Curly Sue wrote:
> The ones with the double bottoms with an air space in between.
>
> I have an insulated jelly roll pan which I used for the first time
> last night. As it turns out, I have to pay attention to the size
> called for in recipes because mine is just a tad bigger than what's
> callef for, and that makes a difference.
>
> Last night I used it just like I would a normal pan (put in the middle
> of the oven) but noticed there wasn't much oven spring and the cake
> texture was bad (I tossed the whole thing). Part of that could be due
> to the mixing directions not being adequate (I used the recipe exactly
> as written). But I reasoned also that the bottom might take too long
> to heat.
>
> So this morning I tried again. I made some changes in the recipe and
> the mixing process. I put the cake on the *bottom* rack, closest to
> the heat source.
>
> Much better!
>
> The problem I have with insulated cookie sheets is the cookie bottoms
> don't brown.
>
> At least I don't have to buy a new jelly roll pan.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

I make my own insulated cookie sheets by simply stacking one on top of
another. The light colored aluminum Airbake cookie sheets reflect too
much of the heat away from them.