Review on 🍪 Set of 2 Chicago Metallic Commercial II Traditional Uncoated Jelly-Roll Pans, 16-3/4 by 12-Inch by Troy Arnold

I'm someone who doesn't really like cooking in oil and chemical soup. Despite the supposed "low risk" of using coated cookware, I choose the old ways. Good frying pans that you can burn in yourself over time and maintain by hand, not in the dishwasher. Every Chicago Metallic *uncoated* pan I own doesn't "naturally" stick. Grease the pan with oil, put the dough or batter or whatever. To cook/bake or whatever, let cool *in the pan* for about 10 minutes, then pat the sides and bottom of the pan to bake the perfect bread, cake or whatever. The key to maintaining real bakeware is cleaning. No dish sponges (and if you use them, be careful). If you have something that's a little stuck, simply dip it in a little water with a little dish soap, wipe down the baking sheet, and then dry. You don't feel like you have to clean them until they shine. they shouldn't! They are said to darken over time and develop a "season" that many people no longer know about. These pans heat very evenly, are the perfect weight (not too heavy and not too light) and hold their shape. I love this casserole dish and it's getting harder and harder to find uncoated ones. If you need baking utensils, you can pass them down from generation to generation. this is the type you want.