Cody Casey
Sheet pans are a kitchen essential, and while they may not technically go bad, they can become worn and discoloured over time. They are incredibly versatile and can be used for a variety of cooking tasks, from roasting and grilling to chilling and freezing. While non-stick sheet pans are popular for their convenience, they require extra care and can be more susceptible to damage if exposed to very high heat. Regular cleaning with warm soapy water is recommended to maintain sheet pans, but for tougher grime, a paste of baking soda and vinegar or a mild acid like Bar Keepers Friend powder can be used. Despite wear and tear, sheet pans can still be functional and even develop a personality with their unique scorch marks and discoloured edges, sparking conversation and memories of culinary adventures.
| Characteristics | Values |
|---|---|
| Durability | Sheet pans are durable and long-lasting. |
| Appearance | Sheet pans will show signs of use over time, such as scorch marks, discolored edges, and scratches. |
| Cleaning | Regular cleaning with warm soapy water is recommended. For stubborn stains, baking soda, vinegar, or oven cleaner can be used. |
| Warping | Sheet pans can warp if exposed to extreme temperature changes, such as placing a hot pan in cold water. |
| Non-stick coating | Non-stick sheet pans require extra care but can make cooking and cleaning easier. |
| Functionality | Sheet pans can be used for various cooking tasks, including baking, roasting, and grilling. |
| Replacement | Sheet pans do not need to be replaced frequently due to their durability. |
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What You'll Learn
Sheet pans don't wear out, but they can be cleaned
Sheet pans are durable and long-lasting, but they can become stained, discoloured, or coated with baked-on food residue and grime over time. While some people choose to embrace these signs of wear and tear as "industrial chic" or a "badge of honour", others prefer to restore their sheet pans to their former glory through cleaning.
There are various methods for cleaning a sheet pan, and the best approach may depend on the severity of the staining and the desired outcome. For example, some people may be satisfied with simply removing the worst of the baked-on food residue, while others may wish to achieve a like-new shine. Additionally, the type of sheet pan may influence the chosen cleaning method, as certain approaches may be more or less suitable for non-stick or aluminium pans.
One popular method for cleaning sheet pans involves the use of baking soda. This versatile ingredient can be combined with water or vinegar to form a paste, which can then be spread over the surface of the pan and left to sit for 30 minutes to several hours before being scrubbed away. Alternatively, baking soda can be combined with hydrogen peroxide and sprayed onto the pan, allowing the chemical reaction between the two substances to break up the gunk, which can then be easily wiped away.
For more intense cleaning, commercial cleaning agents such as Bar Keepers Friend can be used. These products typically require gloves and should be used with caution, as they can cause pitting or damage if left on for too long. To use these products, create a paste with water, apply it to the pan, and let it sit for a few minutes before scrubbing and rinsing with soap and water.
In addition to these methods, some people recommend using oven cleaner, while others suggest lining sheet pans with parchment paper or silicone baking mats to prevent staining and discolouration in the first place. Ultimately, while sheet pans may not wear out, they can certainly be cleaned and restored using a variety of techniques.
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Soak pans in baking soda and vinegar to remove polymerized oil
Baking soda and vinegar are two common household ingredients that can be used as natural cleaners to remove grime and keep your surfaces clean. When combined, they create a foaming chemical reaction that gives baking soda more power to remove stains and burnt-on food. However, it is important to note that these ingredients should not be used on cast-iron pans as they can create rust and destroy the pan's seasoning.
To remove polymerized oil from your pans, you can try the following method: First, create a paste by mixing baking soda and vinegar. Spread this paste generously on the surface of the pan, ensuring that all the affected areas are covered. Allow the paste to sit and work its magic for at least 30 minutes. You can also let it sit for a few hours if you feel that is necessary.
After the waiting period, grab a damp sponge or a scrubby sponge and start scrubbing away the paste. Rinse the pan with warm water and repeat the process if necessary. This method may require some elbow grease, but it will effectively remove the polymerized oil and leave your pans looking good as new.
It is worth noting that some people have suggested that combining baking soda and vinegar may not be an effective cleaning method as the ingredients cancel each other out. However, others have found success with this method, especially when combined with other ingredients like cream of tartar or dish soap. Additionally, the effectiveness of this cleaning method may vary depending on the type of pan and the severity of the polymerized oil buildup.
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Avoid warping by not rinsing hot pans in cold water
Sheet pans are a kitchen essential, with non-stick versions being particularly versatile and easy to use. They are designed to prevent food from sticking, which helps keep delicate foods whole and eliminates the risk of serving a tattered fish fillet or needing to glue a cake back together with frosting. The non-stick coating also means they are chemically non-reactive, so acidic foods like roasted tomatoes or lemony chicken are not affected, unlike with aluminium sheet pans.
However, non-stick sheet pans require a little extra care. If you want to keep your sheet pans in good condition, it's important to avoid warping them by rinsing hot pans in cold water. According to Lisa McManus, executive editor of reviews at America's Test Kitchen, "any time you get a big sheet of metal, it can warp". The biggest risk of warping is if you take a hot pan and immerse or rinse it in cold water.
