Bakeware Basics
There are two kinds of high-quality bakeware you can offer your customers: metal and nonstick. So, what do you need to know?
Metal Bakeware
- Improved Coating. Our sheet pans have an improved coating that prevents your food from sticking and keeps your pans looking like new for longer.
- Long Lasting. Our metal pans are made of heavy-gauge, aluminum-coated carbon steel—which means these pans can be used for years without denting or warping. The coating protects the steel from corrosion, and helps distribute heat evenly.
- Professional-Grade. Our metal sheet pans have a heavy-gauge wire inside the rim to keep them from warping—even when they're used under the broiler. They're built the same way as expensive, commercial-quality bakeware.
- Plus, they're conventional- and convection-oven safe, as well as freezer- and broiler-safe.
Nonstick Bakeware
- Totally Coated. A high-quality nonstick coating, exclusive to Pampered Chef, is sprayed on each pan and cured at a high temperature after the pan is formed. Coating the pan after it's formed ensures an even layer on every surface.
- Spray First. Even though these pans are nonstick, food will release easier if the pans are lightly greased. Use a nonstick cooking spray or vegetable oil.
- Plus, they're heat-resistant in conventional or convection ovens up to 450°F (230°C). They're not broiler-, freezer- or microwave-safe.