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Nordic Ware Naturals Aluminum Baker's Half Sheet EXPIRED

$7
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Target.com has Nordic Ware Naturals Aluminum Baker's Half Sheet on sale for $6.99. Shipping is free. Thanks TAsunder
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Edited December 16, 2019 at 02:32 PM by
Target has the Nordic Ware Baker's Half Sheet for $6.99. They are $10 at Walmart and $22 for 2 at Amazon. These are Wirecutter's favorite half sheet.

I was able to get them to honor the price in store by showing the app price. It may be preferred to select them in store since occasionally a sheet has an imperfection. My store had dozens.

https://www.target.com/p/nordic-w...A-14901174
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#76
Quote from MiamiDanny
:
Buyer Beware on these pans! I replaced my old Nordic Ware half-sheet (had it for 10 years) with new ones and both became warped after one use. I sent them back and the replacements were even worse. I don't care about scratching or staining (several pans arrived "pre-scratched"), but if I can't roast a fish at 450 without warping a pan, then something is wrong. These are NOT the good-old NW pans. Perhaps that's why they are always on sale.
Thank you, that is exactly what i was interested in hearing about. Any recommendations for more-solid pans?
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#77
There is this one with a lid:

https://www.amazon.com/Nordic-War...348&sr=8-7
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#78
Quote from MiamiDanny
:
Buyer Beware on these pans! I replaced my old Nordic Ware half-sheet (had it for 10 years) with new ones and both became warped after one use. I sent them back and the replacements were even worse. I don't care about scratching or staining (several pans arrived "pre-scratched"), but if I can't roast a fish at 450 without warping a pan, then something is wrong. These are NOT the good-old NW pans. Perhaps that's why they are always on sale.
Like many metal products, it probably got hit by shrinkflation; i.e., the new version is thinner than the old one.

If you still have the old version, please weigh the two to compare or measure the thicknesses with digital calipers.
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#79
Quote from jehoey
:
I believe it heats up quicker and cools off faster ; so it starts cooking you food quicker and stop cooking it when you take it out of oven. it is also lighter and cheaper.
Doesn't silicone make an excellent insulator which kinda defeats the purpose of a metal tray? I've always used parchment rather than silicone mats. Why are those so popular now?
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Last edited by ThePac December 9, 2019 at 08:25 PM.
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#80
Quote from ThePac
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Doesn't silicone make an excellent insulator which kinda defeats the purpose of a metal tray? I've always used parchment rather than silicone mats. Why are those so popular now?
Modern baking parchment is silicon coated. Silicon baking mats have similar properties to baking parchment, but are reusable.
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#81
Quote from fliplap
:
Modern baking parchment is silicon coated. Silicon baking mats have similar properties to baking parchment, but are reusable.
They are also much thicker and don't conduct heat nearly as efficiently as parchment. Depending on your application, that can be a benefit or a detriment.
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#82
Quote from karazi
:
Costco two pack parchment is the way to go. It's a lot though if you are single but cheap enough.
Don't buy rolled parchment for a baking sheet. Buy the flat cut sheets. You'll never go back.
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#83
Quote from SlickDealingInNYC
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Can I use this for frozen pizza? Currently, I'm using an aluminum foil.
Winware 11-Inch Seamless Aluminum Pizza Screen https://www.amazon.com/dp/B001CIC...7DbV8ZXHNF

Buy this.
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#84
Quote from dchang0
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Like many metal products, it probably got hit by shrinkflation; i.e., the new version is thinner than the old one.

If you still have the old version, please weigh the two to compare or measure the thicknesses with digital calipers.
You are 100% correct. Immediately upon pulling these out of the package I could tell they were thinner, lighter and worst of all, the rims were much flimsier. They've also stamped their name and logo into the pan and that makes it harder to clean. My partner had put my old trusty pan in the dishwasher and she hated all the staining, which is actually harmless, and can be easily removed with barkeeper's friend, so it got tossed. I really miss that pan. I would not call these commercial-grade anymore.
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#85
Quote from whynotzoidberg
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Thank you, that is exactly what i was interested in hearing about. Any recommendations for more-solid pans?
I would recommend visiting a restaurant supply store in person to see what feels best to you.
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#86
Quote from fanglekai
:
This is how you crack a pizza stone. You don't put a frozen pizza on a hot stone.
Never cracked mine - been doing it for decades, too. The best way is to sprinkle a little corn meal on the stone, and cook directly on it. Clean up is too much for me, though, so I cook directly on a rack.

These days, though, pizza for me is homemade, and I use this type of pan commonly. I prefer this style because the sheet metal thickness is substantially thicker than my steel pans, which makes the entire thing very stiff. A fully loaded pizza on a steel pan requires two hands to handle, as opposed to these, which can be handled with one hand. Mine are nasty, though, coated with that brown stuff that builds up on backing pans. I actually used scouring powder on it last time it was washed. This pan is a 'hand me down', at least 20 years old. Wouldnt surprise me if it were 40 years old LOL.
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#87
Deal is over
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