We have 2 non-stick jelly roll pans that we use for everything. I've been trying to talk DH into some regular shiny aluminum ones for a while now, but he's not biting. He likes the non-stick. They're fine for me, but the non-stick coating wears off too fast and the resulting uneven finish is worse than if it had not been non-stick to begin with. I'll admit that they would probably last longer if I was better about covering them with foil when doing chicken breasts or sweet potatoes and parchment when baking cookies.
Originally Posted by applecrisp
About the pizza stone--you really don't need an expensive one, ours was all of $11 I think and it came with a peel. It lives in the oven all the time, so it really doesn't take up that much space. Well, ok we do have to take it out of the oven when baking but not using the stone so that the heat circulates evenly, which is sometimes a pain. But it goes right back in the oven when whatever we're baking is done.
“the greatest risk of eating is getting run over on the way to buy your food, not from the food itself.”
Ian Shaw, Is It Safe To Eat?