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Can the bottom part of Boiler Pan substitue Cookie Sheet??

ijeny Oct 28, 2009 12:10 PM


I never made any cookies before today. And I would like to make some this weekend, but I dont have a cookie sheet, I would like to know if I can use the bottom part of broiler pan as a cookie sheet??

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  1. f
    fourunder Oct 28, 2009 12:17 PM

    The answer is yes, but I would invert the pan upside down and use the outside bottom of the pan for more even heat . The sides are too high.

    1. t
      taiwanesesmalleats Oct 28, 2009 12:23 PM

      Be sure to keep an eye on browning. It'll vary depending on the type of metal and its thickness. On another note, invest in some aluminum half-sheet pans. Their usage list runs very long, beyond just cookies.

      1. greygarious Oct 28, 2009 12:38 PM

        If the broiler pan is thick, it will work better than if it is a thin one. A heavy thickness half-sheet pan is definitely worth having. The aluminum ones don't cost much and are very useful. If you use parchment paper there is no clean-up, and you can get the cookies onto a cooling rack faster by lifting the sheet off the pan so the cookies don't overbake from the residual heat of the pan. .

        16 Replies
        1. re: greygarious
          ijeny Dec 7, 2009 09:58 PM

          What's the difference amoung half sheet pans, cookie sheet and jelly roll pan?

          1. re: ijeny
            bushwickgirl Dec 7, 2009 11:55 PM

            Full sheet pans (restaurant designation) are 18" x 26"
            Half-sheet pans (restaurant designation) are 18" x 13"
            By restaurant designation, I mean that's what they're called in restaurant vernacular.
            They fit into 30" or more ovens.
            Regular cookie sheets vary in sizes, 13" x 9" or 15" x 13" being common.
            Jelly roll pans are usually 15" x 10" (true jelly roll size) to 18" x 13", with slightly raised edges.
            They can be used for cookie sheets, as well.

            My preference is for half sheet pans, get them at restaurant supply stores, they're heavy-duty so no burned-on-the-bottom cookies (with a gauge of 16 of more) and not very expensive.

            Here's a link for what I'm talking about:
            http://www.etundra.com/Natural_Finish... pans|0|12|0|1|0

            1. re: bushwickgirl
              greygarious Dec 8, 2009 04:43 AM

              To clarify just a bit: a cookie sheet has a raised lip on one side, to facilitate picking it up, but the other sides ar unrimmed, so the cookies can slide off (which could also be a drawback). With parchment paper and other nonstick liners in common use in the modern kitchen, cookie sheets are no longer in as wide use as they were a few decades ago.

              When recipes for the home kitchen refer to a "sheet pan" it means a half-sheet pan - full size ones are too large for many home ovens. Sheet pans have raised edges.

              1. re: greygarious
                LolaP Dec 8, 2009 07:41 PM

                I was wondering, do you know if there is any difference between a sheet pan and a jelly roll pan? What I call a jelly roll pan sounds just like your description of a sheet pan. Just curious! Thanks.

                1. re: LolaP
                  bushwickgirl Dec 8, 2009 08:16 PM

                  A "true" jelly roll pan, that is to say, the size recipes use,
                  is 15" x 10" with a 1" raised lip.
                  I have seen half-sheet pans sold as "jelly roll pans" (at the Food Network website) but I have never seen a jelly roll recipe using those pan dimensons; I think they're mislabled when they are referred to as such.
                  A half sheet pan is 18" x 13", also with a 1" raised lip.

                  1. re: bushwickgirl
                    LolaP Dec 9, 2009 05:13 AM

                    Thanks! It looks like I have had a half sheet pan this whole time. Not that I make jelly rolls much, but this would explain why the cake always came out so thin on my yule logs! It is an incredibly useful pan.

              2. re: bushwickgirl
                bushwickgirl Dec 8, 2009 04:21 PM

                Edit: Re-read post and did not mean to imply that full sheet pans would fit in the average home oven. they will not. Half sheet pans will, however.

                1. re: bushwickgirl
                  ijeny Dec 8, 2009 09:52 PM

                  If I just want to get one for various uses, which one should I get?

                  1. re: ijeny
                    bushwickgirl Dec 8, 2009 10:19 PM

                    Get a couple half-sheet pans, they're great for cookies and lots of "other stuff."
                    I have four.
                    This link is for a restaurant supply place in CO that has half-sheet pans for under $8. Even though I live in NYC and have many restaurant supply places around, I went with these people. Check out your area supply places.


                    1. re: ijeny
                      fourunder Dec 9, 2009 04:53 AM

                      If you are only going to purchase one, I would suggest you purchase the heaviest gauge (12, I believe) for performance and durability. Some manufacturers brands sold in most restaurant supply houses are:


                      All three make quality sheet pans I usually purchase the Wearever brand in Costco in two packs for $9.99.

                      1. re: fourunder
                        bushwickgirl Dec 9, 2009 07:50 PM

                        The ones I purchased from eTundra were 18 gauge. They were made by Lincoln Wearever.
                        The heavier the gauge, the better.

                        1. re: bushwickgirl
                          fourunder Dec 10, 2009 04:26 AM


                          You know, I do recall that Lincoln and Wearever had combined in the past. Thanks for correcting the information and reminding me. If you do a lot, or not, of purchases for smallwares, check out this source and compare to eTundra. It's usually cheaper and they often have deals for free shipping if you spend $50, which is not very hard to do. There is another company I know of that may be even cheaper, but at the moment the name escapes me(early Alzheimer's) so I'll have to report back if it ever comes back to me.



                          1. re: fourunder
                            bushwickgirl Dec 18, 2009 02:54 PM

                            Just an update on these pans: CI just rated the Lincoln Wearever sheet pans the best over 7 others tested, but they list them as selling for $16.99 from Superior Products, and the size is 12 7/8 x 17 3/4 (half sheet pan size) at 13 gauge alum. The same brand is certainly cheaper from other suppliers.
                            Get 'em while they're hot.

                            1. re: bushwickgirl
                              ijeny Dec 20, 2009 01:09 PM

                              Thanks to all. I have a better idea what I want to get now. :))

                              1. re: ijeny
                                ijeny Dec 20, 2009 08:03 PM

                                How do I find out what gauge a half sheet pan is? I couldn't see this info on a label.

                                1. re: ijeny
                                  bushwickgirl Dec 20, 2009 09:59 PM

                                  Where are you buying them from? If it's not on the label, ask a store employee, or get the model/serial or barcode number off the pan label and email or call the manufacturor.
                                  If you're purchasing sheet pans from a retail store, I would think the gauge might be 13. The heavier gauges are usually sold in restaurant supply stores for the industry.

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