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![Baking Sheet with Wire Rack Set [2 Quarter Sheet Pans + 2 Wire Racks ], CEKEE Stainless Steel Cookie Sheets for Baking with Baking Rack, Non Toxic & Heavy Duty & Easy Clean, Size 12 x 10 x 1 Inch](https://m.media-amazon.com/images/I/51R9Lnxgw-L._AC_.jpg_AC_UF480,160_SR160,160_.jpg)
![Baking Sheet with Wire Rack Set [2 Quarter Sheet Pans + 2 Wire Racks ], CEKEE Stainless Steel Cookie Sheets for Baking with Baking Rack, Non Toxic & Heavy Duty & Easy Clean, Size 12 x 10 x 1 Inch](https://m.media-amazon.com/images/I/41ltsUHMBeL._AC_.jpg_AC_UF480,160_SR160,160_.jpg)
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>>> DOES THE JOB
> Work equally well in full-size ovens, "toaster" ovens, or (at least most) counter top "air fryers".COMPARED TO HALF-SHEET PANS> I bought these two "quarter sheet" pans to replace a "half sheet pan" that I've been using for 30 years or more (in a full-size oven). The two individual "quarter sheet" pans have the same capacity as a single "half sheet pan", but are much easier to take in and out of the oven, to clean, to store, etc. Moveover, if I'm only baking a small amount (say, baking a few sliced sweet potatoes), I can use only one pan. Or, I can use one "pan for meat and one pan for vegies, which usually need to cook different times.USE WITH SILICON BAKING MATS> I also purchased a set of two "Last Confection Silicone Baking Mats" (see my review for more details) which fit perfectly, and catch most of the drippings, instead of the drippings burning to the bottom of the pan. Note that "Last Confection Silicone Baking Mats" do not fit some brands of "1/4 sheet" backing pans perfectly, but they fit these CEKEE pans perfectly --- so I suggest buying them together.ALUMINUM OR STAINLESS STEEL?> These pans are stainless steel --- but you can buy essentially identical sets with aluminum pans---in either case, the grids are stainless steel. I think that in the long run, the stainless steel will scratch less, and therefore burnt-on food will stick less, so stainless steel pans should be easier to clean. I doubt that there is any difference from a health standpoint, since the food doesn't touch the actual pan (if you use a grid or a silicon pan liner)."COOLING" RACKS> Consider a square grid rack if you want to bake smaller items (so that material doesn't fall through). The oblong grid of this set is better for baking larger items (less surface to stick to your food, and therefore easier cleanup).> Optionally, you can also purchase square grid "quarter-sheet" racks only, which fit in this pan --- I have both kinds of cooling racks. An extra set of racks also provides perfect-size "trivets" to place the hot pans on when you take them out of the oven, so that you don't damage your counter-top.CLEANUP> I find these pans and racks easy to clean --- especially with the "Last Confection Silicone Baking Mats". You may need to soak the grids for a few minutes for the baked-on food fragments to soften --- just turn the grid upside down in the pan, fill with water and a little detergent, and let it soak. Needless to say, the metal pans and grids are also dishwasher safe. I've tried a slightly larger so-called "non-stick" baking pan --- nominally intended for "air frying" but it did not perform as well as these simple "cookie pans".> Consider also that a (larger) half-sheet pan does not fit in a double-size kitchen sink, and can fit in a dishwasher only in the very back (if you are lucky)--- but (these smaller) quarter sheet pans (and grids) can fit in dinner plate slots.USES> I know that these are nominally intended for baking cookies or other pastries --- but I use them mostly for baking fish, chicken parts, and vegetables. If you use them for baking fatty meat (especially bacon), the fat melts off, falls through the rack, and collects in the pan --- so the meat is a bit more healthy. Vegies (such as corn on the cob, sweat peppers, sweat potato strips, sliced onions, etc.) bake well, and don't become a soupy or sticky mess (as they would without a grid).