Customer Reviews

Johnson-Rose 16-1/4-Inch-by-11-Inch Stainless Steel Baking Pan

5 star:		(1)
4 star:		(0)
3 star:		(0)
2 star:		(1)
1 star:		(1)

 

 

In recent years, I have been trying to cut down on using aluminum-foil (for health concerns) plus aluminum pots and pans, though I had previously used them for decades. In order to avoid covering the food- filled pan with aluminum foil, and before putting it into the oven to roast its contents, I place an inverted stainless-steel roasting pan right over the bottom one, where it remains until I am ready to remove the pan filled with cooked food from the oven. I roast chicken and bake potatoes in this way as well. PLEASE REMEMBER TO ADD AT LEAST AN INCH OF WATER TO THE BOTTOM OF THE PAN WHICH IS FILLED WITH FOOD TO COOK, SO THAT IT DOES NOT DRY OUT AND BURN, and roast/bake the food in this way in an oven heated to 350F degrees. Enjoy in Good Health!

This pan is only slightly heavier than a tinfoil pan and arrived with the same kind of dings and gouges tinfoil is prone to. I am surprised this pan meets minimum Amazon standards.

This is a thin stamped out pan with folded edges and visible press marks, perhaps to be expected in a cheap baking pan. I expected rolled edges, more weight, more attention to cosmetic detail. My bad. The phrase "expensive disposable" comes to mind. At half the price I wouldn't complain.