Baking trays, casserole dishes

I never see liners? I use parchment paper, is that the same? The paper recycles with other paper.

I was always told that the baked-on black on baking and roasting tins was called "honourable black" in France. My tins are very old and very honourable.

Are those crockpot liners plastic? If so, I will stick with washing the pot. I really want to reduce my use of plastic wherever I can. (There are so many things that just come in plastic non-recyclable trays etc that I have no control over).

NO ,just wipe out with some weak scouring pad.

I have heard that oven bags, liners, tossing bags ect do not bio degrade for hundreds of years. Not sure if this is true, does anyone know?

My baking trays and casserole dishes are immaculate, sorry I'm fussy!

This thread reminds me of the time my good friend and I were baking with the five children we minded (we were both child minders and often got together). My friend was a wonderful baker and had just turned out dozens of fairy cakes, with “help”, from her very much used, battered and blackened cake tins. One little four year old regarded the tins thoughtfully, and said “My mammy has tins like this, but hers are silver and shiny!” Cue my friend muttering indignantly sotto voce to me “That’s cos they’re never used!!” We had such a laugh!

I have to listen to my DH complaining about the state of the baking trays as he thinks they should be gleaming. I ignore it. They are soaked, scrubbed with the dishwashing brush and shoved in the dishwasher. Casseroles are soaked in Fairy Liquid overnight and they come up sparkling.

Casserole dishes always clean up well but my baking trays despite being lined with foil for cooking fishfingers etc for DGC or parchment for biscuits always get stained after a while despite hot soapy water washes. I replace them when I get too embarrassed by them.

I wash the must by hand items. Soak everything else and use green scrubbys, before load anything dishwasher safe. Last, any and all recycle goes in same washing up water.

My roasting tins are stainless steel so get soaked and then go in the dishwasher. Pyrex comes out of a dishwasher sparkling, my loaf tin is silicone and my most used cake tin is aluminium and is always lined so it never needs scrubbing.

Some of my good old baking trays are scratched and never come up really clean anymore so I cover them with either foil or parchment. It saves a lot of work. They get a wash after use of course - I'm not that disgusting.

If you use liners, please spare a thought for the environment. We don't need, can't deal with, any more waste.

Where do you get liners for your slow cooker? I’ve never heard of these.

Casserole dishes sparkle thanks to dishwasher. Baking trays often replaced, black backed on food doesn't do it for me.

My baking trays want replacing - the non-stick unstuck the first time my husband 'helped with the washing up'.

On a brighter note, my husband brought a near-complete set of his late mother's Falcon-ware baking tins to the marriage (late in life marriage - 2nd for me, first for him, we were both in our mid-fifties). Those are incredible, I don't know how I got along with those excellent baking tins - great baking results and so easy to keep clean and (ok, mostly) stain-free.

All my Pyrex, from vintage to new purchase/wedding gifts, actually do sparkle with little effort as long as I use a green scrubby.

I'm currently eyeing up a huge Pyrex roaster to replace the Granite-ware one DH lent to a neighbour last summer who now claims she can't seem to find it. For our Christmas turkey crown I make-shifted with my largest Pyrex rectangle and tin foil - it worked but the roaster would be simpler.

My main roasting dish is black enamel and came with a Belling cooker 40 years ago. I soak it after use and mostly pop it in the dishwasher - all nice and clean. I have a couple of stainless steel roasting dishes which still gleam - soaking and a green scrubber etc.
My glass Pyrex dishes are years old and devoid of any burnt on bits - soaking, green scrubber or dishwasher.
The things I often replace are baking trays - cheap or expensive so far I have not found any which come up to standard. I use baking paper even on non stick as I find that is rarely so. I have found greasing trays etc with butter or lard type stuff is much better than using oil which I find just burns and goes sort of sticky making it hard to remove.

I have some thick hard anodised alumium trays which I bought as a set in a supermarket about 10 years ago, none of them have warped even at highest oven temperatures. I think that Lakeland still sell something very similar. They can't go in the dishwasher, so I just soak and wipe, the one I use most is quite brown but that doesn't really bother me. If I'm cooking something that might stick I use non-stick paper which I throw after use.

I've tried various non-stick trays and never found any that lasted. I do really like good quality glazed earthenware dishes, they don't stick much though they tend to craze and eventually crack.

But the best are my old Le Creuset gratin dishes, the oval ones with the "ears". I use the dishwasher for those with with cream or orange enamel inside, but my favourite black ones don't show any marks and just needs a soak and a wipe. You can sometimes find them on EBay.

My Mum scrubbed all the black off an old roasting tin my Gran gave to her. Sadly that was the non-stick Teflon coating. Now it gleams and everything sticks to it. I tend to just give my tins a good wash and not worry too much about the colour.

life too short to spend hours scrubbing baking trays etc! I'm with the people who do a good rinse,and attack with the green sponge when necessary!

Who knew you could buy glass baking trays! ?

My whole kitchen seems to run on silicone liners and covers of various kinds - the oven bottom and grill pan have the heavy duty black sort; the trays have either the cut to size bumpy type, or the flat ones with a coloured border; cake tins when they do get used (not often!) get the cut up thin silicone roll from Lakeland; and pots and dishes in oven, microwave and fridge get covered with round silicone lids instead of foil and film. My next purchase will be a pan lid that stops boiling over.

Cover my baking trays with foil which saves scrubbing off any burnt on food. Casserole dishes I soak in hot water and soda crystals. The burnt on is then easily removed.

I prefer 3-5 thickness stainless steel cookware. No Teflon coated rubbish. My skillets and frying pans are cast iron, cleaned with kitchen paper and damp cloth. They have to be 'proved' before use but will outlast anything. They just get better with age.

I check the state of my baking trays when I can see the dishwasher is at the steaming point in its cycle. Then it is very easy to wipe off any sticky bits not washed properly and the item just goes in again at the next wash for shining results. I usually pre-soak them too if they were very dirty beforehand so my baking trays all look like new especially the glass ones