2-Pack: Allstar Handy Sheetz Silicone Baking Trays
Cook flavors without mixing them together. Mix and match to make an entire meal on one sheet pan and separate foods by cooking time. When one dish is ready, remove it so each food item is cooked perfectly.
Organize and control the cooking of all meal ingredients. Strong enough to withstand oven temperatures of up to 450˚F. Microwave safe so you can easily heat up leftovers!
EASY TO CLEAN
The flexible silicone is food-grade, pro-quality and non-stick. It resists stains and odors, rinses clean in seconds, and is even dishwasher safe. Stays looking clean & new and is designed to be long-lasting.
Non-stick surface means that you can make healthier meals by cooking without oil or butter. Makes dishes like oven-fresh salmon, red potatoes, rice, a veggie mix, and much more! Delivers perfect even heat distribution for better-tasting results.
Easy to store since Handy Sheetz stack inside each other for optimal space-saving storage.
Small trays measure 4.5in x 4.5in x 1.05in
Large trays measure 9in x 4.5in x 1.05in (Sheet Pan NOT Included)
@mike808 That assumes you’re able to precisely predict the time required for each, and will rigorously adhere to the schedule for putting them in. The other approach is an “inspect and act as required” plan, which is easier to orchestrate.
@mike808 A c t u a l l y,
though your way makes more sense than in the video, I think you need to put them in at different times AND take them out at different times, assuming you’d like them all to be at about the same temperature when you eat them. The vegetables will cool off a lot faster than the chicken and the potatoes.
[Not saying I’m good at any of this…]
@werehatrack But your argument against applies equally well to taking them out at different times, you’d have to predict precisely and execute precisely.
And apparently, even fast food places haven’t gotten the program down right yet either. If I order two or more things, they are never the same temperature when presented to me (unless ALL are cold, which happens a little too often).
Why not both? First, put the things in the oven that you know will take longer, then add the ones that require less time when it seems appropriate, and then remove each when it appears or tests as “done”. I have long since given up trusting the recommended baking (or roasting) times for anything; I go by the visual and physical test criteria that tell me whether the item is ready to come out. (And as for roasting temps, there is no surer way to end up with tough, nasty chicken leg quarters or a whole roaster than to take it from the oven at the instant it reaches an internal temp of 165F. It’s safe to eat then, but it’s still as much as an hour short of being really done.)
@phendrick@werehatrack Having worked in fast food in the past, there’s a lot of variables, but the main reasons are: 1. Employees not paid enough to give a damn and/or don’t even try to do things right and 2. Corporate insisting on consistency while ignoring reality. (For example the fryer oil cools down slightly during busy times, so the timers are off.)
Also employees frequently get in trouble for trying to do things right instead of by the book. Doesn’t take much of that before you slip into the “not giving a damn” mindset.
I will continue to disdain the cast iron whose use for making cornbread got me That Look every time I tried; He Who Guards The Seasoned Surfaces is not amused when there is scorched crap embedded in his carefully nurtured oily interiors. Maybe those purpose-cast things with the array of small recesses would do better, by virtue of making thinner and smaller pieces, but I’ve never seen the point of a unitasker for this when I get good results without one. Besides, the absolute best cornbread I ever made was created on a Coleman stove in a well-greased Boy Scout aluminum pan with the lid clamped on, and the whole thing got flipped at the appropriate moment to yield a cake that was a lovely golden hue on top and bottom, evenly done all the way through.
Anyway, by my reckoning, the relatively poor heat conduction of these silicone trays should result in slabs that are golden on top and just properly done on the bottom. A well-greased glass dish has long been my first choice for baking cornbread because of the visibility of the edges. Glass also conducts much less heat than cast iron, and far less than aluminum. If you want your cornbread really burnt, bake it in an aluminum baking pan, and pour enough batter for a layer that will be nearly two inches thick. The bottom will be damn near to being ceramic, and the top center still won’t be done.
@werehatrack and there’s your problem - you want a “cake”. Good Southern cornbread is a wonderful quick bread and should never have the texture of cake. And don’t even get me talking about the people that put sugar in their batter (shudder) If the skillet is properly seasoned - nothing sticks. You get that fabulous crust by heating your skillet in the 425 oven with your shortening until it is hot hot hot and the melted shortening is just smoking. Then once the batter is mixed (cornmeal, flour, baking powder, milk, and egg) you pour that hot shortening on top of the batter where it almost instantly fries it - give it a good stir - then back into the hot skillet and into the oven. Delicious crust, wonderfully crumbly, never sticks - and far from cake!
