"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?

You need a sturdy pan that won't warp in the oven. I have some from Costco
and they are great. As I recall, they were three (half sheet size) pans for
about $12. The last I looked, they were throwing in a cooling rack for
free. If you don't have access to a warehouse club, then try a restaurant
supply. Williams Sonoma is far too expensive, in my opinion. Avoid the
insulated or "air bake" sheets. A sturdy aluminum pan will work best. As
already mentioned, consider using parchment. You can get 50 sheet packs
(full sheet pan sized) for about $3 at Gordon Food Service that can be cut
in half to fit your pans. Parchment eliminates a lot of mess and it allow
you to form your cookies on the parchment and then shift them on and off a
limited number of pans. Just make sure you cool the pans before putting on
a new sheet of cookies. Never put cookies on a hot baking sheet. You can
run the pans under some water, dry them, and put on the new sheet of cookies
in a couple of minutes.