As a graduate of Le Cordon Bleu, a student of high end chefs, and now a chef myself... I can tell you that not a damn one of us even talks about this to each other. It's just not something I think any of us think about, and now I can tell a friend of mine why his pastries aren't coming out like he's used to. He just started a new restaurant and the owner bought brand new everything (as normal) so none of it has any seasoning to it. Thank you for this video!
Well.... he took the time to be appropriately educated to cook. Yes, there are levels of chef training. Why would he not be proud if that? Silly abrasive remark about him calling himself high end. Unless you seriously would like to go to an expensive restaurant that had a cook with McDonald's training. I do not. Nor do I want to go to a restaurant that the cook has only had training cooking for their family.
@@blacksorrento4719 His pastries are improving, yes. Now that they come out of the oven with the proper browning, he can accurately address other things that need fixing, like taste and texture.
My anxiety and embarrassment of not having perfectly silver sheet just left my body and I feel 100 times more relaxed after watching this video, thank you for this!!!
I foind a copper scrubber took the residue with hardky any effort - definitely copper, not the steel ones. I'd never put parchment directly on an oven rack. That surprised me. I love parchment paper. Saves everything.
My baking sheets are stainless as are my cake pans. My mother cleaned my kitchen one day and I came home to shinning utensils instead of the painstakingly seasoned brown surfaces I had worked so hard to achieve. This from the woman who taught me to NEVER scrub cast iron skillets!
@@JT-91 Unfortunately, she shuffled off the mortal coil some time ago and I'm now old enough for the old folks home. I have tried to pass on the things she taught me, by good examples and bad.
My mother is a clean freak and thinks any browning means dirt. It frustrates me so. Everything must be shiny and hyper clean, but all great cookware mostly needs that seasoning to make your dishes delectable and perfect 🥰 Exactly like cast iron does. I'm glad your passing on all that knowledge you have gained through generations. This type of knowledge is a treasure trove and invaluable 💕 I LOVE this type of shared knowledge.
I love this lady so much! I like the way she speaks, so calming and clear and warm and friendly. I like how informative she is, explaining the why and how of it all but without overcomplicating anything. I love her accent and she is a pleasure to look at with her warm smile. I am so grateful that she timestamps in the description and sets chapters. Just everything!
This is why my Nana's roasting dish made a better roast than mine. When she died I got all her baking sheets and roasting dishes. Suddenly my roasts tasted just like hers. I hadn't been doing it wrong, I just needed 40 year old pans.
@@frankyoualot Well of course experience and skill is still a huge part of cooking, but the right equipment is also important. Roasting dishes are much like teapots in that regard, long use improves results. It's not like I didn't know how to cook a roast for heaven's sake! I raised twins, making almost everything they ate myself, 3 meals a day, week in and week out for 15 years, everything, right down to the crackers they ate after school. I was more than capable of producing a delightful roast. But there was a deeper flavour that came from my Nana's roasting pans, so much so my son has asked if he can have my (and thus Nana's) kitchen equipment after I'm gone. I've told him he must share with his sister, twin life relies on complete fairness.
@@thehangmansdaughter1120 My original baking pan (from when I first got married) is now perfect....it's 38 years old and 4 children later i.e many baked dinners later :-)
And I remember as a kid seeing bacon fat sit in the frying pan forever at room temp after they last cook. No washing, just scrape out the bits. Probly they did the same with roasting tins. My grandma's food still rings with her love even though shes gone ahead 25yrs ago. We will cook together in nasty, uncleaned, beautifully black baking sheets for eternity.
Yes indeed. My husband's grandmother taught me to make her country buttermilk biscuits. After showing me how she made the dough and told me she began learning to make them as a child. She said all of that was important experience but the biggest secret of her biscuits was the blackest baking pan I ever saw! She told me I should have a dedicated baking sheet for the biscuits and that it would become like hers very quickly! And it did! She told me I did not need to wash it but.I just couldn't not wash a pan. She seemed to know I was on the fence about that so she said wash carefully and never scrub it. I still have my pan and still use it. Best secret ever!
Jeez, I ve always thought that brown, grimy sheets is the sign that the chef doesn't like cleaning and today I learned that it is done on purpose, thank you for educating us!
TBH, it's probably both... There's a reason that Kitchen Stewards and Dish Washers exist in a commercial kitchen and it ain't because cooks like to clean lol.
@@Ottawajames in a commercial setting mostly chefs and line cooks don't have time for cleaning. It's not about laziness. They have to supply orders so promptly and continuously so they don't have time to do the dishes. They may however assist the kitchen stewards at the end of their shift or after the restaurant closes for the day. However dishes are to be done throughout the day. It's not laziness - it's just about the time factor. As a person who has worked in a commercial kitchen there are two things I need to mention - there's no time to be lazy and there's barely enough time even for a lunch break. Secondly where I worked the baking sheets weren't black... so I'm not that sure about it....
Yes, definitely. This is random out of left field. You should watch “Wok of Love”. It’s a Korean series about a second chef who gets kicked out of a hotel. He takes his own SEASONED wok and ladle with him. If you don’t mind the subtitles, it is very good and you learn a lot about Asian cooking. It is all about the old tried and tested ways of cooking, love, working as team, life and human frailties. Excellent series.
I better have a long hard talk with myself about my “need” to maintain baking sheets to look brand spanking new (my Cuisinart cookware too). I attribute this obsession to the many hours of Martha Stewart programming I’ve watched through the years and my mother’s indoctrination that a kitchen and home should look like it came out of a magazine. I have an unnatural amount of Barkeepers Friend and various cleaners and polishers for my bakeware and cookware. This was a thirteen minute video that was truly eye opening and will possibly change how I managed my time in my kitchen (as one would imagine, it takes a lot time and elbow grease to keep baking sheets looking new). Thanks for this very useful and indispensable information.🕊
I once saw a TV segment about deep dish Chicago pizza, and it was noted that all the round pans were darkened by years of buildup on the outside, which made the thick dough and filings bake properly as well as create its crust.
This is the kind of kitchen experiment we need more of: following the Scientific Method with a clearly defined and provable hypothesis, listed variables, and a control group. ;)
This is a good one. I used to work at a Foodservice Equipment Mfg. and we did quite a bit of food testing for our products. To test for inconsistent heat we would use sugar cookie dough. They were the absolute best at reacting and browning. Also, I’d agree on the Vollrath. We used those half sheets for decades and long before I ever got there. Most other manufacturers also use the Vollrath as well. I never realized how valuable our old sheet pans were until we had chefs who literally offered to buy them all from us, as the pans were already seasoned, but without a lot of dents because we were not a commercial kitchen abusing the product regularly. So yeah, if you season your pans a few times (we would do about 3x) that worked perfectly for us. We would do that every time we got a new case of Vollrath pans to make them consistent.
I use silicone baking mats (the heavy red ones) for pastry and cookies on my seasoned baking sheets. It protects the bottom from excessive browning but lets me keep my seasoning strong. I'm so glad to see validation of my pans. I always get strange looks from family at gatherings because of how they are seasoned. But they always seem to like the food!
I had never heard of seasoning baking sheets, but it makes so much sense. Actually I changed my making sheets with my mom, mine were brand new but I liked her black almost nonstick 20+ yo sheets better 😂
I have not long listed a little story about my uncle who was a chef and his Yorkshire pudding pan. Similar to yours, definite No no.........sacrilege 🤣
Sounds like the day I caught my husband & daughter halfway thru ‘steel wool’ scouring my best two biscuit pans. He took my best 30+ yr old biscuit pan after getting his hands on some lead for fishing weights. I was livid, asking him if he had any idea how many years it took for that pan to bake the best biscuits. Not only was it nonstick from decades of use & had the best browning of any biscuit pan I’d ever had... it was the perfect size whether I was baking canned biscuits or biscuits from scratch (biscuit making here is more an art than science. I’m not being vain or overly patting myself on the back). The pan was the perfect size for the number of biscuits I made from scratch & there was plenty of room for the ‘bumper snake’ you roll to keep the biscuits uniformed in size, particularly height. I’ll have to try Helen’s seasoning on my newer sheets to see if it improves them more as I’ve only been baking with the newer pans a handful or so of years. Sadly, I haven’t been able to find the same size pan as the one hubby swiped. I don’t even remember where I bought it or if it was a gift. 😕🤷🏽♀️
@@sammi-joreviews1135 He probably thought it was the worst pan there, and was doing the right thing. Men god love them, half the time they have no idea☹️
@@blacksorrento4719 That is exactly why he grabbed it, tho it’s beyond me how it didn’t cross his mind that it was the ONLY pan I baked biscuits in. Like sweet iced tea & grits, biscuits are a southern staple often incl’d in two if not three meals a day. That being said, it’s been yrs since I’ve served biscuits at all three meals. My ‘old country boy’ has learned to enjoy yeast rolls, Japanese milk bread buns; I’ve managed to add pita, flour tortillas, & variety of artisan breads, baguettes, & such in place of biscuits. Other than homemade biscuits, I used to regularly make what my family has always called flatbread. I’m Native American & this was another staple bread that I grew up with. It’s cooked in a cast iron frying pan. Perfect straight from the pan served with fresh-churned butter & fruit jams or preserves. I love it best w blackberry jam.
I have only recently discovered your channel. One of the things I have liked is your pans don't look like they are brand new. Some of the other cooking channels look like they buy a new set of cookware for every episode. Your recipes always look like they are something I could make.
Years ago a friend asked to borrow a bunch of baking sheets from me, she brought them back all sparkling front and back with a big grin on her face for how well she scrubbed them. I said "Oh no, all the seasoning is gone now." One plus side, she doesn't ask to borrow any kitchen equipment anymore. ;)
The thing is that without all this great explanation, I would have done the same. Every time I see my baking sheets I think that they deserve a "real" cleaning. Fortunately, I can rest now hehe.
That's exactly what a friend visiting from Scandinavia did to a friend's traditional Italian coffee maker. You never scrub them, only wash them gently, because they acquire and impart an increasingly intense coffee-y flavour. Now his treasured coffee maker smelled of detergent instead! No greater offense to an Italian.
@@Ardoxsho I'm so happy to hear this. My Italian coffee maker is nicely seasoned & I always get compliments on my coffee when friends visit. But at times I've looked at it feeling bad that I haven't cleaned it well enough. No more guilt. Thank you!
They say in Italy it's not burnt, it's char. Char is a very pleasurable flavor to add to anything, as long as it's not overdone. Always get your pizza done, then hit the broiler element for 4 minutes at a time. Your cheese will thank you. If you break your pizza stone, I go straight to the tile department for an 18" piece of porcelain tile or travertine. The tile is thinner, it heats much faster, and they are cheap so get two so you can break one. When you try it you'll like it. My aluminum bakeware was giving me fits, I'm so glad she published this , I'm going to season that tray immediately. Thank You
And "temperature shock" will warp most pans and baking sheets instantly. Don't ever put a hot pan/baking sheet in, or under cool or cold running water as warping will happen 99% of the time.
One of my Aunt's used to say this same thing about the oven, she always said a "dirty" oven cooks better! She would clean anything that spilled over, but the grease season she would leave.
I’m sending this to my mum. You have no idea how many times she’s told me to get rid of my Nordicware sheets as they are ‘dark’ and she equates that with dirt! She won’t believe me, but I’m certain she’ll believe Helen... :)
This is the first time I've ever seen a video by you and OH MY GOSH I LOVE YOU! Thank you so much for providing everyone with the brownin half sheet seasoning info and that little pizza trick. My husband needs gf pizza crusts and it's far better when they are crispy and browned, which is harder to do with gf than one might think. From now on I'll just bake his pizza directly on the rack with the parchment paper. Genius!
I've got a couple of steel sheets at least thirty years old. They look like seasoned cast iron. All I do is sand the "bumpiness" down smooth once in a while.
I'm very impressed with your ability to explain the simple "science" behind your recipes, techniques, and cooking utensils. Most media chefs either don't know or don't bother! You Rock, Helen! 😍
I learned a lot of this when my boyfriend got a new cast iron skillet but there’s also so much in this that I had no clue about. I love how informational this is!!!!
This is exactly why I love this channel! I had purchased Nordic Ware to replace old pans and had noticed they performed differently than my old ones but hadn’t really investigated. Then, this video answers all questions! Thank you so much Helen.
Thanks for this video! I make toast points from my day old baguettes using my new full sheet pans. Imagine my horror when I dolloped the tray with oil and rubbed my sliced bread into the oil in my pan and they all turned grey just like your paper towel. Time to get seasoning.
Thank you Helen, this was a lightbulb moment for me. Being from Germany I always wondered what I was missing with those baking sheets you all seem to be using in the US. I wondered if this was a nifty thing I should be buying too (glad I did not!) In Europe it seems we have a completely different system. Our baking sheets are ONLY the sheets and don't get put in the oven on racks, they slide in like drawers often into grooves or rails on the sideds of the oven. Usually they come with the oven when you buy one and usually are enamelled in a dark color from the get go. I have 3 of those and only one rack which only get's used if you put in an ovendish of some sort, it slides in like the sheets. So now I understand why you all use those half sheets and understand that I don't need them because I have what we call "Backblech" and that is our version of half sheets :D (oh and I keep mine spotless, they are dark brown enamell :D)
@@rubyoro0 nope... we talked about baking sheets that slide in like racks. They are not put on top of racks. Mine slide in on grooves at the side of the oven. Completely different approach :D
I have them in my oven but never use them. Just pull them out when I want to bake and put them back when I have finished. I love using my half sheets as they are easy to load wit the baked goods and can be swiveled easily during the baking process.
She is genius. Now I have to season my sheets and keep them forever. You save me from buying new one. (But now New baking sheets is thinner compared 20 years ago.)
It is not only the Pro Chefs that hold back critical information. My mother always had gunked up frying pans and baking sheets. They were far from pretty. Everyone loved to eat at our house and she was prepared to handle droppings. No one learned to cook at our house. The only help she wanted was cleaning up. So one Mother’s Day I took her biggest cast iron frying pan and cleaned it completely inside and out. That was the day I learned about seasoning pans. Not only do you have A charming delivery but with TH-cam I can pass this on to my husband and let him season everything. We have a find grate that fits inside our half sheet. We place spatchcock chicken on top and roast them in the oven. It doesn’t brown very impressively. Do you think a darkly seasoned half sheet wood have any effect? Since the chicken is elevated.
This video is incredible!!!! Soo informative and useful!! I've been scrubbing my baking sheets with steel wool thinking it would help keep them clean and elongate their life..I've been wrong this whole time ! Thank you Helen!
This is the kind of stuff I want to know about when cooking can't get a recipe book for setting up your kitchen properly. Should make a book about this
You are one of the best instructors on TH-cam - who the hell even talks about this?! Truly unique information, clearly explained, thoroughly tested. Love your content!
I four this channel yesterday and it's amazing to me how systematically you approach every problem that you face yourself, and I love the way you explain and talk about everything you do. Definitely one of the best, if not the best cooking channel I've encountered so far!
Thank you so much for this! Your videos truly highlight the difference between an educator and a "content creator." I just found your channel and I'm working through your videos. So much focus on information that you have personally experienced, and deeply understand, rather than relying on being a ~TH-cam Personality~
My old baking sheets look just as black on the underside and are fabulous for roast veggies. I never realized that this was also making my cookies and rolls brown too fast on the bottom! Will definitely be getting a shiny new set to reserve just for baking. So informative, thank you!
Here in Greece we use black banking sheets which come with the purchase of the oven . I once bought a silver like and my pies were horrible with that sheet . Maybe i 'll use this trick to make it a useful piece of sheet 😉🥘🤗
Thank you so much for this video💖! 😭 Everyone thought I was crazy when I said food cooked on brand new baking sheets/pans tasted very weird! I love old blackened kitchen ware!!!
I use glass for pies. Pre heat oven to 425 and bake for 40 minutes at 35 minutes I cover pies with a sheet of aluminum. I do not tuck the aluminum sheet. My pies bake beautifully. I have had my baking pans for 45 years. They are now black from years of baking. Your correct, the darker the better. Metal is metal. Cast iron is no different. Mine are over 85 years old. Mine are seasoned well. I do wash my cast iron but not soap. I scrap them clean with a plastic bottle cap. I drilled a hole in the cap and put a small wood screw in a piece of wood for a handle. Works great in corners of pots and pans. Doesn't hurt the seasoned metal. I polish my half sheets that I make pastries with with aluminum polish and clean after polishing with soap and hot water. We cooks have to work smarter not harder. Thanks for video. I'm glad you spread the word. I been telling people for years to season the pans, but who am I. Sometimes it takes someone with a following to finally get them word out for people to listen.
Always had a hand me down from a family member well seasoned one. I thought it was dirty and needed replaced at some point but couldn't justify it cause there was nothing wrong with it. I didn't know it was seasoned and awesome! Imma go give that pan some love and bake something! Thanks for the info
Hi there! This was the first time visiting the channel. I'm so glad to see that and compare your cooking sheets to mine are well seasoned on both top and bottom. I always thought too they had to be shiny clean. So I'm feeling much better knowing this was just a well seasoned pan and not me getting it clean. Thank you so much!😊
My nordic ware half sheets were seasoned in a single use. I followed Chef John's recipe for crispy oven baked wings, except I didn't put a piece of aluminum foil under the wire racks in the half sheet. The drippings from the wings seasoned my half sheets in a single use. It was messy, but worth it.
@Helen Rennie: you can find seasoning for steel (valid for other metals too) used for baking with WOK seasoning. It is eye opening. Try to heat the sheets first, oil them as being warm and insert them in the oven. It seasons more even because by heating opens "pores" that are "filled" with oil and and then seasoned.
Helen, your content is very high quality and informative! I must add, your voice is very calming and soothing. Musical, even. I've been dealing with more anxiety than usual recently and I gravitate towards your videos as they are very enjoyable and relaxing to watch. Thank you for what you do!
I am so appreciative of your experimenting with this and documenting the results to share. I found your information very informative and the video well done in terms of the visuals and spoken info. Bravo! And thanks for your generosity in sharing this with us amateur cooks!
Quick since note about science terminology at around 12:05 radiation is the transfer of energy through light waves (e.g. radiating heat), while convection (think of the convection ovens that have fans) is the transfer of energy through a fluid (whether that’s air in a convection oven, or water in a sous vide for example).
I love your videos! So good. Can you do one explaining sweating vegetables? I’ve heard you mention it a few time in other videos but would like to hear more on that. Thanks!
This is such a massive help, same issue had 30 year old baking sheets from my grandma and they worked great, a roommate threw them out thinking they were too old and the new ones were awful
You are an amazing teacher. Thank you for sharing your gifts, especially with us that can't attend your classes. I am so glad I found your channel. Your curiosity is so inspiring. Thank you so much. Love and peace from South Georgia
That's not true. I'm from germany and my 5yo stove came with aluminium trays. I know plenty of people who have aluminium sheets here. Also, you shouldn't speak of Europe as if it was only one country with every place doing and having the same things.
