Im still working on my baking and this video is very informative. Thank you Valerie and Hannah. The holy sheet pan made me chuckle. Holy sheet pan Batman.
I always use either parchment paper or a silpat mat when cooking on my Nordicware sheet pans. That solves the problem with leaching aluminum for the most part, and makes cleanup a lot easier. But I do not use a silicon mat when baking cookies as they will spread out way too thin.
Years ago I found thick/ commercial grade stainless steel half sheet pans at a restaurant supply store. I bought two more a couple years ago (just wanted more, I don't think they will ever wear out). They were $50 each. Thick, sized perfectly for racks, open bead edges (easy to crimp foil around and don't hold water after washing). Strong: I think they could hold my weight if they needed to. But they warp like aluminum. I always wash them in the dishwasher. Only thing I do be hand is a scouring pad or SOS for things stuck on. These are not super shiny like the cheap ones so you not destroying the finish. I would never go back to aluminum.
Hey, I ve been very frustrated with the two American made brands for years. Recently, I just got fed up so much that I wanted to invest in stainless steel baking sheets, like All Clad. However, your comment shed a light for me. Time to pack up my wallet to tour my local restaurant supply stores.
I have a hard time thinking of anything that I bought for cooking/baking that didn't pay for itself over time. Cooking/baking at home is always significantly less expensive and better quality than going out. EDIT: For me, my old-fashioned ice cream maker didn't pay for itself.
I tell people a lot that for things as generic as sheet pans, stainless steel skillets, lexan containers or pretty much anything else basic to restaurant kitchens. Never buy brand names. Go to a restaurant supply store and pick up the ones they sell. I bought a couple of half and quarter sheet pans, with cooling racks, more than 20 years ago, along a bunch of other kitchen essentials and almost all of it is still going strong.
@@MidnightFoodSearcher I will always, always tell anyone who's even slightly serious about cooking to check out a hospitality supply store for gear, especially the basics...and you'll realise just how much of a rip off a lot of homewares stores are, where you'll pay MORE for less quality. Been looking for a whisk for ages. Everything consumer-grade is lightweight, made from multiple different materials that are poorly joined together, and expensive. Even the forty dollar whisks were something I didn't trust. Went to the hospitality store. Bam. Trenton 12-wire piano whisk, with heavier wires than anything I'd seen in the consumer sector, all stainless, handle fully sealed and filled with...something, probably epoxy, designed to be washed in those insane Hobart benchtop dishwashers and abused by line cooks and dishpigs: $9.
Same. I have obsessive compulsive tendencies and **need** my sheet pans to look nearly brand new. I've never used one without lining it with parchment paper.
My Nordic ware sheet pans which I purchased years ago at Costco-Canada …are not at all light weight. …No warping …just have the look much loved…and of well used 😂
I bought the Nordicware sheet pans last year based on ATK recommendations. They are 100% The best sheet pans I have ever owned and I LOVE THEM. I use them constantly. I toss a silpat in them for easy cleanup unless I'm broiling (in that case I generously oil the pan). Just today I roasted several acorn squash on one for some yummy autumny soup. Some other things I use them for: I like to place my cutting board inside a half sheet when cutting really juicy or messy things to contain the mess. The 1/4 sheet pan fits perfectly inside a standard toaster oven, slots right into the grooves on the sides where the shelf goes. Great for small cooking jobs. I marinate meat right in the pan; cover with foil or plastic until ready to cook, then just uncover, pour out the marinade, and carry the whole pan to the grill outside. The smaller sizes, like 1/8, are perfect for breading stations. One holds the egg/milk mixture, another holds the crumbs, and the food can be quickly coated in layers and then placed into the oil with little mess. The 1/8 pan is also great when you need to separate one meal from the others to avoid allergy contamination and things like that. If you need to prep small amounts of a whole bunch of ingredients like spices and veggies, you can put them all on one tray in neat piles rather than a bunch of small bowls. Less dishes to wash. When cooking large hunks of meat, the 1/4 size is perfect for resting the meat. Any juices that come out stay contained in the pan.
Great list. However, one point to consider. Often "regular sized" toaster ovens may not be large enough for quarter sheet pans. I bought a 6-slice toaster oven, intending to use quarter size pans in it. They would not fit. The pans were about a 1/2" too wide. Had to return the toaster oven. Purchased another brand, making sure it would accept them. Yes, sheet pans do have many uses, both in and out of the kitchen. I have several well worn ones in my workshop. Best way I've found to sort small objects, for example.
@@oldtimerlee8820 Yep! Even found some "seen better days" sheet pans in people's recycle bins and they're fine for storage/sorting/transporting. Great to have free discards in my art studio.
I've used USA Pan Jelly Roll sheet pans for years and LOVE them! I have both quarter and half-sheet size. They are very solid and heavy, but last forever. I always line the pan with parchment paper or foil depending on what I'm cooking, and only hand wash. Costs about $15-$20 on Amazon.
