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Old 01-03-2014, 01:34 PM   #1
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Cookie baking sheets -- things to look for

Opinions on what the best types of cookie sheets are? If possible, but I won't exclude them, avoiding the non-stick types.

Are the ones with a slightly raised lip handier?

Not too expensive but I know you get what you pay for.
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Old 01-03-2014, 01:40 PM   #2
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I've tried all kinds of baking sheets... sheet pans, airbake, non-stick, silicon mats, etc and hands down the best cookie sheets I've ever used are made by Doughmakers. They have a pebbled finish and cookies don't stick. They are not coated with a non-stick surface that has to be babied. The have a lip on one side for easier handling, stack flat and are bullet proof. They come in several sizes and will be the last cookie sheets you ever buy.

here's an example but they are available in many places: Doughmakers Grand Cookie Sheet, 14" by 17.5" : Amazon.com : Kitchen & Dining
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Old 01-03-2014, 01:46 PM   #3
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I'm not too "up" on cookie sheets mostly because I am still using the ones I began housekeeping with in 1968. They are actually jellyroll pans but, to borrow Alton Brown's philosophy, they aren't unitaskers. They do just fine for plain old cookies, too, along with bar-type goodies and an occasional pizza.

Someone gave me a couple of the airbake type and they didn't ring my chimes, so they hardly get used.

Can't suggest any but I'm interested in hearing from those who have recommendations.
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Old 01-03-2014, 02:24 PM   #4
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I use aluminum half sheet pans from Sam's Club. Cheap, heavy duty. Most cookies don't stick.
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Old 01-03-2014, 04:14 PM   #5
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SO and I also use aluminum (plain uncoated aluminum, nothing fancy) half sheet pans for just about everything. When needed, as for bagels, I use parchment paper. They're cheap, easy to clean and versatile. You can get racks that fit in them that also double as cooling racks. Cost for the pans - about $5 to $7 at a restaurant supply store. Slightly more at retail outlets.
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Old 01-03-2014, 04:26 PM   #6
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Thanks for the thoughts. Do you think that cookies getting too brown on the bottom is a problem with my oven or the cookie sheet? (I have a not great apartment electric stove.)
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Old 01-03-2014, 04:48 PM   #7
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Quote:
Originally Posted by cave76 View Post
Thanks for the thoughts. Do you think that cookies getting too brown on the bottom is a problem with my oven or the cookie sheet? (I have a not great apartment electric stove.)
What kind do you have? Foods cooked in/on dark-colored pans will brown more quickly than in light-colored pans.
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Old 01-03-2014, 04:54 PM   #8
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Quote:
Originally Posted by Andy M. View Post
SO and I also use aluminum (plain uncoated aluminum, nothing fancy) half sheet pans for just about everything. When needed, as for bagels, I use parchment paper. They're cheap, easy to clean and versatile. You can get racks that fit in them that also double as cooling racks. Cost for the pans - about $5 to $7 at a restaurant supply store. Slightly more at retail outlets.
Yes Yes! They are that price in my restaurant supply store as well, they will have the cooling/roasting racks that fit perfectly in them.

They are cheap and will last forever, mine get used multiple times a week, for anything and everything.
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Old 01-03-2014, 05:16 PM   #9
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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.
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Old 01-03-2014, 05:42 PM   #10
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I found quarter sheet pans at the restaurant supply, they fit in the toaster oven. They get used a lot by us since we just cook for two.
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