I'm an old baker. I go to thrift stores and search for well seasoned pans of all sorts that are heavy. While cast iron stuff is outrageous priced at thrift stores compared to buying new, odd and ends baking sheets are very reasonable because most people think blackish is old and dirty. Got great deal on some small enameled broilers and 1/4 sheet heavy darkened pans that have so many uses. I don't put mine in dishwasher ever. Keep 2 1/2 sheet pans for cookies/pastries. Otherwise I prefer dark seasoned pans unless for cakes. If you find an old uncoated baking steel and bake bread...grab it. Thrift stores often don't know what these things are.
I so regret getting into hyper cleaning mode one day and tossing out my old friend and "polymerized" baking sheet for a brand new shiny one. Lesson learned. Your video on seasoning baking sheets was spot on.
I have a pizza stone that is always kept in the oven. My sheet pans get much more bottom heat because I put the sheet pans directly on top of it. It improves bottom browning without any extra effort or cost. I believe a pizza steel would do the same, but have not come across one in a thrift store yet!
There are lots of enamel pans available in Australia. The key is to make sure that it is vitreous enamel. The other stuff will chip very readily while the vitreous is bomb proof. I love enamel pans, but only have one that came with an oven in a rental from 30 years ago. I took it with me when we left (after 20 years of renting the same place) because I knew the whole building was slated for a strip down and refit.
We do have enameled sheet pans in the United States. I have had mine for about 6 years. They are from the Granite Ware Better Browning line. At the time of purchase i bought mine both from Amazon and also locally in Ohio from Amish or Mennonite grocery stores. They are awesome. The line has baking sheets, cake pans, muffin tins, roasters, etc. A few of the ones ordered from Amazon did arrive with chipped enamel so that’s why I switch to purchasing locally.
They're sold under "enamelware" here, and there really aren't a lot of brands making standard sized sheet pans. Tablecraft is the most recognizable brand, offering them in white enamel with black rims. A few lesser known brands (e.g. Crow Canyon, Golden Rabbit) appear to make nicer ones in more colorful options, but at a much higher price. That said, you might also check out aluminized steel pans. The big two makers are USA Pan and Chicago Metallic. USA Pan calls theirs non-stick, but I'm pretty sure they are just dipped in an aluminum-silicon alloy (aka "type 1" aluminized steel). They're nearly identical in color and texture to the Chicago Metallic "traditional uncoated" pans, except USA Pan makes theirs with a corrugated bottom, which mostly makes them more rigid, but they claim improves baking performance. I don't have USA Pan's sheet pans, but I have a Pullman loaf pan and cake pans, and I can confirm their high quality. Lastly, I haven't tested them (yet), but I wonder if the ceramic coated "non-stick" pans would perform similarly, as they are a similar concept. Great Jones' "Holy Sheet" pans are getting great reviews, come in a range of colors, and are about $40. They also use an aluminized steel base under their ceramic coating.
I am from the US but now live in Portugal, and until I saw this video I did not know that the black enameled sheet that came with our oven was meant to be an actual baking sheet. I thought it was a clever drip pan! 😂
That “divot” is there for rigidity. The bends provide stiffness to prevent the pan bottom from loosing its enamel coating since any flexing would inevitably cause the hard coating to flake off.
I live in Europe and have only used enamel-coated baking sheets. And they do not have divets here usually! Some even warp when heated and the enamel coating does not flake off. So please do not spread misinformation.
@@alexanderktn I have a minor in Metallurgy and worked in the thermoplastics industry for several years. @azarellediaz4892 is absolutely correct in that. the divots are there for structural rigidity and warpage will remove enamel - if it is real enamel. Real enamel has a high brittleness coefficient and will crack. Who knows that that polymerized stuff on your pan is. So please educate yourself.
@@1DrBar Have you seen or used European baking sheets? Have you seen thin glass sheets or glass fibers bend? Please do yourself a favour and don't prove the Dunning-Kruger effect in a YT comment.
@@alexanderktn mine are all flat made in England, and they're also reasonably priced too about $15-$30 depending on the size. No flaking either and I abuse them a little too much.
@@alexanderktn I'm from Europe and lived there for years before moving here. Glass fiber is not enamel so why would you bring up that and glass? This is a discussion on metal and and enamel coatings, which apparently you don't know anything about. Enamel is not glass and neither is it a glass fiber composite. And yes I have had metal sheet , the kind they have here without thought to structural integrity pop out of shape and fling a s chicken wing to the bottom of an oven.
👍🏻 _Thank you Helen!_ All the new ovens I've ever bought here in South Africa 🇿🇦 have come with a set of enameled ovenware .. which I've never used! I've always put them away in favour of my bare metal pans and sheets. Now that you've opened my eyes to what I've been missing, i can't wait to dust off my current set and make up for lost time. ⭐⭐⭐ Thanks again!
Camp Europe here, thank you, great comparison. My medium size oven came with two black enamel sheets, a rectangular and a round one. I use the round one mainly for pizzas, great crust and nice color on the bottom, I was thinking of getting an aluminum half sheet but they are very difficult to find over here and very expensive, so the opposite of your problem.
I'm curious about where in Europe the 2 enamel sheets people are from. I've never seen an oven with 2 enamel sheets, only a "squarish"/rectangular one plus the grill grid shelf.
I use 2 quarter size baking pans rather than 1 half size, (if I need a half size.) They fit in my sink and are easier for me to lift, turn, and maneuver. I was fortunate to find a quarter sheet size “broiler pan” in an old oven I inherited. 👍 I’m cooking for 2 so I use this often! Another advantage is if you need to slip a roasted dish under the broiler to finish, the broiler pan won’t warp like an aluminum pan will. Much better! Thank you for spreading the word!
I got an almost identical black “broiler” pan with the Cuisinart full size toaster oven I purchased just before lockdown. And, have well seasoned aluminum sheet pans as well. 😊 I picked up a couple of 1/8 enameled pans at Home Goods imprinted “Tala.”
Me from Europe. First of all our ovens are smaller and has a standard size. If you buy one you usually get 3 types of baking pans with it. One grill (not really a pan, but a wire grid made from stainles steel), one shallow and one deep pan both of them dark enameled steel. One you showed is the deep one. Few people use it. Easily warps and hard to handle. The rim is present the enameled ones here too, but the reason is those are for you can slide them in to the oven like a shelf. Like your grill at 3:58. As i said our ovens are smaller. And yes if you ruin them it's hard to replace them here too. They come with the oven, rarely (if at all) sold separately. Edit: Interesting. Now I compared the ovens from Ikea in my country vs the US. And behold in the US just two grill shelves come with an oven. Here in Europe they come with one grill, one shallow and on deep pans.
For a few years Ikea was importing their own European-style ovens in the US, but I don't think they were popular because they're smaller than the usual US oven width (30" / ~76cm). Now they just rebrand US-spec appliances from other manufacturers (currently Frigidaire, I think).
