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May 23, 2005 01:55 PM

ISO good cookie sheets

  • s

I can't find my favorite cookie sheet and since it was a gift I am at a loss of what to buy as a replacement. Once I baked on that sheet there was no going back so suggestions would be much appreciated.

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  1. j
    JK Grence (the Cosmic Jester)

    My experience has been that lighter colored pans work much better than dark colored pans. I've had amazing results when I had to jury-rig a cookie sheet back in college with a couple of sheets of heavy-duty foil, but a lightweight cookie sheet tends to warp in the oven (not a good thing). We use a jelly roll pan at our house, but if you can get your hands on a steel sheet with one or two raised sides (Vollrath makes an excellent one, as does Chicago Metallic), go for that.

    1. c
      Caitlin McGrath

      For my money, the best are the heavy aluminum half sheet pans you can buy at restaurant supply stores for around $6. They're light in color, very sturdy, and simply do not warp. One of these combined with a sheet of parchment or a silpat are perfect for cookie baking, or anything else you need a sheet pan for.

      1 Reply
      1. re: Caitlin McGrath

        I agree - the best investment I ever made. I don't even bother with the silpat for most cookies - they never burn and they never stick (something scientific having to do with the shiny surface, according to my geek husband and Alton Brown).

      2. My favorite is the Kaiser tin coated sheet that Cook's recommended back in '98. I use very little else since and it's still an affordable $12 for replacements.