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Are there any decent cookie sheets out there?

  • k

I have been searching for a decent cookie sheet that bakes well and does not stick. I've tried plain old aluminum (tends to burn and stick for me), the Air Bake brand (everything sticks to it and you can't soak it), the Doughmaker's brand (really sticky), and stoneware (too heavy for me.) I am doing a cookie of the month club for my boyfriend's Grandma, so needless to say, I'm making a lot of cookies these days! Is there anything out there that's better than the ones I've tried or am I just being too picky? The only thing I've found to work is parchment paper, but I'm going throught a lot! Any advice would be appreciated! Thanks!

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  1. I love my baking sheets (trays really) - restaurant grade sheets from a cooking supply store. I will never use anything else ever again. They aren't expensive - under $15 for the full sheet, and maybe $10 for the half sheet? I've had this bunch for several years and I can't live without them!

    1 Reply
    1. re: Dipsy

      I agree; the half-sheet is about the size of a conventional cookie sheet. They never warp, they clean easily...If you're baking a lot, splurge and get a few sheets of silpat, and never scrub or use shortening again ...;)

      Link: http://www.bistrodraw.com

    2. Professional grade aluminum half-sheets from restaurant supply stores are inexpensive, never warp, a breeze to clean and virtually undestructable. Cookies also bake nice and even (given the thickness/weight/sturdiness of the pan).

      If you bake delicate cookies where sticking is a problem, lining these with parchment paper or investing into a silpat mat (silicone liner) easily convert the sheet into a perfect non-stick surface.

      3 Replies
      1. re: summertime

        Silpat pads are really great. They're expensive but last a long time. Parchment paper is a cheaper alternative and works very well. You can peal cookies off the paper easily. I was amazed the first time I used a Silpat. It is sort of rubbery and has a tacky feeling to it. How could it work, I said to myself. Well it did.

        1. re: oakjoan
          m
          Miss Tenacity

          I've actually found that the Silpat is less reliable than using parchment, alas.

          Parchment never EVER sticks, and with my Silpat its been occasional sticking (of course still better than just using the pan surface directly).

          I've heard of a formula that bakers concoct called "pan release", which has shortening and flour in it..... anyone hear of this? It is homemade and supposedly pretty fool-proof.

          Andrea
          http://tenacity.net

          1. re: Miss Tenacity

            Baker's Secret is an aerosol spray you can buy in most gorcery stores. It is fine for cake pans and pie plates. I've never tried it for cookies.

      2. Two words.

        Parchment.

        Paper.

        1. there are many good sheets (and many really bad ones). my wife has a small baking business & we've switched to the restaurant-supply trays w/ good success. the basics are: heavy gauge, light colour, smooth surface & UNinsulated. more importantly, as others have noted here, silpats are wonderful, especially if you bake a lot.

          5 Replies
          1. re: mark

            Do you have a brand recommendation or a website maybe?

            1. re: Katie

              Those half-sheet pans are readily available in kitchen supply stores and cooking shops like Sur La Table or Williams Sonoma etc.. Sil-Pats are available at the same and parchment too. For thin delicate cookies I prefer parchment to Sil-Pats. It is easier to remove them from the parchment without damaging them.

              1. re: Candy

                Sam's has them, too and they are good quality - all I use.

              2. re: Katie

                name escapes me at this time, will check tonight & post back - most kitchen/restaurant supply stores will have both sheets and silpats, but i get them cheapest at wholesale clubs (sams in my area)

              3. re: mark

                I only use the restaurant supply, heavy gauge and my cookies never burn....my geeky husband explained this has to do with the light-shiny color and then my eyes glazed over and I missed the rest of the science lesson.

                Seriously - I got these for super cheap at a restaurant supply store in Boston and I dare say these suckers are gonna last my whole life.

              4. What you may not realize is that you can use the same sheet of parchment for several oven-batches of cookies. You do NOT have to change the parchment everytime you put the pan into the oven. What I usually do is line two (commercial grade) cookie sheets with parchment paper, then use and reuse until it's too mangled to use anymore. If I'm careful, I can get away with lining the pans just once for an entire recipe's worth of cookies. This can't possibly run into a whole lot of money.

                3 Replies
                1. re: Nyleve

                  I do re-use the parchment paper several times, but I was hoping there was a cookie sheet out there that I wouldn't have to use parchment paper on at all.

                  1. re: Katie

                    i, too, reuse the parchment (when i use it), but i find, especially for more fragile cookies, that performance declines rapidly after the first batch (i usually get 2 batches from one piece of parchment when making fragile cookies). the biggest benefit i find with parchment is, when baking in volume, i can just slide the parchment right onto a cooling rack without having to handle the cookies individually. when i'm lucky & life is going my way, i find parchment in bulk at the wholesale club which saves significantly.

                    1. re: Katie

                      I understand you desire to elminiate waste and cost. However, I rationalize the use of parchment by, afterward, crumpling up the paper and using it to start a fire in the fireplace of wood stove.