I have been embarrassed by my cruddy old baking sheets! I can't tell you how many times I have replaced my sheets due to not wanting to show them to company. 🤦🏻♀️🤦🏻♀️🤦🏻♀️ Thank you for this video.
Aluminum is currently believed to play a role in Alzheimer's Disease so I do not cook directly on aluminum to avoid any chance of ingestion. I typically use Parchment Paper in sheet pans because of this. I would have loved to see how Parchment Paper in one of your new pans browned the bread for comparison.
@@yusefkhan1752 Scientists. It's a heavy metal like mercury and we have no way of removing it from our bodies if we ingest it. Aluminum won't conduct electricity so if it gets in the brain it disrupts our natural electrical signals. At least that's the theory I've heard. Accurate or not, we can't get rid of the stuff so it's best not to eat any in the first place.
Aluminium features in the lesions associated with Alzheimer’s. As far as I am aware, it has not been established whether there is a causal link between the very small amount of aluminium ingested from cooking with aluminium cookware or drinking from aluminium soda cans etc. It could simply be that the Alzheimer’s lesions incorporate aluminium if it is available. It is still an open question. Consequently, both using aluminium and avoiding it are reasonable given the state of the evidence available.
Since aluminium is the basic and most used, other than stainless steel, material for cooking containers, should we all be making petitions against the manufacturers for poisoning everyone in the world? I take these scaremongering tales with a large pinch of salt. 😒
This is why 'hand-me-down' cookware is always better than new. Not that there is anything wrong with the new stuff - except the fact that it is new. LOVE videos like this!
This explains so many discrepancies between package cooking instructions and the results I've struggle with for so long. I have a well seasoned wok that I use on the hob - but never considered baking sheets the same way. THANKYOU so much for one of the top 10 tips I've ever gleaned from the internet. Cheers
Could you do a comparison between a nonstick (and therefore dark) baking sheet and a seasoned sheet? Maybe even a new sheet too, to see if it falls in between or outside? I've seen a recipe somewhere with a different time and/or temperature based on if the baking sheet was light or dark, but hadn't thought about how most sheets darken over time! Thanks for the video!
Great content!! I’ve been planning on getting new baking sheets but I was thinking on getting stainless steel, not aluminum. I’m wondering if there was a reason why you didn’t experiment with that material as the cost is pretty comparable. Thanks in advance for any answers.
I use small sheets with perforations in my oven and on the grill for pizza, and they are all purposefully seasoned. Now I'll apply this to my bigger sheets, thank you!
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As a graduate of Le Cordon Bleu, a student of high end chefs, and now a chef myself... I can tell you that not a damn one of us even talks about this to each other. It's just not something I think any of us think about, and now I can tell a friend of mine why his pastries aren't coming out like he's used to. He just started a new restaurant and the owner bought brand new everything (as normal) so none of it has any seasoning to it. Thank you for this video!
@@frankyoualot What an abrasive comment. No one was insulting home cooks.
You all missed what he was trying to say. 2 of my brothers graduated from CIA & totally got it..
That’s what friends are for. I hope his pastries improve.
It’s the little things in life, these gems we find on TH-cam. 👍😁
Well.... he took the time to be appropriately educated to cook. Yes, there are levels of chef training. Why would he not be proud if that? Silly abrasive remark about him calling himself high end. Unless you seriously would like to go to an expensive restaurant that had a cook with McDonald's training. I do not. Nor do I want to go to a restaurant that the cook has only had training cooking for their family.
@@blacksorrento4719 His pastries are improving, yes. Now that they come out of the oven with the proper browning, he can accurately address other things that need fixing, like taste and texture.
My anxiety and embarrassment of not having perfectly silver sheet just left my body and I feel 100 times more relaxed after watching this video, thank you for this!!!
I always thought they were dirty and would replace them periodically. 🤦🏼♀️
I have some half sheets that are black and they make the best browned pizza, I use lots of oil and basically fry the crust...they work great
Same! After I use my sheets, I'm going. How clean do I need to get them, now I don't. There better nice and dark.
My husband always want to scrub them clean. and I yell at him to leave them alone. One time he sprayed oven cleaner on mine.
I just thought my old baking sheets were dirty, no matter how much i scrubbed, they never got shiny again. Now I know they are just seasoned. :)
Same! I was ready to toss them out!
Same here! I was embarrassed to have them. Now I know they're better and a badge of honor. :)
@@Em-qc2dm Either way, you can spray them with easy off oven cleaner, and they will look new again.
I foind a copper scrubber took the residue with hardky any effort - definitely copper, not the steel ones. I'd never put parchment directly on an oven rack. That surprised me. I love parchment paper. Saves everything.
Same!
The more you know!!
My baking sheets are stainless as are my cake pans. My mother cleaned my kitchen one day and I came home to shinning utensils instead of the painstakingly seasoned brown surfaces I had worked so hard to achieve. This from the woman who taught me to NEVER scrub cast iron skillets!
dying inside - bless her heart lol
send her to an old folks home
😬😱
@@JT-91
Unfortunately, she shuffled off the mortal coil some time ago and I'm now old enough for the old folks home. I have tried to pass on the things she taught me, by good examples and bad.
My mother is a clean freak and thinks any browning means dirt. It frustrates me so. Everything must be shiny and hyper clean, but all great cookware mostly needs that seasoning to make your dishes delectable and perfect 🥰 Exactly like cast iron does.
I'm glad your passing on all that knowledge you have gained through generations. This type of knowledge is a treasure trove and invaluable 💕 I LOVE this type of shared knowledge.
I love this lady so much! I like the way she speaks, so calming and clear and warm and friendly. I like how informative she is, explaining the why and how of it all but without overcomplicating anything. I love her accent and she is a pleasure to look at with her warm smile. I am so grateful that she timestamps in the description and sets chapters. Just everything!
Totally agreed, I'll even marry her if she takes me haha
She's wonderful....I adore hed😊
Agreed!!
I wanted type same comment, first video of her watched now.
Same. Sure, the info about browning was interesting -- but what really makes the video is the warmth of the presentation.
This is why my Nana's roasting dish made a better roast than mine. When she died I got all her baking sheets and roasting dishes. Suddenly my roasts tasted just like hers. I hadn't been doing it wrong, I just needed 40 year old pans.
the old pans were also thicker at the base
@@frankyoualot Well of course experience and skill is still a huge part of cooking, but the right equipment is also important. Roasting dishes are much like teapots in that regard, long use improves results.
