ISO help choosing cookie sheets

[dmclears]

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.

 

[suziquzie]

I like my insulated no sided silver ones, and use parchment paper. Then I don't get overbaked bottoms and they don't stick.

 

[Andy M.]

I use plain aluminum half sheet pans for almost everything. They are cheap, sturdy and reliable.

 

[jabbur]

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.

 

[suzyQ3]

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.

 

[Fisher's Mom]

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.

 

[Michelemarie]

I use stones for everything from pizza to cookies - all shapes and sizes!

 

[lyndalou]

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

 

[jabbur]

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.

 

[Michelemarie]

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!