I typically cook for just the two of us. I really enjoy my Chicago Metallic 1/4 sheets. A little darker than most, quite sturdy and they clean easily. Very cost effective!
I love learning from your videos! Seasoned baking sheets was miracle info!!! Thanks You so much!!! I made roasted root vegetables for Thanksgiving and was so disappointed in the results. Now I know to use my broiler pan for better results.
I recently bought a Breville (Sage in the UK) countertop oven. Among other things, it came with a quarter sheet size black enamel pan that looks identical to Helen's, and a dark round pan that I think is a nonstick. Also various racks and an air fryer basket.
All of my baking pans are over 30-years old. I use Air Bake sheets for most things and my new, Misen roasting pan for duck fat vegetables! I have an Air Bake bread tin somewhere, but use my ancient bread tins for bread, meatloaf and stuff like that.
Yay, finally someone mentioned the European baking sheets. They come with the oven as you mention Helen (2 trays and 1 rack). The interesting thing is, why do U.S. ovens not come with baking sheets/trays? 🤔
Unpopular opinion warning: I would definetly exchange baking sheets for multiple racks, and standardized baking sheets/forms etc. If you buy a new oven, you get a different pan, and eventually you have too many sheets that you can't use in your new oven. 😅It's like the phone chargers. They gave us wimpy chargers in the box, I bought good ones, and now people are crazy because they don't have anything in the box. I have chargers, I don't need to collect wimpy chargers.
Several ovens I've bought here in the USA and Canada has always come with a roasting rack. I would not personally want a future oven purchase to have any extras because they invariably have poor quality and I'm pretty fussy. I like the pizza pan's or roasting racks made out of clay or ceramics, such as the ones from Henry Emile. I can see why they cost a bit, but after working with metals and seeing how cheap it is to put out steel sheet goods, I'm at a complete loss as to why the US baking sheets don't cost less than 15 bucks.
@@gyorgybereg6916 Yeah good point, I understand what you mean about standardized pans. Although, the European ovens are pretty much standard and are 60 cm wide (not internally) and honestly speaking I do not see the oven as an appliance that I would change that often I guess 😂 I have a Bosch solo oven, and will use it for the foreseeable future, so will not have the extra pans. Do not get me wrong by the way, I do own aluminum sheet pans, not because I needed them, but because I loved how nice they looked on Martha Stewart shows 😂 So, I like both worlds let's say. But your points remain valid, no question there. Thank you for taking the time to even reply.
@@gyorgybereg6916 Mine are not even hers; they are from Amazon, branded Kitchenatics, but I do think they are made well. The NordicWare and other brands were too expensive with shipping.
The black enamelled sheets are provided in some combination microwaves too - maybe that will be true in the USA. Thank you for an interesting analysis. I went to catering college in the 1970's the baking sheets there were heavy aluminium and blackened through use. As students we were told exactly the same as you said in your video. It's a policy I've followed ever since.
I can not understand why people keep using (uncoated) aluminium cookware. It is unsafe whenever acidic ingredients are used (tomatoes, wine, vinegar, etc.) ... and they are used quite a lot in cooking. Enameled steel is superior for baking sheets and pots, although stainless steel is usable for pots. Pans can be stainless steel, enameled steel or preferrably seasoned iron pans (forged ones are a bit lighter than cast ones). The latter two are not as suited for acidic ingredients as the other two, but at least there is no health risk involved like with aluminium cookware.
Helen, you have the sort of careful diction, attention to important details, and accuracy about audience expectations that you could do seminars and teach college level courses. I don't know if it would pay better, but it could fill your schedule if you needed it. You just have the poise, speech and manner of the best collegiate instructors I have encountered.
USA Pan makes fantastic baking sheets which are made of heavy steel and a wonderful silicone nonstick surface. Beats plain aluminum and enameled baking sheets by a huge margin!
I'm from the UK so those enameled or non stick baking sheets are so common don't think I have ever seen the American ones here. But I have Nordic ware half sheets and 8th sheets and I find them much better to use.
You forgot one of the other drawbacks to the enamel pans: most of them aren't as bulletproof as the straight aluminum sheets. Enamel coatings can scratch readily and even chip and just require a bit more babying to keep their slick coatings pristine. And god forbid you even get charred food stuck on there, but you can't take anything abrasive to it to clean it. You can use metal utensils and scratch/scrub away all day on the aluminum sheets, and don't have to worry about affecting its performance. If you use the enamel sheets at roasting temperatures, eventually they will develop stained patches that will be more prone to sticking (just like enamel-coated ovens and stovetops). Plus, with their black color, it's much hard to tell if your drippings/fond is too dark and burning. Additionally, as you already mentioned, most of them have those obnoxious indentations and channel grooves on their bottoms, which is clearly an engineering attempt to avoid warping, but it makes the useful surface area so much less effective and enjoyable! Like seriously, I just don't know how anyone can stand to use those things with those godawful indentations on their bottoms! (sorry, lost my cool there for a second). Nice flat bottoms on regular baking sheets allows for more even contact for browning, as well as better shapes for cookies, cakes, brownies, or even cornbread. All these reasons plus their additional bulk/weight means I'd much rather just use the aluminum sheets. I find them overall more practical because (a) they're more cost-effective, and (b) they are more all-purpose devices that can meet so many needs. Aluminum sheets make great tools for baking/roasting, but you can also use them in the freezer for IQF, use them in the fridge to expedite/contain defrosting, or quickly cool down large batches of hot ingredients, and they are awesome companions for food prep and mise en place. They may not be the most effective at the browning as the steel/enamel pans, but they are so much better in all the other categories (weight/storage/versatility/durability/cost) that I will happily sacrifice the speed of browning for a tool that will provide more utility in the kitchen. Besides, if you really decide you need some extra firepower for your browning, just use a baking steel underneath it, since those are also fantastic versatile tools. Just my 2¢.
I don't like food coming into direct contact with aluminium, so I tried some stainless steel baking sheets. Never again. They buckle and deform in the oven. I was excited to learn about stainless steel with aluminium core baking sheets. I want to try these next.
you can find enamelware baking pans, I sometimes see them in Mexican stores, they tend not to be full size like a half sheet pan but can be. They are usually white or blue. You can also find vintage or antique ones but they seem to have fallen out of favor.
I have black baking sheets, and I never thought about using them for things like vegetables or chicken. I think I’ll have to do that. I sort of stopped using them because for cookies they can make things go too dark. To clarify, these are normal baking sheets with the short sides just like the aluminum baking sheets that you were using they just have a black finish but not enamel I think it’s some form of nonstick finish. I want to say they’re bakers secret and very heavy weight they definitely will not work, and I haven’t had a problem with the coating wearing off
I moved to Europe from the US 2 years ago and I've been so annoyed by the bulkiness of the pans here, it's so hard to clean them in these extra tiny kitchen sinks. Thanks for giving me a reason to actually be excited about them and appreciate them! Side note, does anyone have tips on cleaning them that does not involve water getting all over the place?
