"Dee Randall" > wrote in
:

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

Dee, that should have read, "...they should *not* be immersed." Sorry for
the confusion.

>
> 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.

That's my thought, too. I have a huge number of baking sheets, only two
of which are the air-cusioned type. Since I don't like cleaning up, I
rarely use them, the other sheets going into the dishwasher. Using
regular sheets, I always "double-pan" them and find that works almost as
well as the air-cusioned sheets.

Having said all that, I really do prefer the air-cushioned sheets for
things that are particularly delicate. I never have to worry then about
over-browning.

>
> 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?

Unless I've run out of parchment, I absolutely never put anything to bake
on a sheet without it. That goes for the regular sheets and the air-
cushioned. While there is *less* chance of sticking with the air-
cusioned sheets, it still can happen. Parchment absolutely prevents it.
Otherwise, it doesn't prevent or interfere with the benefits of the
sheet.

The other thing for me (just a quirk, I guess)... For most things, I
don't like using a spatula for removing the items, partucularly cookies.
Rather, I wait until they are firm and almost cold, then slightly twist
and remove. This eliminates the roughed-up bottom that spatulas often
produce. Using parchment guarantees that this method will work, while
without the parchment the cooled cookies would probably be stuck like
glue.

Wayne

>
> Many thanks,
> Dee