Bests & Worsts Reviews from Amazon

My review is going to be two fold. Discription of the product then explanation of why purchasers writing negative reviews experiance they're disappointment. A little education. My tray does warp when broiling but at temperatures below 400 degrees..it's minimal. As other reviews state, it regains it's shape upon cool-down. It does stain (tarnish) when broiling but some glass-top stove cleaner and a stainless steel scub pad takes almost all of it right out. The tray is a medium to low carbon stainless but resists rust well. Now comes the education part. From all the negative reviews, it's obvious that all the disappointment of this product is based on 3 things. First: Too small Second: It stains. Third: It warps. As far as size...measurements are clearly stated in the advertisement. Measure your toaster before you buy. Just common sense. Not all toaster ovens are rhe same size. As far as staining...stainless doesn't mean no staining. It means rust assistant. It will stain/tarnish under certain situations and it will rust based on it's carbon content. As far as warpage...this disappointment is based on a lack of understanding of metallurgy. All steel sheet metal warp if restricted by shaping. The higher the temperature, the greater the degree of warpage. Toaster ovens are nothing more than mini broilers. High heat. So if warpage concerns you..buy aluminum. If you want to learn why, read on. I'll explain the basics of steel metallurgy. As I pointed out, stainless doesn't mean no staining...it means better rust resistance over regular carbon steel. Steel is an ALLOY (mixture of metals) and stainless steel is even more so with the addition of nickel and chromium, the same metals used in chrome plating which gives the steel it's rust resistance. All steel has carbon in it. The higher the carbon content, the tighter the molecular bonding for rigidity but the more subject to oxidation (rust). With Stainless Steel, the higher the nickel and chromium content, the more rust resistance and higher cost of manufacturing. The more nickel content the less carbon needed to maintain rigidity and nickel contains no carbon therefore, is not magnetic. That's why magnets stick to some stainless and not to others. All sheet steel warps due to molecular bonding when subjected to extreme temperature changes. Molecules in steel is more tightly bonded than aluminum or copper. With the shorter distance between molecules in steel, when heat is applied too quickly, the molecules rapidly expand beyond it's shaping limitations therefore, warpage occurs. Aluminum which is also an alloy with no carbon content has more room between molecules to allow more movement for less expansion beyond it's shaping but is a more plyable/weaker metal. Thicker is not better when it comes to sheet metals. The thicker the metal, the more molecules that are trying to expand when subjected to extreme temperature change. You can minimize warpage and "pooping" at lower temperatures by pre-heating the metal before placing food on the sheet but broiling temperatures are just too fast and extreme to allow for proper expansion within the tray's shaping limitations. Check out "Austin reader" review on the Teamfar 2 piece Stainless Steel Baking Sheet/Cookie Sheet product on February 17 2017 to learn more. They explain the rapid expansion/ warpage /pooping occurrence in sheet metal under extreme temperature change perfectly and how to minimize it. Tarnishing in stainless steel is a reaction in the chromium from chemicals or excessive heat. Mostly from excessive heat. That's it. Now that you have the basics, you can know what to expect if you buy this product and why.