Has anyone used All Clad cookie sheets? I'm thinking of getting some, but would like to see what other people's experiences have been. There are two options: stainless steel or gold plated stainless. They both cost the same. I currently have aluminum cookie sheets, which I'm happy with except it doesn't take too long before they become kind of ratty because they aren't non-reactive. Stainless seems like it might be a reasonable alternative. It's more expensive, but I wouldn't have to keep replacing them as they got yucky.
Thanks -
Jeneen
PS. BTW Cookware and More has a special on them until April 9 for about half off.
On Mon 20 Mar 2006 09:52:45p, Thus Spake Zarathustra, or was it Jeneen Sommers?
Quoted message said:
Has anyone used All Clad cookie sheets? I'm thinking of getting some, but would like to see what other people's experiences have been. There are two options: stainless steel or gold plated stainless. They both cost the same. I currently have aluminum cookie sheets, which I'm happy with except it doesn't take too long before they become kind of ratty because they aren't non-reactive. Stainless seems like it might be a reasonable alternative. It's more expensive, but I wouldn't have to keep replacing them as they got yucky.
Thanks -
Jeneen
PS. BTW Cookware and More has a special on them until April 9 for about half off.
Are they clad with an alloy? If they are only stainless steel, they will not conduct heat very well and the coverage may be spotty.
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
On Mon 20 Mar 2006 09:52:45p, Thus Spake Zarathustra, or was it Jeneen Sommers?
Quoted message said:
Has anyone used All Clad cookie sheets? I'm thinking of getting some, but would like to see what other people's experiences have been. There are two options: stainless steel or gold plated stainless. They both cost the same. I currently have aluminum cookie sheets, which I'm happy with except it doesn't take too long before they become kind of ratty because they aren't non-reactive. Stainless seems like it might be a reasonable alternative. It's more expensive, but I wouldn't have to keep replacing them as they got yucky.
Thanks -
Jeneen
PS. BTW Cookware and More has a special on them until April 9 for about half off.
Are they clad with an alloy? If they are only stainless steel, they will not conduct heat very well and the coverage may be spotty.
-- Wayne Boatwright o¿o
Another vote for what Wayne said. Deal with the way aluminum pans get messy looking. Pick up some Barkeeper's Friend scouring powder, right near the Comet & Ajax in the supermarket. Put some elbow grease into cleaning them from time to time. For any food that doesn't require getting underneath with a metal spatula, which would rip foil, use foil.
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
On Mon 20 Mar 2006 09:52:45p, Thus Spake Zarathustra, or was it Jeneen Sommers?
Quoted message said:
Has anyone used All Clad cookie sheets? I'm thinking of getting some, but would like to see what other people's experiences have been. There are two options: stainless steel or gold plated stainless. They both cost the same. I currently have aluminum cookie sheets, which I'm happy with except it doesn't take too long before they become kind of ratty because they aren't non-reactive. Stainless seems like it might be a reasonable alternative. It's more expensive, but I wouldn't have to keep replacing them as they got yucky.
Thanks -
Jeneen
PS. BTW Cookware and More has a special on them until April 9 for about half off.
Are they clad with an alloy? If they are only stainless steel, they will not conduct heat very well and the coverage may be spotty.
-- Wayne Boatwright o?o
Another vote for what Wayne said. Deal with the way aluminum pans get messy looking. Pick up some Barkeeper's Friend scouring powder, right near the Comet & Ajax in the supermarket. Put some elbow grease into cleaning them from time to time. For any food that doesn't require getting underneath with a metal spatula, which would rip foil, use foil.
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
Quoted message said:
On Mon 20 Mar 2006 09:52:45p, Thus Spake Zarathustra, or was it Jeneen Sommers?
Quoted message said:
Quoted message said:
Has anyone used All Clad cookie sheets? I'm thinking of getting some, but would like to see what other people's experiences have been. There are two options: stainless steel or gold plated stainless.
Quoted message said:
Are they clad with an alloy? If they are only stainless steel, they will not conduct heat very well and the coverage may be spotty.
On Tue 21 Mar 2006 04:40:09a, Thus Spake Zarathustra, or was it Nancy Young?
