Does anybody have one? I'm trying to avoid using fats in cooking my chicken breasts in the oven. I'm looking for a high quality non stick pan that will allow me to simply salt/pepper some skinless chicken breasts and throw em' in the oven. Does such a thing exist? Thanks a lot guys and gals.

I just use a sheet of aluminum foil. There's a bit of sticking but not too much and it makes cleaning up a lot easier.

I just use a sheet of aluminum foil. There's a bit of sticking but not too much and it makes cleaning up a lot easier.

good idea! How could I not think of that? I'm such a cooking noob it's embarassing. Thanks man!

Does anybody have one? I'm trying to avoid using fats in cooking my chicken breasts in the oven. I'm looking for a high quality non stick pan that will allow me to simply salt/pepper some skinless chicken breasts and throw em' in the oven. Does such a thing exist? Thanks a lot guys and gals.

The Silpat's like this (http://www.amazon.com/Matfer-Exopat-8-Inch-Nonstick-Baking/dp/B00005AXJ9/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1203363865&sr=8-1) are supposed to be the best, but I've just got a cheap silicone set from Target or Walmart that work pretty well.

Instead of tin foil, as recommended above, try using parchment paper; it's what professional chefs use routinely. You should be able to find it in the same aisle as the foil/plastic wrap. Bonus: no sticking, like with tin foil.

I'll second the parchment paper recommendation, I use it all the time for baking.


Here are a couple of brands via the JSF Amazon store:

http://www.johnstonefitness.com/store/shop.php?c=health&n=3760931&i=B000KPQ68U&x=Chefs_Select_Parchment_Paper_Natural_33ft_Pack_o f_5

http://www.johnstonefitness.com/store/shop.php?c=health&n=3760931&i=B000K3HJEC&x=If_You_Care_Parchment_Paper_70_Square_Feet_Pack_ of_5


I don't have any experience with the silicon mats, but of course they have the benefit of being reusable.

I third the parchment paper, I tried it after seeing one of the sample ladies at costco using it (of course I had to stop to ask her what it was first lol) and it has become a staple in my non stick, easy clean up cooking.

Also I have a set of aluminum baking sheets (not the normal cheap tin ones, but actual thick stamped aluminum ones that are about 1/16" thick) and although they aren't "non stick" , for some reason nothing seems to stick to them like with the normal steel ones, and clean up is a breeze. I have burned anything imaginable on them, and they always seem to come clean easily with some warm soapy water and a dish cloth, no scrubby pads required. I don't understand what the difference is in the properties of aluminum that makes it so much nicer to use, but I would highly recommend it for baking sheets!

Before I had a set of "non stick" coating baking sheets (they actually cost about the same as the aluminum ones I have now, maybe a bit less) and I would recommend avoiding them like the plague! The non stick surface on them doesn't seem to work very well, but it does chip off VERY easily, leaving you with flaking non stick coating in your food. The very first time I used the "non stick" loaf pan, I made a meatloaf with it and half of the coating stuck to the meatloaf, wasting not only an entire pan of meatloaf, but the pan was done as well.