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How to Clean Cookie Sheet Pans So They Look New!

They come in sizes big and small, rimmed or without sides. We use them to bake just about anything, but mostly cookies. And they can get super grungy with layers of baked- and burnt-on grease resulting in ugly stains and residue build-up.

 

Does anything here look familiar to you? If so, I have good news. Your cookie sheets can be cleaned and restored, even back to the way they looked when new.

What follows is a relatively quick and easy way to get rid of baked-on grease, stubborn food residue, and even rust on any type of cookie and baking sheets—aluminized steel, aluminum, and non-stick—and then to clean and maintain to keep them sparkling clean.

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The Useful Life of Spice plus How to Repurpose at the End

When I packed up my kitchen for our big move a few years ago, I was embarrassed to discover what I had accumulated in the spice drawer.

I’m pretty sure there were a couple bottles of something or other in there that were certified antiques, pre-dating the Nixon administration. And that ground allspice? I think the sell-by date was 50 A.D.

 

Spice-Cabinet

Do spices expire?

The useful life of spices and dried herbs vary but you don’t have to worry about them going bad like other foods. The problem, however, is that they can lose flavor, which is the reason we use them at all.

A bottle of curry powder you’ve had for an untold number of years won’t make you sick. But it won’t be as potent and flavorful as when it was fresh. Spices, especially once ground, degrade over time.

As I researched to get to the bottom of this question, I found a reference to an unsupported rule of thumb floating around out there that says we should use or toss herbs and spices after six-months. What?! That seems a bit short to me. I sure can’t afford to purge my spice drawer twice a year,  which prompted me to check further with more reliable resources.

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