Iβm talking about the long metal baking/cookie trays. (Not the aluminum ones)
TLDR: I burned my fingers by touching a baking tray that was fresh out of the oven
So this starts in school, during Home Economics. We were making Christmas biscuits, and the teacher was putting the biscuits into the oven. The biscuits took quite a while to bake, and after quite a few minutes, they were done.
The teacher gave no indication that the biscuits hadn't had time to cool down, and when she gave us our trays, I went to see my biscuits (I made faces on them).
Big mistake.
"ΠΠ!!"
I burned my fingers. It was excruciating. The teacher, after a bit, told me to go to the sink and run them under cold water. When I did, the pain subsided a bit, but after, the pain flared right back up again.
When I got home after an agonising bus trip, it gradually subsided. Now, as I'm typing this, the pain is mostly gone, but the skin feels tanned. aaaaaaaa
Edit: Thancckques for the silver
All I'm taking with me is my backpack. Only hand luggage, no suitcase
I'm mainly concerned about uneven temperature. But obviously I don't have experience to know what the pitfalls are. Any tips would be appreciated.
This is hypothetical, I'm not seriously considering doing this.
However, I sometimes have greasy baking trays, and they are a pain to clean, a lot of elbow grease. One way to clean them is to burn them, if it gets hot enough all organic material will burn away. You can't do this in a standard domestic oven as they don't get hot enough, maybe only 240-250Β°C (about 480Β°F). Some ovens have a self clean mode which does get hot enough, but my oven is old.
So, would it be feasible to put my baking trays in my ooni and clean them that way? As it gets to about 450Β°C it should be hot enough, and ooni sell the sizzler pans, so putting metal in them isn't a problem. The answer is probably no for me as I have a Fyra 12, so size and soot are both issues. But say if I had a Koda 16?
I've been using a high hydration dough (around 70% but I use all purpose as it's what I have and I suspect it may be a touch too much water)
The third ball I baked yesterday stuck to the tray in the middle and I wonder what I can do to prevent it. Oil the pan ? I considered flour but I think too much flour leads to poor rising
Because it's so liquidy I decided to just pour the dough on the tray itself. Then a few minutes later spread it out with oiled fingers and I got it pretty thin and even
Hey! No matter which ones I buy even with a 25 year guarantee they end up losing their non stick coating and just get ruined.
I'm in the UK, any brands you folks can recommend? Or is it how I'm washing them up etc
