Baking sheet that won’t warp using broiler

[Anonymous]

I have a recipe that calls for a flat pan (no foil) and cooking 6 mins per side in the broiler. I need a flat pan like a cookie sheet but whenever I make it on my existing cookie sheets they wrap. Any ideas for a good thick one that won’t warp?

[Anonymous]

Nearly all baking sheets are only rated up to 450 degrees. You need a broiler pan, not a baking sheet.

[Anonymous]

Is it a large item? I use 1/4 sheets and they never warp. I have had a problem with full size sheets so I know what you’re talking about.

[Anonymous]

Anonymous wrote:Nearly all baking sheets are only rated up to 450 degrees. You need a broiler pan, not a baking sheet.

No I need a flat pan not a raised one with grooves. I have a friend who gave me the recipe who uses one, but she can’t remember where she got it

[Anonymous]

I use a stone bar pan. Mine is super old and from Pampered Chef, but there are lots of other options

[Anonymous]

Anonymous wrote:I use a stone bar pan. Mine is super old and from Pampered Chef, but there are lots of other options

Or a cast iron bar pan would work too

https://www.amazon.com/Lodge-BW15BP-Seasoned-Baking-15-5x10-5/dp/B0971NDZPK/ref=asc_df_B0971NDZPK/?tag=hyprod-20&linkCode=df0&hvadid=532889709970&hvpos=&hvnetw=g&hvrand=13766242432855759798&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1018598&hvtargid=pla-1399692327526&psc=1

[Anonymous]

Anonymous wrote:I use a stone bar pan. Mine is super old and from Pampered Chef, but there are lots of other options

Oh I have a pizza stone; maybe that would work. I didn’t think of that!

[Anonymous]

I have an old Vollrath cookie sheet and jelly roll. These have not warped but I have not used them as broiler pans.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I use a stone bar pan. Mine is super old and from Pampered Chef, but there are lots of other options

Oh I have a pizza stone; maybe that would work. I didn’t think of that!

Pizza stone will work -- just make sure you adjust the times because if the stone is left cold, it will take longer to heat than a sheet pan, and if its preheated, it will be hotter than a pan.

[Anonymous]

https://www.target.com/p/nordic-ware-naturals-baker-s-half-sheet/-/A-14901174

[Anonymous]

Anonymous wrote:

Anonymous wrote:Nearly all baking sheets are only rated up to 450 degrees. You need a broiler pan, not a baking sheet.

No I need a flat pan not a raised one with grooves. I have a friend who gave me the recipe who uses one, but she can’t remember where she got it

Um, you just use the bottom tray…

https://www.bedbathandbeyond.com/store/product/t-fal-nonstick-17-inch-x-12-6-inch-2-piece-carbon-steel-broiler-pan-set-in-grey/5249021

[Anonymous]

I have gold Nordic ware baking sheets that don't warp at 550F broil. Or cast iron of course.

[Anonymous]

Anonymous wrote:https://www.target.com/p/nordic-ware-naturals-baker-s-half-sheet/-/A-14901174

This pan is rated up to 450 degrees and is not really broiler safe.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Nearly all baking sheets are only rated up to 450 degrees. You need a broiler pan, not a baking sheet.

No I need a flat pan not a raised one with grooves. I have a friend who gave me the recipe who uses one, but she can’t remember where she got it

Um, you just use the bottom tray…

https://www.bedbathandbeyond.com/store/product/t-fal-nonstick-17-inch-x-12-6-inch-2-piece-carbon-steel-broiler-pan-set-in-grey/5249021

Um…when you cook at high heat with high edges and a deep pan like a broiler pan, the results are different than a flat sheet.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Nearly all baking sheets are only rated up to 450 degrees. You need a broiler pan, not a baking sheet.

No I need a flat pan not a raised one with grooves. I have a friend who gave me the recipe who uses one, but she can’t remember where she got it

Um, you just use the bottom tray…

https://www.bedbathandbeyond.com/store/product/t-fal-nonstick-17-inch-x-12-6-inch-2-piece-carbon-steel-broiler-pan-set-in-grey/5249021

Um…when you cook at high heat with high edges and a deep pan like a broiler pan, the results are different than a flat sheet.

Please give me an example of something you would cook under a broiler at 550 degrees that would come out differently if you cooked it on completely flat pan with no edges versus a half inch deep pan. I’m curious.