Baking sheets (black or blue steel) by Matfer
I love these pans because the dark color makes these pans extremely heat retentive and encourages dough to sear quickly on the outside, producing a thicker, crisper and more deeply colored crust on ethnic sheet breads, like focaccia or fougasse. However, these pans will rust easily if scratched or if not dried thoroughly after being washed. Also acidic or overly salted foods can ruin the surface of these pans. Also see cookie sheets, jelly-roll pans and the section on cookware for other baking pans.
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