Dishwasher - Baking Trays

rscosworth

rscosworth

rscosworth

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Guys,

Recently got myself a dishwasher (how did I live without) and find that my baking trays are getting rusty, usually on the underside edge where the sheet metal has been folded over - obviously it holds the water.

I put the dishwasher on at night on an eco which takes a long time but still means by the time it's emptied there has been water in that underside edge for several hours.

I've been told I need stainless steel baking trays but don't know what else could be the solution to the problem?

Suggestions please.

Thanks
 
tom_e said:
Then settle for rusty baking trays or buy some new ones.
Click to expand...

Helpful.

Rusty baking trays is the reason for the post.
Buying new ones isn't going to stop them going rusty.

Looking to see if Stainless is the correct solution, or if any of the other culinary experts within the forum have any other suggestions (other than manually / buying new)

Thanks
 
If they started rusting when you started to use your new dishwasher to clean them, then I can't think of another solution other than either buying baking trays that are dishwasher safe or going back to washing them by hand?
 
It's just something you have to live with, I'm afraid.

They're pretty cheap, so just replace fairly often. Tend to use foil on baking trays most of the time anyway.
 
I use enamel trays. Almost non-stick (needs a squirt of oil), can go in the dishwasher, can get bashed about with metal utensils, good heat retention.
 
You could also not put it on at night. Leaving it shut when it's finished doesn't help, you just keep all the moisture in. Put it on at another time where you can open the door once it's finished.
 
Armageus said:
But costs the price of 5 steel trays.

Never had an issue with them rusting at the edges - used to have an issue with them rusting on top, but realised that was due to using metal utensils, and them scratching easily. Have switched to silicone utensils, and seem to get a good few months out of trays now.
Click to expand...

At a cost of 5 steel trays with a few months life each it means after 15 months you've saved money with the more expensive choice.
 
rscosworth said:
Helpful.

Rusty baking trays is the reason for the post.
Buying new ones isn't going to stop them going rusty.

Looking to see if Stainless is the correct solution, or if any of the other culinary experts within the forum have any other suggestions (other than manually / buying new)

Thanks
Click to expand...

get ones without rolled edges, then they wont hold the water.


there are a few that have this feature.
 
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