So- what's the best cookie sheet to use? Anyone hava favorite brand? I've read that some of you like the flat sheets with no sides... and you bake straight on them? Silpat/no Silpat? Parchment/no parchment?
Thanks!!

I use the flat Wilton cookie sheets. It depends on the cookie, but I usually don;t use parchment for chocolate chips, but I do for sugar-always.

If I could aford Silpat, I would probably use those.

Stephanie

my favorite cookie sheet i got at a restaurant supply store. i baked cookies on it and my husband said they were the best i'd ever done. 2 points for him i can use it with or without parchment paper. depends on how much cleaning i want to do. its light in color and almost fills my oven. it was 13 dollars.

I use the cheap but heavy duty jelly roll pans ( 3 for $12.99 at Costco) and then line each one with parchment. I have 3 but am going to buy another 3 pack because it seems I am always running out.

I like my Pampered Chef baking stones, I don't use parchment paper. It's nearly impossible to burn the bottom of anything while using this stone.

I just got the cheap 3-pack at WalMart, think it's Baker's Choice brand or something like that. Nothing fancy. They are the lighter kind I guess. Never used parchment or a Silpat.

I use plain old Walmart cookie sheets because that just happens to be what I have. I would like to get new ones. If you go to target.com or cooking.com (I think that is the one...?), people rate the kitchen items they buy and you can read what others think about it. It's helped me to change my mind about a few things and saved me the expense.

Parchment is becoming a good "friend" in my baking adventures.

Pampered Chef stones, never burns!!!!! I'm a horrible cookie baker but the cookies never burn on the stone!!!! I used one of those air baking sheets in the oven last night right beside my pampered chef stone and the ones on the air baking sheet got really dark and the stone did not and I put them in at the same time. The stone takes a bit longer to cook but worth it!!!!! Sorry Wilton.......

I don't have a particular cookie sheet that I like better than any others, but parchment really is helpful, and Silpats are GREAT!!!! I have a few other brands of silicone baking liners, but I don't like them nearly as well as my real Silpat brand liner.

Always use my pampered chef stone. I cannot bake on anything else. I have tried with everything.

i have never burnt anything on them and i never have to remember to srpay the pan either. Mine are seasoned well now.

Good quality alumium, heavy enough not bend or warp in the oven. Light colored without non- stick coating. I have one flat and one large jelly roll plus my grandmother's which are 70+ years old. Also, I always use parchment paper.

I use the cheap ones from Walmart--some day I will get to the restaurant supply store that is 2 hours away and buy some other ones. I have a couple of large airbake pans but they don't work with all butter cookies--they spread all over.

Tahnks for info you all- not my ?, but I'd never heard of the pampered chef stone. Now I must get one!

I also use my pampered chef stones..they are wonderful!!

Not to hijack the subject but the stones do they need seasoned and how do you do it? I have one and everything sticks to it. I bought it new and there were no instructions with it. The lady I bought it from took it out of the box to look at it so they may have fallen out before I got it.

oops! I forgot to answer the question though.

My favorites so far are the Baker's Secret. The are light weight, brown evenly, and they cool down REALLY fast! I always use parchment paper, but that is a personnel preference, it saves up on cleaning for me and I can use it from baking to icing the cookies and keep the mess contained.

I also have a couple of stainless steel cookie sheets that I really reallylike, but they are a little to big (almost to big for my oven) so I need to get some smaller ones. These take longer to cool down but I think they bake great too. My grandma has a couple of stainless steel cookie sheets also and she says they are her favorite ones to use.

I go along with the cookie pans I also got at the restaurant supply store. They are a far heavier gauge metal than cookie pans that you get in department or grocery stores, and therefore, distribute heat far more evenly, without hot spots like thinner gauge metal pans can have.

Theresa

My pampered chef lady told me to season the stone by baking a can of buttery bisquits and then throw them away. I have 3 stones and they are great!! I even broke one and pampered chef sent me a new one, I just had to send a piece of broken stone to them. They are awesome!!!

BTW, the stone they sent me was free I didnt even have to pay shipping and the stone was broken by me on mistake it had nothing to do with the stone, I put it against a pan in my oven and baked at the same time and it popped and broke.

i ALWAYS use my stones to bake cookies on. they are awesome. I got most of my stones for free when i was selling Pampered Chef. Love, love, love them.

My favorite are the half sheet pans from the restaurant supply store - fits almost my whole rack and are heavy enough not to warp. I can use them with or without parchment and I think they get better as you use them.

Pricing wise, I have a supply store and TFAL outlet that I can get these pans for around 8 bucks a piece. In the long run it is cheaper because my pans are OLD and still working great.

Hope this helps.

I have a few heavy duty AirBake 15.5"x20" cookie sheets that work really well....but just saw in a culinary store a line of bakewear called "Culinary Institute of America" and they're large sheet was $30.....I walked away. My AirBake serves me well!

Sheet pans from the restaurant supply store. They are silver, not dark grey like you find at Wal Mart, etc. They are heavy, so they can go from freezer to oven and not "pop" like the cheaper ones.

I also buy parchment sheets in bulk from the restaurant supply store. They are much cheaper than buying the Reynolds or Wilton rolls, and they are precut to the right size.