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I need a warp-less half sheet pan - Page 2

post #31 of 55
Quote:
Originally Posted by kaneohegirlinaz View Post

...So, the winner is, Baker’s half sheet Natural Commercial Bakeware by NordicWare.

Yup, that's the one I posted about above...
 

 

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post #32 of 55

If you use a pan that is rolled around the outside edge wire it will not buckle

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post #33 of 55
Thread Starter 

ok, so chef Pete McCracken, how hot have you gone with this NordicWare pan?  I didn't use the half sheet for my 'taters (used my old WS 1/4 sheet for 2 spuds) oh and by the way I didn't notice that I have cooked the same dish as I replied on this thread... really like this pan... will try Tomato Pie for Sunday Supper at maybe 450° .

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post #34 of 55
Thread Starter 

... and you're right Panini, the "closed bead edge" with the galvanized steel reinforcement around the rims for added strength WORKS GREAT.  Unlike Williams-Sonoma for some reason... they're OUT!!!  That's a shame, 'cause I still have a store credit for the pan that I returned......... HMMMM.. maybe their margarita mix?  HA!!

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post #35 of 55
Quote:
Originally Posted by kaneohegirlinaz View Post

ok, so chef Pete McCracken, how hot have you gone with this NordicWare pan?...

I've used them a lot in the 400°F-450°F range as well. I've never had a warping problem
 

 

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post #36 of 55

Glad it finally worked out for you. Nothing as satisfying as the successful conclusion of a quest.

 

So, maybe I've just been lucky? I have Vollrath half sheets, and Nordicware quarter sheets, and, at temps up to 500F, have never had one warp. None of mine came with snap-on lids, though. Sounds like a valuable feature.

 

A couple of comments regarding issues raised in this thread.

 

Rolled or wire edges certainly contribute to warplessness. Basically, they stiffen the pan and give it backbone. Gauge is important, yes. But I think the rolled edges are equally so.

 

Quarter sheets are probably the next best thing to useless in a commercial kitchen. But at home I find them incredibly useful, for all sorts of tasks. I use them as prep platters, cook in them, carry foods back and forth from the kitchen to the outside grill, drain fried foods on them (when fitted with a rack) etc. I've got a half dozen of them now, and will likely increase that number. They're also a whole lot less cumbersome to wash in a home sink than the larger models.

 

Despite what somebody said, full sheets will not fit in all home ovens. They'll work fine in a 36", but will not fit in a 30" stove. The latter being far more common, it's why half-sheets make the most sense.

 

 

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post #37 of 55

with the galvanized steel reinforcement around the rims

 

"Galvanized?" Surely not?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #38 of 55
Thread Starter 

Naturals Baker's Half Sheet with Storage Lid

Item Number: 43103

Make storage and transportation a snap with a lid that lets you take your baked goods anywhere.

Baking professionals know that the secret to evenly-baked and perfectly browned food is to cook with aluminum bakeware. Aluminum is widely known for its excellent heat conductivity and cooks more evenly and thoroughly than other metals. Turns out perfect results every time, whether you're making bars, brownies, or cookies. Features a galvanized steel reinforcement around the rim for added strength. Limited Lifetime Warranty.

 

This from Nordicware.com and the product description.

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post #39 of 55
Thread Starter 
Quote:
Originally Posted by PeteMcCracken View Post

I've used them a lot in the 400°F-450°F range as well. I've never had a warping problem
 

 



 

Fantastic Chef Pete McCracken!

I’m making Tomato Pie for Sunday Supper for my husband.

That bakes at 450⁰ I was afraid to try it without any input and wind up ruining a brand new pan.

 

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post #40 of 55
Thread Starter 

We have success!!  Tomato Pie is perfect, so says husband.

And the pan didn't warp at 450, yeah!!! (I should work for America's Test Kitchen/CI)

 

THE Warp-less half sheet pan by Nordicware

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post #41 of 55
Thread Starter 

Another question if you please Chef PeteMcCracken?

I plan on making sticky buns for Brunch on Sunday in this new sheet pan; I was reading on other website chats that it has a fair amount of stickage.  When your pans were new, did you have this problem? 

As you can probably see, I used parchment on my second go around

(and how good does that pie look? It’s GONE). 

