Timeline for Preventing Warping when Roasting at High Temperature
Current License: CC BY-SA 4.0
8 events
| when toggle format | what | by | license | comment | |
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| Jan 27, 2023 at 1:18 | comment | added | NOTjust -- user4304 | I found some 16 gauge stuff that was a bit out of price target, as I'm also on the same hunt, and theoretically it's 25% thicker than 18 gauge, (0.05" vs 0.0625) so that could be enough.Generally thick aluminum will be better to avoid warping for baking sheets, but not so good for health. Toxicologists consider it a "heavy metal" because of its adverse properties in the body. Whereas steel, being primarily iron and carbon isn't really volatile for living things. High nickel content is not so good in some stainless alloys though. | |
| Dec 5, 2019 at 1:34 | vote | accept | Michael Ohlrogge | ||
| Dec 4, 2019 at 17:48 | answer | added | Mike Baranczak | timeline score: 1 | |
| Dec 4, 2019 at 12:00 | history | tweeted | twitter.com/StackCooking/status/1202195968919326720 | ||
| Dec 4, 2019 at 11:28 | history | edited | Michael Ohlrogge | CC BY-SA 4.0 |
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| Dec 4, 2019 at 11:03 | comment | added | Tetsujin | Not sure I can formulate an answer from this info, as idk the precise specification that makes the difference - however, my cheaper [£5 - 10] non-stick 'bendy-metal' ovenware will deform in the oven . My expensive [£15 - 35] enamelled steel doesn't , ever. Alternatively, caterers seem to use exclusively aluminium with sides up to 3 or 4" deep, so that may be an option too. Maybe a rule of thumb; if you can flex it when cold, it will flex on its own when heated. | |
| Dec 4, 2019 at 8:31 | answer | added | zetaprime | timeline score: 4 | |
| Dec 4, 2019 at 0:03 | history | asked | Michael Ohlrogge | CC BY-SA 4.0 |