What Are The Best Cookie Baking Sheets?

patetc said:

I have had trouble finding the best cookie sheets. I've tried the
silicone liners and they warp during baking, making uneven cookies.
The black pans seem to make the bottoms of the cookies burn before the
center is even done.

I'd like to throw out all the cookie sheets I have now and replace
them with something that will cook evenly, not burn the bottoms and
not warp in the oven.

Any and all suggestions appreciated.

Check out aluminum "half sheet" pans. They're good for cookies
and a whole lot more. I have about 20 of them and use them for
just about everything.

--
Reg

patetc said:

I have had trouble finding the best cookie sheets. I've tried the
silicone liners and they warp during baking, making uneven cookies.
The black pans seem to make the bottoms of the cookies burn before the
center is even done.

I'd like to throw out all the cookie sheets I have now and replace
them with something that will cook evenly, not burn the bottoms and
not warp in the oven.

Any and all suggestions appreciated.

Pat

First of all, I would get an oven thermometer and make sure your oven
temperature is what it is supposed to be. It might be running hot,
and causing some of your problems.

I would also go to a restaurant supply store and look at the sheet
pans there. They seem to be much more sturdily built, and don't warp
nearly as easily. I got mine at Surfas, and they were inexpensive
and a very good investment.

https://www.surfasonline.com/index.cfm

Christine

Reg said:

Check out aluminum "half sheet" pans. They're good for cookies
and a whole lot more. I have about 20 of them and use them for
just about everything.

Yes, I forgot to mention that half sheet pans are probably more in
line with standard cookie pans. Sheet pans are huge!!!

I wish I had gotten more when I got mine...but maybe I will order some
more from Surfas.

Christine

Reg said:

patetc said:

I have had trouble finding the best cookie sheets. I've tried the
silicone liners and they warp during baking, making uneven cookies.
The black pans seem to make the bottoms of the cookies burn before the
center is even done.

Quoted message said:

I'd like to throw out all the cookie sheets I have now and replace
them with something that will cook evenly, not burn the bottoms and
not warp in the oven.

Quoted message said:

Any and all suggestions appreciated.

Check out aluminum "half sheet" pans. They're good for cookies
and a whole lot more. I have about 20 of them and use them for
just about everything.

--
Reg

Does anyone use parchment paper almost everytime when baking cookies?

Or do you try to get the sheet pans very clean after use, so as to not
stick during the next baking.?

Thanks,
Dee Dee

Dee Dee said:

Does anyone use parchment paper almost everytime when baking cookies?

Or do you try to get the sheet pans very clean after use, so as to not
stick during the next baking.?

I use parchment paper for everything in the baking realm, mainly
because it makes everything release easily without having to butter
the pan. It's definitely a timesaver.

I don't like the type that comes in rolls because it doesn't lay
flat enough. I buy it in full sheet size at a resto supply place
and cut them in half ahead of time so there's always a stack
ready to go.

A little dab of butter at the corners makes it lay flat
and stick firm. Important when you're piping stuff out quickly.

--
Reg

patetc said:

I have had trouble finding the best cookie sheets. I've tried the
silicone liners and they warp during baking, making uneven cookies.
The black pans seem to make the bottoms of the cookies burn before the
center is even done.

I'd like to throw out all the cookie sheets I have now and replace
them with something that will cook evenly, not burn the bottoms and
not warp in the oven.

Any and all suggestions appreciated.

Pat

Pat -
I use Reynolds Wrap Release 'non stick' Foil, as a liner in my cookie
sheet pans. I will use the same foil sheet for the entire batch,
simply wiping with a damp paper towel between the bakings!

Myrl Jeffcoat
http://www.myrljeffcoat.com

"patetc" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have had trouble finding the best cookie sheets. I've tried the
silicone liners and they warp during baking, making uneven cookies.
The black pans seem to make the bottoms of the cookies burn before the
center is even done.

I'd like to throw out all the cookie sheets I have now and replace
them with something that will cook evenly, not burn the bottoms and
not warp in the oven.

Any and all suggestions appreciated.

Pat

My favorites by far are stainless steel Revere Ware. Cookies bake perfect
on them.

Ms P

On Sun, 15 Jul 2007 13:37:52 -0700, Dee Dee <[email hidden]>

Quoted message said:

Does anyone use parchment paper almost everytime

"Almost everytime"? EVERYTIME

"patetc" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have had trouble finding the best cookie sheets. I've tried the
silicone liners and they warp during baking, making uneven cookies.
The black pans seem to make the bottoms of the cookies burn before the
center is even done.

I'd like to throw out all the cookie sheets I have now and replace
them with something that will cook evenly, not burn the bottoms and
not warp in the oven.

Any and all suggestions appreciated.

Pat

I find that the air bake pans are the best.

"patetc" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have had trouble finding the best cookie sheets. I've tried the
silicone liners and they warp during baking, making uneven cookies.
The black pans seem to make the bottoms of the cookies burn before the
center is even done.

I'd like to throw out all the cookie sheets I have now and replace
them with something that will cook evenly, not burn the bottoms and
not warp in the oven.