To avoid warping your sheet pans, it's recommended to let them cool down before cleaning. If you are concerned about appearance and know you're about to cook something messy, you can line your sheet pan with a silicone liner or parchment paper. However, you will inevitably get food on your pan at some point, so when you do, wash it by hand with warm, soapy water directly after use. Use a dish rag or sponge, preferably one with a non-scratch pad if you want to avoid marks.
If your pan is particularly dirty, you can try letting it soak overnight in hot, soapy water, or with a paste made of water and baking soda, or a mixture of baking soda and hydrogen peroxide. The next morning, scrub the pan with an abrasive pad and wash it with soap and water. For really tough grime, oven cleaner can be effective. Spray it on the affected areas and then set the sheet pan in the (turned off) oven to avoid the odour. After about 30 minutes, whatever was caked on should come off with a little scrubbing.
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Non-stick pans are darker and absorb more heat
Sheet pans can be used for a long time, and some people even prefer using older, more battered pans for certain tasks. However, there are some instances where it may be time to replace your sheet pans. For example, if there is a thick, gummy oil residue that won't come off, or if the pan has been exposed to very high heat, it may be time for a new one.
Non-stick pans are often darker in colour, and darker colours absorb more heat. This means that non-stick pans can be used at lower temperatures to avoid over-browning the bottom and sides of the food before the inside is cooked. For example, if you are baking a cake, a dark non-stick pan will absorb and hold more heat, resulting in a heavy, dark crust if the temperature is not adjusted.
The darker colour of non-stick pans is due to the coating applied to the pan, which gives it its non-stick properties. This coating can be damaged by high heat, causing the pan to lose its non-stick properties. PTFE, or Teflon, is the base for the majority of non-stick coatings, and at temperatures above 500°F (260°C), it undergoes pyrolysis, causing some of its fluorine compounds to vaporize. This can be harmful to your health and can even kill birds. Therefore, it is important to use lower temperatures with non-stick pans to avoid damaging the coating and to prevent the release of toxic vapours.
However, not all non-stick coatings are made with PTFE. For example, GreenPan uses a non-PTFE coating that is claimed to withstand temperatures up to 850°F. While these claims have not been independently verified, they suggest that not all non-stick pans will absorb and hold heat in the same way. Additionally, some non-stick pans with Teflon coatings are guaranteed for the life of the pan and are engineered to resist chipping, peeling, and flaking.
In summary, non-stick pans that are darker in colour will absorb and hold more heat, which can be beneficial for achieving a crispy, caramelized texture. However, it is important to adjust the temperature accordingly and be mindful of the potential health risks associated with using high heat on certain non-stick coatings.
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Don't overcrowd sheet pans to avoid steaming food
While sheet pans don't technically "go bad", they can become discoloured, charred, and covered in a thick, gummy oil that's difficult to remove. To avoid this, it's important to clean your sheet pans regularly and properly. However, it's worth noting that some chefs embrace the patina that forms on well-used sheet pans, arguing that it adds character and can even enhance the browning of food.
One common issue that can arise when using a sheet pan is overcrowding. While the idea of undercrowding a pan may seem odd, it is a legitimate concern when cooking certain types of food. For example, when frying cornstarch-coated marinated tofu, if the pieces are spaced too far apart, some of the starch may land in the open space and burn, ruining the rest of the tofu. Similarly, when searing meat on a cast-iron pan, spacing can be important to prevent burning.
However, overcrowding a sheet pan can also have negative consequences. When a pan is overcrowded, food is denied personal space and the escape routes for water are minimised. As a result, instead of evaporating, the water collects at the bottom of the pan and effectively boils and steams the food. This can be particularly problematic when cooking foods like steak, which are typically not meant to be boiled or steamed.
To avoid overcrowding, it's recommended to give each piece of food about an inch of free space around it. This may require cooking in batches or using cookware with a larger surface area, but it's worth the extra effort to achieve restaurant-quality results. By avoiding overcrowding, you can ensure that your food develops a golden brown exterior rather than becoming boiled or steamed.
In conclusion, while sheet pans may not technically go bad, they can become difficult to clean and discoloured with use. To maintain their functionality and aesthetics, regular and proper cleaning is key. Additionally, when using sheet pans, it's important to strike a balance between overcrowding and undercrowding to prevent steaming and burning, respectively. By giving food adequate personal space and working in batches, you can achieve the best possible results.
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Frequently asked questions
Sheet pans don't go bad, but they can become very dirty and discoloured.
To clean your sheet pans, you can try a paste made of water and baking soda, Bar Keepers Friend, or Bon Ami powder cleanser. Leave the paste overnight, then wash the pan with soap and water.
If your sheet pans are non-stick, you should be careful not to scrub too hard as it may damage the finish. Bar Keepers Friend powder is a good option for cleaning non-stick pans.
If there is a lot of burnt-on food, you can try oven cleaner. Spray the affected areas and leave the sheet pan in a cold oven for 30 minutes, then scrub with an abrasive pad.
You can cut directly on an uncoated sheet pan, but it will result in scratches. These scratches won't affect the performance of an aluminium pan.
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