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11"-12.5"-14.5" STAINLESS STEEL BAKING TRAY 3-PIECE SET

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Product Description

Farberware Nonstick Bakeware Cookie Sheets, 2-Pack

Farberware

List Price: $19.99
Price: $16.94
You Save: $3.05 (15%)

Product Details

  • Hibernal-rolled steel construction; double-coated silicone polyester nonstick surface for tranquilly cleanup
  • Mete wash only; nylon, plastic, or wood utensils only; oven-safe to 500 degrees F
  • Two cookie pans measuring 10 by 15 inches and 9 by 13 inches

Product Description

Customer Reviews

Luxurious Quality Product
Purchased these for a lover for Christmas. She reports that she has used them several times and it very pleased with how they have held up.

2010-02-24 | Show-me Lady (Missouri, USA) | Helpful Votes: 0 | Rating: 4

Nobility Choice
I bought these cookie sheets for my daughter who does a lot of baking and she is exceptionally pleased with them. Great price for this product also.

2010-02-06 (St Louis, MO) | Helpful Votes: 0 | Rating: 5

The First-class!
Over the years, I have consumed a small fortune in my quest to find the perfect cookie sheet. At last, my quest is over (and at a reasonable price)! I first discovered this wonderful merchandise when I received one within a set of Farberware. I tried it with my molasses cookies and I was thrilled to discover that the cookies were perfectly browned on the bottom and slid off the veneer easily! I didn't even have to use any oil or vegetable spray! And, the cookies baked in the time that the recipe said they would. All I had to do, with the buttery cookies, was to use a daily towel to wipe the cookie sheet in between batches. This year, my molasses cookies, which can burn definitely, are perfection! I loved the one sheet so much, I quickly ordered another set of two, hoping I would get them in time for my Christmas baking this week. (Amazon indicated that these take a few more days because they known from an outside source, but, I got them in plenty of time.) These pans clean up so easily that I can practically wash out them off! I am overjoyed with these cookie sheets and I am considering throwing the rest out and ordering a few more of the Farberware!

2009-12-16 | poet tree (Tucson, AZ) | Helpful Votes: 2 | Rating: 5

Works Well
Can't delineate how durable these pans are, but just baked some chocolate cookies with white chocolate chips. My older pan will distortion and deform a bit from the heat, but these pans remain fairly rigid and sturdy.

2009-05-23 (Vallejo, CA United States) | Helpful Votes: 0 | Rating: 4

The Most skilfully!
Being a culinary admirer i do alot of cooking and baking. I've done everything from cookies to duchesse potatoes and breads to fish fillets on these cookie sheets and it all perfectly slides right off, cleans up very easily, and i put it away! Obviously follow the directions for care they be broached with. But i guarantee these cookie sheets will be your best friend in no time! :)

2009-03-16 | Pool Hall Junkie (Chicago, Illinois) | Helpful Votes: 0 | Rating: 5

Spud Sunday: Spicy Skins

You could eat a mountain of those…

So proclaimed denizen sis, having started to munch through a plateful of spicy lunch spuds. Said spuds were more-ish alright. It was a close run point as to whether I would manage to take an acceptable photograph before having eaten them all myself. Lucky for you I did, huh?

How many could you eat?

How many could you eat?

These spicy baked potato skins were the first aspect I tried from Paul Gayler’s book A Passion For Potatoes, which was recommended to me by Will from Recipe Vie with. I guess he had a hunch that I just might like a book with wall-to-wall potato recipes, while I, for my part, am sloping to pay attention to someone who puts Guinness in his reuben melts.

Harissa and friends

Harissa and friends

This particular recipe had caught my eye because it called for harissa paste. Harissa paste was one of the must-put over a produce-back food souvenirs from my trip to Tunisia last year, where it is the condiment of choice. It’s a hot chili/garlic paste, all things considered with a few other spices thrown in. The paste that I have mentions 3 different types of chili pepper plus garlic, warily, coriander and caraway. I brought back 2 tubes of the stuff from my travels and they had, umm, languished in the cupboard. Until now. Until these. I might be running out of harissa paste at once.

