What Exactly Was the Issue With the Pans?

[AmaraJ]

So...I slow roasted a batch of tomatoes in the oven yesterday. One batch on my bar pan and one on my sheet pan. Now...my sheet pan is all discolored, has pock-marks, and is not shiny at all! Isn't this the reason they were pulled originally?
This is from the new batch...I signed up during the time they were on stop-sell and didn't get mine until a supply order I placed later.
I'm calling it in, but just wanted to get your opinions....

 

[LeslieSGI]

Well, tomatoes are "acidic" and if you slow roasted them that might have been long enough for the acid to eat little holes in the pan. I have had tomato paste eat through aluminum foil I used as a lid to a partially used can of tomato paste. Other than that, I've got nothing here. Wonder what HO will say... Seems like a "reasonable" use for the sheet pan.​

 

[AmaraJ]

Yeah, the acidity was an issue, I'm sure. And, the roasting took all day. But, is there a disclaimer or anything about things like that?
I guess in the future, it's the stoneware only for tomatoes!

 

[chefkristin]

I always put aluminum foil on my regular cookie sheets. It also makes for easy clean up!

 

[raebates]

Have you tried the Stainless Steel Cleaner? It wouldn't help with the pock marks, but it might help with the discoloration. Also, while the pan doesn't have a disclaimer, most recipes that use tomatoes specify using a non-reactive pan. Non-reactive would basically mean don't use anything metal.

 

[Teresa Lynn]

I also wonder if there is an issue i sent some to my son in college and bought me 3 more for home they are all dull and have little "knick" in them