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Baking (Cookie) Sheet

by (1365)
Updated about 12 hours ago
Created February 27, 2013 at 2:29 PM

What kind of baking sheet do you use? I had a moderately priced one I got from a local mega-mart, but whatever the coating on it was started to chip off. I'm not worried about price, but everything I'm seeing on Amazon I can't tell what kind of quality I'm looking at (even the cast-iron ones say 'non-stick coating').

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369 · February 27, 2013 at 4:10 PM

I second the line with parchment paper suggestion!

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8 Answers

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8150 · February 27, 2013 at 4:00 PM

Heavy duty aluminum baking sheets from restaurant supply. I like them heavy so they won't warp. And if you find a local restaurant supply store the sizes are generous but the prices are reasonable. Steer clear of non-stick because the coating can give off toxic fumes at higher roasting temps. And the non-stick orating eventually cracks, chips, and winds up in your food.

To avoid sticking, line with foil for roasting and use good fat like coconut oil. For baking (if you do that) a silicone mat or quality baker's parchment (I use "If You Care" unbleached brand, coated with silicone only, avoid Quillon coating.

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396 · February 27, 2013 at 7:14 PM

I need to replace my non-stick baking sheet as well. I was thinking of getting this stainless steel one from Amazon:

http://www.amazon.com/Norpro-Stainless-Steel-Jelly-Baking/dp/B000F741DU/ref=cm_cr_pr_product_top

I see people mentioning aluminum. I'm sure it's better than teflon, but there's still the possible aluminum/Alzheimer's connection. I figure stainless steel is a safer bet.

EDIT: Hmmm... looking a little closer, all those 1-star reviews worry me. But I still think stainless steel is the way to go.

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7380 · February 27, 2013 at 6:31 PM

Don't buy a non-stick one. Instead, buy a regular one and a couple of Silpats. Aluminum is good, because it conducts heat like a hot damn :). Silpats are used in professional bakeries, are extremely long wearing, and highly versatile.

http://silpat.com/

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5792 · February 27, 2013 at 5:44 PM

I love the Gold-touch stuff from Williams Sonoma. It is a nonstick ceramic coating (but it acts like metal). Not cheap, but it was my xmas/bday/mother's day presents for a few years. I have abused these things to death, but no chipping.

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11048 · February 27, 2013 at 4:45 PM

Mine are all from a restaurant supply store. Since I use them almost daily, I wanted them to stand up to use and scrubbing. They look well used, but clean up nicely. I didn't pay much more than I would have for a crappy one from Wal-mart and I have had them for years.

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5201 · February 27, 2013 at 2:38 PM

My rimmed sheets are uncoated, scratched, and very old. Some of my flat sheets are coated and others are not, but they are double layered so cookies (that I don't make any more) brown evenly. You can always line your sheets with parchment paper and that would solve your problem.

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369 · February 27, 2013 at 4:10 PM

I second the line with parchment paper suggestion!

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584 · February 27, 2013 at 4:36 PM

Mine are all in terrible condition. I line them with aluminum foil for easier clean-up and the foil is easier to lay into a canning funnel to collect the rendered fats. I just think of them as a sturdy frame for the foil.

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41544 · February 27, 2013 at 3:31 PM

Just a cheap-o model from a big box store. Lined with aluminum foil for easier cleanup. Used mostly for roasting root veggies.

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