Over the years I've picked up a couple of "USA Pan" baking sheets. They are much heavier than garden variety sheets and haven't warped at all - but then I don't set my oven to Incinerate and leave the kitchen to Tweet - or whatever - for an hour. A bit pricey, but worth it - in my opinion.
I'm in Sweden, and theres a big push for the american style halfsheets right now, I believe its mostly marketing and people seeing them in movies/ in tv shows. But people are convinced they perform better. Theyre also not particularly cheap, especially since everyone gets at least 2 of the enamled baking sheets and usually a broiler pan free with their oven.
It's funny, fellow European here (UK) and I own the enamel ones like in this video. But I actually found an American style one to try since I'd seen it so much online haha. And I quickly realised my enamel coated set is better
as a fellow swede i love the aluminium sheets, not for baking but as a food tray. the lighter weight and the smaller sizes is just great for raw meat and if you do things like grilling hamburgers and hotdogs the 1/8 sized sheets are immortal plates for the little ones to run around with. an other big benefit with the aluminium sheets is if you need to thaw meat it will go way way quicker on the sheet due to how well aluminum conducts heat. but as you said they can be priced at an outrageous level so you need to properly shop around to find them on the cheap.
I feel like there's a terminology difference driving the confusion here. In the US, baking and roasting are generally considered separate operations, and baking sheets (as the name says) are meant for baking things like cookies, pastries, etc. Roasting of meats or vegetables is done in roasting pans, which are darker in color than baking sheets-they also usually have higher sides to contain drippings. Sometimes they include a roasting rack, too. Helen actually explains why baking pans are light-colored in the middle of the video: they allow your pastries, cookies, etc to cook fully without overcooking on the bottom. And she is comparing them to an American broiler pan that's pretty similar to the roasting pans we'd use for roasting.
A quick comment based on a point you made at the end of the video -- I own both the Williams Sonoma Goldtouch half sheet as well as Nordic Ware's equivalent. Both are excellent, but the Nordic Ware's is very slightly better as my older Williams Sonoma ones are textured and don't clean as well. The newer models of Williams Sonoma are smooth, so I doubt this issue is the case anymore. Great video, Helen.
I actually have a bunch of Nordic Ware baking sheets that are sized for toaster ovens. They season nicely; I didn't realize that was what was going on honestly.
I bought over 100 pans, some very good seasoned pans from an auction. It was a grocery store bakery sheet pans. They are commercial full sized, I saved the ones that were the blackest, everyone was turning their nose up at them but I knew better. I think I paid a dollar apiece for them. They are also very old when they used more metal to make them so they are heavier than the brand new ones, even the expensive one’s sold now can be bent and racked, these don’t bend at all. I sold a lot of them at a garage sale for $25 apiece still better than brand new
In the US, "blue enamel roasting pans" are readily available and can be inexpensive. At least in my house, aluminum sheets are used for cookies and blue pans for roasting.
Exactly. Roasting pans in the US are normally dark, because they supposed to brown things. Baking sheets are light colored, exactly for the reason Helen explains in this video at the 5:27 mark: they're meant for baking pastries, cookies, etc, not for roasting, and they're supposed to prevent the bottoms from browning/burning too quickly. She's right that baking sheets perform terribly out of the box for roasting, but that's because they're the wrong tool for the job: rather than trying to season a baking sheet into a sort of competent roasting platform, you're better off getting an actual roasting pan to roast things in. They also have higher sides to contain the possible drips that come along with roasting, and sometimes a rack to elevate larger roasts above drippings (allowing circulation and preventing the bottom from "stewing").
Aluminum is non-ferrous, whereas carbon steel is. A magnet would be able to confirm it for you. Granted, it could be coated stainless. But coated stainless and carbon steel would react the same, regardless.
From experience I do not like stainless steel for baking if I have any other option. Aluminum performs better for most home bakers baking at lower temps. Steel loaf pans do better if you have a stone in your oven IMHO.
I'm a European (uk) and yes I have the enamel trays. I actually got an American aluminium recently (cheap standard issue one online) and whilst it isn't as good, I do think the wire racks they seem to come with in the USA as standard are much better. In Europe the wire racks tend to me only horizontal lines rather than a tight grid pattern. As such food can fall through the gaps!
I destroyed both black baking sheets that came with both of my ovens in the dishwasher 😁 Not so sure that enamel was that unreactive. 😬 I guess I prefer to have a slightly less optimal result by using a teflon pan. If it dies, it dies. I buy another. 🤷🏻♂ If I can't toss it in the dishwasher it ain't happening here. Sorry. I like cheap IKEA pans, then I remove the handle. Good enough for small portions, thicker, better non sticky properties, stronger, cheaper. I even used it on my halogen oven at maximum for 6 years, still looks normal inside (the outside was partially eaten by the dishwasher but it's still usable, same with an also IKEA teflon sauce pan). Thanks for all the testing!
We have some old broiler pans enameled, I’m partial to American style, but seasoned, not shiny, even enameled is a gray . We always saved Our pans after a stove would die, usually a holiday 😂
I wonder how a Lloyd Pans would do, like their Appetizer or Oven Roaster or Pizza Sheet Pan (probably the best option) or a custom Roman Al Taglio Pizza pan (12-guage).
I was looking for a half sheet baking pan recently and I couldn't find the pro-style bright aluminum. I got a Wilton pan that felt very heavy but it's metallic and gunmetal gray. I suppose it has teflon to make it nonstick? It's performing really well so far.
I find the enameled pans fair pretty good in dishwasher. Not perfect but doesn't seem to be damaged by the caustic soap. My enameled broiler pans are smaller. I would not use for baking bakery items. Just meats and veggies personally.
@@tanyabriggs8969 As one going back and forth between both continents I also find the American baking sheets more appropriate for baking cookies. I once bought a dark deep roasting pan in the U.S. (several decades ago, I wonder why they aren’t so easy to find any more) and took it to France to cook turkey at Christmas time! Now it looks like I need to bring one of my old French enamel pans over here. They are bulky to wash in the sink though. But not that hard to clean, I mean nothing that baking soda and dish soap wouldn’t take care of.
With dark anodized aluminum pots and pans being so common, wouldn’t similarly anodizing aluminum sheets pans work? And why hasn’t some enterprising company thought to market sheets pans in the American form factor, but with a black enamel coating?
i'm loving this, the next video in the journey of what darker vs shinier baking pans do and the effects of seasoning them i have a few stainless steel baking pans and turns out they'll take seasoning too! after several seasoning runs in the oven they're not super-dark but they are darker than before, and so far i've found bacon to cook faster on the bottom in the oven afterwards (i line them with foil for actual cooking so i'm not worried so much about how well the seasoning sticks, it's not getting impacted directly by the food)
This may contribute to it, but also the black surface of the baking sheet radiates more heat. It has a higher emissivity than the shiny aluminum. The different emissivities of these materials is the reason that a good laser infrared thermometers will let you change the expected emissivity for measuring a cast iron pan vs a stainless steel one!
