Oddbean new post about login | logout #asknostr anyone use stainless steel baking sheets (no nonstick, no enamel or ceramic coating) that stay flat at high oven heat? My most used temp is 375 F but I’d be more comfortable if it could go much higher without warping. I’m very ready for new baking sheets 😅 I use them for EVERYTHING #cooking
I believe warping is due to the speed of heating/cooling not necessarily the temperature. So you have it room temperature, then put it in 375+ it warps. Or its 375 and you put it under room temp water, also warps. At least thats the advice i received about cleaning stainless steel pans after cooking. let them cool slowly, then wash them.
I hear them go “bang!” after I put them in the oven and then they’re bent diagonally 😂 I suppose it could be because of the temperature difference there, too.
🤣 😅 So it seems uneven heat distribution is also a thing. https://www.americastestkitchen.com/cooksillustrated/articles/6782-how-to-fix-a-warped-baking-sheet
I have the same question. Most helpful post of the day
I found some for sale at my state fair claimed never to warp. But it was over $100 for a SMALL baking sheet! I’m gonna need a demonstration at least that it doesn’t warp, not just assurance… and even then, whoa I bet there are great options for cheaper
I'm thinking of trying the USA Pan ones. They are fluted and made in the states. I'm not sure though about the coating they put on the steel. Have you tried them already?
I have not, but if they’re coated it’s not really what I’m looking for.
Stainless is a terrible material for this application. It moves at least 3x as much steel does, which is why it oil cans spectacularly when being heated. My solution? Enamel steel.
We’ve tried enamel steel before and it works “like magic”the first couple times, then holds onto all stains for dear life and eventually starts to chip. I got tired of this in frying pans and now use stainless only. I figure someone out there is engineering pans so they stay flat ish because of how they physically built the pan.
Who cares about stains on baking sheets. I never have. Flat, thinsheets of stainless are terrible when exposed to heat. They will always warp more than most other metals. This can be controlled a bit through design, but, you need thickness and geometry to not cause obvious warping. (It will warp, you just don't notice it with something like a large pan with a thick base and swoopy sides.)
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.
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.
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.
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. 😅
I avoid nonstick coating like the plague, don’t worry!