— Jenna Burkman

So if you don't have a, um, a, an air fryer, or if you don't have a convection stove in your house, this is what I use. This pan must be 15 years old, and it's an air rated baking sheet so that when I put my vegetables on it in a high temp oven, uh, the air circulates through and they get very, very crispy. I'm someone who happens to enjoy caramelized, well done crispy food. And while I love my air fryer, um, I find this pan to be a saving grace. The other thing I also suggest is to make certain that your oven temperature is accurate, because sometimes what your LCD readout is telling you might be sometimes 25 to 30 degrees off. So you can run to, uh, uh, you know, pick up a, an oven thermometer, you put it inside the oven, and, uh, you wanna get that accuracy, accuracy, high heat, and good roasting times. And, uh, our roasting assignments I think are really, really good, especially, um, for roasted carrots and roasted Brussels sprouts. The roasted Brussels sprouts recipe is absolutely delicious. And the key to that assignment is excellent pan placement, where the larger pieces are on the outside, the smaller ones are in the middle, and that everything gets equal heat and will cook equally and at the same time. So I don't know the name of the pan, but I think that if you go online and type an aerated baking sheet, that this might work very well for you. I also use this when I make pizza. Anyway, um, that was a great question. Crispy food. Love it. Everybody loves crispy food.