You need to go to thrift stores. Enamel cookware used to be very common in the US, I don't know why that changed. I have a lot of it, and so do people who are older or have older homes.
Yeah, that's when talking about domestic ones. Here we also have Gastronorm and Euronorm (bakerynorm) standards. A have 40x30 Euronorm/bakerynorm sheets in aluminized steel, perforated aluminum and carbon steel. All for their own purposes. :) The enamled sheets are shit IMO. Too expensive and not interchangeable. Do yourself a favor and use a rack and buy some sheets that will last a lifetime. Most branded oven sheets that come with the oven, only work in that specific brand or oven specific model.
What you describe is the default for US domestic ovens - pans here always go on racks, never directly into the slots in the side of the oven. The US has standard pan sizes, although they're not officially codified anywhere - pans for bakeries are "full sheet" pans of 18x26" (~46x66cm), or fractions thereof. Home bakers most often use "half sheet" pans of 18x13" (~46x33cm), and you also see quarter sheet and sometimes eighth sheet pans. The Gastronorm equivalent is something called a "hotel pan" - the "full size" pans are slightly smaller than a Gastronorm 1/1, and they come in the same sort of fractional sizes and multiple depths.
@@drtbantha I am aware of that indeed! And in Europe they should do the same in a domestic setting. Makes the accessories reusable when the oven needs replacement. Used sheets are the best! They even have 'universal sheets' over here that fit any oven rail. But it's another 'solution' that shouldn't exist in the first place. Also, those universal sheets suck big time. Who wants a sheet that's not one piece. All the juices will go everywhere, haha.
My mom is a bit of a neat freak and threw out my nice seasoned sheet when she was visiting for the holidays and bought me a new one. I burnt all the cookie on it :-(
i really enjoy and learn from your videos but this one annoyed me from the outset.. you stated this is something you've wanted to try for year but you cant find them anywhere. When did you develop am allergy to Amazon?
I don't care for silicone liners or silicone baking pans. I'm always disappointed with results and end up giving away that purchase. Regret every time.
We do have lots of enamel pans and enamel broiler pans here. Not sure how she got the impression that we don’t… But I do love the video 👍 very informative
I'm surprised that so many people still use the methods we used as cavemen, when cooking. Try using the modern microwave oven and get a controlled cooking temperature throughout the entire meat or whatever from the inside and out, rather than using crematory temperatures on the surface just to get the interior up to the proper temperature. If you are desperate to get that charcoal surface, use a torch. But never use the max setting on the micro, use 30% and longer time so the standing waves will have time to propagate properly. I even make my caramel in the micro, without the usual melting sugar, adding exploding cream, horrible experience, I just put it all in the micro, and let it take the time it needs.
You don't get a controlled temperature from a microwave. The waves only penetrate a couple of centimeters in and the rest is cooked by convection from there. Additionally the "charcoal surface" is where the most flavour is.
I find microwaves rarely produce a Maillard reaction on my food. The surface just doesn't get hot enough. [Exception: in the 1970s, my father would roast turkeys in his early generation microwave oven. The bird took so long, the skin heated enough to become crispy.] If you like food without browning, or meats with no crispy bits (or perhaps you don't eat meat), then fine. But don't insult those of us who think our ancestors were on to something good!
@@notverygoodguy Of course you don't per se. That's why you use the slow 30% method, and use a thermometer to check when every two or so minutes if you've arrived. How else can you cook e.g. pork meat to exactly 66 C? Surely not in a 225 C oven. And no, if you want the sugary flavour from the Maillard reaction, just sprinkle some sugar over it, no need to sacrifice the outer layer of your meat.
@@bfelten1 If I want to cook pork to exactly 66C at every point I'd use my sous vide machine. Throw it in, set at 66C and come back some time later to eat it though this can make the eating experience a bit dull. Microwave cooking has it's place (it is surprisingly good for making incredibly light though anemic cake) but it is not a sensible way to get something to an exact temperature. No problem if you don't like the flavour of browned food, we are all different, but nearly everyone else does.
@@ramboturkey1926 ever heard the advice to never make rhubarb in an aluminum pan? it is because the aluminum gets dissolved and ends up in the food. aluminum ingestion is linked to alzheimers and other nasty things
One minute you're young, the next you're being thoroughly entertained by videos about baking sheets.
😂 I laughed very hard at this comment, you have no idea 😂
I'm an old baker. I go to thrift stores and search for well seasoned pans of all sorts that are heavy. While cast iron stuff is outrageous priced at thrift stores compared to buying new, odd and ends baking sheets are very reasonable because most people think blackish is old and dirty. Got great deal on some small enameled broilers and 1/4 sheet heavy darkened pans that have so many uses. I don't put mine in dishwasher ever. Keep 2 1/2 sheet pans for cookies/pastries. Otherwise I prefer dark seasoned pans unless for cakes. If you find an old uncoated baking steel and bake bread...grab it. Thrift stores often don't know what these things are.
I heard there's a black sheet in every family. Glad you found yours!
I could listen to this woman for hours!
I so regret getting into hyper cleaning mode one day and tossing out my old friend and "polymerized" baking sheet for a brand new shiny one. Lesson learned. Your video on seasoning baking sheets was spot on.
Same with an old cast iron skillet
I have a pizza stone that is always kept in the oven. My sheet pans get much more bottom heat because I put the sheet pans directly on top of it. It improves bottom browning without any extra effort or cost. I believe a pizza steel would do the same, but have not come across one in a thrift store yet!
There are lots of enamel pans available in Australia. The key is to make sure that it is vitreous enamel. The other stuff will chip very readily while the vitreous is bomb proof. I love enamel pans, but only have one that came with an oven in a rental from 30 years ago. I took it with me when we left (after 20 years of renting the same place) because I knew the whole building was slated for a strip down and refit.
Bless you. You released me from trying to clean my brown/seasoned baking sheet.
We do have enameled sheet pans in the United States. I have had mine for about 6 years. They are from the Granite Ware Better Browning line. At the time of purchase i bought mine both from Amazon and also locally in Ohio from Amish or Mennonite grocery stores. They are awesome. The line has baking sheets, cake pans, muffin tins, roasters, etc. A few of the ones ordered from Amazon did arrive with chipped enamel so that’s why I switch to purchasing locally.
They're sold under "enamelware" here, and there really aren't a lot of brands making standard sized sheet pans. Tablecraft is the most recognizable brand, offering them in white enamel with black rims. A few lesser known brands (e.g. Crow Canyon, Golden Rabbit) appear to make nicer ones in more colorful options, but at a much higher price.
That said, you might also check out aluminized steel pans. The big two makers are USA Pan and Chicago Metallic. USA Pan calls theirs non-stick, but I'm pretty sure they are just dipped in an aluminum-silicon alloy (aka "type 1" aluminized steel). They're nearly identical in color and texture to the Chicago Metallic "traditional uncoated" pans, except USA Pan makes theirs with a corrugated bottom, which mostly makes them more rigid, but they claim improves baking performance. I don't have USA Pan's sheet pans, but I have a Pullman loaf pan and cake pans, and I can confirm their high quality.
