Why this $15 Sheet Pan is our Favorite | Gear Heads

[@michelangelo144]

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.

[@RichardMann-t8h]

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.

[@MidnightFoodSearcher]

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.

[@JohnPMiller]

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.

[@KenS1267]

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.

[@hoilst265]

@@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.

[@chrisehli444]

I still use 50 year old cheapy ecko stamped steel sheet pans from coast to coast hardware and they work great!

[@clintonwatt8084]

Me too, mine were my grandma's and they have to be over 50 years old

[@barcham]

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.

[@marysullivan1588]

Same always use parchment paper

[@kevingok]

parchment paper is coated with silicone.

[@cosbycary]

I never had that problem with Silpat, but paper is nice too...

[@whiskybrush3219]

Got a full sheet pan from Nordic ware. Total game changer. I use that thing daily. I will cook a 500g pack of bacon in 15 minutes, batch cook wings, chicken thighs, anything up for air frying which i do all in my oven. Hands down my most used kitchen tool.

[@emmerinman1331]

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.

[@oldtimerlee8820]

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.

[@miseentrope]

@@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.

[@tomhorsley6566]

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.

[@jenniferr2057]

CostCo!

[@oldtimerlee8820]

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.

[@setodd2098]

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.

[@edwardgiovannelli5191]

@@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)

[@elonchan4883]

Same

[@micheleobrien64]

I have a nordicware 1/2 and 1/4 sheet pans. They are amazing!!! Highly recommend! ❤❤❤❤❤

[@RC-gf8cs]

Made in china?

[@echomoonstar]

@@RC-gf8csMade in Minneapolis, Minnesota

[@micheleobrien64]

I always use parchment paper to protect the cookware and make cleanup easy! ❤❤❤

[@jase_allen]

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.

[@als4179]

Aren't they silicone coated ?

[@astrocoastalprocessor]

@@micheleobrien64 foil when you broil?

[@micheleobrien64]

@@astrocoastalprocessor i don't broil.

[@maggie2936-q1m]

Same here. Parchment paper. It is rare that I broil.

[@lindadorman2869]

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.

[@JYMBO]

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.

[@DJTempa]

And just like that, learned more science from a KZbin comment than i ever did in school LOL

[@slowmodo]

Ooooh i always thought black actually got hotter haha now i can educate my friends when they get mad at me for wearing black in the sun!

[@william8217]

@@JYMBOblack doesn’t get hotter given even time for the temperatature delta to equalize. But

[@GarthMurray1]

Great! But now you need to have a talk with an English teacher about sentence structure, capitalization, and punctuation.

[@jayfulf]

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

[@Sakana_Ren]

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.

[@igglewiggle6649]

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 😂

[@tommyers477]

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.

[@dougfrith5001]

My favourite pans are from Chicago Metallic, 1/4 size, because I’m cooking typically just for two.

[@frederickheard2022]

The best sheet pan is the one you can get at your local restaurant supply shop. Don’t worry about researching brands, comparing features, etc. Just go to the restaurant supply and buy some sheet pans (or half, or quarter or whatever size you need because they’ll have it).

[@Trains-With-Shane]

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!

[@ottopartz1]

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.

[@alexandraw6264]

I have a set of Nordic Ware sheet pans that I’ve been using for 6 years now, and they still are as good as new.

[@edwardgiovannelli5191]

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."

[@johnwilde164]

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".

[@mbfhh]

I just put mine in the dishwasher for the first time and the difference is not just cosmetic. They are sooo much gripper now-nothing slides around without a lot of oil. They're not visible pitted but they are in effect etched. It's not a huge deal but not "merely cosmetic"

[@Scanlaid]

The pan darkening absorbs/retains infrared faster, I think. And said darkened pans then burn the bottoms of my chocolate chip cookies! I tested this last year with a batch, same dough, temperature, time, identical restaurant supply pans, but one was a fresh one, other has darkened. Shiny new pan and they were perfect. Darkened pan was just shy before burnt. It can be slight, but it is for sure noticeable beyond cosmetic. Also, both on new silpats. Only change was the pan 'patina'

[@kamilleseven283]

I got a Nordic Ware ( ATK advice, lol). It has been a great addition to my kitchen.

