>>The flipping is where they usually get pretty beat up

try the two doohickie theory - in the pix you can see I have one longer thinner one (blue) - works 'better' under long thin filets - and one wide stubby one (white) - works 'better' for more squarish pieces.

depending on the size / shape of the 'piece de' flippance' I'll swap them using the appropriate size to get under the piece and the other to control its motion as it gets lifted & flipped so it does not just splatter down &/or breakup.

I'm kinda' prone to using two pointy things for most of my flipping - it really helps with 'fragile' things - eggplant rounds to fish... - also cuts down on the plop-plop-spatter-ouch! factor. you'll see some asbestos fingered chefs on tv do a flip stabilizing the motion with their fingers.

Hey John, I too have problems with mine breaking apart when I try and flip it. I have found that if I do not flip until it is very crisp and almost done thru & thru it will not break apart as easily! I do the baking or broiling without flipping (heat surrounds it), and if pan frying I just wait until like I said it is very close to done, flipping only to briefly brown the other side.

okay

try this one

bake your fish on one side - remove from oven

place an inverted wire rack over the one-sided baked fish

invert onto wooden cutting board

carefully place rack back onto baking sheet with fish on rack

return to oven

finish baking

eat

:rolleyes: