This was the actual the model recommended by Cook's Illustrated as well. I have 2 of them and none have warped.
Dont forget a matching cooling rack which fits perfectly in it:
But if its cookie sheets you're looking for, they actually have even thicker ones which are 10 gauge:
Vollrath Wear-Ever Cookie Sheet 68085
I dont have these as my 13 gauge pans are more than sufficient, even under broiler high temperatures. But if you make cookies often, at least you can just slide them off.
btw Williams Sonoma Goldtouch Pans are manufactured by USA Pans. I actually prefer the ones under the USA Pan name, but I admit to owning the Goldtouch cake pans as well as madeleine pan. Those under the USA Pan name should be slightly cheaper."
This question get asked all the time.
For aluminum, the rule of thumb is simply the thicker it is, the better it is against warping.
Alternatively, you can get the aluminized steel pans. They are more expensive, but the steel should strength them against warping.
A few examples:
I am sorry to hear that. I have a few baking sheets. Particularly, I have a Calphalon baking sheet and a Chicago Metallic sheet. They are both thick, and I believe they are both aluminized steel (or possibility just plain steel) sheets.
They both held up very well -- not warped. Until one day, I used a high temperature baking (450oF or more) on the Calphalon one. Then, it warped. It goes back to normal now at room temperature, but it will warp whenever it get heated up. My Chicago Metallic one is still good, but I have not used it for anything higher than 350oF as far as I remember.
Do you happen to subject your baking sheet to high temperature baking?
I have used it at high temperatures. I use it for everything, including roasting vegetables. I don't even remember what I was cooking when it warped. I do like the goldtouch though. My kids like breadsticks a lot and I love the texture I get when I make them on those pans.
I had 2 of the wms-sonoma goldtouch ones for a few years and they both became impossible to get clean; I would roast veggies with olive oil in them. I couldn't stand it any longer so took them back to the store (no receipt) and they graciously offered to let me exchange them.
I got one each of the following: (and paid a slight amount for the price difference)
The one with the bumps is supposed to work better for baking cookies. I've mostly been using the nonstick one and it cleans up beautifully. I think you're not supposed to go over 400 degrees, which would be easy to do if you don't use an oven thermometer and your oven is off. I think I saw mine warp a bit inside the oven but it settled down.
So far, I'm happy with these and am very pleased with Wms-Sonoma service.
No one really likes hearing (or reading) this, but 2 pans may be your only solution. It's the math. Smaller sheet pans have a larger rim/surface ratio. A larger ratio means a more rigid frame, all else being equal.
So, for high heat oven baking and roasting, consider using 2 smaller pans. I use small pans, routinely roasting potatoes at 425º for 40-50 minutes with no warping.
Your best bet is still a heavy pan with a reinforced rim, just order 2 smaller ones.
Mine steel pans pretty much all warp, even the heavy-gauge stainless steel ones my husband made for me. But I've also never had any serious issues with the way food comes out on warped pans. It's a little startling to hear them go boink, though. The thicker ones are more dramatic when they do it, really.
My (old, inherited, no brand name apparent) aluminum cookie sheets don't, generally, but I prefer steel and my newer pans are all steel.
I wonder if it's more an oven thing -- how even your oven temps are -- versus a pan thing.
I would like to chime in if i may. I have aluminum pans that I got at my local restaurant supply store. They are workhorses, but look like hell. I roast vegetables on em, throw a silpat on em, and everything you can think of cooking goes on em. However, I hate how they look. Do yall know of jelly roll pan that is make out of stainless steel? I think that if we could find one made out of stainless, would of course be pricey, but would shine on for a good long time, and not warp. Steel? Aluminum? There has to be another metal that works.
I'm not surprised that commercial baking pans would warp. Aluminum parts which must be resistant to warping are manufactured from cast aluminum alloy, heat treated in a controlled way, then machined. Baking pans are just stamped out of rolled aluminum. They aren't critical machine parts. I don't expect thickness has much to do with it at all.
A commercial baking oven circulates the air to equalize temperatures around the oven to some degree. This should reduce the tendency to warp, but if a baking sheet warps a bit, does it matter?
While we experienced varying levels of warping with our pans during testing, warping can happen with any sheet pan, even a heavy-duty one, under certain conditions. Abrupt temperature changes are likely to result in warping, for example, if an empty, cold baking sheet goes into a hot oven. Similarly, having only a few scattered pieces of food on a baking sheet creates different temperature zones on the metal, with some spots where the pan is shielded from heat under the food, and others where it is fully exposed to heat. Different temperature zones contract or expand at different rates as they are heated, which causes warping.
Slight warping does not affect the pan's cooking performance, however, to help prevent warping in your baking sheet, cover the pan's entire surface with food as uniformly as possible, and heat the pan gradually rather than abruptly. Using a wire grid cooling rack inside the sheet pan can help distribute heat better than cooking meats directly on the pan surface. We found a few brands of cooling racks that fit well inside our winning baking sheet (See related testing of cooling racks for details). Maybe this will help
I have a bunch of half sheets I got at Costco and have had for years and they aren't warped. This was back when they were selling them as sets with racks that fit inside and plastic covers. They look the same as the nordicware 1/4 sheets I have for my toaster oven. They are not non stick.
I also have the nordicware cookie sheets, that have no sides. Got them from Amazon, they tend to bend a little when in a hot oven but straighten out once cooled