[@1steelcobra]

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.

[@susanmolnar9606]

I have an aluminum sheet pan that’s stamped from Sears that’s a million years old. It’s a wonderful pan after all these years.

[@petergreenwald9639]

I am perfectly content with my 1/8 and 1/4 stainless sheet pans from China via online purchase. They work just fine and bit of warp while hot is not a deal breaker. I especially like the fact it is steel and not aluminum. As for the ridiculous prices they mentioned, my 1/8 was $12. A 1/4 was $20. They both came with really heavy duty wire racks. Don't blow money on a name. My best 10" stainless pan came from Goodwill for $5 and it retails online at the mfg storefront for $210. Shop like you mean it. Cook like a monster! If you don't know how, KZbin it.

[@roxannreames8098]

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!❤

[@TOM7952]

I wish more companies made small sheet pans for air fryers / toaster ovens.

[@katydidiy]

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.

[@Daniel---Ruiz]

Nordic Ware makes aluminum sheet pans, muffin pans, and pie pans for toaster ovens.

[@jakass]

Nordicware has 1/8 sheet pans which can fit many but not all toaster ovens/airfryer combos

[@oldtimerlee8820]

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.

[@kylehardy7519]

They do. Measure your toaster oven and buy an appropriate size. For me 9x11 works great.

[@louisel.sinniger2057]

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.

[@digging4roots]

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.

[@johnwilde164]

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.

[@bobdavidson8019]

I use my Nordic Ware Sheets almost everyday. I have 4 - 1/8 and 2 - 1/4. A rare case where cheap equals good!!!

[@RonLeedy]

I love the Nordic sheet pans. Their racks are sturdy.

[@leonardhatcher3272]

I’ve had my aluminum sheet pans for 20 years. They are a little warped but not too bad, they are nicely seasoned.

[@stevesavage6760]

Have you guys seen the parchment paper hack where you crumble it and spread it back out so it stays put in the pan? Great hack!

[@cosbycary]

I bought your recommended stainless steel pan a year or so ago and was shocked at how heavy it was. Nice pan, but it's the Last one I choose because of the weight.

[@maryannd3651]

I love the Nordic ware and own 6 pans

[@BubbaThaumaturge]

Thanks for the video.

[@johnwilde164]

For people who care about such things, Nordic Ware is made in the USA, Minnesota to be specific. (I have been to their factory store.)

[@Niftynorm1]

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.

[@angelbulldog4934]

Aluminum contributes to Alzheimers, dementia, autism, and other brain/mental problems. Just so you know...

[@susanlong2091]

I’d love a test comparison of tofu presses please. I ❤ your KZbin channel! So informative. I seek out this channel when buying kitchen items. Thank you 😊

[@pinkroses135]

Those nordicware pans and a roll of parchment can cover most of your dinner and dessert oven needs though. Besides ceramic, glass and broilers. Not bad for $20 ish or under. Less dishes to wash and store but you do have to wash them by hand.

[@eclecticexplorer7828]

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.

[@boaz2001]

I got my 1/2 sheet @$4.29 ea 1/4 sheet @ $3.29 ea at a restaurant supply store in town. They have never warped.

[@BatPotatoes]

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

[@RC-gf8cs]

Made in china??

[@BatPotatoes]

@@RC-gf8cs probably. Isn't everything?

[@MenAreSpeaking]

I switched to stainless steel. I LOVE it.

[@alicenovak3579]

Great video

[@wayne_jkl]

What about a recommendation for a baking rack this fits and works well in the winning Nordic Ware?

[@JK-photo77]

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.

[@JAMinerViews]

I just purchased TeamFar stainless bakeware. May not be the best of the best but it's inexpensive and I've had luck with their baking sheet so far. Getting rid of my Nordic Ware due to pitting, easy damage from cutting food when hot, and discoloration. I can only imagine how much aluminum I've been consuming..

[@Amybnuy]

I have a question: Any reason to not season these like a cast iron? I know aluminum can be seasoned.

[@Saraphina_Marie]

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?

[@divisionisfakenews197]

I'm not seeing the recommendation to avoid aluminum in cookware. Which agencies did you find not recommending them?

[@barcham]

That is not a recent recommendation, it goes back decades actually.

[@ArkhamNorth]

It's not an issue at the temperatures involved. Aluminum concerns are mostly unfounded.

[@rcjbvermilion]

So many comments on here about avoiding aluminum, but no mention of drinking acidic drinks from aluminum cans...

[@divisionisfakenews197]

@@rcjbvermilion Aluminum cans are lined with plastic to prevent degradation.

[@hkvoyage2748]

I live the nonstick USA cookware.

[@asdfrozen]

Another thing to keep in mind when using sheet pans with racks: avoid mixing metals or else they'll corrode

[@RonLeedy]

I have never seen an aluminum sheet pan hand washed in the restaurants I’ve worked. Then again at home my dishwasher could only fit one half-pan and forget the full pans. So it’s much easier to hand wash them.

[@thebaconbrotato]

Which rack do you recommend to go with that aluminum pan?

[@88divinegrace]

I'm excited to see some progress and awareness towards the toxic materials that most people use for cooking. Aluminium is neurotoxic, I do not recommend cooking any food in or on it. There are also cheaper alternatives to stainless steel. There are clay/ceramic/stone/glass "sheet pans", although they are heavier they are viable options. Thank you for sharing.

[@petergreenwald9639]

The prices they mention are insane. See my other comment. I only use stainless with two exceptions. I fry my eggs in cheap azz $5 pans from Walmart. They hardly make contact. They mostly "float" on the giant glob of bacon fat I toss in. I love cooking steaks in my 70yo Griswold or a ~45yo Taiwanese pans. Both are cast iron. I bought a carbon steel pan to replace the Walmart nonstick pans, but I haven't seasoned it yet.

[@corviraptor]

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!

[@lilyg4925]

Very informative ❤

[@allenvasher5358]

What about baking racks, any good affordable options

[@gailaltschwager7377]

Thank you!

[@granolacrunchykarrie]

I bought these for years, they warp but not as much as others

[@punkdigerati]

"citrus juice" ADR, I'm guessing it was lemon juice originally.

[@IzzyTheEditor]

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!

[@ironchefboyardeee]

I can't find that All clad w/o nonstick coating, and you don't link to it.

[@bonita1228]

I use Dollar tree aluminum cookie sheets. They make the best cookies.

[@Splagnate]

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?

[@toswingonastar]

Can you guys test the 9barista? It seems interesting

[@Razor_alpha]

Odd, we have decent stainless sheetpans around here for like 10th of the mentioned prices, does not seem like a fair pick or comparison.

[@akag-bomb5235]

I love these videos from America’s Test Kitchen, but the audio is funky. Might wanna remix this in post.

[@PhantomPhoton]

A half baking sheet pan is 18" x 13", while a jelly roll pan is 15" x 10". They are absolutely not the same thing!

[@philoctetes_wordsworth]

I cannot find wire racks without sheet pans, and I have many sheet pans. I literally do not need any more. I just need new wire racks!

[@katydidiy]

I got mine on Amazon.

[@lisaboban]

Do you shop on Amazon? They are 2 for $10, sometimes less.

[@MadMFox]

My Hestan stainless steel sheet pans have yet to warp.

[@jordanbarnes1720]

Why only hand wash aluminium sheet pans?

[@charlieharris3240]

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."