It's not like I didn't know how to cook a roast for heaven's sake! I raised twins, making almost everything they ate myself, 3 meals a day, week in and week out for 15 years, everything, right down to the crackers they ate after school. I was more than capable of producing a delightful roast.
But there was a deeper flavour that came from my Nana's roasting pans, so much so my son has asked if he can have my (and thus Nana's) kitchen equipment after I'm gone. I've told him he must share with his sister, twin life relies on complete fairness.
@@thehangmansdaughter1120 My original baking pan (from when I first got married) is now perfect....it's 38 years old and 4 children later i.e many baked dinners later :-)
And I remember as a kid seeing bacon fat sit in the frying pan forever at room temp after they last cook. No washing, just scrape out the bits. Probly they did the same with roasting tins. My grandma's food still rings with her love even though shes gone ahead 25yrs ago.
We will cook together in nasty, uncleaned, beautifully black baking sheets for eternity.
@@aidanpoulter9514 See you there with my Nanna and her old roasting tins....
Yes indeed. My husband's grandmother taught me to make her country buttermilk biscuits. After showing me how she made the dough and told me she began learning to make them as a child. She said all of that was important experience but the biggest secret of her biscuits was the blackest baking pan I ever saw! She told me I should have a dedicated baking sheet for the biscuits and that it would become like hers very quickly! And it did! She told me I did not need to wash it but.I just couldn't not wash a pan. She seemed to know I was on the fence about that so she said wash carefully and never scrub it. I still have my pan and still use it. Best secret ever!
Jeez, I ve always thought that brown, grimy sheets is the sign that the chef doesn't like cleaning and today I learned that it is done on purpose, thank you for educating us!
TBH, it's probably both... There's a reason that Kitchen Stewards and Dish Washers exist in a commercial kitchen and it ain't because cooks like to clean lol.
Same here! I always felt ashamed of my loyal yet "not-well-washed" baking sheets. Now I can show them off in pride.
Even if you clean it well eventually there will be built up, it's normal
@@Ottawajames in a commercial setting mostly chefs and line cooks don't have time for cleaning. It's not about laziness. They have to supply orders so promptly and continuously so they don't have time to do the dishes. They may however assist the kitchen stewards at the end of their shift or after the restaurant closes for the day. However dishes are to be done throughout the day. It's not laziness - it's just about the time factor. As a person who has worked in a commercial kitchen there are two things I need to mention - there's no time to be lazy and there's barely enough time even for a lunch break. Secondly where I worked the baking sheets weren't black... so I'm not that sure about it....
I don’t know why my old half sheet has been starting to get rust in certain spots. :(
Amazing! Isn't it crazy that these solutions seem obvious based on our knowledge of woks, and yet here we are with nobody thinking of it
Woks & cast iron pans. 👍🏼☺️
Yes, definitely. This is random out of left field.
You should watch “Wok of Love”. It’s a Korean series about a second chef who gets kicked out of a hotel.
He takes his own SEASONED wok and ladle with him. If you don’t mind the subtitles, it is very good and you learn a lot about Asian cooking. It is all about the old tried and tested ways of cooking, love, working as team, life and human frailties. Excellent series.
I better have a long hard talk with myself about my “need” to maintain baking sheets to look brand spanking new (my Cuisinart cookware too). I attribute this obsession to the many hours of Martha Stewart programming I’ve watched through the years and my mother’s indoctrination that a kitchen and home should look like it came out of a magazine. I have an unnatural amount of Barkeepers Friend and various cleaners and polishers for my bakeware and cookware. This was a thirteen minute video that was truly eye opening and will possibly change how I managed my time in my kitchen (as one would imagine, it takes a lot time and elbow grease to keep baking sheets looking new). Thanks for this very useful and indispensable information.🕊
I agree! Every other cooking show and You Tube cooking video shows sparkling, shiny pans. I wish they’d take notes from Helen.
Yes, we have been Martha Stewart shamed into such compulsively clean cookware. Clearly she’s not as smart as she thinks she is. Much bs out there.
@@marthahoushar5428
Depends. Clean cookware is better for breads and pastries, deserts. Stuff that you DON'T want a browned bottom.
I once saw a TV segment about deep dish Chicago pizza, and it was noted that all the round pans were darkened by years of buildup on the outside, which made the thick dough and filings bake properly as well as create its crust.
I could listen to this accent for hours!
Thank you the hours and hours scrubbing baking sheets to their original shine ha ha ha never again !!
i knooooowwwwww me too😭😭😭
I know right?!
It's all about what you want and need. If you do a lot of pastry and don't want the bottoms burned, then scrub away.
Soaking in Clorox mixed with dish soap overnight...lol. 🙂 Never again! Thank you for sharing. 💖
@@guadalupeguedea6643 try oven Cleaner if you want to clean it easier.
Just wipes off grease .
Though depending on how you will be using the sheets...
I knew it! I'm just a home cook, but I've refused to scrub the years off my baking sheets, and now I am vindicated. Thanks!
This is the kind of kitchen experiment we need more of: following the Scientific Method with a clearly defined and provable hypothesis, listed variables, and a control group. ;)
It's a good video but let's not get carried away here, it's far from scientific.
@@nickbownz What does the video need in order to be scientific?
Nerd talk
This is a good one. I used to work at a Foodservice Equipment Mfg. and we did quite a bit of food testing for our products. To test for inconsistent heat we would use sugar cookie dough. They were the absolute best at reacting and browning.
Also, I’d agree on the Vollrath. We used those half sheets for decades and long before I ever got there. Most other manufacturers also use the Vollrath as well.
I never realized how valuable our old sheet pans were until we had chefs who literally offered to buy them all from us, as the pans were already seasoned, but without a lot of dents because we were not a commercial kitchen abusing the product regularly.
So yeah, if you season your pans a few times (we would do about 3x) that worked perfectly for us. We would do that every time we got a new case of Vollrath pans to make them consistent.
thank you. good to hear from someone who has so much experience. keep safe. :) 🥘🍰🍪🥞🥐
I use silicone baking mats (the heavy red ones) for pastry and cookies on my seasoned baking sheets. It protects the bottom from excessive browning but lets me keep my seasoning strong. I'm so glad to see validation of my pans. I always get strange looks from family at gatherings because of how they are seasoned. But they always seem to like the food!
I had never heard of seasoning baking sheets, but it makes so much sense. Actually I changed my making sheets with my mom, mine were brand new but I liked her black almost nonstick 20+ yo sheets better 😂
You could always buy a dark sheet instead.
