Review on 13-Inch-by-9 Chicago Metallic Professional 🍗 Roast Pan with Non-Stick Rack in Gray by Justin Munajj

Flat sheet steel pan with non-stick coating on both sides. The sides are folded like a sheet of paper and folded over the top edge and then welded together so the inside corners are sharp and the top edge is slightly jagged at the corner. This makes the pan a bit more difficult to clean (than a smooth-curved cast aluminum pan) and tends to chip the non-stick surface in the corners, but it's cheaper to make, so the price is much lower than a cast aluminum pan . . On the other hand, it is light and easy to clean when nothing sticks to the surface (but like any pan). It's easier to push out the non-stick coating when cleaning, so you'll need to learn how to clean this type of pan or you'll damage it quickly. Some people have mentioned using a bamboo skewer to clean corners, but you still have to be careful not to press too hard on something sharp or you'll knock off the non-stick coating. Similarly, flat plastic pan scrapers also lift the coating off with too much force and I managed to ruin the pan after 6 cleanings. Thick hard coatings like charred sugar are almost impossible to remove without damaging the coating unless you use the right technique. . Once the surface is damaged, it will continue to delaminate with each cleaning. However, since the metal is relatively thin, there is a solution that might work well if you have large areas with a thick, baked coating, such as a car. B. a sweet glaze burned onto the bottom of the pan. Just let it cool down to room temperature and then put it in the fridge for an hour. The metal will shrink and the burned food will crack, at which point it will be easy to remove from the pan. I discovered this too late to salvage the first pot, but I'm buying another one in hopes it will last longer.