Baking Pan

Lsamfisher5986 on 08/02/2010 - 14:36

I purchased a non stick baking pan for cooking meat/vegetables a while ago and a lot of the non stick has already come off.

I guess I shouldn't get non stick this time, but what exactly should I get?

Comments

neil on 08/02/2010 - 16:35

+1

I usually just put baking paper over the tray. It saves from having any cleanup.
Lacerta on 08/02/2010 - 17:38

Cheap non-stick pans are a bad way to go.
I like my stainless steel pan, because I can scrub it out properly after doing a roast. Sometimes I'll use baking paper to line the tray for things like frozen chips.
My aunt absolutely loves her scanpan baking dish.
inherentchoice on 08/02/2010 - 18:52

Glass bakeware would be my preference, plus it's easier to clean. There's also aluminium but I'm not sure it's as good and it can get minor dents in it.
samfisher5986 on 08/02/2010 - 21:01

I think i'll just get a stainless steel pan. Glass bothers me for no good reason :)

Does anyone know of any places I can get a good price for one?
- inherentchoice on 08/02/2010 - 23:02
  
  Aldi? Seriously I think Glass ones are pretty nice but it's up to you of course…
AntMan76 on 08/02/2010 - 21:05

I have a Wiltshire tray and another which i have no idea of the brand. The Wiltshire is by far easier to clean if that helps. Baking paper works mostly, but u can't stop all spatter getting on the tray.