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favorite cookie sheet?

post #1 of 25
Thread Starter 
I'm finally feeling brave enough to venture into the wonderful world of cookies and am wondering what brand of cookie sheet I should use....any recommendations?
thanks!
post #2 of 25
My favorite are aluminum commercial pans I bought at a restaurant supply store. I always use them with parchment paper and my cookies always turn out well baked and never burn. The pans are marked "Lincoln WEAR-EVER" on the back.
Cookieman
"Keep on bakin'!"
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Cookieman
"Keep on bakin'!"
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post #3 of 25
I agree with cookieman ... go with his recommendation!
post #4 of 25
Quote:
Originally Posted by mamakau

I'm finally feeling brave enough to venture into the wonderful world of cookies and am wondering what brand of cookie sheet I should use....any recommendations?
thanks!




I don't have a favourite brand I simply line my cookie sheets with parchment paper.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #5 of 25
I'm with Cake_Princess....I bought a cheapie at Walmart last year (ts and cookieman are cringing right now icon_lol.gif ) and just line it and it's one of the better pans I have. I think parchment on the sheets is a lifesaver.
Afflicted by Zaxapoaphobia
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Afflicted by Zaxapoaphobia
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post #6 of 25
I know that no one else will agree with me, but I love my pizza stone for cookies. I have tried an aluminum pan with parchment, but the pizza stone cookies came out much, much better...for me at least. It took a little longer for them to bake, but it was worth it.
Learn from every experience. Say, "Next time I'll try it this way", and move on.
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Learn from every experience. Say, "Next time I'll try it this way", and move on.
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post #7 of 25
I like my Wilton pan - has lip on one edge. But I always use my silpat so the pan is just a "holder".
Carol
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Carol
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post #8 of 25
I used to use the really large AirBake sheets (by WearEver I think). I'd get 3-4 rows of cookies on them. The cookies in the middle rows, however, always needed an extra 2 minutes or so to bake compared to the outer rows. Then, they started to warp on me. When I posted this on Baking911, Sarah Phillips suggested switching to the non-insulated, non-shiny, heavy pans. (Williams Sonoma 2/$30) These have worked beatifully for me, and I don't think they'll ever warp. The only drawback is that because they have sides, you cannot slide the cookies off of them.

I'm just sharing my experience ... I know others can recommend sheets that work really great for them, too (so no offense taken Zamode). That's the great thing about this forum ... you can so much great advice! Happy Baking!
post #9 of 25
Quote:
Originally Posted by pscsgrrl

I know that no one else will agree with me, but I love my pizza stone for cookies. I have tried an aluminum pan with parchment, but the pizza stone cookies came out much, much better...for me at least. It took a little longer for them to bake, but it was worth it.



I agree with you! I have used my Pampered Chef "rocks" as my DH calls them for years. They are heavy, but bake wonderfully. My cookies never burn, always cook evenly, and have a more pleasant texture than cookies made on an aluminum sheet. I only use my aluminum cookie sheets to do FBCT!!!
Sometimes I wish my hubby were a cookie. Then when he ticked me off I could just bite off his head.
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Sometimes I wish my hubby were a cookie. Then when he ticked me off I could just bite off his head.
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post #10 of 25
I am with cookieman all the way! These by far a the best cookie sheets. They are a little bit expensive but it is well worth it! I jaut bought two new ones at Williams Sonoma. They bake the best cookies, always even and never burnt!!
post #11 of 25
I use the "doughmakers" brand of cookie sheets. I find they bake up wonderful and store away in very little space and since I freeze my cookies on the sheet before baking them, they take up very little space in the freezer while I am waiting. I am hooked on them.
post #12 of 25
I love, love, love my Pampered Chef baking stones! I can roll the dough right on them, cut them out and pop them in the oven and they always turn out beautifully.
The cake in my avatar was my wedding cake, done by a family friend who owns a bakery.
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The cake in my avatar was my wedding cake, done by a family friend who owns a bakery.
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post #13 of 25
I like the cookie sheets made by Doughmakers. Nothing ever sticks to them. But...I can't wait till i buy my silpat mats. (Next week)
post #14 of 25
Isn't it funny how everyone has their favorite...my Mom gave me a great cookie sheet from a restaurant supply store that I use but I also still go back to one that I talked her out of that I grew up with. There is just something about that cookie sheet that will always be my favorite (could be the memories associated with it).
-Melanie
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-Melanie
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post #15 of 25
I have 2 of the airbake cookie sheets and had I known then what I know now, I would have invested in the non-insulated cookie sheets. My cookies turn out fine but I have to add about 2 extra minutes to the baking time and they are a pain to clean because you can't submerge them in water. As soon as I can, I will be purchasing some better ones icon_smile.gif
iRespect the Wench!
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iRespect the Wench!
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