Seasoning Your Baking Sheets to Improve Browning
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Seasoning Your Baking Sheets to Improve Browning 00:00 Intro 01:56 New vs Old Baking Sheets 03:50 Speeding up the Aging 05:10 The Wonder Bread Test …
I wish more people would realize how harmful aluminum is to our health. It is a neurotoxin yet is used in making pans, sheets, cans, foil, baking powder, underarm deodorants, medications, vaccines…etc. Linked to Autism, Alzheimer's , Cancer, Kidney dysfunction, Bone problems…etc.
So this is exactly like cast iron. Hurray! I no longer feel guilt because my baking sheets aren't clean and shiny! Thank you!
Wow what a great post! …random recommendation feed click.
I rarely do any baking ….but now I have to!
or you could just buy a dark silver pan? lol
Is there any point in seasoning the baking sheets if one uses silicon mats??
I started using silicone mats on my baking sheets.I don't remember the brand name but they are in the grocery store where tin foil is. I find they brown really nicly. They last for a long time too.
Wow! I love your video!! You're amazing! Thank you so much for these tips. You have saved me years of learning the hard way!
You only need to season the bottom as you are baking, nothing to absorb from the top if you aren't broiling.
Thank you for a very informative video, clearly explained. Your voice is lovely too and your accent charming!
Why didn't somebody tell me this forty years ago? I've been doing the Brillo pad thing on my cookie sheets for ever. Nevermore!
Thank you! Subscribed.
Cast iron have been doing it for years oil up in the oven they cook way better that way
Wow, i thought they were called trays and sheets were the paper…..
And all my roommates said I was being lazy and gross for not scrubbing until silver, and only soaking and doing a light soap and water scrub! I knew I had something good going on!
And here I am, trying to scrub them shiny with the rough part of a sponge lol
You invested so much time and effort. Thank you, Helen, it was very helpful.
I have, and only use my cast iron baking sheets.
My groaty old stainless steel baking tray is a beast
crispy everything, no sticking, odd little flake of black something in there
but its a crunchy treat
It might also be that back long aho they used different products in sheets. Nowadays there's different ways that companies make products. Or what it has in them and so on
thank you for this!
thanks for this
I watched this purely because your voice and accent was mesmerizing 🙂
It is the same thing as seasoning a wok
you're so comforting. i love listening to you.
So would this be due to the colour, ie black absorbs infrared whereas shiny tends to reflect it, or does it have something to do with the seasoning itself?
Interesting 👍🏻
the black colour doesn't absorb heat. It absorbs the light and the white colour reflects it. It has nothing to do with heat, unless your oven works with…sun rays
As a graduate of Le Cordon Bleu, a student of high end chefs, and now a chef myself… I can tell you that not a damn one of us even talks about this to each other. It's just not something I think any of us think about, and now I can tell a friend of mine why his pastries aren't coming out like he's used to. He just started a new restaurant and the owner bought brand new everything (as normal) so none of it has any seasoning to it. Thank you for this video!
That´s a great discovery, even more, because it was in plain sight of everyone, and nobody seemed to realize it ^.^ Would be an interesting experiment to cut one sheet into several pieces and season one piece, let the other shiny, and then roast the toast at the same time on the shiny and the seasoned piece, and a parchment paper.
Wow, I’m mind-blown. Subbed and can’t wait to see more!
Where have you been all my life 🤔ty ty ty 🙏
Great tips! Thank you.
I love this lady so much! I like the way she speaks, so calming and clear and warm and friendly. I like how informative she is, explaining the why and how of it all but without overcomplicating anything. I love her accent and she is a pleasure to look at with her warm smile. I am so grateful that she timestamps in the description and sets chapters. Just everything!
My mother always said a burnt baking pan does the best job.
I guess that makes more sense, coat your new pans in oil for things you really want to cook and brown, and another for when you don't want to burn the bottom.
I was expecting an adam ragusea joke
Very good information, thank you. I thought I was being such a bad washer user by not getting the sheets clean.
One question though, if your saying the dark trays work best then why can we not get dark colored parchment paper !
Great information, thank you 🙂 You saved my pastries 😀 Did you ever used silicon mats instead of parchment paper? I found recently a Lekue microperforated silicon sheet for pizza that works just like you described do the paper 🙂 And is reusable.
As always this was excellent.
Good advice, thanks!
Comprehensive video! Wonderful.
Great information!!
So incredibly helpful. You made me realize my under browning wasn't my fault or my oven's fault. And without your generous video telling us, I'd probably never have known. Thank you Helen. I have subscribed and will watch your channel frequently.
So what about “nonstick” sheets? Should I just Yeet them and get stainless? Also Isn’t aluminum not so good to use for health reasons?
Thank you so much for this video💖! 😭 Everyone thought I was crazy when I said food cooked on brand new baking sheets/pans tasted very weird! I love old blackened kitchen ware!!!
There is a simple explanation, heat waves are exactly like light waves, shiner the surface more heat energy reflected or bounces from the surface so wasted some of the energy. Darker the surface more heat waves absorbed and higher temperature locked in the material.
So treat a new baking sheet like you would a new cast iron skillet.