On Jul 14, 12:02*pm, sf > wrote:
> On Thu, 14 Jul 2011 11:43:02 -0400, Jim Elbrecht >
> wrote:
>
> > On Thu, 14 Jul 2011 07:49:13 -0700 (PDT), Jerry Avins >
> > wrote:
>
> > Anybody use the pan I saw in the Chef's catalog yesterday? * *A
> > corrugated, *perforated [enameled?] steel baking sheet to bake 'french
> > fries'-
> >http://www.chefscatalog.com/product/...ni-ns-french-f...
>
> > I'm not a big french fry eater-- but I think it might work well for
> > roasting green beans & carrot sticks.
>
> I think you'll need to dip them in oil first. *Might as well save your
> money and use a regular baking sheet.

The trouble with a regular baking sheet or silicone mat is that the
two sides don't get done evenly. I find that a rack is good for most
foods. Even if it's wiped with a little oil, there;s not much contact
area.

Jerry
--
Engineering is the art of making what you want from things you can get.