#108 in Kitchen & dining accessories
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Reddit mentions of Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
Sentiment score: 21
Reddit mentions: 34
We found 34 Reddit mentions of Nordic Ware Natural Aluminum Commercial Baker's Half Sheet. Here are the top ones.
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- Proudly made in the USA by Nordic Ware
- Bakers Half Sheet natural aluminum commercial bakeware is made of pure aluminum which will never rust for a lifetime of durability
- Baked goods rise and bake evenly due to aluminums superior heat conductivity and the reinforced encapsulated steel rim prevents warping
- Pan exterior dimensions 17.88 x 12.88 x 1.06 inches and interior dimensions 16.5 x 11.38 x 1 inches
- Easy clean up, hand wash only
Features:
Specs:
Color | Silver |
Height | 1 Inches |
Length | 13 Inches |
Number of items | 1 |
Size | 13 inches x 18 inches x 1 inches |
Weight | 1.57189592806 Pounds |
Width | 18 Inches |
Highly recommend these
They show up occasionally at Costco too in 2 packs for real cheap.
My "first apartment lineup" would look something like this:
But wait! There's more!
If you call within the next 10 minutes, we will throw in a free flavorsaver. Just place our bacon bowl tray into your flavor savor and keep ALL the flavor. Use for a seasoning on chicken, fish, and even bread!
http://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=sr_1_1?ie=UTF8&qid=1395951391&sr=8-1&keywords=baking+pan
As a professional baker, there are two books that I recommend:
I doubt it's in your price range, but every baker absolutely needs a kitchen-aid standing mixer.
Other necessary items: wire whisk, rubber spatula, good set of bowls, various pans, or at least two half sheet pans, measuring cups, measuring spoons, bench scraper, etc.
Wilton has a good cupcake decorating kit. Offset spatulas are necessary for any decorating, 4" for cupcakes, 8" for most cakes. If she likes cake decorating, then she needs a cake wheel and a decorating comb.
I personally go for more practical items as opposed to novelty items. I hope some of that was useful.
If it were me, I'd probably go with something like this:
Total: $85, leaving you some headroom for another saucepan or a specialty pan (cake pans, roaster, casserole etc.)
That said, I'd take a good look around thrift stores, craigslist and the like too.
Hello!
You can use anything. Most of my bread is cooked on things like this. Just regular old sheet pans. You absolutely do not in any way need anything more than this. Undoubtedly some of the best crust comes if you have access to baking stones and cast iron, but you can achieve perfectly wonderful results without it.
Bread tins are also perfectly fine! Just make sure if you are usign one you give the loaf a nice deep cut on the top before you put it in the oven. You want to make sure there is plenty of room to expand.
Get on Amazon and buy some of these.
http://www.amazon.com/gp/aw/d/B0001MS3DI/ref=mp_s_a_1_2?qid=1462935978&sr=8-2&pi=SX200_QL40&keywords=half+sheet+pan+and+rack&dpPl=1&dpID=41PBvlflBmL&ref=plSrch
And an equal number of these.
http://www.amazon.com/gp/aw/d/B000G0KJG4/ref=pd_aw_fbt_79_img_2?ie=UTF8&refRID=18X6H5MZZ2GQTT8RGT0D
Put the one in the other and put whatever you're drying on the rack and put one on each rack in your oven. Set the oven to the lowest temp possible. Prop the door open with a wooden (not plastic) spoon and wait.
Ovens are usually a little hot for fruits to do well so you can go on for an hour, off for an hour, etc... Until it gets dry to keep from cooking as you dehydrate. Ovens work well for meats and jerkys as I feel most home model dehydrators don't get hot enough to dehydrate meat.
Also get one of these.
http://www.amazon.com/gp/aw/d/B019DT4EBE/ref=mp_s_a_1_17?qid=1462936323&sr=8-17&pi=AC_SX236_SY340_QL65&keywords=mandoline+slicer
Makes uniform slices and you can julienne things like carrots and potatoes.
These really help for doing fruit as well.
http://www.amazon.com/gp/aw/d/B00629K4YK/ref=mp_s_a_1_2?qid=1462936445&sr=8-2&pi=SX200_QL40&keywords=silpat&dpPl=1&dpID=41MTUhWaO%2BL&ref=plSrch
If you do something that's really sticky like pineapple or mango, put the slices on this in the sheet pan. You'll have to turn your pieces a few times but they'll make cleanup so much easier.
If you're gonna buy a dehydrator. Get this one.
http://www.amazon.com/gp/aw/d/B001K246KW/ref=mp_s_a_1_2?qid=1462936599&sr=8-2&pi=SY200_QL40&keywords=lem+dehydrator+10+tray&dpPl=1&dpID=51XOjbSNSdL&ref=plSrch
Has 10 trays, easy to clean, all stainless, and has a thermostat. It's pricey, but if you make all your meals for one or two trips instead of buying freeze dried, it will pay for itself.
I make all my meals for big trips for 4-6 people for 6+ days. Mine paid for itself the first trip.
