Pro tip from a pharmacist: use baking soda and water (no vinegar) to remove charred/stuck food from utensils/cookware. Requires heat for at least 30 minutes. Baking soda is basic which means it turns food into soap via a saponification reaction. It's a slow reaction though so it takes heat and some time. That food that's been charred on your cookware for years will wipe off like butter. Soap won't work nearly as well on stuck/charred food.
Yeah I learned my lesson by not using parchment paper and stuff but I still keep my own bad looking sheets and now I put in the aluminum foil or parchment paper😊
I inherited old baking sheets that were so beat-up they looked like bobofett's helmet. Just got a set of SS sheets finally. I always line sheets and pans whenever possible, even crunkling up parchment paper to make brownies in a small pan. Plus, and I always have to "adjust" recipes accordingly, but I almost always just plop the food on the pan/sheet and stick it into a cold oven, then turn on the oven and let it slowly rise in temperature. Takes, what?, 3-5min? Big deal.
What other tips do you have for getting the most out of your baking sheet?
Pro tip from a pharmacist: use baking soda and water (no vinegar) to remove charred/stuck food from utensils/cookware. Requires heat for at least 30 minutes. Baking soda is basic which means it turns food into soap via a saponification reaction. It's a slow reaction though so it takes heat and some time. That food that's been charred on your cookware for years will wipe off like butter. Soap won't work nearly as well on stuck/charred food.
Yeah I learned my lesson by not using parchment paper and stuff but I still keep my own bad looking sheets and now I put in the aluminum foil or parchment paper😊
I inherited old baking sheets that were so beat-up they looked like bobofett's helmet. Just got a set of SS sheets finally.
I always line sheets and pans whenever possible, even crunkling up parchment paper to make brownies in a small pan. Plus, and I always have to "adjust" recipes accordingly, but I almost always just plop the food on the pan/sheet and stick it into a cold oven, then turn on the oven and let it slowly rise in temperature. Takes, what?, 3-5min? Big deal.