🍪 Matfer Bourgeat 310101 Black Steel Oven Baking Sheets: Perfect for All Baking Needs! Review

Great IF you're willing to check their website for cleaning and seasoning instructions as per directions. IF you're willing to clean and re-oil per the instructions, IF you're willing to oil instead of relying on today's non-stick technology, then you might enjoy this old-fashioned, high-quality, durable product favored by the pros.

I liked the firmness of this pot but had to return it due to the terrible construction. The finish on the edges was really sharp - like you could cut your fingers if you slip, fall or walk over the edge. Why couldn't the manufacturer grind and polish the edges? The top material is a fixative, that's for sure, but for $40 USD and a six-year-old I don't have time to treat the semi-finished product with a solution.

Excellent frying pan. I've used it on cookies, cinnamon rolls, and crescent buns and they've done the job perfectly. The cookies have set nice and chewy and have a slightly crunchy crust, just the way I like it. (He didn't burn out, just browned) I use an air grill for more even heating, I haven't tried it in normal mode, but I still don't use it much. I'll try this with bread next to a steamer pan to get a nice crust. You will likely get more of these in the future.

I wish they had full US sizing instead of metric European. Other than that, I've made 5 different things in this pan, from roasting cauliflower to meat. It has a rim but is shorter than many aluminum or teflon-coated aluminum pans. As long as you're not too aggressive about how much oil you put in the product, you won't have a problem. The browning and uniformity of the product is GREAT, but adjust your recipe (maybe 25 degrees Fahrenheit) as the pan is darker than many. I will be buying more…

Before using it for the first time I washed it, brushed it with a thin layer of oil and baked it at 200ºC for 2 hours as indicated on the I then before the Added a light coat of oil with use and it was relatively non-stick and got better with use. I recommend the following general cast iron machining tips, which you can find online. It's also great for pizza: put it in the oven to heat up, and when it's hot put the pizza on top. Remove the pizza and reheat before adding the next pizza. This way

Advantages: Very good for baking pastries. The low curved edge makes it easy to remove parchment paper. The sheet metal appears to be very strong, which is to be expected since it is a steel plate. No problems with warping. Cons: European size (40cm x 30cm) means they are slightly smaller than standard half sheets. American standard cooling racks and silicone baking mats don't quite fit. They are made of black steel, so they need to be seasoned like a cast iron skillet. Matfer Bourgeat's…

This is the American home made version of the large commercial European baking sheet. This is the gold standard for pans. The plates are blue steel rather than black steel, are heavy, have slightly curved sides so you can slip products on and off without damaging them, and have the ability to stick to the plates with magnets. (Rather than having parchment paper fly all over the oven, you can use small magnets to hold the paper in place.) As you would expect, quality products require…

Bought and seasoned according to directions on their website. Continued to bake bread with seeds in the oven 350 degrees. The pan deformed at this temperature but flattened on cooling. When I took the bread out of the pan, the whole bottom was covered with a blue coating. It came off when I scratched it with a knife. The blue lightened from the pan that held the bread. The raisins in the bread ate through the browning. What does that thing put on my food? I don't think it's heat treated but…

Just received my baking sheet. Overall, it looks and feels solid and well-made. Not too heavy, which bothered me. However, it has some strange markings and rings. (I've attached photos to show!) I envision the polishing process but it doesn't show the ones in the advertised image so I'm not sure what to do about it. I expected it to be as smooth as the original image. I think I'll keep it and test it out shortly after I've oiled it and preflighted it. I would be interested to know if anyone…