This stainless steel baking tray is a deep rectangular pan with rounded corners and an anti-skid base, made from a thicker gauge of steel. Depth is the useful part: a deep tray holds juices from a roast instead of letting them run over the edge onto the oven floor.
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Stainless Steel Rectangular Deep Storage Tray Dinner Plate Oven Cake Baking Pan Bakeware Food Container Kitchen Accessory
- Constructed from a thicker stainless steel material, it is long-lasting, wear- and scratch-resistant, and simple to clean.
- Smooth and non-abrasive design, rounded corners, easy to clean, space-saving, and eliminates food waste.
- The Anti-Skid Bottom Uses A Concave-Convex Surface Anti-Skid Design That Smoothly Places And Effectively Prevents Sliding.
- Quick and even heating and cooling, ideal for baking and cooking foods including vegetables, ribs, chicken wings, biscuits, and more.
- Used For Water Tray, Fruit Plate, Coffee, Tea, Hotels, and Meals.
Why Choose This Stainless steel baking tray
A stainless steel baking tray is one of the few pieces that genuinely does double duty. It bakes and roasts vegetables, ribs, chicken wings and biscuits, and then serves as a water tray, a fruit plate or a container for coffee and tea service. That is why the same tray is used in hotels and catering as well as at home, where a single pan covering preparation, cooking and storage is worth more than three specialised ones.
Stainless steel baking tray: Materials, Sizes and Features
This stainless steel baking tray is constructed from a thicker stainless steel material, which is what makes it long-lasting and resistant to wear and scratching rather than denting the first time it is knocked. Steel heats and cools quickly and evenly, so food browns consistently across the tray. The smooth, non-abrasive design with rounded corners is easy to clean, saves space and eliminates the trapped corners where food is wasted.
Caring for Your Stainless steel baking tray
Caring for a stainless steel baking tray keeps it looking right. Soak baked-on residue rather than attacking it with a metal scourer, which leaves permanent scratch patterns across a flat surface. Wash and dry it promptly rather than leaving salty or acidic food standing, since both will mark steel over time. Store it flat or on edge rather than under heavy stacked pans that could distort the base.
Roasting, Baking and Storing
The anti-skid bottom uses a concave-convex surface design that places smoothly and effectively prevents sliding, which matters as much on a worktop as in the oven. Give food room on the tray rather than crowding it, since a packed tray steams instead of roasting. When using it for storage or as a water tray, let it cool fully first rather than moving it hot.
Choosing a Stainless Steel Baking Tray Size
The stainless steel baking tray comes in five lengths: 27cm, 32cm, 36cm, 40cm and 45cm. Measure the inside of your oven before ordering the larger sizes, and leave a little space on each side for hot air to move round the tray. If you bake in batches, two smaller trays on separate shelves often cook more evenly than one large tray that fills the oven. The 27cm and 32cm trays suit a small oven, a traybake for two or a side of roasted vegetables; the 36cm tray is a family size for a whole chicken or a tray of wings; the 40cm and 45cm trays are for big roasts, batch cooking and catering.
A deep tray is handy outside the oven too: as a marinating dish, a tray for prepared ingredients, a drip tray under a dish rack, or a serving tray for fruit, coffee and tea, as the listing suggests.
Roasting Tips
For crisp roast potatoes, heat a few tablespoons of oil in the stainless steel baking tray in the oven for five minutes before adding par-boiled potatoes, and turn them halfway through. For chicken wings or ribs, spread them in a single layer with space between them, since crowding traps steam and stops browning. The deep sides catch the juices, which can be poured into a jug for gravy.
Steel is not non-stick, so a light coat of oil or a sheet of baking paper helps biscuits and fish release. After roasting, pour warm water into the tray while it is still warm, not hot, and leave it to soak; baked-on residue then lifts with a nylon brush.
For a simple traybake dinner, toss chicken thighs, peppers, onions and potatoes with oil and spices and roast them together at around 200C for 40 to 45 minutes, turning once, until the chicken is cooked through.
Using the Tray for Serving and Storage
Away from the oven, the deep stainless steel baking tray is a practical prep and serving tray. Use it to marinate chicken or kebabs in the fridge, covered with foil; to carry burgers and sausages out to a barbecue; or to hold prepared vegetables in the order you will cook them. The anti-skid base keeps it steady on the worktop while you carve or serve.
Steel does not absorb smells or stains, so a tray used for fish can go back to baking biscuits after a good wash, and it will not crack or chip if knocked. Use separate trays for raw meat and ready-to-eat food, or wash the tray well in between.
Stainless steel baking tray: Frequently Asked Questions
What is it made from?
A thicker gauge stainless steel, making it long-lasting and resistant to wear and scratches.
What can I cook on it?
Vegetables, ribs, chicken wings, biscuits and anything else that roasts or bakes on a tray.
Can I use it for anything besides baking?
Yes. It is also used as a water tray, a fruit plate and for coffee, tea, hotel and meal service.
Does it slide around?
No. The base uses a concave-convex anti-skid design that sits smoothly and prevents sliding.
Why the rounded corners?
Rounded corners are easier to clean and eliminate the tight corners where food gets trapped and wasted.
More Stainless steel baking tray Options
See the full baking trays range, or browse all bakeware. For guidance on safe cooking temperatures and reheating food properly, see the Food Standards Agency advice on cooking food safely.
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