> These pans (with the grids) are great for baking vegetables such as corn on the cob, onions (cut in half or quarters), cauliflower, mushrooms, sweet bell peppers, sliced (sweet or white) potatoes, zucchini or yellow squash (sliced in half the long way), etc. The baking concentrates the flavors -- even if you subsequently cut up the baked vegies to use in salads, for stir-fry, in casseroles, in spreads, on pizza, or in other dishes. If you like pimento (in a cream cheese spread, etc.), baked red bells are much tastier. Cauliflower? you ask. Yes you'll be surprised by how much more tasty cauliflower (baked to softness, about an hour) is than steamed or boiled cauliflower.> Since I have a dishwasher and a tiny galley kitchen, I do not have a dish drying rack. However, I use the baking racks for air drying a few pieces at a time -- mostly dishes that aren't really dirty, that just need a rinse, and then to be dried before putting away, or oversize items which don't fit well in my dishwasher.WHAT THESE PANS ARE NOT BEST FOR> For baking a whole turkey, pork leg, or a roast, you need a larger, deeper, pan, with a sturdier rack. You need a deeper pan to collect the drippings, and to be able to safely take the items in and out of your oven. (In a shallow pan, a pig leg, beef roast, or turkey is likely to roll off, creating a serious mess; or hot grease can slosh on to your arm --- or much worse).> You can bake whole potatoes, etc. on these pans (best with the potatoes in aluminum foil) --- but it is better to use a covered glass or ceramic casserole dish for such items --- the food will stay moister, and you'll save the cost of aluminum foil. If the potatoes are moister, you need less butter or sour cream. Tip--it may sound odd, but mayonnaise, is MUCH healthier than butter, margarine, or sour cream, and is actually very tasty on baked potatoes (white or sweet).TIPS> I bake (fresh or fully thawed) fish fillets (up to about 1" thick) at 320-340 for 30 minutes. Add time for thicker fillets, less time for thinner fillets.> I bake skinless, boneless, chicken (trimmed of visible fat) breasts, former-bone-side down (to melt and drain as much fat as possible) for 45mi --1 hour. I generously marinate the chicken overnight in salt and paprika (lots of paprika). The results are similar to rotisserie chicken, but with much less fat. The chicken can be a little dry, but you can baste with vegetable oil while cooking -- or serve in a sauce.> I bake zucchini strips, sweat potato strips, and other hard vegetables for about an hour at 320-340, usually turning at 30 minutes.> I bake soft vegetables, such as corn on the cob, onion slices, sweat peppers, etc for 30 minutes at 320-340.> I coat meat and vegetables in a light film of peanut oil (important because peanut oil has a high smoke point) --- which speeds the baking, holds moisture in the food, reduces sticking, and adds flavor. NEVER use olive oil for this purpose, unless you want your house full of smoke.> I marinate any meat or any vegies in Braggs, wine vinegar, and spices before baking.SHORTCUT> If you think that 1 hour is just too (inconveniently) long to bake zucchini, cauliflower, potatoes, etc. then just bake 30 minutes, and finish up with 5 minutes in your microwave -- the results are about the same as baking for an hour.ABOUT AIR FRYING> I've tried it (even bought special pans). My full-size (and expensive) oven supports air frying, and I've also used a countertop air fryer. I'm not impressed with either. The food does not actually even resemble fried food (even when battered, etc for air frying). Countertop air fryers frequently cook very unevenly. Cleanup is usually tedious. Moreover, 600 degree air frying is above the limit for using silicon baking mats. In my experience, 320-340 degrees works well for everything I convection bake (even when instructions call for 450 degrees, etc.) --- it just takes a little longer, but the cooking is more even and cleanup is MUCH easier (especially if you use silicon baking mats). I suppose that there are some pastries which truly need higher temperatures, but I do not bake pastries. "Air frying" might be a good way to quickly heat up prepared (especially pre-cooked) frozen food (potato sticks, fish sticks, burritos) etc., giving a better result than just microwaving. But, in my experience, "air frying" doesn't work well for "scratch" cooking from fresh ingredients.UPDATE> The combination of "quarter-sheet" pans with silicone baking mats has worked very well for me. So, I bought 2 more sets (so I now have 4 sets). The pans stack inside each other, with the grids stacked in the top pan --- so even 4 sets, with 4 mats, take up little space.