Cookie Sheets!

Baking By chassidyg Updated 26 Aug 2014 , 5:49pm by MBalaska

chassidyg Posted 24 Aug 2014 , 3:34am
post #1 of 14

I am in desperate need of new cookie sheets. I haven't bought any in forever it seems like. Which are the best brand to buy? 

Thanks for the help! :)

13 replies
RebecaR Posted 24 Aug 2014 , 6:04am
post #2 of 14

I really like the heavy cookie sheets. I've tried Wilton ones from my local JoAnn's and they warp in the oven. I recently found these at my local Sur La Table. They are on the pricey side but I enjoy the quality much better than the Wilton ones. Hope I was able to help. :) 

 

http://www.surlatable.com/product/PRO-610873/Chicago+Metallic+Commercial+II+Jelly+Roll+Pan

MBalaska Posted 24 Aug 2014 , 7:16am
post #3 of 14

Quote:

Originally Posted by RebecaR 
 

I really like the heavy cookie sheets. I've tried Wilton ones from my local JoAnn's and they warp in the oven. I recently found these at my local Sur La Table. They are on the pricey side but I enjoy the quality much better than the Wilton ones. Hope I was able to help. :) 

 

http://www.surlatable.com/product/PRO-610873/Chicago+Metallic+Commercial+II+Jelly+Roll+Pan

absolutely!  for heavy cookies like chocolate chip & peanut butter, or pressed cookies that are sprinkled with sugars, that pan is fabulous.

 

For my roll out-cut out cookies the flat aluminum pan is my preference.  I just slide the parchment sheet of cookies right on and off the pan.

 

http://www.webstaurantstore.com/vollrath-wear-ever-68085-17-x-14-aluminum-cookie-sheet/92268085.html

vldutoit Posted 24 Aug 2014 , 12:33pm
post #4 of 14

AI love anything from Chicago Metal. I found them by accident on clearance from Bed Bath and Beyond for less than half price. I am in the process of replacing all my stuff with it.

Lcubed82 Posted 24 Aug 2014 , 1:58pm
post #5 of 14

Many cookiers, including myself, use the 2-pk pans from Sams Club.  Not quite as heavy as Chicago Metallics, but you get two for half the price of CM.  I have 2 CMs and 6 of the others, and usually use the others.

-K8memphis Posted 24 Aug 2014 , 2:32pm
post #6 of 14

another candidate is entering the race:

 

http://www.cooksdream.com/mm5/merchant.mvc?Screen=SRCH

 

i vote for cook's dream "one end up" cookie sheet-- they stay fla, never warp even if you are only baking one cookie -- i've had mine forever --  doubles as the best 'spatula' when assembling large torted cake layers -- 

 

i don't know why they have the two different pans in the picture --the 'one end up' is the pan on the bottom --

 

great cookie sheet!

chassidyg Posted 24 Aug 2014 , 2:42pm
post #7 of 14

Thanks everyone, will definitely check them all out! :-)

virago Posted 24 Aug 2014 , 3:36pm
post #8 of 14

Quote:

Originally Posted by Lcubed82 
 

Many cookiers, including myself, use the 2-pk pans from Sams Club.  Not quite as heavy as Chicago Metallics, but you get two for half the price of CM.  I have 2 CMs and 6 of the others, and usually use the others.

 

Agreed! I picked up the double pack from Sams Club (half-sheet jelly roll pans, heavy aluminum, brand name "Bakers & Chefs") a few years back. A solid buy for a sinfully low price!

 

Also, "NordicWare" sells an assortment of heavy-duty, natural aluminum pans through Wallmart. Types include quarter-sheet/half-sheet jelly roll pans, a new one (new for me?) half-sheet-high-side (2 inch) jelly roll (perfect for large cinnamon roll batch), 9x2.5" rounds (straight sides, makes fantastic cakes), 12-cup muffin (seamless construction, easy to clean). All pans perform fantastically!

 

And a double pack of silicone baking mats at an awesome price, from Overstock, item #13637730, http://www.overstock.com/Home-Garden/Pro-Mat-Silicone-Baking-Mats-Pack-of-2/5937837/product.html?keywords=13637730&searchtype=Header

chassidyg Posted 24 Aug 2014 , 5:38pm
post #9 of 14

Quote:

Originally Posted by virago 
 

 

Agreed! I picked up the double pack from Sams Club (half-sheet jelly roll pans, heavy aluminum, brand name "Bakers & Chefs") a few years back. A solid buy for a sinfully low price!

 

 

 

 

 I just got a Sams Club membership again, I'll definitely pick up some of those to try also!

MimiFix Posted 24 Aug 2014 , 8:10pm
post #10 of 14

I use half sheet pans. I like rolled edges. Look at the selection from Webstaurant. (Don't ever pay more than $10.)

craftybanana Posted 26 Aug 2014 , 4:24pm
post #11 of 14

Silly question, but I saw perforated pans. Why would you want perforated baking pans?

 

Some of my pans are aluminum by Morrello (?). They are open in the middle and only have edges on two sides. easier to slide the cookies off (I use parchment paper). I know nothing about them since they belonged to my grandmother. But they are great pans!

MimiFix Posted 26 Aug 2014 , 4:39pm
post #12 of 14

Perforated pans have some benefits. They allow more bottom heat (helpful for pie crust) and stop condensation while products cool (great for pizza).

craftybanana Posted 26 Aug 2014 , 4:46pm
post #13 of 14

Quote:

Originally Posted by MimiFix 
 

Perforated pans have some benefits. They allow more bottom heat (helpful for pie crust) and stop condensation while products cool (great for pizza).


Thanks :)

MBalaska Posted 26 Aug 2014 , 5:49pm
post #14 of 14

Quote:

Originally Posted by craftybanana 
 

Silly question, but I saw perforated pans. Why would you want perforated baking pans?

 

Perforated pans are superb for baking crusty breads like French loaf, sandwich hero rolls, and bread sticks.  dang now I'm hungry!   

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