I been using a set of old aluminum baking sheets for years. Roasting veggies, bacon, cookies, etc. But it's time to upgrade.
So, Veeky Forums, what's your recommendation for baking sheets?
What's the best material? Steel? Ceramic? Aluminum?
What's going to hold up to heavy usage?
What's least likely to poison me with weird chemicals?
Pic related.
Jayden Scott
WERE YOU ACTIVELY USING IT IN THAT CONDITION?
Thomas Watson
There's nothing wrong with them faggot. Just heavy use.
William Campbell
all my old baking sheets look like that
who the hell cares?
Sebastian Phillips
>being this retarded
Line your pans with aluminum foil if you're too lazy to clean your shit properly. Fuckin' nasty.
Aaron Roberts
OP AT LEAST LISTEN TO THIS user WITH YOUR NEW PANS. THE AMOUNT OF NONSENSE YOU MUSTVE CONSUMED OVER THE YEARS IS NAUSEATING TO THINK ABOUT.
Jacob Phillips
>2012 >still not using restaurant sheet pans
Mason Morales
Buy Chicago Metallic products.
Nicholas Foster
I've never seen a baking sheet that someone actually used that didn't look like that. Mine is 15 years old and looks far worse. It still produces quality food.
Jose Peterson
>line your pans with aluminum foil >calling others retarded
Liam Cooper
If they aren't going to clean their pans, they can at least line it so they can quickly dispose of the lining (even though it's a waste and unnecessary, to be sure), so their pan remains uncrusted.
Brody Adams
wtf? just use some baking paper?
Michael White
Sure. Wouldn't you want to build up a patina on it like a skillet?
Ryan Allen
> a patina
Kek. Not sure I want to, but it just seems to have happened over time. I mean, there aren't solid chunks of previous food on it, but there is a layer of, I assume, bronzed on oil. It doesn't seem to affect the food and it's not unsanitary since the temps are always above 350F. I can't really justify throwing them out.
>bacon jelly roll pan lined with a rack (but I don't recommend oven bacon unless glazing or really large quantities)
>cookies Cookies, biscuits, scones...buy an air insulated aluminum pan. Also get a thin flexible spatula.
>bread calzones, garlic bread etc pizza stones are versatile for many recipes and get nice and screaming hot during the preheat. They get a natural patina that you should let happen. some brands have sideded pans for other uses
Gabriel Parker
roasting in pyrex?
mad
Chase Phillips
>being so autistic that you can't handle discoloration on baking sheets
Blake Myers
Burnt carbonized gunk stuck to your pans, fucking up the taste of shit you cook on it, us not """discoloration""".
Do you also leave chunks of food in the corners of your pots?
Brayden Price
ITS OIL YOU NINCOMPOOP. holy shit if you can't handle this I hope nothing bad ever happens in your life.
Samuel Long
That "burnt carbonized gunk" is polymerized fat. It's literally the same thing that cast iron seasoning is, which is why "don't EVER use soap on your cast iron!!" is a myth if you've seasoned it properly, i.e. your whole house fills with smoke and all your smoke detectors go off.