1 comments about Tupperware Silicone Baking Mat.

1. You will love this silicone baking mat! Place any food onto it, put it in to bake, and when you take it out the food will slide right off! It is easy to wash, in warm soapy water, and pat dry. This is so much better than getting out foil, spraying it with "non-stick spray", and throwing it away after using...
   This is a one-time investment that you won't regret!

No comments about Chicago Metallic Gourmetware Small Cookie Pan.

No comments about Bake Porter Large Baking Sheet with Serving Cover, Grey.

No comments about Sheet Pan Full Size - 17-3/4'' x 25-3/4'' Heavy Duty, 16 Gauge.

5 comments about AirBake by WearEver Ultra Medium Baking Sheet, 12 x 14.

1. I love my new Airbake cookie sheets. I have used Airbake for years but recently got a new oven with a smaller interior so my pans no longer fit. The new "bubble" design on the bottom increases browning without requring a longer baking time.



2. These are the absolute best baking sheets you will ever, ever find.
   
   I've had these for 18 years, since they first came out and they are fabulous.
   
   Stuff sticks to them, yes, and like any other sheet, you have to clean them, however, these are durable enough to put on the clean cycle in the oven and they're just like new.
   
   I'm going to replace them now with non-stick ones, but that is because I want non-stick at this point.
   
   You will love them.



3. We make a lot of cookies. Consequently, the comments, about these cookie sheets, have been interesting. For the record, we do not own any stock in AirBake or any related company and just added 7 more AirBake insulated cookie sheets to our stash, although we didn't buy them here.
   We've read the negative, as well as the positive, comments. Each is correct and each is wrong, to a different extent. Everyone seems to be missing the same points. A cookie sheet is a cooking vessel, just like any pot or pan.
   You would not, for example, complain about a double boiler, because it wasn't good for making fried eggs; nor would you complain about a cast iron frying pan, because it wasn't good for making soup. The point is that different types of cooking vessels are made, for different purposes, just as different types of cookie sheets are made, for different types of cookies.
   Let's see if we can examine at least some of the problems, then try to shed some light on some of the possible cause(s), maybe even suggest some solution(s).
   Those who like crisp, firm cookies, such as ginger snaps, sugar cookies or short breads, should not be using insulated pans. For them, the best cookie sheet is the uninsulated one, since it crisps better.
   Those who prefer chewy, gooey or cake-like cookies, such as chewy oatmeal, fruit-based or fruit-filled cookies or similar items, should be using the insulated cookie sheets. The insulated sheets create a cookie which is evenly browned, top and bottom, definitely best for thicker cookies.
   Those who like a darker bottom, on their cookies or pastry, should be using cookie sheets with darker colors (insulated or non-insulated, non-stick coated or otherwise). Remember, the darker the pan, the darker will be the bottoms of the cookies or pastry, relative to the tops.
   Those who like their cookies with lighter colored bottoms should be using cookie sheets with bright, shiny, light-colored surfaces, insulated or otherwise.
   If your cookies are spreading too thinly, the fault is not the cookie sheet but the recipe. Cookies, which use only butter or oil, as the fat, will spread much faster, because oil starts as a liquid and butter melts at a much lower temperature, thereby giving up its water content, much sooner. Crisco or other vegetable shortening melt at a much higher temperature, thereby holding moisture longer. That, in turn, allows the cookies to rise, higher, moister and for a longer time.
   So, if you like thin cookies, use butter or oil as your only fat. If you like thicker cookies, use only vegetable shortening. If you want something between the two, use a mix of vegetable shortening and butter/oil.
   Those who say their cookies are burned and/or sticking, because they used butter, to lubricate the cookie sheets, are correct. The problem is the butter, not the cookie sheet. Cookies are baked at high temperatures, 400F not being unusual. The milk solids, in the butter, burn, at much lower temperatures than that. If the milk solids burn, that will, also, cause the cookies to stick and burn. The solution is to grease the cookie sheets with a vegetable shortening (such as Crisco) or a neutral-flavored oil (even the spray oils work fine), such as canola, safflower or sunflower, which will not burn, at those temperatures. That applies, even if your only fat, in the cookies, is butter or oil. In fact, if you're making peanut butter cookies, try using peanut oil, as the lubricant, which will impart a more robust peanut taste to the finished cookies.
   No matter what you else do or what recipe you use, you must lubricate these and all other cookie sheets, properly, to avoid sticking. We use the bright, shiny versions, without the so-called non-stick coatings. Scratching isn't a problem, because there's nothing to scratch. We've found that only "non-stick" cookie sheets, of anybody's brand, easily scratch.
   Also, if you use insulated cookie sheets, do not allow the cookies to cool on the cookie sheet. The insulation holds the heat, causing the cookies to continue cooking, often over-cooking, if they're left on the sheet. Transfer them to a wire rack, as soon as possible. Then, cool the cookie sheets, before reusing them. Adding cold dough, to a hot cookie sheet, is not good for the cookies. You can quickly cool insulated cookie sheets, by running the back side under cold water or spraying the back side, with your kitchen sink spray attachment.



4. I have been looking for this size in all the stores but can't find it. The large size is everywhere but the medium size in either no where to be found or in a set that I don't need.
   Best price, fast shipping. Can't beat it!



5. I had looked in all the retail stores for this smaller air bake pan..
   and found it only at Amazon..Needed it for our smaller oven
   in the travel trailer. Received it within a few days of ordering it.
   thanks amazon.!!!

No comments about Wilton Excelle Elite 18-By-14 Air-Insulated Cookie Sheet.

1 comments about Doughmakers Biscuit Sheet - Silver.

1. There is no second to this great pan. I found it years ago highlighted on a cooking show. It is the best pan for cookies and produces no fail results

No comments about Chicago Metallic Gourmetware Large Cookie Pan.

2 comments about Kaiser Bakeware ExtraordinAire 15-by-10-Inch Nonstick Jellyroll Pan.

1. This jelly roll pan is the best I have ever used. It feels and works like commercial quality. I will never use anything else.



2. i'd heard good things about this brand so i was really looking forward to using it. what a disappointment. maybe i got a lemon? it actually warped on its very first use. the product information claims the temperature limit to be 450 degrees but it warped after toasting bread crumbs for 5 minutes in a 400 degree oven. it clinched the one star rating when i washed it out in the sink and towel dried it off - water was dripping on my foot. i looked and it was actually coming from the corner lip at the seam underneath. that "Aire" pocket sprung a leak! i would have returned this product had my toddler not made a rocket ship out of the packing materials and receipts.

No comments about AirBake Ultra Natural Baking Sheet.