I clicked on this just to verify it was Nordic Ware, my half and quarter Nordic Ware pans have been very reliable for years. No warping, and not much in the way of staining either.
Walmart has a 3 size set of Nordic Ware sheet pans - jelly roll, quarter and eighth size for $23. Same here on reliability of Nordic pans. Have been using the same pans, purchased many years ago, that are still going strong. Wouldn't trade the well seasoned ones for new ones!! Like castiron cookware. Treat it well and it lasts forever.
Really? I got a set of Nordic from target and it stained after one use and haven't been able to get it cleaned since. I only cooked chicken tenders on it where a little bit of grease spilled off of the parchment paper.
@@setodd2098 Find the restaurant supply store in your area and buy some sheet pans there. They are less expensive than name brand and built commercial-kitchen tough. Some require that you register a business to shop there (for example Restaurant Depot) but some allow anyone to come in and buy - though they give discounts if you're a business (example The Restaurant Store). Real commercial duty cookware isn't as pretty as allclad etc, but its sturdy, dependable, and most of all... works great. (I am not affiliated with any of these companies other than being a customer)
I got a set of accessory pans for my insta pot on Amazon the pans fit in the airfryer. The set came with a grabber tool which works great in the airfryer too.
Currently our Walmart has 1/4 and 1/8 sheet pans. The 1/8 size pan will fit many toaster ovens, except the very smallest versions. The quarter size fits larger ones. I have a COSORI air fryer/toaster oven that handles both. Either measure your toaster oven or check the manual for interior size. Then, head to Walmart and check on their pans. AND - For smaller toaster ovens the frozen food brand Pictsweet Farms sells Vegetables for grilling that comes in a 6.5" x 9.5" x 1.5" disposable aluminum pan. If handled carefully, this pan can be re-used several times. Better to use silicone utensils with them to prolong their useful life. Line with foil or parchment also helps extend their life. Hope this helps. FWIW .... I'm always on the look out for smaller sized bakeware for a camp oven, solar oven as well as the toaster oven in my kitchen. While I have a traditional oven which accepts 1/2 sheet pans, it's far too much when all I want is to cook 2 servings of roasted vegetables for supper.
6:47 Science Teacher here - This is correct, Darker colours do absorb heat FASTER, but it's important to note it makes 0% difference to overall temperature (Black doesn't get any hotter than other colours) notably Darker colours also LOSE heat Faster than other colours which is why they chose to wear white in Antarctica, it may take longer for them to feel warm but they will stay warm for longer! in this case that means knowing when to pull that dark sheet out of the oven (or turn the oven off) could get complicated because yes it will bring your food to temperature quicker but it will lose heat very quickly once away from the heat source, which could complicate residual heat/carry over cooking if you're already used to aluminium sheet pans.
It depends on cooking times. The material could actually reach a higher temperature (up to the temperature of the heating element) because higher emissivity means faster radiant heat transfer. Shorter cooking times could mean the material with a higher emissivity coefficient will be at a higher temperature than one with a low emissivity coefficient
Based on your previous video tests I bought my younger brother a pair of the Nordic Ware aluminum half sheet pans with wire racks for Christmas last year and he loves them!
I have half, quarter, and 8th pans from Nordic Ware. Bought them at the factory store in town here. The latter two sizes are perfect for doing stuff in my toaster oven.
I have had those Nordic ware ones for years, they are amazing. And if something gets stuck, just soak it immediately, it’s easy to clean. And I just use a rack, and am careful with acidic ingredients.
I bought a couple of the heavy duty Vollrath commercial aluminum 1/2 pans 20 years ago and have used and occasionally abused them over those years and they are still flat and work great. I've always washed them in a dishwasher and had absolutely no issues with that either.
Thank you for this psa. All of my bakeware are aluminum. I need to avoid non-stick, because I'm chemically sensitive. And, I always make certain to use either parchment or baking cups. Keep up the awesome work. And, take care.
I always use the commercial grade aluminum that was rimmed which reduces warping. Thank you very much for the video I think it was very informative informative!❤
Nordic Ware is also the inventor of the Bundt Pan. When I make cookies and biscuits on an aluminum sheet pan I always use parchment paper, so there is no cleanup.
I have basic rolled edge aluminum 1/2, 1/3 and 1/4 sheet pans from my local restaurant supply store. Fantastic performers and for 8 or 9 bucks, if one ever "wears out" I just go and buy some more. Honestly, every time I splurge and buy a "prestige brand" cookware item, I've always been disappointed and go right back to my commercial stuff from the restaurant store. It might not be as flashy as Allclad or whatever, but I have never once had someone tell me "Dinner was really good, but you ruined it with that pedestrian pot you cooked it in."