Lastly, I haven't tested them (yet), but I wonder if the ceramic coated "non-stick" pans would perform similarly, as they are a similar concept. Great Jones' "Holy Sheet" pans are getting great reviews, come in a range of colors, and are about $40. They also use an aluminized steel base under their ceramic coating.
I am from the US but now live in Portugal, and until I saw this video I did not know that the black enameled sheet that came with our oven was meant to be an actual baking sheet. I thought it was a clever drip pan! 😂
That “divot” is there for rigidity. The bends provide stiffness to prevent the pan bottom from loosing its enamel coating since any flexing would inevitably cause the hard coating to flake off.
I live in Europe and have only used enamel-coated baking sheets. And they do not have divets here usually! Some even warp when heated and the enamel coating does not flake off.
So please do not spread misinformation.
@@alexanderktn I have a minor in Metallurgy and worked in the thermoplastics industry for several years. @azarellediaz4892 is absolutely correct in that. the divots are there for structural rigidity and warpage will remove enamel - if it is real enamel. Real enamel has a high brittleness coefficient and will crack. Who knows that that polymerized stuff on your pan is. So please educate yourself.
@@1DrBar Have you seen or used European baking sheets? Have you seen thin glass sheets or glass fibers bend? Please do yourself a favour and don't prove the Dunning-Kruger effect in a YT comment.
@@alexanderktn mine are all flat made in England, and they're also reasonably priced too about $15-$30 depending on the size. No flaking either and I abuse them a little too much.
@@alexanderktn I'm from Europe and lived there for years before moving here. Glass fiber is not enamel so why would you bring up that and glass? This is a discussion on metal and and enamel coatings, which apparently you don't know anything about. Enamel is not glass and neither is it a glass fiber composite. And yes I have had metal sheet , the kind they have here without thought to structural integrity pop out of shape and fling a s chicken wing to the bottom of an oven.
I used Chicago Metalic nonstick steel baking sheets. They are dark and browned beautifully.
Those are coated in Teflon. Teflon is a shit material that everybody should avoid
It’s crazy how such a simple video and concept can amount to the TH-cam equivalent of a warm hug from a dear friend or relative.
As an american living in Europe, this is an excellent video with very practical information. Thanks!!
👍🏻 _Thank you Helen!_ All the new ovens I've ever bought here in South Africa 🇿🇦 have come with a set of enameled ovenware .. which I've never used! I've always put them away in favour of my bare metal pans and sheets. Now that you've opened my eyes to what I've been missing, i can't wait to dust off my current set and make up for lost time.
⭐⭐⭐ Thanks again!
Camp Europe here, thank you, great comparison. My medium size oven came with two black enamel sheets, a rectangular and a round one.
I use the round one mainly for pizzas, great crust and nice color on the bottom, I was thinking of getting an aluminum half sheet but they are very difficult to find over here and very expensive, so the opposite of your problem.
I'm curious about where in Europe the 2 enamel sheets people are from. I've never seen an oven with 2 enamel sheets, only a "squarish"/rectangular one plus the grill grid shelf.
I use 2 quarter size baking pans rather than 1 half size, (if I need a half size.) They fit in my sink and are easier for me to lift, turn, and maneuver. I was fortunate to find a quarter sheet size “broiler pan” in an old oven I inherited. 👍 I’m cooking for 2 so I use this often! Another advantage is if you need to slip a roasted dish under the broiler to finish, the broiler pan won’t warp like an aluminum pan will. Much better! Thank you for spreading the word!
I got an almost identical black “broiler” pan with the Cuisinart full size toaster oven I purchased just before lockdown. And, have well seasoned aluminum sheet pans as well. 😊 I picked up a couple of 1/8 enameled pans at Home Goods imprinted “Tala.”
Me from Europe. First of all our ovens are smaller and has a standard size. If you buy one you usually get 3 types of baking pans with it. One grill (not really a pan, but a wire grid made from stainles steel), one shallow and one deep pan both of them dark enameled steel. One you showed is the deep one. Few people use it. Easily warps and hard to handle.
The rim is present the enameled ones here too, but the reason is those are for you can slide them in to the oven like a shelf. Like your grill at 3:58. As i said our ovens are smaller.
And yes if you ruin them it's hard to replace them here too. They come with the oven, rarely (if at all) sold separately.
Edit: Interesting. Now I compared the ovens from Ikea in my country vs the US. And behold in the US just two grill shelves come with an oven. Here in Europe they come with one grill, one shallow and on deep pans.
For a few years Ikea was importing their own European-style ovens in the US, but I don't think they were popular because they're smaller than the usual US oven width (30" / ~76cm). Now they just rebrand US-spec appliances from other manufacturers (currently Frigidaire, I think).
I typically cook for just the two of us. I really enjoy my Chicago Metallic 1/4 sheets. A little darker than most, quite sturdy and they clean easily. Very cost effective!
I love learning from your videos! Seasoned baking sheets was miracle info!!! Thanks You so much!!!
I made roasted root vegetables for Thanksgiving and was so disappointed in the results. Now I know to use my broiler pan for better results.
I've asked for sheet pans for Christmas, and this is a great reminder to season them (assuming I get some)
Thanks for this.
I had no idea this was a regional thing.
I never thought to use my broiler pan for a baking pan! THANK YOU!! 👍👍😁
I had a chance to use one of those dark pans while staying at an Airbnb in London. I loved that pan. Couldn't find it here in the USA.
I recently bought a Breville (Sage in the UK) countertop oven. Among other things, it came with a quarter sheet size black enamel pan that looks identical to Helen's, and a dark round pan that I think is a nonstick. Also various racks and an air fryer basket.
All of my baking pans are over 30-years old. I use Air Bake sheets for most things and my new, Misen roasting pan for duck fat vegetables! I have an Air Bake bread tin somewhere, but use my ancient bread tins for bread, meatloaf and stuff like that.
Helen, i appreciate this video a lot. Ive been very lost for years since moving to Europe. Fills a big knowledge understanding gap
Yay, finally someone mentioned the European baking sheets. They come with the oven as you mention Helen (2 trays and 1 rack). The interesting thing is, why do U.S. ovens not come with baking sheets/trays? 🤔
Unpopular opinion warning: I would definetly exchange baking sheets for multiple racks, and standardized baking sheets/forms etc. If you buy a new oven, you get a different pan, and eventually you have too many sheets that you can't use in your new oven. 😅It's like the phone chargers. They gave us wimpy chargers in the box, I bought good ones, and now people are crazy because they don't have anything in the box. I have chargers, I don't need to collect wimpy chargers.
Several ovens I've bought here in the USA and Canada has always come with a roasting rack. I would not personally want a future oven purchase to have any extras because they invariably have poor quality and I'm pretty fussy. I like the pizza pan's or roasting racks made out of clay or ceramics, such as the ones from Henry Emile. I can see why they cost a bit, but after working with metals and seeing how cheap it is to put out steel sheet goods, I'm at a complete loss as to why the US baking sheets don't cost less than 15 bucks.
@@gyorgybereg6916 Yeah good point, I understand what you mean about standardized pans. Although, the European ovens are pretty much standard and are 60 cm wide (not internally) and honestly speaking I do not see the oven as an appliance that I would change that often I guess 😂 I have a Bosch solo oven, and will use it for the foreseeable future, so will not have the extra pans. Do not get me wrong by the way, I do own aluminum sheet pans, not because I needed them, but because I loved how nice they looked on Martha Stewart shows 😂 So, I like both worlds let's say. But your points remain valid, no question there. Thank you for taking the time to even reply.
@@jordanxfile Honestly Martha Steward stuff looks awsome. I would buy them if they were available here!
@@gyorgybereg6916 Mine are not even hers; they are from Amazon, branded Kitchenatics, but I do think they are made well. The NordicWare and other brands were too expensive with shipping.
Great knowledgeable video, thank you Helen
Wonderfully informative as always! Thank you, Helen!
Thank you so much for this, as a brit i was always confused by the shiny half sheets. I don't even know what a whole sheet is
The black enamelled sheets are provided in some combination microwaves too - maybe that will be true in the USA. Thank you for an interesting analysis. I went to catering college in the 1970's the baking sheets there were heavy aluminium and blackened through use. As students we were told exactly the same as you said in your video. It's a policy I've followed ever since.
I can not understand why people keep using (uncoated) aluminium cookware. It is unsafe whenever acidic ingredients are used (tomatoes, wine, vinegar, etc.) ... and they are used quite a lot in cooking. Enameled steel is superior for baking sheets and pots, although stainless steel is usable for pots. Pans can be stainless steel, enameled steel or preferrably seasoned iron pans (forged ones are a bit lighter than cast ones). The latter two are not as suited for acidic ingredients as the other two, but at least there is no health risk involved like with aluminium cookware.
Well done! Thank you!
Helen, you have the sort of careful diction, attention to important details, and accuracy about audience expectations that you could do seminars and teach college level courses. I don't know if it would pay better, but it could fill your schedule if you needed it. You just have the poise, speech and manner of the best collegiate instructors I have encountered.
Didn’t know there’s was a difference 🤔thanks for showing us the difference between the two😊
USA Pan makes fantastic baking sheets which are made of heavy steel and a wonderful silicone nonstick surface. Beats plain aluminum and enameled baking sheets by a huge margin!
I agree!! I LOVE my USA Pan, pans 😁
I agree, does a really good job.
Helen you rock. I've learned so much from your videos. Thank you for your work ❤❤❤
Zwilling and Ninja sell 14x10 inch roasting pans exactly as shown in the US. About $13-20 each. I have 2. Can buy directly off their sites or Amazon.
I'm from the UK so those enameled or non stick baking sheets are so common don't think I have ever seen the American ones here. But I have Nordic ware half sheets and 8th sheets and I find them much better to use.
You forgot one of the other drawbacks to the enamel pans: most of them aren't as bulletproof as the straight aluminum sheets.
Enamel coatings can scratch readily and even chip and just require a bit more babying to keep their slick coatings pristine. And god forbid you even get charred food stuck on there, but you can't take anything abrasive to it to clean it. You can use metal utensils and scratch/scrub away all day on the aluminum sheets, and don't have to worry about affecting its performance. If you use the enamel sheets at roasting temperatures, eventually they will develop stained patches that will be more prone to sticking (just like enamel-coated ovens and stovetops). Plus, with their black color, it's much hard to tell if your drippings/fond is too dark and burning. Additionally, as you already mentioned, most of them have those obnoxious indentations and channel grooves on their bottoms, which is clearly an engineering attempt to avoid warping, but it makes the useful surface area so much less effective and enjoyable! Like seriously, I just don't know how anyone can stand to use those things with those godawful indentations on their bottoms! (sorry, lost my cool there for a second). Nice flat bottoms on regular baking sheets allows for more even contact for browning, as well as better shapes for cookies, cakes, brownies, or even cornbread.
All these reasons plus their additional bulk/weight means I'd much rather just use the aluminum sheets. I find them overall more practical because (a) they're more cost-effective, and (b) they are more all-purpose devices that can meet so many needs. Aluminum sheets make great tools for baking/roasting, but you can also use them in the freezer for IQF, use them in the fridge to expedite/contain defrosting, or quickly cool down large batches of hot ingredients, and they are awesome companions for food prep and mise en place. They may not be the most effective at the browning as the steel/enamel pans, but they are so much better in all the other categories (weight/storage/versatility/durability/cost) that I will happily sacrifice the speed of browning for a tool that will provide more utility in the kitchen. Besides, if you really decide you need some extra firepower for your browning, just use a baking steel underneath it, since those are also fantastic versatile tools. Just my 2¢.
I don't like food coming into direct contact with aluminium, so I tried some stainless steel baking sheets.
Never again. They buckle and deform in the oven.
I was excited to learn about stainless steel with aluminium core baking sheets. I want to try these next.
as long as you season the sheets and dont scrap you should be fine
you can find enamelware baking pans, I sometimes see them in Mexican stores, they tend not to be full size like a half sheet pan but can be. They are usually white or blue. You can also find vintage or antique ones but they seem to have fallen out of favor.
I have black baking sheets, and I never thought about using them for things like vegetables or chicken. I think I’ll have to do that. I sort of stopped using them because for cookies they can make things go too dark. To clarify, these are normal baking sheets with the short sides just like the aluminum baking sheets that you were using they just have a black finish but not enamel I think it’s some form of nonstick finish. I want to say they’re bakers secret and very heavy weight they definitely will not work, and I haven’t had a problem with the coating wearing off
I moved to Europe from the US 2 years ago and I've been so annoyed by the bulkiness of the pans here, it's so hard to clean them in these extra tiny kitchen sinks. Thanks for giving me a reason to actually be excited about them and appreciate them! Side note, does anyone have tips on cleaning them that does not involve water getting all over the place?
Over the years I've picked up a couple of "USA Pan" baking sheets. They are much heavier than garden variety sheets and haven't warped at all - but then I don't set my oven to Incinerate and leave the kitchen to Tweet - or whatever - for an hour. A bit pricey, but worth it - in my opinion.
I'm in Sweden, and theres a big push for the american style halfsheets right now, I believe its mostly marketing and people seeing them in movies/ in tv shows. But people are convinced they perform better. Theyre also not particularly cheap, especially since everyone gets at least 2 of the enamled baking sheets and usually a broiler pan free with their oven.
That's wild, we don't get anything other than the oven itself when we buy one here in the US...
