God I would sell my soul to have a gas stove. None of the apartments in my area and price range offer them - 90% those awful electric coil burners. At least my shitty underpowered electric stove is flat. But the standalone induction burner @Skipper got me a couple of Xmases ago heats WAY faster, lol
Did the baking steel griddle have gigantic grease catching channels along the sides? I’ve never had problems with grease on mine, but I imagine if I rendered a huge amount of fat it could eventually be a problem.
For reference mine looks like so:
Imagine induction with about twice the wattage and 220 volt power like your stove. It’s even faster. Scary fast, in a way.
That thing has Armando written all over it. Hell, I’d like one for my grill!
Yes, it did, but the issue is that grease just spatters everywhere when cooking something like a burger, which is what I wanted it for.
They seem pretty reasonably priced, too.
Any recommendations for a normal baking pan? I bought these and they warp after 10 minutes at 450 F. It seems to have stabilized after cooling but I don’t think it’s normal behavior?
From what I read what I need is a thick (read: expensive) pan to prevent this.
RichVR
1654
Yes. This happens to my pans as well. But I’m too lazy to buy better ones. I pounded a divot into one pan and it worked fine for a while. For a while.
nKoan
1655
I have nordicware ones that don’t warp (at least not up to 450F)
LeeAbe
1656
Same, no warping on mine.
stusser
1657
Just buy aluminum half-sheet pans from a kitchen supply store. I’m sure Amazon has them too. Thick rims won’t warp, and they last forever, although they do get discolored after awhile as they’re uncoated solid aluminum. Should cost like $12.
Zylon
1658
Note that since the Nordic Ware sheet pans are made of aluminum, they scratch like crazy. Which is fine I guess, since it’s not like they’ll rust. Just be sure to throw a silicon mat or parchment paper on when using it for baking unless you want aluminum particles in your food.
I’m a big fan of USA Pan, no warping on mine.
Silicone coated so not for metal spatulas but otherwise built like a truck.
stusser
1660
Ridged surface is more annoying to clean. No replacing the plain old aluminum half sheet pan. There’s a reason all the restaurants use them.
No you.
Edit:
The ridges aren’t hard to clean and the pans are great. I can’t speak to aluminum pans but the implication that everything that works well in a commercial kitchen is good for a residential one is false imhe.
Thank you all for your answers.
Yeah, I love my half sheet pans.
+1’ing the Nordicware variety; huge, durable, nonwarping, reliable, even-heating. They at least used to be made with a big logo stamped into one side of the baking surface that sucked to clean, and in general, as not-nonstick aluminum, there’s gonna be some oil burning on in any long cooking time scenario that isn’t fun to get off. It won’t hurt anything but visual appearance, but if you want perfectly shiny beautiful pans every day, you’ll need to commit to some scrubbing. I just let mine get blotchy, heh.
I have a couple of Cuisinart jelly roll pans. They are made from steel with a non-stick coating. They do not warp at all and are my favourite pans for the oven.
https://www.cuisinart.ca/AMB-15BSC.html?lang=en
Skipper
1666
It’s actually quite normal. Thicker sheet pans can hold shape a bit better, and ovens that circulate air can help decrease the uneven heating effect. Even more importantly, a pan that transfers heat very well and is softer can lessen the effect considerably, and that describes Nordic Ware pans quite well, thus, “they don’t warp.” Technically they do, just not to a measurable effect.