I would like to see some discussion of insulated sheet pans. They are a great way to get beautiful results when baking cookies, as the bottoms don't get too dark and dry. I have had absolutely rave reviews on cookies since I first used these.
I’ve used different pans over my lifetime but currently have USA Pans. Mmm, perhaps a little heavier but then I use parchment paper or occasionally foil. I wash by hand (don’t have a dish washer) so far I really like them.
I will stick with my aluminum sheet pans, they have worked for years and I don't see a real advantage to changing especially at the price difference. Good video.
I got some cheap stainless steel 1/4 sheet pans on Amazon for fairly cheap. Yeah they're not that good and don't brown as well as aluminum, but they get thrown in the dishwasher and do just fine
I stopped using anything non-stick years and years ago and stick to aluminum in the oven. I simply use them with parchment paper or silicon sheets for easy cleanup.
i'm surprised that the non-stick baking sheets are considered dishwasher safe! i've always heard that when it comes to pans you only want to hand-wash non-stick and that stainless steel holds up the best (while still not being ideal for the longevity of the pan) and i believed it because the dishwasher is a very violent environment; i assumed that the hot jets of water that are capable of blasting away almost any kind of gunk from dishes would certainly damage the coating considering how little it sticks to the actual pan in addition to the food. i would love to see products like this tested in the dishwasher by ATK! my apartment sadly does not have a dishwasher (handwashing for me as a single person with two plates total to my name isn't that big of a deal but i just think dishwashers are really cool), but when i do have a dishwasher at my disposal i would love to know more about what happens to products of varying materials and construction in there!
What about "seasoning" aluminum pans like you would an aluminum or carbon steal fry pan? It creates a non-stick surface, and creates a barrier from the aluminum from the food. I have done this with a couple 1/8 pans that are daily use reheating things like BBQ entrees and like acidic foods. It was something I learned long ago working in a restaurant and have always done it.
Of their aluminum sheet pans, NordicWare's website states: "Dishwasher use is not advised, as discoloration will occur due to the cleaning agents used in automatic dishwasher detergent. This discoloration is merely cosmetic and will not affect baking properties or safety of the pan." The important phrase is "merely cosmetic".
I have a stack of nearly-black vintage Bake King sheet pans from my grandmother. I wonder if that magical patina helps keep the aluminum from making as much contact with the food?
I'm in the market to figure out how to clean my aluminum sheet pans that I've already "seasoned" lol. Are there some chemicals we shouldn't use on aluminum sheet pans? Or is the standard paste of barkeepers Friend the standard method? Just curious!
I'm not sure why SS pans shouldn't go in the dishwasher? My favorite cookie sheet, which I inherited from my mom, is stainless, has been through the dishwasher many, many times over the last 50 years, and, other than a few scratches from using metal spatulas with abandon, still looks virtually new. Also, SS sheet pans aren't that expensive if you aren't paying for a fancy brand name. You can get them for less than $20. The cheap ones are probably not as nice, but are the expensive ones really 5+ times better?
The USA Pan uses silicone coating on their non stick products. I honestly don’t recommend them. As someone bought their baking pans, loaf pan, and muffin pan, I find the coating coming off pretty quick even without heavy uses nor scratches from metal utensils. And soon enough, food starts to stick. It requires extra soak to remove, and there will be food residue after the wash. Among the products I purchased from USA Pans, the coating came off at earliest within three months of less than 10 uses. As for the Nordicware products, make sure to read their care instructions. The discoloration will happen sooner or later. I have their cake pan and sheet pans of different sizes. My most recent acquire is a 1/8 pan. After two consecutive uses of roasting walnuts at 375 F, the discoloration appeared…🙂↕️And stay away from their nonstick waffle pan. The coating came off after 1 use. Had to throw it out.
All my USA sheet pans (I've got 10) have flaked in multiple spots. They're otherwise great but their coating sucks. Aluminum is not a health issue at consumer oven temperatures but I prefer more solid pans like steel.
I love how some people get all haughty about aluminum cooking vessels and tools, but never, ever consider the cooking vessels and tools in restaurants.🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
I work in a school cafeteria and we have a lot of prep bowls some of these are stainless steel some of these are aluminum. We also have aluminum full sheet pans WVU use parchment paper with. We recently got some new aluminum muffin pans that had a non-stick coating on them I'm an older ones did not. I was told technically we're not supposed to put the non-coated aluminum muffin pans in the dishwasher turn on the rare occasion if the sink wasn't getting hot enough we had no choice since the dishwasher has its own heat booster and every other aluminum pan we have is sent to the dishwasher coated or not.
Some of us do. 😎 Some of us have also researched the background for the aluminum and Alzheimer's claim. (Cause/effect has not been proven.) Some of us have looked into who benefits from those claims that discredit aluminum cookware sales. Finally, if the "problem" actually materially exists, would major retailers take the risk of being sued for knowingly selling unsafe merchandise? Especially if it does NOT carry health warning stickers. No, you can't pry the Nordic ware, from these almost 80 year old hands.