Quoted message said:
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
Quoted message said:
On Mon 20 Mar 2006 09:52:45p, Thus Spake Zarathustra, or was it Jeneen Sommers?
Quoted message said:
Quoted message said:
Has anyone used All Clad cookie sheets? I'm thinking of getting some, but would like to see what other people's experiences have been. There are two options: stainless steel or gold plated stainless.
Quoted message said:
Are they clad with an alloy? If they are only stainless steel, they will not conduct heat very well and the coverage may be spotty.
"tert in seattle" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Quoted message said:
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
On Mon 20 Mar 2006 09:52:45p, Thus Spake Zarathustra, or was it Jeneen Sommers?
> > Has anyone used All Clad cookie sheets? I'm thinking of getting some, > but would like to see what other people's experiences have been. There > are two options: stainless steel or gold plated stainless. They both > cost the same. I currently have aluminum cookie sheets, which I'm > happy > with except it doesn't take too long before they become kind of ratty > because they aren't non-reactive. Stainless seems like it might be > a reasonable alternative. It's more expensive, but I wouldn't have > to keep replacing them as they got yucky. > > Thanks - > > Jeneen > > PS. BTW Cookware and More has a special on them until April 9 for > about half off. >
Are they clad with an alloy? If they are only stainless steel, they will not conduct heat very well and the coverage may be spotty.
-- Wayne Boatwright o?o
Another vote for what Wayne said. Deal with the way aluminum pans get messy looking. Pick up some Barkeeper's Friend scouring powder, right near the Comet & Ajax in the supermarket. Put some elbow grease into cleaning them from time to time. For any food that doesn't require getting underneath with a metal spatula, which would rip foil, use foil.
or use parchment paper
Doesn't oil & grease go right through parchment paper?
Thanks, Nancy. Yes, it would probably work well for baking cookies. However, at that prices I couldn't afford the ingredients to make them.
Oh, yeah, they would be wasted on me, anyway, that wacky don't bake thing (laugh) ... but if someone wants them who are we to say.
I was curious what people would say about the gold vs stainless thing. I used to have gold colored cookie sheets (a gift) ... I've heard different things about their affect on browning.
Has anyone used All Clad cookie sheets? I'm thinking of getting some, but would like to see what other people's experiences have been. There are two options: stainless steel or gold plated stainless. They both cost the same. I currently have aluminum cookie sheets, which I'm happy with except it doesn't take too long before they become kind of ratty because they aren't non-reactive. Stainless seems like it might be a reasonable alternative. It's more expensive, but I wouldn't have to keep replacing them as they got yucky.
Stainless steel sucks for bakeware, only thing worse is glass. Why not take a hint from what professional bake shops use, plain old carbon steel, and never scrub them back to shiny, the blacker they get the better.
"tert in seattle" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Quoted message said:
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]... > On Mon 20 Mar 2006 09:52:45p, Thus Spake Zarathustra, or was it Jeneen > Sommers? > >> >> Has anyone used All Clad cookie sheets? I'm thinking of getting some, >> but would like to see what other people's experiences have been. There >> are two options: stainless steel or gold plated stainless. They both >> cost the same. I currently have aluminum cookie sheets, which I'm >> happy >> with except it doesn't take too long before they become kind of ratty >> because they aren't non-reactive. Stainless seems like it might be >> a reasonable alternative. It's more expensive, but I wouldn't have >> to keep replacing them as they got yucky. >> >> Thanks - >> >> Jeneen >> >> PS. BTW Cookware and More has a special on them until April 9 for >> about half off. >> > > Are they clad with an alloy? If they are only stainless steel, they > will > not conduct heat very well and the coverage may be spotty. > > -- > Wayne Boatwright o?o
Another vote for what Wayne said. Deal with the way aluminum pans get messy looking. Pick up some Barkeeper's Friend scouring powder, right near the Comet & Ajax in the supermarket. Put some elbow grease into cleaning them from time to time. For any food that doesn't require getting underneath with a metal spatula, which would rip foil, use foil.
or use parchment paper
Doesn't oil & grease go right through parchment paper?
