Thanks for the great advice!

SC

"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.
>
>