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Old 12-07-2007, 10:02 AM   #1
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ISO help choosing cookie sheets

Can somebody PLEAZEZEZEE help! I have so many different types of cookie sheets I just dont know which is the best. I have no side, 4 side, 2 sides, insulates, light, dark etc. . . Does anyone out there have any insight?? I want to start baking this weekend but am just clueless! Thanks all.

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Old 12-07-2007, 10:09 AM   #2
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I like my insulated no sided silver ones, and use parchment paper. Then I don't get overbaked bottoms and they don't stick.
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Old 12-07-2007, 10:10 AM   #3
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I use plain aluminum half sheet pans for almost everything. They are cheap, sturdy and reliable.
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Old 12-07-2007, 11:44 AM   #4
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I have aluminum no sides (2) that are my standard for cookies and I have aluminum sides half sheets (8) that are called into service at Christmas for cookies, candies, pizza etc. The half sheets I bought at Sam's Club and the no sides I got at Kmart 25 yrs ago! I never cared for the insulated but know some people (my sisters) swear by them.
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Old 12-07-2007, 11:49 AM   #5
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After not having good results with nonstick or air-cushioned, I bought Chicago Metallic Professional cookie sheets (cake pans and muffin tin also) and love them. I always use parchment paper.

Edited: Oops. I meant to say that I love the Chicago Metallic Commercial line. The "professional" line is nonstick.
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Old 12-07-2007, 01:44 PM   #6
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I'm like Andy - I use half sheet size aluminum pans - my restaurant supply house calls them bun pans. As a side note, Cook's Illustrated agrees - they tested all sorts of cookie sheets and found these to be the ones they liked best. I use a Silpat in mine every time but parchment paper works the same way.
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Old 12-07-2007, 11:42 PM   #7
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I use stones for everything from pizza to cookies - all shapes and sizes!
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Old 12-08-2007, 05:13 AM   #8
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MM, that is very interesting. Do you grease the stones when a recipe calls for it? I have never heard of using them for baking anything other than pizza type things or bread. Hmmmm
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Old 12-08-2007, 08:35 AM   #9
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I've occasionally used a stone for other things besides pizza but since I don't have a lot of stones I tend to stick with the aluminum for cookies. I can portion out the cookies on sheets all at once and just rotate them through the oven. If your stone is well seasoned, I wouldn't grease it but if it is fairly new then yes go ahead.
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Old 12-08-2007, 04:05 PM   #10
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Quote:
Originally Posted by lyndalou View Post
MM, that is very interesting. Do you grease the stones when a recipe calls for it? I have never heard of using them for baking anything other than pizza type things or bread. Hmmmm
Lyndalou - I have never greased any of my stones for anything. Whatever I bake on the stones always comes out evenly baked - top and bottom. They clean up very easily too. I love them!
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