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TdeV

TdeV


Clarity

2 hours ago, FrogPrincesse said:

Another question. When baking in a metal pan (regular, not a non-stick), is this a bad idea to cut in the pan? It leaves marks obviously; I don’t care so much about the esthetics, I just want to make sure it doesn’t affect their longevity etc. 

I make recipes for parties that call for a 1/2 sheet plan and it would be challenging to take the pie out before cutting, hence the question. I am considering lining them with parchment but wanted to hear other people’s thoughts. 

 

My pizza cutter has both a metal and plastic blade. When cutting pizza on the aluminum pan, I use the metal blade (chewy pizza crust). When cutting pie dough on a coated 1/4 sheet pan, I use plastic blade. Makes sense to put parchment paper down first.

 

 

TdeV

TdeV

1 hour ago, FrogPrincesse said:

Another question. When baking in a metal pan (regular, not a non-stick), is this a bad idea to cut in the pan? It leaves marks obviously; I don’t care so much about the esthetics, I just want to make sure it doesn’t affect their longevity etc. 

I make recipes for parties that call for a 1/2 sheet plan and it would be challenging to take the pie out before cutting, hence the question. I am considering lining them with parchment but wanted to hear other people’s thoughts. 

 

My pizza cutter has both a metal and plastic blade. When cutting pizza on the aluminum pan, I use the metal blade (pizza crust). When cutting pie dough on a coated 1/4 sheet pan, I use plastic blade. Makes sense to put parchment paper down first.

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