Kitchen stuff along with the effort put in to learn can pay dividends. You'll probably end up saving money, impressing dates, and just enjoying life more.
Example of things in this category:
The above makes up the core of my BIFL kitchen stuff. I have other stuff, like cutting boards, sous vide, grater, blow torch, etc. But those things are not necessary and don't last for life.
I've had a few Nordicware half-sheets for years now. I use them several times a week for roasting veggies, making cookies, etc. They work great and weren't too pricey.
I've had pretty good luck with this one from Nordic Ware, the price is a bit better. I did a lot of research before I bought it. Pair that with a Silpat, you're golden.
Both I find. Just by doing the browned butter will give it the flavor but letting it it sit for 24 hours will make it so much better. I've not heard of others having problems, but something that I run into everytime I do them is that by letting them sit in the fridge for 24 hours the batter becomes like a solid rock. This could be due to:
Home made brown sugar. It's much more "fluffy" than store bought and you can choose how dark/light you want it. Typically I do 2tbps molasses per 1 cup of sugar for 1 cup of dark brown sugar. Some call for 2 1/2 or 3 for dark but its all your choice.
Personally I'm not a fan of them being nutella stuffed. Too strong of a flavor like you said. Skip the nutella part and you got some super tasty plain cookies though.
Lastly, some tips. A friend of my dads asked for the recipe after I made them and found all this out the annoying way.
http://amzn.com/B000G0KJG4
Everything else, crock pots, even measuring cups, is optional. Slow cookers, microwaves, electric kettles, and rice cookers are all nice, but there is nothing you can make in them that you can't make in a pot, like humans did for thousands of years. You'll want measuring cups for baking, but for cooking you're adjusting on the fly anyways.
Baking pan!!
The best advice I can give you is to check out the America's Test Kitchen equipment reviews. Some of the things they recommend will be out of your budget, but most of the things will get you great quality at an affordable price. I'm very active in my kitchen and I don't buy anything without first looking to see if it's an item they've reviewed.
Example: Victorinox Fibrox Knives. Commercial quality, BIFL knives, and a fraction of the price you'll spend on department store BS.
$600 is a stretch to outfit a kitchen, but there are soooooooo many kitchen items sold that you DON'T need. Stay away from gadgets that only have one purpose. You can do MOST of what your really need with simple, multi-purpose tools. So here's the basics:
vegetable peeler, grater, liquid & dry measuring cups, measuring spoons, thermometers (instant read), spatulas (plastic & metal), Wooden Spoons, Ladel & Larger Spoons, Tongs, Colander
I'm sure I missed some things, but this will get you started. My recommendations added up will take you over your budget but you can decide what's most important to you. Don't skimp on the knives or the pots and pans.
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Happy happy cake day And thank you!
This one works well for me for all frozen foods, as well as everything else.
This is the set I got. It is big enough to cover the bases but small enough to add things to down the road.
And since you aren't a big baker I would recommend just getting one of these. And two of these. That way you are pretty much covered for your baking needs.
Oh and you can get a lodge 10 or 12 inch for like $20. Really cheap. You are better off getting a really old one from a thrift shop or goodwill.
A half-sheet pan might actually work out too. Rolled rim so it doesn't cut into your legs.
Bonus that it's one of the most useful pans in a kitchen as well.
https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4
28.2 degrees
a new baking sheet
I'm going to say a heff
It's getting hot in here, so take off all your clothes
I was going to say the cookie sheet is the problem, but you said that didn't seem to be the case. I recently tested a chocolate chip cookie recipe, and I had the opposite problem--the cookies spread like crazy. I was using an aluminum sheet pan with a shiny surface. I tried baking a batch on one of those darker, cheap sheet pans and the cookies didn't spread nearly as much. So maybe if you tried the opposite--use a shiny aluminum pan--they would spread a little more.
I've switched to aluminum half sheet pans and they never warp.
[Two of these and you'll be set for years.] (https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=sr_1_1?ie=UTF8&qid=1500067435&sr=8-1&keywords=nordic+ware+half+sheet)
The bottoms of cookies and bars are never burnt, they are light, they are easy to clean (I mostly use parchment) and they work with standard sized sheet cake/bar recipes too.
I'd say the essentials include a non-stick frying pan, a smaller pot (2-3 qts), a larger pot (5qts+), a cutting board, a chef's knife, measuring cups, measuring spoons, mixing bowls, a whisk, heat resistant silicone spatula, stirring spoons, serving spoon, ladle, aluminum baking sheet, tongs and can opener. With all of the above, I can cook ~ 90% of what I usually cook.
I, personally, don't care much for cast iron skillets. They require too much care and too much oil to keep up to snuff. I prefer a nice three-ply fry pan (This is what I own). A couple splurges on my part were a 2 qt saucier (was on sale for $50) which is great for making sauces of any sort because the whisk can fit in the rounded bottom of the pan. I also like the All-Clad 4Qt. Essential pan, with the tall sides and wide top. It's easy to make something a bit larger with this pan.
