My baking sheets have had it & I have been wanting to also pick up a cooling rack to use on a baking sheet for making crisp homemade sweet potato fries or crispy coated chicken for awhile now...everything related to baking/cooling seems to have non stick coatings & there are lots of mentions of "aluminized steel construction".
All my cookware is stainless steel, non coated. Everything else I use to bake/store food in is Pyrex. I just need a couple new baking sheets/pans & a cooling rack to fit in one pan.
Do the same safety suggestions apply to bakeware? Any suggestions?
I got a stainless steel baking sheet from Organic Grace last spring and really like it. Price is very good also ($13). My other baking sheet is a Pampered Chef baking stone and it is my favorite, but I mostly make biscuits and cookies, nothing crispy.
I haven't had any problem finding stainless or chromed cooling racks. The big question is the pans. Stainless is the "safest" option, but not widely available. I went with professional grade half-sheet pans. They're not stainless, but they're also not non-stick. I also got silpats for them. You can get them at any restaurant supply store.
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