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?

I like the air-cushioned cookie baking sheets.
http://www.allrecipes.com/advice/col...cles/172P1.asp

http://www.1-kitchen.com/Kitchen-Bak...n-Baking-1.asp
sells them for less than $5

I bought mine at Costco and they weren't expensive -perhaps 2 for $10 more
or less. They don't say the brand on the bottom, only "Patent Pending, do
not immerse, and dishwasher safe."

but sometimes depending on the recipe, they do stick and I have to spatula
them off.

Dee


"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?
>
>

Thanks!
"Dee Randall" > wrote in message
...
> I like the air-cushioned cookie baking sheets.
> http://www.allrecipes.com/advice/col...cles/172P1.asp
>
> http://www.1-kitchen.com/Kitchen-Bak...n-Baking-1.asp
> sells them for less than $5
>
> I bought mine at Costco and they weren't expensive -perhaps 2 for $10 more
> or less. They don't say the brand on the bottom, only "Patent Pending, do
> not immerse, and dishwasher safe."
>
> but sometimes depending on the recipe, they do stick and I have to spatula
> them off.
>
> Dee
>
>
> "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?
> >
> >
>
>

"Dee Randall" > wrote in
:

> I like the air-cushioned cookie baking sheets.
> http://www.allrecipes.com/advice/col...cles/172P1.asp
>
> http://www.1-kitchen.com/Kitchen-Bak...n-Baking-1.asp
> sells them for less than $5
>
> I bought mine at Costco and they weren't expensive -perhaps 2 for $10
> more or less. They don't say the brand on the bottom, only "Patent
> Pending, do not immerse, and dishwasher safe."

Do you put yours in the dishwasher? Since there are ventilation holes in
most of them for the "cushion of air" between the two pieces of metal, I
would think that water could enter through the holes and become trapped.
I assume that's also the reason that they should be immersed.

>
> but sometimes depending on the recipe, they do stick and I have to
> spatula them off.

I use baking parchment for all cookie baking, regardless the type of
sheet. Nothing ever sticks.

>
> Dee
>
>
> "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?
>>
>>
>
>

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

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.

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?

Many thanks,
Dee
"Wayne Boatwright" > wrote in message
.. .
> "Dee Randall" > wrote in
> :
>
> > I like the air-cushioned cookie baking sheets.
> > http://www.allrecipes.com/advice/col...cles/172P1.asp
> >
> > http://www.1-kitchen.com/Kitchen-Bak...n-Baking-1.asp
> > sells them for less than $5
> >
> > I bought mine at Costco and they weren't expensive -perhaps 2 for $10
> > more or less. They don't say the brand on the bottom, only "Patent
> > Pending, do not immerse, and dishwasher safe."
>
> Do you put yours in the dishwasher? Since there are ventilation holes in
> most of them for the "cushion of air" between the two pieces of metal, I
> would think that water could enter through the holes and become trapped.
> I assume that's also the reason that they should be immersed.
>
> >
> > but sometimes depending on the recipe, they do stick and I have to
> > spatula them off.
>
> I use baking parchment for all cookie baking, regardless the type of
> sheet. Nothing ever sticks.
>
> >
> > Dee
> >
> >
> > "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?
> >>
> >>
> >
> >
>

On Mon, 8 Dec 2003 08:34:58 -0500, "Dee Randall"
> wrote:

>I know you say, "... regardless of type..." Do you have this type of cookie
>sheet that you do use with parchment paper?

I've just discovered parchment paper, and it's wonderful! I've used
it on my one air bake cookie sheet without any trouble. Hope this
helps.

____

Lori

"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

Last night I was watching a Julia Child show (I think recorded from the day
before) where a woman baker was baking/demonstrating some kind of
tart/bread/pie with loads and loads of butter in it.

As she was putting it in the oven on a baking sheet, Julia asked her if she
would put it on parchment paper and the baker said, NO! - that the parchment
paper would actually draw the butter out of the item and one would find
loads of butter on the bottom of the parchment paper and that is not what
she wanted.

Even though I've seen parchment paper loaded with butter after baking, I've
not *heard* this before, that parchment paper actually draws out the
butter.

Dee


"Wayne Boatwright" > wrote in message
.. .
> "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

"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.

"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.
>
The Costco deal is a great one. Currently it is two heavy half sheet size
plus heavy plastic, domed, fitted covers for each and a cooling rack for
$12. You can't go wrong on this. The domed covers means you can raise
bread rolls in the pans without messing about with some other covering that
will stick to the rising dough. The cooling rack is an excellent,
heavy-duty one.
Janet

I think I'll put my "air-cushioned" baking sheets away and stick to the
regular baking sheets lined with parchment paper.