[@DoughboyGod]

🔥🔥🔥🔥🔥🔥🔥

[@AaronLaye]

I've had no luck finding a decent prices Nordic Ware sheetpan in Europe. Anyone suggest a well priced alternative?

[@francesT5877]

Chicago Metallic

[@katebowers8107]

I need proof that dark pans heat more. How much oven heat comes in the form of light waves?

[@ZombiedustXXX]

The visible light spectrum we can see is a narrow band of the total spectrum of electromagnetic radiation. The heat you feel from an oven is below what you can see with your eyes. You are emitting infrared radiation now, but you cannot see it, just as you cannot see the infrared radiation from a TV remote control when a button is pressed.

[@Amybnuy]

Parchment paper can still get wet and react with metal right? Is the suggestion scientific?

[@curtloge4775]

Carbon steel? I've used mine several decades and they are very good

[@BadgersInTheAttic]

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?

[@katydidiy]

I've got 2 half sheet pans and one qtr sheet pan, both Nordicware. Wish I had more, but alas, I'm trying to downsize.

[@jon9103]

The darker pan getting hot faster is probably a function of it's ability to absorb electromagnetic radiation (primarily infrared), so will probably be most pronounced in ovens that employ radiant heating, vis a vis conventional electric ovens. My guess is the effect will be less pronounced, if even detectable, in convection ovens.

[@MidnightFoodSearcher]

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.

[@pacman_17]

Good job you addressed the possible dangers of aluminum.

[@chrismorris5160]

$100 extra to lower the risk of dementia? I’ll go the stainless steel, and most home cooks should, too

[@ArkhamNorth]

It doesn't cause dementia. Modern science does not support that old myth.

[@ArkhamNorth]

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.

[@chrismccoy]

What about the parchment paper. Now we’re seeing information it might not be safe 😆 How do we keep ourselves straight with so much info conflicting?

[@jimchurchill2868]

What are the racks shown? Anything I find on Amazon and on Nordicware site say made in China.

[@JohnCipriano-nl8cp]

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 🎉

[@JohnPMiller]

Stainless steel costs a lot more, so you'll have to bake a lot more cookies to break even. I'm OK with that!😀

[@GarthMurray1]

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.

[@ElSuperNova23]

More and more I've just been buying commercial hotel pans in various sizes/depths.

[@coderspy]

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.

[@ZombiedustXXX]

Are you hand washing them, or using a dishwasher that uses harsh chemicals?

[@kenmore01]

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?

[@danskhansen]

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.

[@johnwilde164]

Years ago, I had a pot from a big name cookware company that had a hard anodized aluminum interior. They bragged about it not being reactive to anything. It was regularly used to make tomato sauce, and the gray anodized coating eventually dissolved, leaving bare aluminum. Since it didn't live up to their printed claims, they replaced it under warranty. That's why that company doesn't make that type of pot anymore.

[@jstaffordii]

Visit your local restaurant supply house, commercial grade aluminum sheet pans are around $8 and stainless are $24.

[@philoctetes_wordsworth]

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.🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@robertknight4672]

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.

[@oldtimerlee8820]

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.

[@BadgersInTheAttic]

True. But then, they don't have any control over what restaurants use, and most people don't eat restaurant food every day, so it matters less.

[@VT_Maid]

I found my USA sheetpans non-stick coating has a tendency to flake off.

[@ArkhamNorth]

Every USA pan I have has flaked. I bought so many but after a year they all flake into leopard spots. :(

[@VT_Maid]

@@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!

[@ArkhamNorth]

@@VT_Maid Good idea. I've relegated them to drip pan use. Such a shame because they're otherwise pretty heavy-duty.

[@VT_Maid]

@@ArkhamNorth Oh, that's a good idea too.

[@christianspivey279]

Only here for Hannah….. Thank you

[@Friedbrain11]

I prefer stainless or plain steel sheet pans. I just don't care for aluminum sheet pans.