Somewhat, but that's not what generally makes the mess in the pan, it's burnt sugars that do that. Oil and grease wash off easily.
Has anyone used All Clad cookie sheets? I'm thinking of getting some, but would like to see what other people's experiences have been. There are two options: stainless steel or gold plated stainless. They both cost the same. I currently have aluminum cookie sheets, which I'm happy with except it doesn't take too long before they become kind of ratty because they aren't non-reactive. Stainless seems like it might be a reasonable alternative. It's more expensive, but I wouldn't have to keep replacing them as they got yucky.
Stainless steel sucks for bakeware, only thing worse is glass. Why not take a hint from what professional bake shops use, plain old carbon steel, and never scrub them back to shiny, the blacker they get the better.
Sheldon
I've been at a few pro bake shops and all I've ever seen is AL, lots and lots of AL baking sheets stacked in lots of the nice rolling racks. These were all for cookies BTW, I spent a few evenings backing about 5,000 cookies once. While blackened steel pans may be good for a lot of things they generally seem to suck for baking, particularly cookies as they tend to burn the bottom of the cookie before the rest is baked.
"Pete C." <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Doug Kanter said:
"tert in seattle" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
[email hidden] writes: >"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message >news:[email hidden]... >> On Mon 20 Mar 2006 09:52:45p, Thus Spake Zarathustra, or was it >> Jeneen >> Sommers? >> >>> >>> Has anyone used All Clad cookie sheets? I'm thinking of getting >>> some, >>> but would like to see what other people's experiences have been. >>> There >>> are two options: stainless steel or gold plated stainless. They >>> both >>> cost the same. I currently have aluminum cookie sheets, which I'm >>> happy >>> with except it doesn't take too long before they become kind of >>> ratty >>> because they aren't non-reactive. Stainless seems like it might be >>> a reasonable alternative. It's more expensive, but I wouldn't have >>> to keep replacing them as they got yucky. >>> >>> Thanks - >>> >>> Jeneen >>> >>> PS. BTW Cookware and More has a special on them until April 9 for >>> about half off. >>> >> >> Are they clad with an alloy? If they are only stainless steel, they >> will >> not conduct heat very well and the coverage may be spotty. >> >> -- >> Wayne Boatwright o?o > >Another vote for what Wayne said. Deal with the way aluminum pans get >messy >looking. Pick up some Barkeeper's Friend scouring powder, right near >the >Comet & Ajax in the supermarket. Put some elbow grease into cleaning >them >from time to time. For any food that doesn't require getting underneath >with >a metal spatula, which would rip foil, use foil.
or use parchment paper
Doesn't oil & grease go right through parchment paper?
Somewhat, but that's not what generally makes the mess in the pan, it's burnt sugars that do that. Oil and grease wash off easily.
Pete C.
Debatable (oils vs sugars), but we won't. I suspect that in many instances, oily parchment would end up falling apart and getting "involved" with the food. When food's ready to serve, that means exactly what it says. It doesn't mean "picking shreds of parchment off of very hot food". I'll pass.
Has anyone used All Clad cookie sheets? I'm thinking of getting some, but would like to see what other people's experiences have been. There are two options: stainless steel or gold plated stainless. They both cost the same. I currently have aluminum cookie sheets, which I'm happy with except it doesn't take too long before they become kind of ratty because they aren't non-reactive. Stainless seems like it might be a reasonable alternative. It's more expensive, but I wouldn't have to keep replacing them as they got yucky.
Stainless steel sucks for bakeware, only thing worse is glass. Why not take a hint from what professional bake shops use, plain old carbon steel, and never scrub them back to shiny, the blacker they get the better.
Sheldon
I've been at a few pro bake shops and all I've ever seen is AL, lots and lots of AL baking sheets stacked in lots of the nice rolling racks. These were all for cookies BTW, I spent a few evenings backing about 5,000 cookies once. While blackened steel pans may be good for a lot of things they generally seem to suck for baking, particularly cookies as they tend to burn the bottom of the cookie before the rest is baked.
Pete C.
I had to buy no sided cookies sheets to use in the convection oven and chose AL air bake cookie sheets. I'm happy with their performance so far.
