
Apparently pure stainless steel can warp when exposed to heat in the oven. It needs aluminium, which is found in most commercial products. I put it in a 430 degree Fahrenheit oven with the chicken on the rack and when I took it out the baking sheet was warped. It will flatten out and snap back to its original shape after a few minutes, but why would you want a baking sheet that curls up in the heat of the oven?

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