MasterClass MCVITHB4 Insulated Baking Sheet, Scratch Resistant and Induction Safe Steel Oven Tray with Vitreous Enamel Coating, 35 x 28 cm, Black

If you are savvy about the harm to you and the environment that Teflon causes, you will love these pans. I do not even need parchment paper under the cookies, they just pop right off the sheet without the need to oil the surface. I use a wooden spatula, but instructions say metal ok because its enamel not ceramic coated.

Prodotto arrivato nei tempi. Presenta segni di puntellamento in superficie. La userò comunque, con la carta da forno, per fare dei biscotti. Spero che nell'uso la superficie della teglia non si scrosti. Vedremo. Però dovreste controllare bene i prodotti che spedite.

this is a heavy sheet,but mines is not flat,it can easyly bend by diagonal,i can't bake anything on this ,im going to return for refund

Qualitativ ist diese Backplatte nicht wirklich schlecht. Als Backblech tut sie ihren Dienst.Aber: sie ist leider für direkte Hitzequellen (getestet Induktions- und Cerankochfeld), wie in der Produktbeschreibung angegeben, nicht geeignet. Das emaillierte Blech verbiegt sich spür- und sichtbar. Bei mir klappt es leider mit keiner bisher getesteten, direkten Hitzequelle. Das Blech verbiegt sich so stark, daß ich jeden Moment einen Knall durch die platzende Emailleschicht erwartet habe. Der Knall ist zwar nicht eingetreten, aber Braten kann man auf diesem Blech nicht.Auch noch erwähnenswert:Der Hersteller empfiehlt die Entsorgung des Backblechs, wenn Teile der Emailleschicht abplatzen. Mein bestelltes Blech hatte schon bei Lieferung einen Schaden in der Emaille im Griff der Backplatte...._____________________2 Sterne = gefällt mir nicht

Sturdy, well made and great to use. I own several of these and other baking trays in the line. I was sick of buying non stick ones where the coating comes off, doesn't last long or my husband ruining them when he would make pasties (I make him use baking parchment now as a rule = less mess to clean). You do need to use them a bit to "season" them or things tend to stick to them, but after a whiles, not problems.These can handle even the clumsiest of husbands and disastrous cooks. although I would not advise it, unless you really have to, I had to take steel wool to one over burnt baked on greasy tray and the stuff came off; the husband tried his hardest to ruin it while I was in hospital for a few months and it was stuck on good as he would say, I think he didn't properly wash it between uses.My grandmother and mother always had these kinds of pots and trays in their kitchens. Non stick seemed like a nice solution to elbow grease of cleaning them, but it is false economy. whereas if you buy something good it lasts for yearsand baking paper helps too; not to mention when that black non stick stuff flakes off into your food and you injest it, that is kind of gross to think about. I went through 5 sets of non stick trays in 10 years, ranging from cheap to posj expensive, and one set of these trays has lasted almost as long as all of those combined. I finally rid of all my non stick pots and trays and I won't go back, sometimes the old ways are best. I use a chain mail scrubber and losts of soap now on the really hard stuck on stuff, and I put them in the dishwasher and they seem fine.

Another fantastic proper non-stick baking tray - cookies galore!