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reltbracco | 1 months ago (raw) | root | parent | reply | flag +1 
 I’m concerned stains mean they’re not getting fully clean. 
I don’t really mind a thick baking sheet as long as it stays flat. It’s probably an asset, really.
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The Beave | 1 months ago (raw) | root | parent | reply | flag 
 Do you worry about seasoning on cast iron? If not... I suggest not caring about stains on enamel steel. 

I... Could make you some stainless baking sheets that would not likely warp, but... They would be expensive since the material would have to be chonky. This would also have a significant effect on the baking time as they would be a heat sink.
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reltbracco | 1 months ago (raw) | root | parent | reply | flag +2 
 As far as I know, seasoning on a cast iron is polymerized fats only, from an intentional application. Other food residues (are supposed to 👀) wash away. Having actual food residue seems like a health hazard, as well as affecting the flavor of your next dish.
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The Beave | 1 months ago (raw) | root | parent | reply | flag 
 I'd take some discoloration vs. Any nonstick poison coating on a conventional modern baking sheet. You could also use parchment paper or silicone baking sheets (if you trust the silicone) to prevent stains on the pans. 

I tend to not care too much about stains on the enamel. But if you do, the only way to solve this issue is to spend a lot of money. 😅
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reltbracco | 1 months ago (raw) | root | parent | reply | flag +1 
 I avoid nonstick coating like the plague, don’t worry!