I was just thinking I should change this thread title to

EUREKA I FOUND THE WARP-LESS HALF SHEET PAN!!

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post #42 of 55

do you guys want to go to the private chat kitchenwink.gif

 

While I look up the term stickage.

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post #43 of 55

I know you specifically requested Chef Pete. I was just reading up and the stickyness comes from the amount of sugar in the smear. You will probably want to use a collar. Just kidding

no reading, I'm sure he will guide you. oh no paper

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post #44 of 55

Panini's advice will be of far more value than mine when it comes to the "sweet side" crazy.gif My experience is strictly with savory concoctions, oh, and the occasional tart or puff pastry.

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post #45 of 55
Thread Starter 
Quote:
Originally Posted by panini View Post

do you guys want to go to the private chat kitchenwink.gif

 

While I look up the term stickage.



... stickage ... what? you never heard of stickage ... I hear Jerry Seinfeld for some reason in my ear...cool.gif

LOL!!

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post #46 of 55
Thread Starter 

but seriously, Panini, I think the idea of a collar is probably a really good idea.  As far as the bottom of the pan, should I just be safe and paper that too?  Or will the "sugar goo" assist in release?

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post #47 of 55
Thread Starter 

... and chefPeteMcCracken, if I didn't so thank you, I am amiss...

 

MAHALO NUI LOA!!!  (many thanks)  for your help and advice...

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post #48 of 55

I have found that Commercial Grade pans may warp but it is typically short term.

They typically pop back into line when they cool.

Of course with time, they just don't pop back to the same degree and just have to be replaced.

I know they also make Stainless pans-Much heavier and Stainless is a Very poor conductor of heat, but they certainly do resist warping.

Guess it comes down to a trade-off-Rapid even heating but tends to temporairily warp in extreme heat, or no warping, but heavy, slow to heat and slow to cool.

post #49 of 55

Yes it is me again....Most Residential ovens are an overall width of 30"

The oven cavity itself is 20x20 (typically)

The usable space within that cavity is 18x18"

a 1/2 size sheet pan is 13x18"  (or you could just measure you oven interior and remove all doubt) :)

I have purchased many commercial sheet pans over the years...

No comparison between residential and commercial.

Commercial will have a rolled edge which gives the pan more strength and reduces the short-term warp tendency.

I saw some On line last week for about $4.50 a piece.....I'll see if I can remember where I was...

post #50 of 55
Thread Starter 

I don't know what happen to by half sheet pan that I spent so much time searching for

and then I made my Christmas Turkey this year on this pan and put it to soak overnight and this is what happened to it, ARGH!!!

my pan, what happened?

 

Could any one maybe shed some light as to why this would happen to this particular sheet pan?

I have been using this pan since only with parchment paper, no direct contact of food stuffs to this, whatever it is.

 

Should I get rid of this pan?

 

 

 

But, then I was in WalMart this morning and look what I found!!!

 

my brand new pan, oh joy!!

 

 

Oh Joy!!  I was thinking that I was going to have to throw away my pan and have to go online again, the shipping charge wasn't bad, but I rather find things locally.

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post #51 of 55
Thread Starter 

Can anyone tell me what I may have done to this pan?

Do I need to get rid of it?

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post #52 of 55
I believe you mentioned before that this pan is aluminum. This pan will react with some food, mostly stuff that is more acidic. I wouldn't worry about it. It's got some character now, and should not pose a threat to yourself or the food. Although scientists are claiming that this type of reaction is safe to eat, it will bring some uninvited flavors and colors to the party. Continue with the parchment and you'll be fine... or continue your saga and find the perfect stainless sheet tray.
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A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
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post #53 of 55

All of my aluminum pans eventually do that.  It is no big deal and it's not worth scrubbing to try and keep it shiny. 

post #54 of 55
Thread Starter 

Eh, tanks eh braddahs!!

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post #55 of 55

Sorry....didn't read through the whole thread.  Lincoln was bought by Vollrath, so they're now one and the same.  Another possibility is USA pan, aluminized steel, about the same price as the Lincoln.  Either one will run you close to $30.  If that's too much, just get one with some weight to it, and look for a turned lip with a steel bead....will impede warping at a lower price.

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