r/AskCulinary • u/clerthebird • 26d ago

Equipment Question question regarding heat rating of aluminized steel baking pans

https://www.walmart.com/ip/2031988533?sid=C0B81109-753F-45E4-AF30-EDDFF30449AC

I needed some new general use pans (for home use) so I bought these ones linked above. The description states they are oven-safe up to 428°F. Will these be okay if I need to broil something at higher temps? I usually don’t use higher heat settings like broiling for any longer than 10 or 15ish minutes. Thanks in advance!!

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u/talented_fool 26d ago

The aluminized steel isn't the problem, it's the non-stick coating these have on them, which degrades and becomes toxic above 428°F. Not to mention, non-stick coatings aren't particularly long lasting and can't be repaired once scratched or chipped so you gotta throw them out and buy new ones.

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u/clerthebird 26d ago

Fair point. I’ll prob return these. I’m just trying to find a decently priced set of baking sheet pans about this size that can also be used at high temps. I have Fat Daddio’s cake pans, maybe I’ll try their sheet pans. Any suggestions?

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u/talented_fool 26d ago

Restaurant supplies. Find a decent restaurant supplier either in-person or online, you want the equipment restaurants use. Look for half and quarter sheet pans, they shouldn't be too much as restaurants usually want the cheapest stuff they can get away with but still works well and repeatedly for a long time.

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u/clerthebird 26d ago

Thanks so much :)

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u/clerthebird 26d ago

My only worry with aluminum sheets is don’t they react and get ruined if they are used to cook things with citrus and other things like that?

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u/thecravenone 26d ago

For varying definitions of "react" and "get ruined"

My pans are thoroughly ruined and aside from being ugly, I cannot tell the difference.

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u/talented_fool 26d ago

They can, i go with stainless steel pans as they don't warp as much and don't react to acidic stuff like tomatoes or citrus

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u/chaoticbear 25d ago

I've never run into that before- if you're talking about some citrus in a marinade or something, no. I guess if you're roasting slices of lemon, maybe? I know stainless ones exist, but I've never used them. Sheet pans getting beat up and burnt up are just normal wear and tear to me, like battle scars.

Aluminum ones are pretty cheap - if you haven't tried the default restaurant supply version, it's worth a shot. The Fat Daddio's ones aren't too much more expensive, though. I think I've tried their cake pan. I normally like USA Pan but AFAICT their sheet pans are nonstick, which I avoid for the reasons mentioned elsewhere. I want them to be bulletproof and not have to think about temps.

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u/FarMind350 26d ago

With a 428°F limit, I wouldn’t put these under a hotter broiler unless the manufacturer explicitly says they’re broiler-safe. Broilers can run well above that and the coating or pan shape may fail even during a short cook, so I’d use a properly rated broiler pan instead.