Watch the original video:
Buy Our Winning Rimmed Baking Sheet:
Buy Our Winning Cooling Rack:
Follow Hannah on Instagram:
Watch more Is it Bad?
Check out our What’s Eating Dan? series:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
29 Comments
Leave a Reply
You must be logged in to post a comment.
We need to petition to have "boing" added to Webster for sure. Definitely a technical term.
She never touched on a cleaning method for the most common of problems. The stuck on oil. Some of my pans look horrible.
I cheat and just clean them in the self-clean cycle of the oven.
I have a couple of Lodge chefs platters that I use for cookie sheets. A little heavy but they will never warp and they cook wonderfully. Cookies come right off them.
I have Cast Iron sheet pans
I was SO hurt when my Calphalon cookie sheet began to twist & warp when I put in the oven! It was HORRIBLE because it would be flat when cool, but twist like a bow once heated!
what if you use stoneware pans? (ie pizza stone, pampered chef)
If they are warped, why not just bend to the opposite way to unwarp them.
And to clean them, you should clean it after ever use, them you should have no previous cooking residue.
In restaurants we used a decarbonizer. I believe it’s call lemonese, just make sure you use gloves. You can pick it up at industrial kitchen supply stores.
It would be nice if she looked at the camera once in awhile, she appears lost in her own thoughts and not focused on the intent of the video. This rambling pointless drivel is a waste of time.
This giggly girl has to go. This video is not worthy of ATK quality. Unfocused. Unnecessary pauses to read off — what? A screen? Nervous giggling and not much useful info. I loved everything ATK until I came upon these Is It Bad videos.
Sorry but it had to be said. Is it bad that I did?
If the pan does bend—“warp”—in the oven it will flatten out as it cools.
I use vintage appliances almost exclusively, ones I've had for years, inherited, or bought on EBay. Some date back to WWII, and later. I've found a great way to clean baked on grease, fats etc. from metal surfaces, and it is from another You Tube channel called Clean My Space. She has a recipe for cleaning grease that uses dishwashing liquid, baking soda, and orange essential oil. It works. I cleaned a vintage electric infra red rotisserie oven from the 1960's. It's a work in progress, but using the degreaser recipe, and cleaning the unit after every use, I am almost back to brand new like mirror finish on the inside of the oven.
I love my King Arthur sheet pans! They may be a bit pricier but I get confused with all these spots you talk about and how to get them off.
Thank you for your videos!!!
You wouldn’t want to bake cookies in a warped sheet pan. Definitely uneven cooking on the bottom. Don’t ask how I know……
Damn Hannah looking fine in this video
I worked in a food service facility in Southern California and hated to see the sheet pans come back to the area I worked in because they was so hard to clean and especially when Mexican food was cooked in them. Those sheet pans had to be soaked for a long period of time to get that stuff out. I tried all that they had for cleaning them and still could not get all the gunk out at times.
Try oven cleaner. Spray on. Wait. Wipe off. Looks like new
how about an aluminum sheet pan that is discolored after going through the dishwasher? when wiped with a wet towel, black residue comes off, and the surface of the pan feels unpleasant. this doesn't seem like something i'd want to come into contact with my food.
if you can remove it, definitely remove it. But if it doesn't come off, it's harmless.
Also, if the pan boings (my new word of the day!) in the oven, it's going to boing back as it cools. Both will send the oil flying.
Interesting Q/A response to the previous video. I'm an avid user of barkeeper's friend, but I'll keep the aluminum foil trick in mind!
I'm kind of confused!! with all this information. I hope these people are talking about regular restaurant style aluminum baking sheets. not non-stick baking sheets, because if so they could be eating the so-called non-stick coating and scraping the coating off. shouldn't you be addressing this issue? and making sure all the advice you're giving for scraping and rubbing off the black bits are from a plain old aluminum style baking sheet .without any non-stick coating. just a suggestion!!
Hannah is so damn cute.
This show isn't working! Cancel it!
Brillo! Steel wool is great for cleaning gunk off sheet pans.
Are those dollar store hotel pans safe? I know they're thin but they're great for marinating raw meats
Thanks Hannah, this series is great👍🏻👍🏻👍🏻
Parchment paper… a sheet pan's best friend when baking. Also, if you don't care about the pan's surface scotch bright beats the hell out of aluminum foil balls.