I like to roast in a gas oven at 400F for extended periods. Ex: I will cook large batches of bacon at 400F for about 35 min, and large batches of Brussels Sprouts at 400F for 60+ min (with stirring). I have a large, gas convection oven.
A challenge I experience is my pans warping. This can cause them to suddenly deform in the oven, flinging food out of the pans and causing burns in the oven.
I recently got a set of 18-gauge stainless steel baking sheets, an upgrade from a thinner, cheaper set I had before. These have helped some, but I still experience warping. My questions:
- Would aluminum be better than stainless steel for purposes of preventing warping?
- Is the use of metal inevitably going to risk warping? (i.e. do I just need to give up and switch to glass or something?).
- Do I just need an even higher gauge (e.g. maybe 10?). (note: I like to use baking sheets that are at least 20in x 14in, and it's hard to find sheets this large at gauges higher than 18).
- Am I somehow missing something else entirely?
I've read that having fewer raised edges can reduce warping. But, I really need the pans I use to have all four edges raised about an inch.