It's funny, fellow European here (UK) and I own the enamel ones like in this video. But I actually found an American style one to try since I'd seen it so much online haha. And I quickly realised my enamel coated set is better
as a fellow swede i love the aluminium sheets, not for baking but as a food tray. the lighter weight and the smaller sizes is just great for raw meat and if you do things like grilling hamburgers and hotdogs the 1/8 sized sheets are immortal plates for the little ones to run around with.
an other big benefit with the aluminium sheets is if you need to thaw meat it will go way way quicker on the sheet due to how well aluminum conducts heat.
but as you said they can be priced at an outrageous level so you need to properly shop around to find them on the cheap.
I feel like there's a terminology difference driving the confusion here. In the US, baking and roasting are generally considered separate operations, and baking sheets (as the name says) are meant for baking things like cookies, pastries, etc. Roasting of meats or vegetables is done in roasting pans, which are darker in color than baking sheets-they also usually have higher sides to contain drippings. Sometimes they include a roasting rack, too.
Helen actually explains why baking pans are light-colored in the middle of the video: they allow your pastries, cookies, etc to cook fully without overcooking on the bottom. And she is comparing them to an American broiler pan that's pretty similar to the roasting pans we'd use for roasting.
A quick comment based on a point you made at the end of the video -- I own both the Williams Sonoma Goldtouch half sheet as well as Nordic Ware's equivalent. Both are excellent, but the Nordic Ware's is very slightly better as my older Williams Sonoma ones are textured and don't clean as well. The newer models of Williams Sonoma are smooth, so I doubt this issue is the case anymore. Great video, Helen.
I actually have a bunch of Nordic Ware baking sheets that are sized for toaster ovens. They season nicely; I didn't realize that was what was going on honestly.
Too funny, was just about to suggest you give the WS Goodtouch pans a try when you brought them up
I bought over 100 pans, some very good seasoned pans from an auction. It was a grocery store bakery sheet pans. They are commercial full sized, I saved the ones that were the blackest, everyone was turning their nose up at them but I knew better. I think I paid a dollar apiece for them. They are also very old when they used more metal to make them so they are heavier than the brand new ones, even the expensive one’s sold now can be bent and racked, these don’t bend at all.
I sold a lot of them at a garage sale for $25 apiece still better than brand new
In the US, "blue enamel roasting pans" are readily available and can be inexpensive. At least in my house, aluminum sheets are used for cookies and blue pans for roasting.
Exactly. Roasting pans in the US are normally dark, because they supposed to brown things. Baking sheets are light colored, exactly for the reason Helen explains in this video at the 5:27 mark: they're meant for baking pastries, cookies, etc, not for roasting, and they're supposed to prevent the bottoms from browning/burning too quickly.
She's right that baking sheets perform terribly out of the box for roasting, but that's because they're the wrong tool for the job: rather than trying to season a baking sheet into a sort of competent roasting platform, you're better off getting an actual roasting pan to roast things in. They also have higher sides to contain the possible drips that come along with roasting, and sometimes a rack to elevate larger roasts above drippings (allowing circulation and preventing the bottom from "stewing").
Aluminum is non-ferrous, whereas carbon steel is. A magnet would be able to confirm it for you. Granted, it could be coated stainless. But coated stainless and carbon steel would react the same, regardless.
From experience I do not like stainless steel for baking if I have any other option. Aluminum performs better for most home bakers baking at lower temps. Steel loaf pans do better if you have a stone in your oven IMHO.
Helen, could you compare to stainless steel sheet pans?
I recently got one and it works amazing compared to aluminum ones I had in the past.
I'm a European (uk) and yes I have the enamel trays. I actually got an American aluminium recently (cheap standard issue one online) and whilst it isn't as good, I do think the wire racks they seem to come with in the USA as standard are much better. In Europe the wire racks tend to me only horizontal lines rather than a tight grid pattern. As such food can fall through the gaps!
I destroyed both black baking sheets that came with both of my ovens in the dishwasher 😁
Not so sure that enamel was that unreactive. 😬
I guess I prefer to have a slightly less optimal result by using a teflon pan. If it dies, it dies. I buy another. 🤷🏻♂
If I can't toss it in the dishwasher it ain't happening here. Sorry.
I like cheap IKEA pans, then I remove the handle. Good enough for small portions, thicker, better non sticky properties, stronger, cheaper. I even used it on my halogen oven at maximum for 6 years, still looks normal inside (the outside was partially eaten by the dishwasher but it's still usable, same with an also IKEA teflon sauce pan).
Thanks for all the testing!
You can test if it's carbon steel really easily. Just put a magnet on it.
We have some old broiler pans enameled, I’m partial to American style, but seasoned, not shiny, even enameled is a gray . We always saved Our pans after a stove would die, usually a holiday 😂
I wonder how a Lloyd Pans would do, like their Appetizer or Oven Roaster or Pizza Sheet Pan (probably the best option) or a custom Roman Al Taglio Pizza pan (12-guage).
Amazon has Kitchen Class Masterclass vitreous enamel black large baking sheet pans in the US
What about stainless steel baking sheets? Works well for me. You don't need season it and easy to clean. Quite similar to stainless steel frying pans
Thanks for adding actual captions for the Deaf.
Why not put the chicken pieces on a cookie cooling rack then put the rack into into the baking sheet? Then sticking isn't an issue.
Has anyone else here watched the series “Lessons in Chemistry”? I’m feeling like part of the character was based on Helen.
Good to know.
Is it magnetic?
What is your view on using Clay or Ceramic Pizza stones or flat roasting racks, which are black in color to start with?
Matfer Bourgeat Blue Steel Baking sheets are dark. Can you review them?
I was looking for a half sheet baking pan recently and I couldn't find the pro-style bright aluminum. I got a Wilton pan that felt very heavy but it's metallic and gunmetal gray. I suppose it has teflon to make it nonstick? It's performing really well so far.
I would have liked to know how hard clean-up was. How hard was the enameled baking sheet to clean after cooking the chicken?
I find the enameled pans fair pretty good in dishwasher. Not perfect but doesn't seem to be damaged by the caustic soap. My enameled broiler pans are smaller. I would not use for baking bakery items. Just meats and veggies personally.
@@tanyabriggs8969 As one going back and forth between both continents I also find the American baking sheets more appropriate for baking cookies. I once bought a dark deep roasting pan in the U.S. (several decades ago, I wonder why they aren’t so easy to find any more) and took it to France to cook turkey at Christmas time! Now it looks like I need to bring one of my old French enamel pans over here. They are bulky to wash in the sink though. But not that hard to clean, I mean nothing that baking soda and dish soap wouldn’t take care of.
Enamel was very easy to clean. Food releases great. The only problem is that it's heavier and harder to maneuver in the sink.