Has anyone used All Clad cookie sheets? I'm thinking of getting some, but would like to see what other people's experiences have been. There are two options: stainless steel or gold plated stainless. They both cost the same. I currently have aluminum cookie sheets, which I'm happy with except it doesn't take too long before they become kind of ratty because they aren't non-reactive. Stainless seems like it might be a reasonable alternative. It's more expensive, but I wouldn't have to keep replacing them as they got yucky.
Thanks -
Jeneen
PS. BTW Cookware and More has a special on them until April 9 for about half off.
What's yucky, Jeneen? I thought that was called 'seasoning.' I've used the same AirBake insulated cookie sheets for probably 15-20 years and the only thing ratty are the bottoms, and then not much. I don't think I'd want stainless cookie sheets -- can't say why, though. -- -Barb <www.jamlady.eboard.com> Updated 3-19-2006, Dinner with Jo & Joe; Church review #10 "If it's not worth doing to excess, it's not worth doing at all."
from time to time. For any food that doesn't require getting underneath with a metal spatula, which would rip foil, use foil.
I've been using silpat lately and liking it a lot. -- -Barb <www.jamlady.eboard.com> Updated 3-19-2006, Dinner with Jo & Joe; Church review #10 "If it's not worth doing to excess, it's not worth doing at all."
Doesn't oil & grease go right through parchment paper?
Somewhat, but that's not what generally makes the mess in the pan, it's burnt sugars that do that. Oil and grease wash off easily.
Pete C.
Debatable (oils vs sugars), but we won't. I suspect that in many instances, oily parchment would end up falling apart and getting "involved" with the food. When food's ready to serve, that means exactly what it says. It doesn't mean "picking shreds of parchment off of very hot food". I'll pass.
I use parchment for baking cookies, and some kinds leave an oily residue on the pan; I've also used parchment (doused with olive oil) on a pizza pan. Neither has ever shredded itself into my food. Parchment might stick to food if it burns, but in ordinary baking, it doesn't.
>Has anyone used All Clad cookie sheets? I'm thinking of getting some, >but would like to see what other people's experiences have been. There >are two options: stainless steel or gold plated stainless. They both >cost the same. I currently have aluminum cookie sheets, which I'm happy >with except it doesn't take too long before they become kind of ratty >because they aren't non-reactive. Stainless seems like it might be >a reasonable alternative. It's more expensive, but I wouldn't have >to keep replacing them as they got yucky.
Stainless steel sucks for bakeware, only thing worse is glass. Why not take a hint from what professional bake shops use, plain old carbon steel, and never scrub them back to shiny, the blacker they get the better.
Sheldon
I've been at a few pro bake shops and all I've ever seen is AL, lots and lots of AL baking sheets stacked in lots of the nice rolling racks. These were all for cookies BTW, I spent a few evenings backing about 5,000 cookies once. While blackened steel pans may be good for a lot of things they generally seem to suck for baking, particularly cookies as they tend to burn the bottom of the cookie before the rest is baked.
Pete C.
I had to buy no sided cookies sheets to use in the convection oven and chose AL air bake cookie sheets. I'm happy with their performance so far.
The AL baking sheets I was using had sides, and we lined them with parchment paper sheets. They were baked in a big Hobart double stack convection oven. We also had a perforated version of the pans for cooling once the cookies were cool enough to remove from the parchment.
"Nancy1" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Doug Kanter said:
Quoted message said:
> > Doesn't oil & grease go right through parchment paper?
Somewhat, but that's not what generally makes the mess in the pan, it's burnt sugars that do that. Oil and grease wash off easily.
Pete C.
Debatable (oils vs sugars), but we won't. I suspect that in many instances, oily parchment would end up falling apart and getting "involved" with the food. When food's ready to serve, that means exactly what it says. It doesn't mean "picking shreds of parchment off of very hot food". I'll pass.
I use parchment for baking cookies, and some kinds leave an oily residue on the pan; I've also used parchment (doused with olive oil) on a pizza pan. Neither has ever shredded itself into my food. Parchment might stick to food if it burns, but in ordinary baking, it doesn't.
N.
Bah! Easier to wash the pan, although I do like parchment for baking bread.
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