Guest guest Posted January 20, 2012 Report Share Posted January 20, 2012 Check out pampered chef's stoneware. It fits all your requirements except maybe moderately priced. There are different sizes. What you would be looking for is called a bar pan. Ann Marie Sent from my iPhone. On Jan 20, 2012, at 5:34 PM, Deanna <deanna.miller99@...> wrote: > I'm on a mission to find good quality baking sheets, but I haven't had much > luck. Here are my requirements: > > Moderately priced > not made from aluminum or nickel > needs to have a raised edge all the away around so it can double as a > cookie sheet and pizza sheet > sturdy enough so it doesn't buckle in the oven at higher temperatures > NO non--stick coating > > Okay all you fabulous bakers--do you have any recommendations on what works > well for you? > > Thanks in advance, > > Deanna M. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2012 Report Share Posted January 20, 2012 Well these might not fit the bill price-wise but they are absolutely fantastic: http://goo.gl/WoMCp de Buyer carbon steel: very rugged, excellent heat transmission, & very non-stick with proper seasoning and use. Oliver... -- * North Woods Ranch* *www.nwoodsranch.com* <http://www.nwoodsranch.com/p/who-we-are.html> Head Rancher Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2012 Report Share Posted January 20, 2012 Kitchen Window used to sell a 12 " x18 " jelly roll pan made of stainless. Unsure if they still do. I have many from them, but haven't checked in a long time. Call them or just wander in. Great store even if they don't. Rebekah On Jan 20, 2012, at 5:34 PM, Deanna wrote: > I'm on a mission to find good quality baking sheets, but I haven't > had much > luck. Here are my requirements: > > Moderately priced > not made from aluminum or nickel > needs to have a raised edge all the away around so it can double as a > cookie sheet and pizza sheet > sturdy enough so it doesn't buckle in the oven at higher temperatures > NO non--stick coating > > Okay all you fabulous bakers--do you have any recommendations on > what works > well for you? > > Thanks in advance, > > Deanna M. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2012 Report Share Posted January 21, 2012 You could always try stoneware. Just make sure whatever you buy says it's lead free. Some manufacturers use lead in the glaze. I have this this pan and love it: http://www.sears.com/shc/s/p_10153_12605_00805510000P?prdNo=1 & blockNo=1 & blockTyp\ e=G1 I season mine with coconut oil since it's a very stable oil, and it wipes clean easily. Renae On Fri, Jan 20, 2012 at 8:26 PM, Rebekah Leonhart <ginger918@...>wrote: > Kitchen Window used to sell a 12 " x18 " jelly roll pan made of > stainless. Unsure if they still do. I have many from them, but > haven't checked in a long time. Call them or just wander in. Great > store even if they don't. > Rebekah > On Jan 20, 2012, at 5:34 PM, Deanna wrote: > > > I'm on a mission to find good quality baking sheets, but I haven't > > had much > > luck. Here are my requirements: > > > > Moderately priced > > not made from aluminum or nickel > > needs to have a raised edge all the away around so it can double as a > > cookie sheet and pizza sheet > > sturdy enough so it doesn't buckle in the oven at higher temperatures > > NO non--stick coating > > > > Okay all you fabulous bakers--do you have any recommendations on > > what works > > well for you? > > > > Thanks in advance, > > > > Deanna M. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2012 Report Share Posted January 21, 2012 Not sure if this is over kill for ya, but we just paid to have 4 deep, solid, high sided, quality food grade stainless steel cookie sheets manufactured by a machine shop and it was a substantial savings. We wanted them to roast large bones in that would catch the fat well and that actually utilizes all of our oven space, so we gave them the specifications and they are great! I love them. Since I wanted 4 of them and they are so expensive for good quality ones and don't really meet my requirements (sides too low, too flimsy, coatings, too expensive, too small), I'm so glad to have gone this other route. I'm in OR, so not sure where to refer you, but good luck! To Your Health, Summer Waters, L.Ac., NTP, CGP I'm on a mission to find good quality baking sheets, but I haven't had much luck. Here are my requirements: Moderately priced not made from aluminum or nickel needs to have a raised edge all the away around so it can double as a cookie sheet and pizza sheet sturdy enough so it doesn't buckle in the oven at higher temperatures NO non--stick coating Okay all you fabulous bakers--do you have any recommendations on what works well for you? Thanks in advance, Deanna M. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2012 Report Share Posted January 21, 2012 I would suggest commercial half-sheet steel pans; they would fit all your criteria. There are usually some available on ebay. I have a few left from my now-closed bakery I'd be willing to part with. I'm in Mpls; if interested, email me off list. > > I'm on a mission to find good quality baking sheets, but I haven't had much > luck. Here are my requirements: > > Moderately priced > not made from aluminum or nickel > needs to have a raised edge all the away around so it can double as a > cookie sheet and pizza sheet > sturdy enough so it doesn't buckle in the oven at higher temperatures > NO non--stick coating > > Okay all you fabulous bakers--do you have any recommendations on what works > well for you? > > Thanks in advance, > > Deanna M. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2012 Report Share Posted January 21, 2012 HI, Moderately priced is going to depend on how long you plan on using something. Meaning: If you only want to spend lets say $20 on a bread pan, then you probably won't get one that will last for 40+ years. I have learned that sometimes spending more for something that will last until I have grandkids wanting to cook (which may not be that long now), is better than looking for lesser alternatives. BUT!!--go to thrift stores, check out craigslist, place an ad for wanted, use that freecycle or whatever it is called in the metro area. A lot of times people not in this group do not appreciate what they have and will get rid of it for pennies on the dollar. For most of my baking I have chosen to go with the Polish bakeware which does cost more but I like it. It is pretty, can be heated to 500 (most things), can go in the freezer, can be in the fridge, etc. No lead, no cadimum (Spelling probably way off), etc. And it lasts until you drop it on the floor. And when you do, just pick up the pieces and make some sort of something--get a cheap lamp from a thrift store and glue the broken pieces on it, and you now have " art " in the house! Beth has a great idea too with the broiler pans. No one ever seems to use them and they are free or cheap at garage sales or craigslist. Put up wanted posts at a local grocery--not a health food place since they already want that stuff but something like cub or rainbow. Good luck! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2012 Report Share Posted January 22, 2012 Would someone more knowledgeable than me ante in on this comment: I remember reading that enameled pans of any kind are not good to use because they leach out certain harmful chemicals, etc. Not sure about this so I could use an expert. Thanks. Quote Link to comment Share on other sites More sharing options...
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