"cshenk" > wrote in message
...
> 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.

Ah, patina. I knew there was a word I was searching for and couldn't
remember.

I recently bought two crisping pans but they are so large that I can't
really use them at the same time. I guess I could if I knew for sure that
the pan I put on the top rack wouldn't drip crumbs down onto the lower pan.
I don't really notice much of a difference in the quality of the end result
though.