Finally, I bake all of my pizza on a cheap round pizza pan. It's not the fanciest, but it gets the job down well.
http://www.amazon.com/Nordic-Ware-Bakers-Half-Sheet/dp/B000G0KJG4/
These cookie sheets are great, though they did discolor in my dishwasher, that's not a big deal and they work great. Never a popping sound from the oven.
hmm, coating. How would I know if I removed a coating? Sorry for the stupid question. But I don't see any indication that it had a coating. or I don't know. like.. would it say it had a coating? I'm assuming yes.
For essentials I would suggest a half sheet pan for things like cookies and brownies and a 9x5" loaf pan for things like banana bread, lemon loaf, pound cake, etc. Those are good starting points! Oh also maybe a cupcake/muffin tin?
Parchment paper is also great to have on hand to line the half sheet pan so that the cookies don't stick.
Amazon is a great place for cookware.
Off the top of my head I would suggest (in order from most necessary to least necessary):
I can speak for the knife, baking sheets, and lodge that these are all things I use often (and in the case of the sheets and the dutch oven) and for years (I just got the knife). The dutch oven is expensive, but damn if that's not a great cooking vessel.
If you do get a knife, make sure you get some cutting boards as well!
http://www.amazon.com/Prepworks-Progressive-International-PCB-1812-Cutting/dp/B0001UJVTK/ref=sr_1_12?s=kitchen&ie=UTF8&qid=1427652198&sr=1-12&keywords=cutting+board
I personally use an old grill grate over a foil-lined commercial aluminum half sheet pan. Real commercial pans, like this one or this one are bare uncoated aluminum.
For smaller items, I use the broiler pan and rack that came with my toaster oven (something like this). If it can't handle the heat from the torch, it has no business under the broiler.
Almost every episode of Good Eats
Watch them all, even the ones that deal with non paleo foods because the techniques are all solid. There are three basic cooking methods you need to worry about. On the stove, in the oven and in the microwave.
For the stove, all you need is a good cast iron skillet, but I recommend having a teflon pan as well. The iron will cook everything you can imagine. I like having the teflon for eggs mainly, iron will do eggs as well, but it can take some practice getting the temperature and lubrication levels correct. Teflon is much more forgiving. I have not used any of the newer nonstick pans so I cannot comment on those.
For the oven, get a aluminum half sheet pan and a oven safe cooling rack. Also get some sort of glass dish or casserole. Always wrap your sheet pan in aluminum foil, or line it with parchment paper when you cook with it. Makes clean up so much easier. Always grease your casserole dish. Baking, roasting, broiling are all pretty simple. Follow the recipes, and keep your eye on it. Get a probe thermometer and it'll tell you when your meat is cooked to your desired doneness.
For the microwave, all you need is a microwave safe plate, plastic wrap and some parchment paper. You can steam so many vegetables just using the microwave, it's ridiculously easy.
I hope this helps out, feel free to PM any questions. Don't forget a good sharp knife too. I still can't stress enough to just watch all the Good Eats episodes, they really have a lot of good techniques and explain the science behind it all. And if you ever want and/or get to cheat, there are some pretty awesome cheats there too.
EDIT: Forget to add this It is a great article on some really cheap tools you should pick up.
I third this. She got me a kimono robe I absolutely love. I often sit around in it drinking wine and eating when no one else is around. >_>
She needs one more and these are awesome.
Does the recipe specify a bake time?
Is the recipe a secret? If not, could you post it? If you post the recipe, there's a good chance I could recognize the style and, by doing so, figure out the most appropriate utensil to bake it with.
The most important aspect of making pizza, the aspect that almost all beginners fail to grasp, is the impact of the oven setup and the way the oven setup influences bake time. If you bake a pizza for, say, 5 minutes, it will be an entirely different pizza from the same formula baked for 12 minutes. The formula is pretty important for achieving success, but the oven setup/bake time is far more important and the choices of utensils to bake with all impact the rate at which the pizza bakes.
The link you posted was to a pizza screen. Screens are frequently used to bake pizzas in conveyor ovens, but, occasionally you'll find home bakers using them on stone to avoid having to master launching dough off a peel. The problem with that, though, is that you're putting material between the hot stone and your pizza, and, by doing so, extending your bake time.
The concept of bake time's impact on pizza is a little advanced, and could very well be inapplicable to your great grandma's recipe. But if you're going to get into pizza making, it's never to early to learn the importance of baking utensil choices/oven setup.
If your great grandma used a pan, it was most likely something like one of these:
https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4
https://www.amazon.com/dp/B00006JSUB
She also might have used an aluminum lasagna pan, which is virtually the same thing as the baking sheet.
For a baking sheet - I'm in love with my Nordic Ware Baker's Sheet.
For my small items, I'm using a Japanese yakitori rack. I place it over my cast iron pan and go to work. The rack kinda looks like this (not my photo).
For bigger items, I plan on using my half-sheet baking pan and a rack. I'm using a set that has been used and abused so I don't care if they get discolored.
A friend of mine is planning on just putting the meat on his Weber kettle grill, searing, and flipping.
This is what I have. I think that at extreme high temp almost anything would warp. I guess I haven't had that issue. This is what I use.
https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4