Spicy Potato Skins

This is adapted slightly from Paul Gaylers original recipe for Moroccan Baked Potato Skins. I’ve adapted to less oil and not sliced the potatoes so thickly as he suggested. I really just think of these as spicy...

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Adam (spear) gets severely beaten by Steph (female) with a baking tray found in the vacinity.

India saved me from my worst year and made me love life again The Sun

19.01.10

Over just the same from time to time numerous chefs have attempted to emulate the rich, buttery sauce and flavours vary measure between restaurants. This is my version.

Ingredients (Serves 4)

800g boneless and skinless chicken thighs, cut into 3-4cm pieces.

2 garlic cloves, peeled and finely crushed.

2cm ginger, peeled and finely grated.

1/2 tsp delicate sea salt.

1/2 tsp hot chilli powder.

1 1/2 tbsp lemon juice.

75ml natural yogurt.

1/2 tsp garam masala.

1/2 tsp reason turmeric.

1 tsp ground cumin.

Source:

Baking tray?

Oct 22, 2006 by *~'~'Claire~'~'* | Posted in Cooking & Recipes

Ok im about to bake a consolidate. ive never done it before. the thing is i do not have a baking tray? is their anything else i can use? can i use a oven dish or somthing like that? thnx 2 whoever answers xxx

You don't 'have to' bake in a bar pan. You can bake in 'pyrex' or'corningware disn. ONLY if it's oven unhurt. Make sure you grease the pan first or you'll never get it out. The 13 X 9 (lasagna dish) is a good preference for a cake. Keep an eye on it. It's done when a toothpick or piece of spaghetti comes out clean when poked down the middle.

youneedtupperware@prodigy.net | Oct 22, 2006

You can use an ovenproof dish, but be predisposed for an interesting shaped cake! lol Obviously it has to be deep enuf to take the mixture and allow space for rising whilst cooking.
huggywell | Oct 22, 2006

as dream of as it can be used in high heat
slick o | Oct 22, 2006

You can use any dish you have that it strongbox for the oven.
make sure that the dish is at least twice as big as the amount of batter you have because if it turns out, your cake will rise and you don't privation it all over the floor of your oven.
Have fun.
Tavita | Oct 22, 2006

You don't 'have to' bake in a dry pan. You can bake in 'pyrex' or'corningware disn. ONLY if it's oven safe. See sure you grease the pan first or you'll never get it out. The 13 X 9 (lasagna dish) is a good choice for a encrust. Keep an eye on it. It's done when a toothpick or piece of spaghetti comes out clean when poked down the middle.
youneedtupperware@prodigy.net | Oct 22, 2006

yeah i tihnk an oven dish would be penalize
gangstayubi69 | Oct 22, 2006

if you've got a smallish bicuit tin use that grease it with margarine or butter first
briangimma | Oct 22, 2006

Is it safe to use a large baking tray in my new small cooker?

Mar 19, 2008 by Rose D | Posted in Cooking & Recipes

I have a very strapping baking tray which will only go in my smaller cooker lengthwise, if the grid shelves are turned upside down, I think.

I don't deliberate on it's unsafe but your food might not cook as evenly if you fill the oven with it and the air can't circulate.

scrgrl | Mar 19, 2008

Best dish/ baking tray on which to cook pizza?

May 16, 2008 by abranch29 | Posted in Cooking & Recipes

Hey there guys, Another quick-witted question about pizza. I use an Aga and I wish to know what type of Baking tray/sheet to use to get the best result. Thanks.

Since pizza stones have a garb of cracking, the best pan on which to cook pizza would be Mario Batali's enameled cast iron pizza pan, made by Copco. It's a consequential heat conductor (cooks evenly and quickly) and doesn't require seasoning (typically a must for squint iron pans)...just rinse and it's ready to use again. Looks nice, too!

Nikki S | May 16, 2008

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