@@pastrie42
It depends. The colouring choice or glaze, can contain lead. Really good stainless steel is better. Just season.
Yes!! I love my moms baking sheets, cupcake pan etc..
😂🤣😱
My husband tried to clean my yorkshire pudding tins. I think my screeching let him know it was wrong.
I have not long listed a little story about my uncle who was a chef and his Yorkshire pudding pan. Similar to yours, definite No no.........sacrilege 🤣
Lol
Sounds like the day I caught my husband & daughter halfway thru ‘steel wool’ scouring my best two biscuit pans. He took my best 30+ yr old biscuit pan after getting his hands on some lead for fishing weights. I was livid, asking him if he had any idea how many years it took for that pan to bake the best biscuits. Not only was it nonstick from decades of use & had the best browning of any biscuit pan I’d ever had... it was the perfect size whether I was baking canned biscuits or biscuits from scratch (biscuit making here is more an art than science. I’m not being vain or overly patting myself on the back). The pan was the perfect size for the number of biscuits I made from scratch & there was plenty of room for the ‘bumper snake’ you roll to keep the biscuits uniformed in size, particularly height. I’ll have to try Helen’s seasoning on my newer sheets to see if it improves them more as I’ve only been baking with the newer pans a handful or so of years.
Sadly, I haven’t been able to find the same size pan as the one hubby swiped. I don’t even remember where I bought it or if it was a gift. 😕🤷🏽♀️
@@sammi-joreviews1135
He probably thought it was the worst pan there, and was doing the right thing.
Men god love them, half the time they have no idea☹️
@@blacksorrento4719 That is exactly why he grabbed it, tho it’s beyond me how it didn’t cross his mind that it was the ONLY pan I baked biscuits in. Like sweet iced tea & grits, biscuits are a southern staple often incl’d in two if not three meals a day. That being said, it’s been yrs since I’ve served biscuits at all three meals.
My ‘old country boy’ has learned to enjoy yeast rolls, Japanese milk bread buns; I’ve managed to add pita, flour tortillas, & variety of artisan breads, baguettes, & such in place of biscuits. Other than homemade biscuits, I used to regularly make what my family has always called flatbread. I’m Native American & this was another staple bread that I grew up with. It’s cooked in a cast iron frying pan. Perfect straight from the pan served with fresh-churned butter & fruit jams or preserves. I love it best w blackberry jam.
I have only recently discovered your channel. One of the things I have liked is your pans don't look like they are brand new. Some of the other cooking channels look like they buy a new set of cookware for every episode. Your recipes always look like they are something I could make.
Idk if it's a Russian accent but this women has me hooked on every word
My mother told me this when I was young, so i thought this was normal all along. It's great to have this explanation!
No one taught me to cook or bake. I just subscribed. Thank you. You have no idea how much you have helped me.
Years ago a friend asked to borrow a bunch of baking sheets from me, she brought them back all sparkling front and back with a big grin on her face for how well she scrubbed them. I said "Oh no, all the seasoning is gone now." One plus side, she doesn't ask to borrow any kitchen equipment anymore. ;)
The thing is that without all this great explanation, I would have done the same. Every time I see my baking sheets I think that they deserve a "real" cleaning. Fortunately, I can rest now hehe.
That's exactly what a friend visiting from Scandinavia did to a friend's traditional Italian coffee maker. You never scrub them, only wash them gently, because they acquire and impart an increasingly intense coffee-y flavour. Now his treasured coffee maker smelled of detergent instead! No greater offense to an Italian.
@@Ardoxsho I'm so happy to hear this. My Italian coffee maker is nicely seasoned & I always get compliments on my coffee when friends visit. But at times I've looked at it feeling bad that I haven't cleaned it well enough. No more guilt. Thank you!
@@amberjean4044 you're welcome. Spread the word!
At least they came back. I hate when people don't return things.
It's 11pm. I've had several glasses of Cab Franc and the engineer in me is enthralled by this video. Bien fait!
Sounds like a great sunday!
Wow! This feels like real "insider" information. Thank you so much for doing the research. I can't wait to make my next pizza.
They say in Italy it's not burnt, it's char. Char is a very pleasurable flavor to add to anything, as long as it's not overdone. Always get your pizza done, then hit the broiler element for 4 minutes at a time. Your cheese will thank you. If you break your pizza stone, I go straight to the tile department for an 18" piece of porcelain tile or travertine. The tile is thinner, it heats much faster, and they are cheap so get two so you can break one. When you try it you'll like it. My aluminum bakeware was giving me fits, I'm so glad she published this , I'm going to season that tray immediately. Thank You
And "temperature shock" will warp most pans and baking sheets instantly.
Don't ever put a hot pan/baking sheet in, or under cool or cold running water as warping will happen
99% of the time.
One of my Aunt's used to say this same thing about the oven, she always said a "dirty" oven cooks better! She would clean anything that spilled over, but the grease season she would leave.
You have no idea how much my life has changed after this video! I was about to throw away my baking sheets.
I’m sending this to my mum. You have no idea how many times she’s told me to get rid of my Nordicware sheets as they are ‘dark’ and she equates that with dirt! She won’t believe me, but I’m certain she’ll believe Helen... :)
How did TH-cam ‘know’ that I was wondering about my VERY dark baking sheets!
I've been throwing mine away for years once they start getting unsightly 😅😅
Same here!
I was ready to throw mine out until I watched this video
This is the first time I've ever seen a video by you and OH MY GOSH I LOVE YOU! Thank you so much for providing everyone with the brownin half sheet seasoning info and that little pizza trick. My husband needs gf pizza crusts and it's far better when they are crispy and browned, which is harder to do with gf than one might think. From now on I'll just bake his pizza directly on the rack with the parchment paper. Genius!
Bon Appetite has an article on “How to clean sheet pans and get rid of that brown gunk”. Baking soda and white vinegar. Nope not doing it 🥺
I've got a couple of steel sheets at least thirty years old. They look like seasoned cast iron. All I do is sand the "bumpiness" down smooth once in a while.
I'm very impressed with your ability to explain the simple "science" behind your recipes, techniques, and cooking utensils.
Most media chefs either don't know or don't bother!
You Rock, Helen! 😍
It never occurred to me to season my baking sheets! I never thought it would be desirable in my case. I'm going to h e to give this some more thought
I learned a lot of this when my boyfriend got a new cast iron skillet but there’s also so much in this that I had no clue about. I love how informational this is!!!!
