Texmex, the restaurant supply stores are a very good place to get commercial-grade sheet pans for pennies on the pound. I bought two for $15. They did not have non-stick on them and I use foil when the heat will be very high.
I mentioned fondue with friends. I'm making a broth fondue. Does anyone have a TNT recipe for a broth? I have one that is tasty but feel I could do better. Also, some ideas about what I should add as dippers? I thought beef and chicken. Also some tortellini. Has anyone used canned quail...
I definitely wash anything that will be used for stock. As for scrubbing, like I would for a baked potato, I am not that thorough, but I get the dirt and any grit off before it goes into the stock pot.