a href=”http://www.thesweetsensations.com/wp-content/uploads/2010/10/Sweet-Sensations-ultra-bake-pan.jpg”>My husband always tells me you get what you pay for and this is the wholehearted truth when it comes to baking pans. I’ve purchased enough bargain priced and even dollar store pans (shame on me) to last a lifetime, figuratively that is. Cheap pans warp at the drop of a hat and will render your carefully mixed dough to an unrecognizable pile of burnt scraps.
The best baking pan for cookies is a shiny baking sheet with at least one side open. Flat baking sheets are the best. Cookie sheets with nonstick coatings may cause the cookies to brown too quickly while baking. Many manufacturers of these sheets suggest lowering the baking temperature by 25° . I don’t know about you but I still tend to give the pans a bit of a spritz with nonstick spay so using a nonstick pan is pretty much a moot point. However, if you use a nonstick spray you have to clean them very well, any cooking spray left on the pan will become gummy and your baked goods may stick the next time.
Parchment or waxed paper as a pan liner is also an option. When using parchment or waxed paper, spray or lightly grease the pan, then place the paper in the pan. Finally, lightly spray or grease the paper. When making cookies, parchment paper helps save time and energy. The parchment paper will prevent the cookies from sticking and while you have one batch of cookies baking, you can portion out the next batch on a sheet of parchment or wax paper. Then when you remove the cooked batch from the oven, you can slide the parchment paper with the cooked cookies off the sheet and slide the parchment paper with the raw cookies onto the baking sheet. This method also speeds cleanup. Paper resists temperatures up to 455°F, so it can be safely used in the oven. However don’t place paper liners under a broiler or near an open flame. That’s one of those common sense precautions that still need to be given.
< Insulated cookie sheets are fine for baking cookies, but they may require just a wee more baking time because the insulating properties keep the cookies from becoming too brown on the bottom. While you’re waiting for the extra time to elapse just keep telling yourself that patience is a virtue. Using dark or shiny metal, affects cooking times and crustiness. If you use dark metal, watch your baking time carefully because dark conducts the heat more than light pans. You may need to reduce the oven temperature by 25° when using. For insulated bakeware, your baking time may be more. I’m a huge fan of shiny aluminum baking pans and to my family’s delight I now avoid the el cheapo metal pans, which bake unevenly and warp. Light-colored aluminum and shiny stainless-steel reflects more heat than glass and dark metal pans. Stainless Steel Bakeware falls into the “what’s hot” right now category. Most stainless steel pans are easy to clean, very durable and lightweight. Stainless steel will not corrode or tarnish and its nonporous surface is resistant to wear. It also does not react with either alkaline or acidic foods. Pretty cool huh? Silicone Bakeware is colorful, flexible and easy to store. The silicone coated pans can be used in the freezer, the microwave or the oven. Silicone bakeware is non-porous so it does not retain odors or flavors. It cools down quickly and because it is nonstick it cleans easily. I haven’t had the best luck with these, but I‘m still trying. Silicone, fiberglas, and other such baking mats have a higher heat resistance, and are re-usable. They also provide a non-slip and non-stick working surface that makes them convenient for other kitchen jobs as well. The most well known product is SILPAT® Non-Stick baking sheets. They are designed for all types of ovens, provides even heat transfer, and is safe for freezer and oven use. After the baked goods have cooled, you can remove them one by one, or by gently lifting two corners of the Silpat carefully, allowing the food to roll off the tray. That sounded like a commercial didn’t’ it? But wait there’s more. It’s easy to clean, just wipe with a damp, soft sponge, then rinse with clean water. If needed, a mild solution of detergent may be used if. Please do not use scrapers or brushes and do not be alarmed if it still feels a little slickery after washing. Here’s the last of everything you ever wanted to know about using the Silpat. Do not cut, fold, crease or grease it. And for Pete’s sake do not use it if it’s cut or ripped. Tah-Da!!!!!
By now you may be wondering what is the difference between a cookie sheet and jelly roll pan? Thanks for asking! A jelly roll pan is generally 13″ X 9″ and has a a 1 inch edge, They can be used for cookies, cakes, and other baking tasks. A cookie sheet is 13″ x 9″ but flat (no edge). One of the best sources for pans of all kinds is/uploads/2They also have fantastic cookie pans. These are pans with different shapes, no need for cookie cutters. These handy dandies can also be used for cakes, candy and chocolate molds. Norpro and Fat Daddio’s are awesome brands. What will they think of next?