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Bakw ware problems

post #1 of 10
Thread Starter 
My baking pans and cookie sheets are all warping when cooking with them. Is this normal or are my pans just junk. I have 2 different brands and they all do the same. If this is not normal I would like recommendations.

Thank You.

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post #2 of 10

I think your pans are junk. Go to a restaurant supply store and ask for some half sheet pans. 

post #3 of 10
Thread Starter 

OK I was actually hoping someone would say that.  I made it to one store today but only had about 10 min to do a quick walk through. I was glassy eyed as I originally went in there to look at pizza making supplies and found so many items that I think I need.  I am planning on getting to the other one on Friday since i am off and see who has a better selection.

 

Is there anything special when asking for 1/2 sheet pans or are the restaurant ones all just one type?
 

post #4 of 10

Try and buy used 1/2 sheets and full sheets as they were made much heavier back a few years ago. Now they are like aluminum foil pure garbage. To bake right you have to double pan everything.

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post #5 of 10
Thread Starter 
Ed the ones I just tossed last week were very heavy compared to my other set I am still using and those looked like attempts to make bowls from pans. I believe the old ones were steel as they started rusting which was the biggest reason I tossed them. I hear what you are saying about new ones. The ones at the supply store threw me as I thought they were serving trays due to there weight.

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post #6 of 10

If you have  " Sams Club " or " Costco " near you go there. I finally broke down and bought half sheets and kicked myself for not doing it

years sooner. They come in 2 packs, are heavy Aluminum I think, clean like a dream and will not warp.And they are much less than in a

restaurant supply.

post #7 of 10

If you want good  1/2 pans  try Volrath  or Mirro (Mirro is from Japan but are heavy.  I never had steel 1/2 pans

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post #8 of 10

I've been pretty happy with Chicago Metallic's "Commercial" cookie sheet, which is available for under $15 most of the time. I think I read the recommendation for it in Cook's Illustrated.

post #9 of 10

I am probably mistaken, however, I believe a half sheet and a cookie sheet are not birds of a feather though, for some things, one can substitute for another.

 

For me, a half sheet is a sturdy, 1" deep, rimmed pan that is very inflexible while a cookie sheet is a thin,  generally rimless, somewhat flexible pan.
 

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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #10 of 10
Thread Starter 
Well I thought I'd update on my bakeware dillema. I went shopping today at both restaurant supply stores and there stuff was very thin. I stopped at GFS and found some very heavy ones for 8 a piece. I feel these should not warp and they said made in America.

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