Glorie
Senior Cook
Does anyone else have this problem? My Baker's Secret cookie sheets work great for the first few bakes but then it loses it's non-stick and I have to cover it with foil and grease for nothing to stick.
Russel - How would you deal with the cookies if you had a peel. Would you then stone bake them.
Not heard from is parchment paper. It is marvelous. I would expect that a silpat would not brown the bottoms either.
AC
What I have found with my non stick bakeware is that they still require a small amount of oil/butter. I bake my own bread and use non stick pans, but have always oiled them with olive oil or else the bread sticks a bit. The same goes for my non stick skillet, I always have to use butter or oil (well, mainly with things like pikelets etc) It's a bit annoying really, kind of defeats the purpose in a way.
Does anyone else have this problem? My Baker's Secret cookie sheets work great for the first few bakes but then it loses it's non-stick and I have to cover it with foil and grease for nothing to stick.
Me, too! I have 4 of them, 2 of which I've been using for over 20 years. I also have Silpats and parchment paper that fit in these sheet pans that I use for delicate cookies or really messy stuff that burns on easily but most of the time, I just use them as is. I can't tell you how many of these I have given to newlyweds or young people just setting up a household. They are indispensable IMHO.I use these
Rusel - Actually you gave me an idea. Lay ou parchment on the counter and drop your ciikies on that then, I could use my peel to transfer them to my fibrament stone. - Stone baked cookies. Could be cool. They should cook more evenly.
AC
I like to use heavy gauge half size commercial sheet pans. And of course line or grease it.