Thanks Andy. Good to know.
I was taught, back when there were dinosaurs, in home ec that it was better to bake cookies on cookie sheets, the ones with open corners and open at one end. The ones with sides all the way around were referred to as jelly roll pans.
Has anyone found this to be true? When I have to use a jelly roll pan to bake cookies, I flip it over so the sides don't interfere with air circulation. Now I am wondering if it actually makes any difference.
That's kinda funny. I'm pretty sure cookie sheets used to be cheaper than sheet pans. They certainly weren't fancy. I Googled, and wow, they have gotten fancy and expensive.Although I've never worked in a professional bakery, I'd bet they don't go to expensive fancy cookie sheets for their products. I see lots of pros on TV using nothing more than sheet pans of varying sizes.
Thanks BC. When you used the "cookie sheet", was the cheapie kind I describe above or the fancy, new ones?I've used both and not noticed a difference, I just use the half sheet jelly roll pans for everything.
I use aluminum half sheet pans from Sam's Club. Cheap, heavy duty. Most cookies don't stick.
I have the same half sheet pans from Sam's Club. I use them for pizza, cookies, bar cookies, chicken, fish, etc. They are great! Easy to clean, fit in my dishwasher too.
Thanks BC. When you used the "cookie sheet", was the cheapie kind I describe above or the fancy, new ones?
I've also used an Airbake pan that had the bend on one end as well.
The airbake did bake differently because of the double layer of metal with the air pocket between them. The airbake would allow you to overcook the items without excessive browning or burning. You could produce a beautifully browned cookie that was hard as a rock if you weren't careful There is a learning curve with these.