Bourgeat Black Steel Oven Baking Sheets

Awesome cookie sheet. Make sure it is put away dry... Accidently left on a tea towel that was barely moist for 1 day and bottom spot rusted, my mistake.

Pros: Really lovely for baking pastries. The low curved lip makes it easy to slide parchment paper off. The sheets feel very solid, which is to be expected as they're a slab of steel. No warping issues. Cons: The European sizing (40x30cm) means they're a little smaller than standard half sheets. Standard US cooling racks and silicone baking mats don't quite fit right. These are black steel, so they require seasoning much like a cast iron pan. Matfer Bourgeat's website refers you to a good Cooks Illustrated article on seasoning. It's not a lot of a work to keep it clean and oiled. If you stick it in the sink and scrub it down with soap without oiling it, it's going to get rusty. I have two of these now and would buy them again.

This is extremely useful in baking french macarons> Highly recommended!

I purchased this because of the great reviews behind it. The first time I used it, it was great. My bread and pizza dough were coming out very nice. After only 2 uses, I started to wash it. After the second wash I noticed it was starting to rust and the blue steel was pealing away. I never left it soaking in water for longer than a few minutes. What a waste of money and a horrible product.

This is the American home size version of the larger commercial Euro baking sheet. These are the gold standard for baking sheets. Made from blue steel, not black steel, the sheets are heavy, have small curved sides to allow you to slide food on and off without damaging the food and have the ability to allow magnets to stick to the sheets. (Instead of letting parchment paper fly all over the oven you can use small magnets to hold the paper down.) As to be expected with high quality products it will require upkeep. You need to season the sheets before the first use. (You can find the instructions on Matfer Bourgeat's website. I would have liked it if the seasoning directions where delivered with the sheets.) Then you need to avoid using water near the sheets as it can lower the life of the metal. However, as a professional pastry chef I can say I love and will always use and recommend these baking sheets.