This is exactly why I love this channel! I had purchased Nordic Ware to replace old pans and had noticed they performed differently than my old ones but hadn’t really investigated. Then, this video answers all questions! Thank you so much Helen.
WOW!
Tks for bringing info true cooks knew hundreds of years ago, but was not passed down to next generations.
👍🇨🇱🇺🇸✝️🙏❤️
Thanks for this video! I make toast points from my day old baguettes using my new full sheet pans. Imagine my horror when I dolloped the tray with oil and rubbed my sliced bread into the oil in my pan and they all turned grey just like your paper towel. Time to get seasoning.
I love her! She speaks what no one speaks of.
Me too. A refreshing video 😄
Thank you Helen, this was a lightbulb moment for me. Being from Germany I always wondered what I was missing with those baking sheets you all seem to be using in the US. I wondered if this was a nifty thing I should be buying too (glad I did not!) In Europe it seems we have a completely different system. Our baking sheets are ONLY the sheets and don't get put in the oven on racks, they slide in like drawers often into grooves or rails on the sideds of the oven. Usually they come with the oven when you buy one and usually are enamelled in a dark color from the get go. I have 3 of those and only one rack which only get's used if you put in an ovendish of some sort, it slides in like the sheets. So now I understand why you all use those half sheets and understand that I don't need them because I have what we call "Backblech" and that is our version of half sheets :D (oh and I keep mine spotless, they are dark brown enamell :D)
Same here,love those dark enameled sheets
You guys mean the racks?
@@rubyoro0 nope... we talked about baking sheets that slide in like racks. They are not put on top of racks. Mine slide in on grooves at the side of the oven. Completely different approach :D
I have them in my oven but never use them. Just pull them out when I want to bake and put them back when I have finished. I love using my half sheets as they are easy to load wit the baked goods and can be swiveled easily during the baking process.
She is genius.
Now I have to season my sheets and keep them forever. You save me from buying new one.
(But now New baking sheets is thinner compared 20 years ago.)
You are a gem, Helen.
It is not only the Pro Chefs that hold back critical information. My mother always had gunked up frying pans and baking sheets. They were far from pretty. Everyone loved to eat at our house and she was prepared to handle droppings. No one learned to cook at our house. The only help she wanted was cleaning up. So one Mother’s Day I took her biggest cast iron frying pan and cleaned it completely inside and out. That was the day I learned about seasoning pans.
Not only do you have A charming delivery but with TH-cam I can pass this on to my husband and let him season everything. We have a find grate that fits inside our half sheet. We place spatchcock chicken on top and roast them in the oven. It doesn’t brown very impressively. Do you think a darkly seasoned half sheet wood have any effect? Since the chicken is elevated.
Her delivery is so lovely!
This video is incredible!!!! Soo informative and useful!! I've been scrubbing my baking sheets with steel wool thinking it would help keep them clean and elongate their life..I've been wrong this whole time ! Thank you Helen!
Thank you. I'm so glad that I wasn't rich enough to get rid of my mum's stuff! I was disappointed, but not now ! 😊
Why, why did I just scrub my pan with Barkeeper's Friend? 😂Great video, as usual. ❤️
This is the kind of stuff I want to know about when cooking can't get a recipe book for setting up your kitchen properly. Should make a book about this
I have Chicago Metallic half sheets they are dark steel they brown beautifully.
Most important cooking video I’ve seen in a long time.
I agree, Wendy!
👍
You are one of the best instructors on TH-cam - who the hell even talks about this?! Truly unique information, clearly explained, thoroughly tested. Love your content!
Not gonna lie, that burnt bread looks delicious.
“Why I season my baking sheets, not my bread.”
I appreciate you.
Gotta make the top best garlic bread
I was also wondering this ,I just love content like this ❤️❤️ miss, u and Adam ragusea make the most thought provoking content which is very helpful!
I four this channel yesterday and it's amazing to me how systematically you approach every problem that you face yourself, and I love the way you explain and talk about everything you do. Definitely one of the best, if not the best cooking channel I've encountered so far!
Thank you so much for this! Your videos truly highlight the difference between an educator and a "content creator." I just found your channel and I'm working through your videos. So much focus on information that you have personally experienced, and deeply understand, rather than relying on being a ~TH-cam Personality~
I want to cry, I always feel guilty that I was never able to completely clean my baking sheets, this explain so much.
My old baking sheets look just as black on the underside and are fabulous for roast veggies. I never realized that this was also making my cookies and rolls brown too fast on the bottom! Will definitely be getting a shiny new set to reserve just for baking. So informative, thank you!
And here I am, trying to scrub them shiny with the rough part of a sponge lol
Here in Greece we use black banking sheets which come with the purchase of the oven . I once bought a silver like and my pies were horrible with that sheet . Maybe i 'll use this trick to make it a useful piece of sheet 😉🥘🤗
😂😂😂😂 baking sheets 🤣🤣🤣
This explains my constant struggle. Thank you!!
Now I am not ashamed of using my brown baking sheets. Thanks . Lot of love.
Thank you so much for this video💖! 😭 Everyone thought I was crazy when I said food cooked on brand new baking sheets/pans tasted very weird! I love old blackened kitchen ware!!!
I use glass for pies. Pre heat oven to 425 and bake for 40 minutes at 35 minutes I cover pies with a sheet of aluminum. I do not tuck the aluminum sheet. My pies bake beautifully. I have had my baking pans for 45 years. They are now black from years of baking. Your correct, the darker the better. Metal is metal. Cast iron is no different. Mine are over 85 years old. Mine are seasoned well. I do wash my cast iron but not soap. I scrap them clean with a plastic bottle cap. I drilled a hole in the cap and put a small wood screw in a piece of wood for a handle. Works great in corners of pots and pans. Doesn't hurt the seasoned metal. I polish my half sheets that I make pastries with with aluminum polish and clean after polishing with soap and hot water.
We cooks have to work smarter not harder. Thanks for video. I'm glad you spread the word. I been telling people for years to season the pans, but who am I. Sometimes it takes someone with a following to finally get them word out for people to listen.
Always had a hand me down from a family member well seasoned one. I thought it was dirty and needed replaced at some point but couldn't justify it cause there was nothing wrong with it. I didn't know it was seasoned and awesome! Imma go give that pan some love and bake something! Thanks for the info
Sweet.
What did your bake, Short Pockets?
It's 3:18AM in India and I'm hungry. What should i bake?
😊.
@@pragawa 3 am? Cookies if you have some softened butter it is pretty quick to make....
And i scrubbed my sheets shiny with sweat and frustration for all these years.....
Thank you so much Helen!!
This is actually groundbreaking
Her voice and accent is so beautiful to listen too. And she is speaking my favorite subject - food stuff education.
Hi there! This was the first time visiting the channel. I'm so glad to see that and compare your cooking sheets to mine are well seasoned on both top and bottom. I always thought too they had to be shiny clean. So I'm feeling much better knowing this was just a well seasoned pan and not me getting it clean. Thank you so much!😊
My nordic ware half sheets were seasoned in a single use.
I followed Chef John's recipe for crispy oven baked wings, except I didn't put a piece of aluminum foil under the wire racks in the half sheet. The drippings from the wings seasoned my half sheets in a single use. It was messy, but worth it.
@Helen Rennie: you can find seasoning for steel (valid for other metals too) used for baking with WOK seasoning. It is eye opening. Try to heat the sheets first, oil them as being warm and insert them in the oven. It seasons more even because by heating opens "pores" that are "filled" with oil and and then seasoned.
No unnecessarily B roll, chatter or cringy "tricks." Just to the point clear information to improve cooking. You have a new subscriber
Thank you for this! I am in the middle of looking for new baking sheets so this was very helpful!
Helen, your content is very high quality and informative! I must add, your voice is very calming and soothing. Musical, even. I've been dealing with more anxiety than usual recently and I gravitate towards your videos as they are very enjoyable and relaxing to watch. Thank you for what you do!
I am so appreciative of your experimenting with this and documenting the results to share. I found your information very informative and the video well done in terms of the visuals and spoken info. Bravo! And thanks for your generosity in sharing this with us amateur cooks!
Quick since note about science terminology at around 12:05 radiation is the transfer of energy through light waves (e.g. radiating heat), while convection (think of the convection ovens that have fans) is the transfer of energy through a fluid (whether that’s air in a convection oven, or water in a sous vide for example).
I love your videos! So good. Can you do one explaining sweating vegetables? I’ve heard you mention it a few time in other videos but would like to hear more on that. Thanks!
I could listen to Helen for hours. Thank you for the content
I used your seasoning method on my new baking sheet. It works like magic. Thank you.
The way you say "sheets" is adorable 😬
This is such a massive help, same issue had 30 year old baking sheets from my grandma and they worked great, a roommate threw them out thinking they were too old and the new ones were awful
2 sets of sheets is the way I go too! Awesome video.
Stacked?
You are an amazing teacher. Thank you for sharing your gifts, especially with us that can't attend your classes. I am so glad I found your channel. Your curiosity is so inspiring. Thank you so much. Love and peace from South Georgia
Information I didn't even know I needed!!
I'm glad this video pop up in my feed. I'm taking baking lesson and brought a case of sheet pans.
In Europe, when we buy a new stove, everyone comes with iron black baking trays.
Not in aluminium colour.
That's not true. I'm from germany and my 5yo stove came with aluminium trays. I know plenty of people who have aluminium sheets here. Also, you shouldn't speak of Europe as if it was only one country with every place doing and having the same things.
I have been embarrassed by my cruddy old baking sheets! I can't tell you how many times I have replaced my sheets due to not wanting to show them to company. 🤦🏻♀️🤦🏻♀️🤦🏻♀️
Thank you for this video.
I buy older well seasoned sheets from thrift and consignment stores! Years of seasoning!
Aluminum is currently believed to play a role in Alzheimer's Disease so I do not cook directly on aluminum to avoid any chance of ingestion. I typically use Parchment Paper in sheet pans because of this. I would have loved to see how Parchment Paper in one of your new pans browned the bread for comparison.
Believed by who
@@yusefkhan1752 Scientists. It's a heavy metal like mercury and we have no way of removing it from our bodies if we ingest it. Aluminum won't conduct electricity so if it gets in the brain it disrupts our natural electrical signals. At least that's the theory I've heard. Accurate or not, we can't get rid of the stuff so it's best not to eat any in the first place.
Aluminium features in the lesions associated with Alzheimer’s. As far as I am aware, it has not been established whether there is a causal link between the very small amount of aluminium ingested from cooking with aluminium cookware or drinking from aluminium soda cans etc. It could simply be that the Alzheimer’s lesions incorporate aluminium if it is available. It is still an open question. Consequently, both using aluminium and avoiding it are reasonable given the state of the evidence available.
Since aluminium is the basic and most used, other than stainless steel, material for cooking containers, should we all be making petitions against the manufacturers for poisoning everyone in the world? I take these scaremongering tales with a large pinch of salt. 😒
@@Beruthiel45 The link between aluminum and Alzheimer's has not been well-established yet. If it ever is I think you can expect some lawsuits.
This is why 'hand-me-down' cookware is always better than new.
Not that there is anything wrong with the new stuff - except the fact that it is new.
LOVE videos like this!
I just bought new sheets two days ago! Thanks algorithm 😂 So glad I found this channel, thanks for the great info!
This is so wonderful!
This explains so many discrepancies between package cooking instructions and the results I've struggle with for so long. I have a well seasoned wok that I use on the hob - but never considered baking sheets the same way. THANKYOU so much for one of the top 10 tips I've ever gleaned from the internet. Cheers
Could you do a comparison between a nonstick (and therefore dark) baking sheet and a seasoned sheet? Maybe even a new sheet too, to see if it falls in between or outside?
I've seen a recipe somewhere with a different time and/or temperature based on if the baking sheet was light or dark, but hadn't thought about how most sheets darken over time! Thanks for the video!
Thankyou for sharing 🌹...Seasoning baking sheets is a common practice for hundreds of years in the Middle East...
Why I season my baking sheet, NOT my Wonder bread
Wrong channel xD jokes aside I hope Adam makes a video about this too
I'm 23 seconds in and I'm already subscribed... This woman's voice is so soothing ❤️❤️
In Sweden the baking sheets are usually enameled black or dark grey (the latter for newer ovens) and come with the oven.
Great content!! I’ve been planning on getting new baking sheets but I was thinking on getting stainless steel, not aluminum. I’m wondering if there was a reason why you didn’t experiment with that material as the cost is pretty comparable. Thanks in advance for any answers.
Oh I'm curious to know the answer too!!
Awesome advice. I never even thought about treating my 1/2 sheets like I do my cast irons even a decade after using them that way
I use small sheets with perforations in my oven and on the grill for pizza, and they are all purposefully seasoned.
Now I'll apply this to my bigger sheets, thank you!