I did buy the recent Costco 3pans, plus rack at Costco, and was disappointed
that the 3 pans seems to be much thinner/lighter than the ones that I had
bought there maybe 5 years ago in a pack. But I still think it's a good
deal! When I get my new digital scale (thanks to "scuba"'s great advice,)
I'll weight them out. (I bought the 13# scales, the 6000T model at the
place you recommended, and stuck with your advice to get the vibrakiller. I
was disappointed that I couldn't get it in green, but I guess blue will be
pleasing longer.


Dee


"Janet Bostwick" > wrote in message
...
>
> "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.
> >
> The Costco deal is a great one. Currently it is two heavy half sheet size
> plus heavy plastic, domed, fitted covers for each and a cooling rack for
> $12. You can't go wrong on this. The domed covers means you can raise
> bread rolls in the pans without messing about with some other covering
that
> will stick to the rising dough. The cooling rack is an excellent,
> heavy-duty one.
> Janet
>
>

"Dee Randall" > wrote in
:

> I think I'll put my "air-cushioned" baking sheets away and stick to
> the regular baking sheets lined with parchment paper.
>
> I did buy the recent Costco 3pans, plus rack at Costco, and was
> disappointed that the 3 pans seems to be much thinner/lighter than
> the ones that I had bought there maybe 5 years ago in a pack. But I
> still think it's a good deal! When I get my new digital scale (thanks
> to "scuba"'s great advice,) I'll weight them out. (I bought the 13#
> scales, the 6000T model at the place you recommended, and stuck with
> your advice to get the vibrakiller. I was disappointed that I
> couldn't get it in green, but I guess blue will be pleasing longer.


Dee, what kind of scale is that? I need a new one. Vibrakiller?

TIA
Wayne

Oops!
It is Not the Vibra Killer scale -- tee hee - it is the Myweigh Scale
http://www.myweigh.com/mediumscales_3001.html

the larger model 6001T - the T stands for the colored scale. and the 6000
series is the 13# vs. 6# for the 3000 series.
I bought the VibraKiller pad (for $2 extra) that goes with it to make it
even more accurate - so they say!

I paid $46.90 + 7.95 for shipping. You can get the 6# for less.

They did deliver quickly yesterday, (I ordered December 5) however,it was
not my scale they sent, it was someone else's order (a plug) , alas!

Dee







"Wayne Boatwright" > wrote in message
. ..
> "Dee Randall" > wrote in
> :
>
> > I think I'll put my "air-cushioned" baking sheets away and stick to
> > the regular baking sheets lined with parchment paper.
> >
> > I did buy the recent Costco 3pans, plus rack at Costco, and was
> > disappointed that the 3 pans seems to be much thinner/lighter than
> > the ones that I had bought there maybe 5 years ago in a pack. But I
> > still think it's a good deal! When I get my new digital scale (thanks
> > to "scuba"'s great advice,) I'll weight them out. (I bought the 13#
> > scales, the 6000T model at the place you recommended, and stuck with
> > your advice to get the vibrakiller. I was disappointed that I
> > couldn't get it in green, but I guess blue will be pleasing longer.
>
>
> Dee, what kind of scale is that? I need a new one. Vibrakiller?
>
> TIA
> Wayne

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.
>
>

On Mon, 08 Dec 2003 15:33:08 GMT, "Vox Humana" >
wrote:

> 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.

One way to combat hot pans and still get a lot of cookies baked in a
short time is to have enough pans for 2 cycles through the oven.
While one set is in the oven, you can cool the next set and load it
up. I realize a lot of people probably already do that, but thought
I'd pass that on for folks who are new to baking.

Didn't know you could get the parchement pre-cut at GFS. I'll have to
check into that. I've been getting it a Wal-Mart on a roll. Thanks!

____

Lori

"Lori" > wrote in message
news
> On Mon, 08 Dec 2003 15:33:08 GMT, "Vox Humana" >
> wrote:
>
> > 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.
>
> One way to combat hot pans and still get a lot of cookies baked in a
> short time is to have enough pans for 2 cycles through the oven.
> While one set is in the oven, you can cool the next set and load it
> up. I realize a lot of people probably already do that, but thought
> I'd pass that on for folks who are new to baking.
>
> Didn't know you could get the parchement pre-cut at GFS. I'll have to
> check into that. I've been getting it a Wal-Mart on a roll. Thanks!

The parchment from GFS is great. It comes folded in half around a piece of
cardboard. I use a sharp razor knife to cut the paper where it bends around
the cardboard without totally unwrapping it. That way I can slips pieces
out as I need it and it is the right size for a half sheet pan.

Having two sets of pans is a good idea, but some cookies bake so fast that
you can't always get them cooled down fast enough for the next batch without
some intervention. I just wanted to make a point of saying that they have
to be cool.

I love Doughmaker's Gourmet Bakeware - shiny and textured - very little sticks.
They have a website and also sell in various locations around the country.
The website will list the stores.