Best Baking Pan For Roll Out Cookies?
Baking By CarolinaBelle Updated 9 Aug 2006 , 12:02am by CarolinaBelle
Hi Everyone.
What type of baking pan/cookie sheet do you prefer to use? The shiny aluminum, air bake or the non stick coated pans? Something else?
I want to make my first cookie bouquet and would appreciate any help on choosing the best pans to use.
Thank you.
I use the one I got from Costco, w/c is that heavy stainless steel kind.
But regardless of the type of pan, make sure you use Silpat on it when baking your cookies. there is nothing like Silpat, it will save you rolls and rolls of parchment in the future
Welcome to CC, Carolina Belle! You will soon be addicted to this site and all of the wonderful people that are so willing to help out!
I use Wilton lined with parchment paper! LOVE them!!
Welcome, CarolinaBelle. I have had great success with the 1/2 size and full size sheet pans that professional cooks use. I had a discussion about this with Sarah Phillips of Baking911 a while back. We concluded that a heavy, non-shiny, non-air insulated sheetpan works the best. I ordered mine from Williams Sonoma - Chicago Metallic, I believe. I also use parchment paper. I am very happy with these pans - they do not wear out and they bake the cookies evenly every time. The only drawback is that because these pans have sides - you cannot quickly slide your cookies off.
Thank you so much for the help and the welcome!
I am already addicted to this site. Everyone is so helpful and nice.
I am truly amazed at all of the wonderful talent that I have seen here.
Thanks again. 
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