With dark anodized aluminum pots and pans being so common, wouldn’t similarly anodizing aluminum sheets pans work? And why hasn’t some enterprising company thought to market sheets pans in the American form factor, but with a black enamel coating?
i'm loving this, the next video in the journey of what darker vs shinier baking pans do and the effects of seasoning them
i have a few stainless steel baking pans and turns out they'll take seasoning too!
after several seasoning runs in the oven they're not super-dark but they are darker than before, and so far i've found bacon to cook faster on the bottom in the oven afterwards
(i line them with foil for actual cooking so i'm not worried so much about how well the seasoning sticks, it's not getting impacted directly by the food)
The Queen of Browning up to her old tricks!
Isn't it browning better just because the black one has more mass, making it retain heat...?
This may contribute to it, but also the black surface of the baking sheet radiates more heat. It has a higher emissivity than the shiny aluminum.
The different emissivities of these materials is the reason that a good laser infrared thermometers will let you change the expected emissivity for measuring a cast iron pan vs a stainless steel one!
the colour is 100 percent the biggest factor
aluminium cooking ware is nit forbidden in all the Us like in CA?
You need to go to thrift stores. Enamel cookware used to be very common in the US, I don't know why that changed. I have a lot of it, and so do people who are older or have older homes.
I have real metal sheets from the thrift store. Incredible temperature difference from aluminum.
Magnet will stickk to enamel😊
Time to start a baking sheet import business...?🤔🤔😁😁
Yeah, that's when talking about domestic ones. Here we also have Gastronorm and Euronorm (bakerynorm) standards. A have 40x30 Euronorm/bakerynorm sheets in aluminized steel, perforated aluminum and carbon steel. All for their own purposes. :) The enamled sheets are shit IMO. Too expensive and not interchangeable. Do yourself a favor and use a rack and buy some sheets that will last a lifetime. Most branded oven sheets that come with the oven, only work in that specific brand or oven specific model.
What you describe is the default for US domestic ovens - pans here always go on racks, never directly into the slots in the side of the oven.
The US has standard pan sizes, although they're not officially codified anywhere - pans for bakeries are "full sheet" pans of 18x26" (~46x66cm), or fractions thereof. Home bakers most often use "half sheet" pans of 18x13" (~46x33cm), and you also see quarter sheet and sometimes eighth sheet pans.
The Gastronorm equivalent is something called a "hotel pan" - the "full size" pans are slightly smaller than a Gastronorm 1/1, and they come in the same sort of fractional sizes and multiple depths.
@@drtbantha I am aware of that indeed! And in Europe they should do the same in a domestic setting. Makes the accessories reusable when the oven needs replacement. Used sheets are the best! They even have 'universal sheets' over here that fit any oven rail. But it's another 'solution' that shouldn't exist in the first place. Also, those universal sheets suck big time. Who wants a sheet that's not one piece. All the juices will go everywhere, haha.
My mom is a bit of a neat freak and threw out my nice seasoned sheet when she was visiting for the holidays and bought me a new one. I burnt all the cookie on it :-(
I'm always burning my cookies too. Thought it was due to fluctuating oven temperatures.
mostly use these for cookies and sheet cake so the divit is a big no
yeah chicken liver and intestines tasty for me
I would have thought the sheet pan would cook faster due to the higher sides on the black pan
❤try at Jeff…you know Amazonn
But aluminium is poisonous?? I do not think anyone uses it in Europe anymore.
Some good advice. But you totally lost me by saying I needed to use a non-stick pan for making crepes. So wrong!
If it's carbon steel, a magnet will stick to it.
Stainless steel coated with enamel are better because heat retaining, aluminum has also health hazard.
People have been using aluminum for forever. As long as you're not constantly making acidic food with it, chances are you'll be fine.
I would love to see a peer reviewed scientific study indicating that this is true, if in fact it is the case.
lots of controversy about the aluminum but either way the beauty is that once you season it, now you're _not_ cooking on raw aluminum anymore
You will only see aluminium in schools/prisons here. Everyone at home uses black.
i really enjoy and learn from your videos but this one annoyed me from the outset.. you stated this is something you've wanted to try for year but you cant find them anywhere. When did you develop am allergy to Amazon?
There's no debate, 'Merica first baby. Get a silicone sheet if you want.
I don't care for silicone liners or silicone baking pans. I'm always disappointed with results and end up giving away that purchase. Regret every time.
@@tanyabriggs8969 Plus they're a pain to clean! Not worth it unless you're doing something really specific like candy work.
@@tanyabriggs8969 Maybe try non-stick aluminum foil? I use that quite often myself with excellent results.
Second😁
Theres a lot of shit on this video 😂😂😂
It's crazy that the enamel trays aren't available in the USA? The home of capitalism! I thought the market there had everything lol
They have enamel trays there usually in a different form factor
We do have lots of enamel pans and enamel broiler pans here. Not sure how she got the impression that we don’t…
But I do love the video 👍 very informative
I'm surprised that so many people still use the methods we used as cavemen, when cooking. Try using the modern microwave oven and get a controlled cooking temperature throughout the entire meat or whatever from the inside and out, rather than using crematory temperatures on the surface just to get the interior up to the proper temperature.
If you are desperate to get that charcoal surface, use a torch.
But never use the max setting on the micro, use 30% and longer time so the standing waves will have time to propagate properly.
I even make my caramel in the micro, without the usual melting sugar, adding exploding cream, horrible experience, I just put it all in the micro, and let it take the time it needs.
You don't get a controlled temperature from a microwave. The waves only penetrate a couple of centimeters in and the rest is cooked by convection from there. Additionally the "charcoal surface" is where the most flavour is.
I find microwaves rarely produce a Maillard reaction on my food. The surface just doesn't get hot enough. [Exception: in the 1970s, my father would roast turkeys in his early generation microwave oven. The bird took so long, the skin heated enough to become crispy.]
If you like food without browning, or meats with no crispy bits (or perhaps you don't eat meat), then fine. But don't insult those of us who think our ancestors were on to something good!
Indeed, I had a 70's Kenmore microwave that could accommodate a whole turkey. It was huge by today's standards.@@lizcademy4809
@@notverygoodguy Of course you don't per se. That's why you use the slow 30% method, and use a thermometer to check when every two or so minutes if you've arrived. How else can you cook e.g. pork meat to exactly 66 C? Surely not in a 225 C oven.
And no, if you want the sugary flavour from the Maillard reaction, just sprinkle some sugar over it, no need to sacrifice the outer layer of your meat.
@@bfelten1 If I want to cook pork to exactly 66C at every point I'd use my sous vide machine. Throw it in, set at 66C and come back some time later to eat it though this can make the eating experience a bit dull. Microwave cooking has it's place (it is surprisingly good for making incredibly light though anemic cake) but it is not a sensible way to get something to an exact temperature.
No problem if you don't like the flavour of browned food, we are all different, but nearly everyone else does.
i do not like the idea of aluminum touching my food.. it scares me because i feel it will dissolve into the food and end up in my body.
wut
@@ramboturkey1926 ever heard the advice to never make rhubarb in an aluminum pan? it is because the aluminum gets dissolved and ends up in the food.
aluminum ingestion is linked to alzheimers and other nasty things
first!!!!