The Quarter or half sheet bake pans made by USA pan, are probably the most useful all-round sizes you'll buy. Roasting veg or baking biscuits, it doesn't matter which - you'll probably use them for everything.
USA pan make their pans from aluminium coated steel which has an amazing patented food-safe coating which makes it unbelievably non-stick and really easy to clean up. All their pans have a corrugated surface which is all about heat distribution and 'easy release'.
Quarter sheet:
Baking Surface Dimensions: 12.5 x 9 x 1 inches (32x23x2.5cm)
Outer Dimensions: 13 x 9.5 x 1 inches (33x24x2.5cm)
Half sheet:
Baking Surface Dimensions: 17.25 x 12.25 x 1 inches (43.5x31x2.5cm)
Outer Dimensions: 17.75 x 12.75... Read More
The Quarter or half sheet bake pans made by USA pan, are probably the most useful all-round sizes you'll buy. Roasting veg or baking biscuits, it doesn't matter which - you'll probably use them for everything.
USA pan make their pans from aluminium coated steel which has an amazing patented food-safe coating which makes it unbelievably non-stick and really easy to clean up. All their pans have a corrugated surface which is all about heat distribution and 'easy release'.
Quarter sheet:
Baking Surface Dimensions: 12.5 x 9 x 1 inches (32x23x2.5cm)
Outer Dimensions: 13 x 9.5 x 1 inches (33x24x2.5cm)
Half sheet:
Baking Surface Dimensions: 17.25 x 12.25 x 1 inches (43.5x31x2.5cm)
Outer Dimensions: 17.75 x 12.75 x 1 inches (45x32x2.5cm)
Please do check your oven size if you're buying the half sheet... It's pretty big.
Made in the US, natch.
Cookies (aka biscuits) and photos courtesy of @dabreoblack_scrapbook
Also, here's an excellent recipe from Nikki
Read more
The quarter sheet is perfect for it:
A sheet of ready rolled puff pastry, cut in half lengthwise.
One leek, topped and tailed and cut in half lengthwise.
Baking sheet with baking parchment on.
Lay leeks cut-side down and draw around them with pencil.
Take them off.
Within the pencil lines drizzle some olive oil, a bit of honey, plenty of salt and pepper, some whole sage leaves and or thyme leaves.
Place the leeks on top as before.
Blob creme fraiche, cream cheese or cottage cheese on top of the leeks (don't go nuts or it'll splurge out).
Add more seasoning, honey and olive oil.
Carefully lower the pastry on top expelling any air and pressing down the edges with a fork.
Brush with egg wash.
Bake at about 180-200º for about 45 mins (but keep an eye on it. You want it dark brown but not burnt).
Take it out. Wait about 5 minutes. Lay a board on top. Flip it over and carefully peel off the paper.