He Who Guards The Seasoned Surfaces is not amused when there is
scorched crap embedded in his carefully nurtured oily interiors.
If the surfaces are oily, then He Who Guards needs a lesson on seasoning cast iron. The process should heat the oil to the point of plasticization, where the oil forms a hard, plastic-like coating. Any liquid oil left behind will simply go rancid.
You get that fabulous crust by heating your skillet in the 425 oven with your shortening until it is hot hot hot and the melted shortening is just smoking. Then once the batter is mixed (cornmeal, flour, baking powder, milk, and egg) you pour that hot shortening on top of the batter where it almost instantly fries it
That sounds more like a huge, corn-based variant on Yorkshire Pudding. The deep-fried crust of a corn dog minus the dog. You do what you like, and I’ll do what I like. But I think that we can both agree that people who put honey in their batter - be it for corn dogs or cornbread of whatever kind - are losing the thread. (One of the most common brands of corn dog proudly exclaims that they put honey in theirs. No thank you. Sadly, my favorite brand of corn dogs has fallen victim to the supply chain issues, and I don’t know if they’ll be back. I may have to make my own.)
Now, is there such a thing as too much sweet Vidalia or Texas 1015 onion in a hush puppy?
@werehatrack On one of his comedy albums (I think you alluded to it; I tried but couldn’t track it down), Justin Wilson tells the story of a cajun boy who comes home from college. Justin says, “Tell me something you learned in college”. The boy says, “Pi R Squared”. Justin says, "Woo boy, we wasted money on you. Everybody knows, ‘Pie are round, cornbread are square’ ".
Am I the only one that leaves baking trays in the oven while it preheats and then adds the food, so that potatoes, cornbread, chicken, etc. can get a nice crust on it? Or heats past 450F? These seem like a lot of downsides in exchange for being microwave safe.
And why does the commercial keep referring to the silicone as “silicon”?
Probably for the same reason that the science-ignorant keep dredging up that article about an alumina-based special-purpose glass and proudly shouting “Lookit here! We got transparent aluminum, just like in Star Wars!”
I’m calling shenanigans on this one. In the video, when they’re storing the food in the freezer, there is some kind of lid on the top of the stack. Is that right? They never mention the seemingly necessary lids in the video, and there is no lids listed on this sale. Seems like it might be hard to freeze food in them without lids, right?
@JustKen And the product has tabs so you can lift them and that would make it hard to design a lid that fits. Having lids to use these in the freezer would be an instant buy for me because I have more use-case scenarios for freezing than I do for baking.
@rollingupbynow I make hot sauce with super-hot peppers (ghost, scorpian, reaper, etc). i used a silicon spatula one time to scrape the blender and to this day anyone licking batter off of that spatula gets to feel the reaper’s burn.
@rollingupbynow@werehatrack There’s one called Planet Ultra that’s completely unscented and works well. Kroger was out of it last time, so I had to get their Simple Truth unscented to try. It doesn’t have any scent in the bottle, but I haven’t used it yet. Still using up the last of the other. I’m very sensitive to scents, and I don’t smell anything at all from the Planet Ultra. I highly recommend it.
For laundry detergent I use Costco’s Kirkland Ultra Clean Free & Clear. Most of the big brand name unscented laundry detergents have a very strong scent to them.
@MrNews Absolutely not. Mrs cengland0 cooks her chicken to avoid getting salmonella or other raw food contaminants. I bake my potatoes so they are soft instead of raw and crunchy – same with rice. Raw rice directly from the store doesn’t taste as good as cooked rice.
@katbyter@macromeh And here I was, thinking that the “layer cake meatloaf” would be layers of seasoned ground beef, pork, and turkey with a layer of onions between each. But I’d cheerfully eat what they made, as long as I flipped the bits of yellow mustard to the side first.
@werehatrack Congratulations, that’s the most I’ve laughed in … at least a couple months.
It’s funny because it’s true.
And because it’s an awesome/horrible setup. (do all people in all stock photography really need to be smiling like they’ll get fired if they don’t?)
And who’s the one who thought a picture like that goes with that headline?
Oh well. It was good for a laugh. Thank you.
Someone mentioned above that maybe these would be good for air fryers and the like. I think that sounds like a great idea, but I worry that they might get too hot in the confined small space of an air fryer at a higher temp (like 350-375)
I don’t know a whole lot about how safe silicone cookware is in general, but would it off gas (not sure if that’s the correct term, lol!) more in a heated, confined space?
I’m curious because I bought the Ninja grill/air fryer from here last week and I’d love to give these a shot if they would indeed work with that type of thing.