Review on Checkered Chef Cooling Racks Baking by Natasha Gibson

I'm usually afraid of using metal recipe shelves as I know how difficult they are to clean. I bought these shelves looking forward to a similar struggle, especially as they are made of tiny squares rather than straight lines that are easier to walk between. I tested them today while making candied bacon. Brown sugar, maple syrup and bacon cooked to crisp. You couldn't find anything more sticky and baked. I let the first rack and pan soak in the soap for about 15 minutes. Almost everything came off, and all that was required of the rack was to set the light on fire with a sponge. I just let the second rack and pan soak for a few minutes. Any baked-on deposits will be removed with a swipe or two of the rough side of the sponge. I was surprised. It took a lot more fat for my pan to clear. These racks are perfect for my quarter to rounded corner baking sheets, are heavy enough for most foods and are a good price. Time will tell on durability, but so far I'm impressed.