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Dec 3, 2006 08:55 PM

Cookie pans?

I have two different types of baking sheets, one stainless steel, cost more, from (I think) Williams Sonoma bought years ago, the other from Target, a teflon coated Kitchenaid one that's under $20, fairly new. Using the same batch of cookie dough and same type silpat mats, same everything else, the cookies on the stainless ones end up flatter while the teflon ones end up taller, puffier. They look like two totally different cookies. The flatter ones tastes chewier while the taller ones are cakey. Does anyone know what causes the difference?

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  1. The thermal properties of the pans are different, i.e., pans do not heat at the same rate.

    1 Reply
    1. re: Alan408

      Thanks. I'm trying to figure out how to make the taller cookies flatter--if the stainless heats up more slowly (I'm assuming), maybe I'd get the same effect by refrigerating the teflon sheets w/ the cookie dough so it'll come up to speed more slowly? Or do I have it reversed?

    2. I like the Chicago Metallic steel pans(non-Teflon) or the insulated aluminum Wear-ever sheets. Both pans are available at restaurant supply house for 1./2 of what you will pay at Fancy W/S or S-L-T.

      Check out-date on baking powder and the oven temps. The pan is not the problem.

      1 Reply
      1. re: Kelli2006

        The pans are the problem since the ones baked on the stainless are fine and the ones on the teflon are not. They're the same batch, mixed at the same time, same oven. I've even tried mixing so one tray of stainless goes in with one tray of teflon and it's the same results.

      2. The dark Teflon surface accepts heat faster, but the material under the Teflon also plays a part. If the Teflon coated pans are giving you problems, then I would bake all the cookies on the SS pans. I am not a fan of Teflon lined baking pans and have no bought a Teflon lined cooking pan in years.

        Did you use a parchment liner to level the differences?

        2 Replies
        1. re: Kelli2006

          I use silpat mats. The teflon were an impulse buy because I was at Target and was going to bake a huge quantity of cookies. They were the best they had. I hate waiting for the sheets to cool. If I can't find a way to make the Teflon work, I'll get rid of them. But, I was hoping there would be a way to solve it, like refrigerating the dough on the tray first. It really is convenient having 4 cookie sheets but I'm too cheap to buy more stainless. I might look into the ones you recommended. Thanks!

          1. re: chowser

            Instead of waiting for the sheets to cool, I run them under cold water for a couple of minutes and dry them off. Voila! Cool pans, ready to go with your next batch into the oven.

        2. If you are determined and can work scientifically, I have no doubt you can produce a cookie with the non-stick that looks and tastes the same as the SS.

          Refrigerating the dough and pan might be worth a try (your thinking is sound) but remember that you are only cooling it about 40 degrees less than room temp and then heating it to about 270 degrees above and the mass of the pan is very small so the 'effect' may only last a few seconds.

          The primary variables are time and temp. A good oven thermometer is a start. Don't forget that the position of the pan (shelf) is very important. Also, don't put two pans in at once. Although if you do you can see the difference shelf height has.

          You can also play with the dough consistency. By modifying slightly the amount of liquid or solids.

          Is all this testing worth it? Only you can decide. Good luck.