snip>I assume that's also the reason that they should be immersed.<snip>

I'm not sure of your statement ?????, but I don't put them in my dishwasher.
First, it's too small; second, if it says, do not immerse, I don't want
water in the dishwasher coming in the 'holes' and staying there. I would
think that putting them in the dishwasher would be almost the same as
immersing them.

I usually use parchment paper, but I've always wondered about the
effectivenss of putting parchment paper on these cookie sheets that are made
with a cushion of air "for the purpose of" preventing the cookies from
burning (and sticking?); then to put parchment paper on top would be over
kill or preventing the sheet from doing its job.

I know you say, "... regardless of type..." Do you have this type of cookie
sheet that you do use with parchment paper?

Many thanks,
Dee
"Wayne Boatwright" > wrote in message
.. .
> "Dee Randall" > wrote in
> :
>
> > I like the air-cushioned cookie baking sheets.
> > http://www.allrecipes.com/advice/col...cles/172P1.asp
> >
> > http://www.1-kitchen.com/Kitchen-Bak...n-Baking-1.asp
> > sells them for less than $5
> >
> > I bought mine at Costco and they weren't expensive -perhaps 2 for $10
> > more or less. They don't say the brand on the bottom, only "Patent
> > Pending, do not immerse, and dishwasher safe."
>
> Do you put yours in the dishwasher? Since there are ventilation holes in
> most of them for the "cushion of air" between the two pieces of metal, I
> would think that water could enter through the holes and become trapped.
> I assume that's also the reason that they should be immersed.
>
> >
> > but sometimes depending on the recipe, they do stick and I have to
> > spatula them off.
>
> I use baking parchment for all cookie baking, regardless the type of
> sheet. Nothing ever sticks.
>
> >
> > Dee
> >
> >
> > "Stef" > wrote in message
> > ...
> >> I am planning on making a lot of Christmas cookies this year and want
> >> to make sure that I have the best pan (that I can afford!). I have
> >> seen the Williams and Sonoma sort but $20 is a bit pricey for me.
> >>
> >>
> >>
> >> Does anyone have any advice on the best pan to buy? I know the
> >> shiny, aluminum ones are the best...but is there one that is better
> >> than another?
> >>
> >>
> >
> >
>