"Vox Humana" > wrote in message
...
>
> "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.
>
The Costco deal is a great one. Currently it is two heavy half sheet size
plus heavy plastic, domed, fitted covers for each and a cooling rack for
$12. You can't go wrong on this. The domed covers means you can raise
bread rolls in the pans without messing about with some other covering that
will stick to the rising dough. The cooling rack is an excellent,
heavy-duty one.
Janet