Non-Stick Baking Sheet Review
I recently spotted some non-stick bakeware at the dollar store (Dollarama). I had been thinking about replacing some of our old baking sheets, so I decided to go ahead and give them a try. I purchased two Betty Crocker baking trays: the French Fry Crisper and an extra large Non-Stick Cookie Sheet. I wasn’t able to find a link to the same french fry pan, but was able to find the Non-Stick Pizza Crisper pan. I purchased each baking tray for $4.00 Canadian. What a great bargain!
I thought it would be fun to film testing the new baking sheets for the first time. Since we bought a french fry pan and we cook potatoes weekly, I decided to cook up some fries and halved sweet potatoes. We don’t cook with oil, so I was a bit concerned about the potatoes sticking to the pans. In the past, when we have used bakeware that was supposed to be non-stick, we haven’t had much success with it. When baking without oil, the food would always stick to the tray and make a big mess. We typically line our baking sheets with silicone baking mats or parchment paper to prevent sticking.
So, I was really excited to try these baking sheets and was hoping they would truly be non-stick. I crossed my fingers and hoped that the fries would flip easily and not make a sticky mess. When I flipped the fries at the mid-way point, I was pleasantly surprised to see that the fries shifted effortlessly on the pan! I remained cautiously optimistic that the potatoes wouldn’t stick once they were done cooking.
The fries didn’t stick at all! The fries cooked up a bit faster than when we bake them on our older baking sheets with liners. The fries turned out perfectly. They were golden, crispy on the outside, and fluffy on the inside.
I was pleasantly surprised that both pans worked amazingly! I also decided to compare the taste and texture of the fries baked on the fry crisper versus the fries baked on the cookie sheet. They turned out the same! The fries were equally delicious: crispy on the outside, soft and fluffy on the inside.
I would highly recommend both baking sheets. They are:
- inexpensive
- non-stick
- result in faster baking time
- wash up easily
We have now used both baking sheets multiple times. I also compared potatoes baked on the non-stick bakeware versus our old pans lined with silicone baking mats. They turn out quite similarly, but as previously mentioned, the fries cook up a bit faster with the non-stick pans. I also tested baking cookies on the cookie sheet, and they didn’t stick! Non-stick bakeware for the win!
Batch Cooking
When I first went plant-based, I made meal plans for myself to figure out what I was going to eat, and to make sure I had the ingredients I needed in the house. In the beginning, I found it really helped to keep me organized, and to stay on track. Now that I have many go-to recipes and am much more comfortable in the kitchen, I don’t typically do an in-depth meal plan week by week. I usually choose one recipe to make for dinner with lots of leftovers for the week and prep a few other things at the same time.
I typically batch cook:
- an oven full of potatoes
- I mix up the type of potatoes-yellow, white, russet, sweet potato
- I mix up the chopping method-halves, quarters, fries, wedges, chips, cubes, hash browns
- a whole grain in the Instant Pot-brown rice, quinoa etc…
- a chili, soup, or stew
- I also sometimes chop and/or shred veggies to have on hand for the week-zucchini, carrot, onions, peppers etc…
Batch Cooking Potatoes
I usually bake three trays full of potatoes. I typically use 8-10 white or yellow potatoes and 3-4 sweet potatoes. As mentioned above, I use different types of potatoes and chop them in different ways to keep it interesting. I also sometimes use different spices and seasoning mixes to jazz them up.
While testing our new baking sheets, I chopped 7 small yellow potatoes into fries and cut 3 sweet potatoes in half. The potatoes fit on the two baking trays.
I preheated the oven to 425 F and put all of the potatoes in the oven for 20 minutes.
I flipped the fries and baked them an additional 10 minutes (30 minutes total).
I left the sweet potatoes face down for the entire cooking time. I baked them for 40 minutes total.
I hope you found this post helpful. Let me know if you’d like a more in-depth post about batch cooking or meal planning and preparation.
Plant Fit Meg 