I have a couple stainless steel pans. One is fully clad. In my toaster oven at least I've found that I need to extend cooking time unless they are resting on dark steel plate vs aluminum or ceramic/stoneware as the shiny surface seems to reflect radiating heat. Has anyone else experienced this?
What are they talking about! Americans have been baking on aluminum sheet pans for over one hundred years, and none of them appear to be brain-damaged... ... .. Ok, never mind.
Whatever happened to hard anodized aluminum cookware!? After extensive research, I found hard anodized aluminum to be a great compromise non-stick cookware surface. It's non- toxic, doesn't have the leeching issues, is fairly non-stick, is semi-cheap and tough. I wonder why it hasn't caught on. Okay, it's not black, it's kinda dark purple, but really?
I got a pair of Fat Daddio half sheet pans that are supposed to be anodized for making meatballs in the oven. They look like regular aluminum, so I'm not sure. They do the job and clean up easily. I love them.
From Nordicware: "Dishwasher use is not advised, as discoloration will occur due to the cleaning agents used in automatic dishwasher detergent. This discoloration is merely cosmetic and will not affect baking properties or safety of the pan."
I found out the wrong way to wash an aluminum pan, which was putting it in the dishwasher, NOT A GOOD RESULT. 😢😢😢 I Will Always buy NORTIC WARE Sheet Pans based on my 45 Year of experience 🎉
I've always hated aluminum pans. If you take a paper towel and wipe it across most aluminum pans after washing them, you will see a lot of dark gray residue on the paper towel.
I have both the Nordic wear and the USA steel pen and I did your recipe for oven roasted wings for my grandson‘s graduation. I did over 15 dozen wings. The aluminum pan took longer to cook. Did not get the nice color compared to the Sthil and I even switched locations in my oven and it didn’t make any difference to Sthildid a nicer job on the wings than the aluminum
@@ArkhamNorth I use silpats and parchment for the ones who aren't too bad, but I gave the worst of them to my dad to use to hold nuts and screws while he's working on vehicles in the garage. They work pretty well for that!
WRONG! Stainless Steel sheet pans can be had for MUCH MUCH cheaper than the ones you listed. $15-20. But, bravo for mentioning the negatives of aluminum with a bit of detail.
It’s misleading when an aluminum-stainless steel clad pan is referred to as stainless. The core is aluminum, the top and bottom surfaces are thin stainless. The metals expand and contract at different rates, so excessive warping and distortion is common when the pans are heated to very high temperatures. The problem with an all-stainless pan (so it won’t warp) is cost and the fact that stainless conducts and distributes heat poorly, like really poorly.
From the Nordicware aluminum half sheet pan webpage: "Dishwasher use is not advised, as discoloration will occur due to the cleaning agents used in automatic dishwasher detergent. This discoloration is merely cosmetic and will not affect baking properties or safety of the pan."
Pffft. Go to your local restaurant supply store and get some cheapo Chinese made quarter or half sheet pans that will take a beating and last for years in a home kitchen because they're meant to be used in commercial kitchens. Get the tough stuff the pros use, they will even withstand beating a rolling rack out of frustration because some idiot F&B didn't let us know about the additional 20 people added to the banquet we're plating up in 10 minutes. Speaking from experience of course.
We don't know what aluminum does to your health, but we recommend it mostly because it's much cheaper. Very American. Perfect example of why everything related to American food is so much less healthy than in Europe. It's cultural. The same way the great hygiene at ATK is obvious is cultural. So is risk your health to save money - American culture.
Your analogy of dark pans to dark clothing is flawed. Dark clothing absorbs visible light, which is then converted to heat. Inside an oven there is very little visible light, it is mostly infrared, and much of the heat transfer is from convection. It is not the case that all dark things absorb infrared heat more than things that appear lighter in color. If you want to claim that pans with dark oil based seasoning absorb more heat, please do the actual experiment.
Do NOT put these through the dishwasher. I just ruined 4 Nordic Ware naturals sheet pans by tossing them into the DW when I was exhausted and on auto pilot at the end of a long day. I wish there were dishwasher safe sheet pans.
I did the same. They still work fine, and I use parchment paper a lot. Mine didn’t come w any instructions that I could find saying not to put in dishwasher
From the Nordicware aluminum half sheet pan webpage: "Dishwasher use is not advised, as discoloration will occur due to the cleaning agents used in automatic dishwasher detergent. This discoloration is merely cosmetic and will not affect baking properties or safety of the pan."
I have had consistently bad performance from every non-stick sheet pan I have ever used. Staining, warping, just horrible. They are only good for oven baking bacon w/parchment paper layer.
