Plastic Baking Pans
Recently, we noticed disposable plastic baking pans in supermarket aisles. Curiosity overcame our initial skepticism, so we decided to give these new items a test.
We chose two plastic options and tested them alongside a disposable aluminum pan. The pans measured at least 12 by 9 inches. As a benchmark, we also included our favorite standard baking pan. We baked raspberry squares, cornbread, and lasagna in each pan.
All three disposable pans were surprisingly solid performers, although the standard is clearly the best option. The plastic pans are basically nonstick, so they were just the thing for sticky raspberry squares and gooey lasagna. The plastic pans were also sturdy enough to allow us to cut the food right in the pan with a knife. By comparison, the foil pan was incredibly flimsy when filled, and it was much easier to slice right through it. In the cornbread test, however, the disposable aluminum pan came out on top for its better browning.
The plastic pans cannot withstand temperatures above 400 degrees, so make sure your oven is properly set and calibrated. We found that placing the plastic pans on a metal baking sheet not only ensured safe passage into and out of the oven but also promoted better, more even browning.
The nonslip grip and narrow, straight blade let testers remove the smallest bones with precision and complete comfort. Perfectly balanced with enough flexibility to maneuver around tight joints. The low price was a bonus.
Hefty in weight, this knife was a solid performer when removing poultry bones, and the handle was easy to grip, even when covered in chicken fat. Piercing silver skin was a challenge since the tip wasn’t sharp enough and the long narrow blade produced slightly jagged cuts.
|Recommended with Reservations|
The sharp tip performed well when removing silver skin, but it was too flexible when maneuvering around poultry joints, leaving testers feeling a lack of control. The heavy handle was slightly unbalanced and became slippery once covered in poultry fat.
Designed to replicate a samurai blade, this expensive knife was a disappointment. It struggled to pierce the silver skin, although long cuts were smooth and even. Minimal flexibility and extreme curve got in the way when maneuvering around joints. The smooth handle was hard to grip and slippery.
The large, cumbersome handle reminded testers of an outdoors knife for fishing and hunting. The blade was too wide to maneuver around joints and it struggled to pierce silver skin. Unlike other knives, this boning knife could only slice in one direction, making intricate cuts around joints difficult.
The blade was so flexible it led to erratic cuttings; testers said the knife was hard to control. The blade was not sturdy enough to maneuver around joints and the lightweight handle felt flimsy and unbalanced.
For complete access to the results,
start a 14-Day Free Trial.
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists