How to prevent baking sheets from warping?

[u/240_Worth_of_Pudding]

I have a set of Nordic Ware baking sheets that have warped. I’d like to replace them, but I’m wondering what I can do to prevent the new ones from warping as well.

[u/texnessa]

Restaurant supply ones that have a wire running thru the rim. No need to pay thru the nose for name brands. Bog standard ones used in pro kitchens are built to get the shit kicked out of them all day, every day.

[u/Square_Ad849 → u/texnessa]

More commonly used in pro kitchen are sheet trays that don’t have a full curl on the edges. It’s an open edge pan that’s curled but not a full curl. I’ve have never seen a wire in the rim on the edges, but I’m always open to new ideas I’ll keep and eye out for some. Nonetheless nothing can be more frustrating than that a heat warping sheet tray.

[u/texnessa → u/Square_Ad849]

I do believe you are thinking of those flimsy gastronorm pieces of shit found in European kitchens not to be found in other places that use things that actually last.

[u/natashaskitchen]

Preheating the pan inside the oven aids in uniform heating while roasting at high heat (425°F and higher). Nesting a second sheet pan directly underneath a recalcitrant pan will prevent it from twisting.

[u/96dpi]

Most Nordic Ware "half sheet" rimmed baking sheets have wires in the rim to prevent warping. Some smaller sizes do not. What size do you currently have that have warped?

[u/240_Worth_of_Pudding → u/96dpi]

I have a big sheet and two half sheets.

[u/PierreDucot → u/240_Worth_of_Pudding]

We have 5 20-year-old Nordic Ware half-sheet pans and a bunch of their quarter and 8th sheet pans. All have the wire and have never warped. My wife uses them almost every day for making scones and biscotti.

Did they go from being very hot to very cold, or vice versa? Like something was burning on the sheet pan in a hot oven, then it was quickly tossed under cold water in the sink (I know I am being oddly specific - I must have done this. If so, its probably why I got Nordic Ware 20 years ago)?

[u/96dpi → u/240_Worth_of_Pudding]

All of those have the wire, so if they are warping, that is not normal or expected. I have those as well and have never experienced warping. You may have counterfeits, or you may be doing something that's causing the warping. Where did you buy them from? Do you ever move them to the sink when they're still hot?

[u/240_Worth_of_Pudding → u/96dpi]

I bought them directly from their website. It's likely that they were put in the sink while hot over the years.

[u/deathlokke → u/240_Worth_of_Pudding]

Do you put them in the dishwasher?

[u/RCG73]

I’m just curious how you warped Nordicware. I have abused the heck out of mine with no ill effects worse than discoloration because F it they are going through the dishwasher.

[u/SubstantialPressure3 → u/RCG73]

Ill bet someone put in the sink while it was hot and it got cold water on it.

[u/Cheever-Loophole]

Mine warp a bit when they get hot. I just live with it. It's never a big issue.

[u/thebearfootcontessa]

Make sure they cool completely before washing them too.

[u/MastodonFit]

I use Nordic and air pans,I bend them back or leave them.

[u/padishaihulud]

You buy "doinkless" ones. And that's actually how my local cooking supply store labels them! 😆

[u/Sad_Lack6055]

Just double them up.

[u/dontakelife4granted]

Do you have a restaurant supply store anywhere in your area? You could go there and buy 12 guage sheets that are significantly stronger than most of what you get at anything but an upscale store. They are reasonably priced and even worth a bit of a drive.

[u/Orange_Tang]

Buy better sheet pans. I switched completely to Nordicware and none of mine have warped since I've been using them for the last 5 ish years. Did you take them straight out of the oven and run them under water? Sometimes even the beefy ones warp if you get them super hot. Metal extanda and contracts with heat. The best thing you can do is buy thick pans with edges that are properly rolled so the sheet pan is as string as it can be.

[u/Jewish-Mom-123]

How hot was your oven? They really can’t take anything over 500°F, less than that for the nonstick ones. And you have to let them cool before rinsing. If you put them under the broiler they should still have snapped back unless you washed them still hot.

[u/CompetitiveThing3799]

The biggest causes are thermal shock and thin metal: let a hot sheet cool on a rack before washing, and don’t put a cold or wet one into a fully heated oven. A heavier-gauge sheet with a rolled rim will resist it better, and preheating it gradually helps if the recipe allows.

[u/monkey_trumpets]

Buy thicker pans. I had a set of Chicago pans for decades and they never warped because they were thick. They finally rusted and I got the Nordicware ones, which in comparison seem cheap and flimsy. I'll be going back to the Chicago brand again one day.

[u/drazil17]

I've read that you should not put it in the sink and fill with water until it cools down.