Uncoated aluminumized steel vs steel


I have used at home stainless steel sheet pans for utility type baking, but they were too large for a large biscuit recipe or a small cinnamon roll recipe (don't have kids at home now). I purchased a uncoated aluminized (half or quarter?) from KA sometime back. I love the weight of the pan and the real even baking...BUT it seems to me that if I leave anything sitting in the pan to cool (especially cinnamon rolls) I get condensation and a little grayish tint that lools as if some of the aluminum is coloring or coming off.

I want to replace my large and OLD stainless steel pans for the Chicago Metal heavy ones, but I am not sure I want uncoated aluminum based on the above. Do you have a break-down of the different sort of heavy sheet pans that can be used for jelly rolls, bread rolls, long large loafs of rye AND cookies? In the 70's I worked as school baker and we used the large heavy pans that slide into a rolling rack,and I think were aluminized, BUT we allowed rolls to cool in those without the issue of grayish coloring.

badge posted by: tangrene17923 on November 02, 2010 at 11:27 pm in Q & A
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reply by: KAF_Frank on November 03, 2010 at 9:43 am

I have always used aluminum pans professionally. Like these, always with parchment paper for easy clean up: http://www.kingarthurflour.com/shop/items/nordicware-half-sheet-pan

The gray oxidation on aluminum pans is caused by the ingredients in detergents reacting with the aluminum.

We use the above pans exclusively in our test kitchen. They are ideal for all of the items that you list. Open sided pans, like these, are not able to handle batter recipes like jelly rolls: http://www.kingarthurflour.com/shop/items/large-cookie-sheet Frank @ KAF.