Julie Bove wrote in rec.food.cooking:

>
> "Gary" > wrote in message
> ...
> > Julie Bove wrote:
> > >
> >>"Nancy Young" > wrote in message
> > > ...
> > > > I made my cookies today, the first ones were some chocolate
> > > > chips
> >>> for my nephew.
> > > >
> >>> I really don't know what I did wrong, but I hope no one minds
> >>> bendy limp cookies. Maybe I can serve them with a spoon.
> > > >
> >>> http://tinypic.com/r/30x7k45/9
> > > >
> >>> nancy
> > >
> > > Did you use the wrong form of fat? Forget to chill the dough?
> > > Not bake long enough? Use a cheap baking sheet?
> >
> > A cheap baking sheet? Really?
>
> Yeah. I got my Airbakes back in probably the late 70's or early
> 80's. I even ventured into a department store to get them. I wanted
> them that badly. Actually I think one was a gift and then I wanted
> another one. I like them that much. They are the only pans I will
> use for cookies.
>
> When we moved to Cape Cod, I was mortified to discover that my MIL
> had attempted to throw them away. She said they were dirty. It
> wasn't dirt on them but that sort of golden/brown discoloration that
> comes with a well used pan. And they have gotten plenty of use over
> the years, although not much recently. I had to go out and buy
> Brillo pads to scrub them or she wouldn't let me keep them. They
> were expensive and I wasn't about to let them go.
>
> I do buy cheap cookie sheets but they are never used for cookies. I
> was pleased to find some small ones at the Business Costco. Had I
> known that they sold metal mixing bowls, I would have gotten them
> there too. Although these cookie sheets were very inexpensive, they
> arenot cheaply made and I expect to be able to use them for a long
> time. The cheap ones will warp and maybe rust in time. I use them
> under things that I think might drip over and make a mess. I rarely
> actually bake anything on them.

Hi Julie, My favorite pan is my pizza pan with round holes and an
excellent patina over time. Like you I have some cheap cookie sheets
for things that may drip. One is perfect to use under an aluminim
roasting pan or one of those premade pie shells (I never got the hang
of good pastry shells and we make pies too seldom to bother working on
that). It's actually sturdy but I can tell it's not even remotely
stick free and the drips of juices don't make for a patina. I foil
line them but they are a little rusty anyways.