Kitchen

Aluminized Steel Non-Stick Cookie Pan

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Baking pan retains heat and won't rust

A few years ago after I retired, I found more time for baking.

We have a bunch of what I call baking pans, both aluminum, and steel.

I found that for many things the steel seemed to toast the bottoms better than the aluminum, but are much harder to wash and rust easily.

Then I found the Chicago metallic commercial pan, which is the best of both worlds. Aluminized steel! Much heavier and seems to retain the heat very well. Warning on this heat retention: These do not cool down fast like 100% aluminum!

Dishwasher safe, and lifetime warranty.

-- Kent Barnes 05/6/16

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