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Old 05-06-2011, 03:10 AM   #1
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Baking sheet pans .. traditional or air type ones?

I've been using these 14in x 16.5in air insulated sheet pans for baking. Stuff takes abit longer then what usually is called by in recipes.

They are like this, but they are not nonstick coated
Amazon.com: AirBake Ultra by T-Fal Insulated Nonstick 16 x 14-Inch Cookie Sheet: Kitchen & Dining

My only gripe with them, is when I have to rotate the pans, I can squish the cookies in the process. And the parchment paper & cookies could slide right off, if not handled correctly. Plus the parchment paper I get is only 12 or 13in wide, and I have to use 2 sheets to cover it completely (I like to maximize my baking space)

I've been thinking of getting heavy duty 1/2 sheep aluminum pans, like these
Amazon.com: Amco Food Service Half Sheet Pan: Kitchen & Dining

What do you think of the air type ones, or the traditional ones.

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Old 05-06-2011, 03:31 AM   #2
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Quote:
Originally Posted by Joshatdot View Post

I've been thinking of getting heavy duty 1/2 sheep aluminum pans, like these
Amazon.com: Amco Food Service Half Sheet Pan: Kitchen & Dining

What do you think of the air type ones, or the traditional ones.
I only looked for the sheep.
I have used the UK brand Silverwood aluminium bakeware for 30 yrs, the pan you link to looks the same, if it is it's an excellent product.
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Old 05-06-2011, 06:42 AM   #3
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regular ones, but good thick heavy ones that keep their shape.
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Old 05-06-2011, 06:51 AM   #4
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I use one like your second link. If I want the food to slide off, I turn it over and use the bottom I've got some chicken wings on it right now with waxed paper, being individually frozen. I use it a lot for carrying food downstairs to the freezer. No way could I do that without it having a lip. I bought it at King Arthur, along with the parchment paper.
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Old 05-06-2011, 06:56 AM   #5
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I have also used the sheet pans in the second link for years, heavy duty. I love them and they have held up well to their being over-worked and abused. Sam's stores also carry them if you happen to have one close to you.
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Old 05-06-2011, 07:13 AM   #6
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I have the ones similar to your second link, that's what I prefer. What I didn't like about airbake, is that by the time my cookies browned, they were overcooked, and like you said, they have no edges.

I get mine at the restaurant supply, if you have one close by check them out, they usually have good prices.
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Old 05-06-2011, 08:18 AM   #7
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I love my half sheet pans from Sam's Club. Did not like the air pans--things never got browned.
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Old 05-06-2011, 09:42 AM   #8
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Half sheet pans are the way to go. They are 13" wide and parchment rolls are often sold in 13" widths so all you have to do is cut to length.

Also, you should be able to find them for a lot less. Try Sam's Club or a restaurant supply store if there's one handy. They're also available online for a lot less.
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Old 05-06-2011, 10:09 AM   #9
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What they said! I have the half sheet pans from Sam's club. LOVE THEM! I do so much in them besides cookies. I never liked the air pans much.
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Old 05-06-2011, 10:11 AM   #10
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As a side note, I also bought racks to fit the half sheet pans. They come in handy from time to time.
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