Any and all suggestions appreciated.

I have some Airbake pans that I bought years ago. They have a layer of air
inside the pan and it keeps the cookies from burning. I've never ever
burned a cookie with these pans but if you leave them in the oven for too
long, they will get dried out. I love them!

"Julie Bove" <[email hidden]> wrote in message
news:fKxmi.3356$fP4.914@trndny07...

Quoted message said:

"patetc" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have had trouble finding the best cookie sheets. I've tried the
silicone liners and they warp during baking, making uneven cookies.
The black pans seem to make the bottoms of the cookies burn before the
center is even done.

I'd like to throw out all the cookie sheets I have now and replace
them with something that will cook evenly, not burn the bottoms and
not warp in the oven.

Any and all suggestions appreciated.

I have some Airbake pans that I bought years ago. They have a layer of
air inside the pan and it keeps the cookies from burning. I've never ever
burned a cookie with these pans but if you leave them in the oven for too
long, they will get dried out. I love them!

I had some of those. I hated them. You can't get nicely scorched peanut
butter cookies on one. And they're useless for things like biscuits, the
bottoms won't even cook let alone brown.

Ms P

Ms P said:

"patetc" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have had trouble finding the best cookie sheets. I've tried the
silicone liners and they warp during baking, making uneven cookies.
The black pans seem to make the bottoms of the cookies burn before the
center is even done.

I'd like to throw out all the cookie sheets I have now and replace
them with something that will cook evenly, not burn the bottoms and
not warp in the oven.

Any and all suggestions appreciated.

Pat

My favorites by far are stainless steel Revere Ware. Cookies bake
perfect on them.

I swore by steel baking sheets until I got really good commercial grade
aluminum half sheet pans.

<And then it got better... I found them again at Big Lots>

Quoted message said:

Reg said:

patetc said:

I have had trouble finding the best cookie sheets. I've tried the
silicone liners and they warp during baking, making uneven cookies.
The black pans seem to make the bottoms of the cookies burn before the
center is even done.

Quoted message said:

I'd like to throw out all the cookie sheets I have now and replace
them with something that will cook evenly, not burn the bottoms and
not warp in the oven.

Quoted message said:

Any and all suggestions appreciated.

Check out aluminum "half sheet" pans. They're good for cookies
and a whole lot more. I have about 20 of them and use them for
just about everything.

--
Reg

Does anyone use parchment paper almost everytime when baking cookies?

Or do you try to get the sheet pans very clean after use, so as to not
stick during the next baking.?

Thanks,
Dee Dee

I use sheet pan paper every time

I also recommend the aluminum half sheet pans

Christine Dabney said:

I would also go to a restaurant supply store and look at the sheet
pans there. They seem to be much more sturdily built, and don't warp
nearly as easily. I got mine at Surfas, and they were inexpensive
and a very good investment.

https://www.surfasonline.com/index.cfm

Various grades here:

http://www.food-equipment.com/sheet_pans_and_grates.htm

20-gauge steel is thinner than 18-gauge steel, hence
the difference in price for the same size.

The wire reinforcement in the beaded rim is an interesting
touch. I can't imagine how it can help, given the geometry
of a rectangle. Anything that can fold down a side will
ignore the presence of the wire, and the corners are
already strengthened by being curved. Actually, the bead
itself is a significant strengthener. But if the "wire"
is actually a thick, rodlike thing, like the wires in the
cooling grates, then it'd be a significant stiffener.

--Blair

Reg said:

Check out aluminum "half sheet" pans. They're good for cookies
and a whole lot more. I have about 20 of them and use them for
just about everything.

You have TWENTY? Are you a caterer?

--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

On Sun, 15 Jul 2007 13:37:52 -0700, Dee Dee <[email hidden]>

Quoted message said:

Or do you try to get the sheet pans very clean after use, so as to not
stick during the next baking.?

Dee.... the trick is to NOT scrub your pans clean as brand new. Mine
are almost covered with a black patina and nothing sticks.

--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

Christine Dabney said:

First of all, I would get an oven thermometer and make sure your oven
temperature is what it is supposed to be. It might be running hot,
and causing some of your problems.

After that, it's good to call in a professional. I had trouble with
my old oven and it turned out the thermostat was kaput. I replaced it
and used the oven for several more years.

--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

Blair P. Houghton said:

http://www.food-equipment.com/sheet_pans_and_grates.htm

Wowza! Those prices are great! I didn't get into s&h... does that
bring it up to reality?

--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

On Sun, 15 Jul 2007 18:12:53 -0500, "Ms P" <[email hidden]>

Quoted message said:

I had some of those. I hated them. You can't get nicely scorched peanut
butter cookies on one. And they're useless for things like biscuits, the
bottoms won't even cook let alone brown.

You were using the wrong kitchen tool for your needs. I have two
commercial half sheets and one of those air bake thingies. I
originally bought it to use as a pizza peel, but I also use it for
cookies because I don't like browned bottoms. I found the down side
of the air bake sheet is you can't use it at high heat for very long
or else it warps, so I stopped that. My half sheets can take the
heat.

--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.