Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
bakers, come in
I need new cookies sheets - what do you have, do you love them, why/why not?
I have these, but I hate them for mny reasons.
1. They are HEAVY
2. Water gets trapped in the channels in the back and now the pans are all rusting. When I take them out of the dish drainer, they leak rusty water all over (same goes if I hand-dry and put away, when I take them out again, rusty water everywhere).
3. They were beautifully non-stick for about 6 months. Then things all of a sudden started sticking, even though I always washed carefully by hand, etc. So I started using cooking spray, which I know you're not supposed to do. Now I have this thick sticky coating that I cannot get off, and they are no longer non stick.
I need all new baking sheets, pans, etc as I had a whole set of these and they just stink!
Re: bakers, come in
Nordic ware is the best for me. Oddly they sell them at Walmart, though they're not cheap.
Also, always bake with parchment paper. HUGE difference.
Planning bio My DIY blog The Maine Bio
2012 Reading Challenge
I like the Wilton nonstick cookie sheets from BBB. They're pretty cheap, too (like $10/ ea) so if one gets ruined it's not a huge deal. I bake cookies and roast veggies on them all the time ( veggies not cookies all the time ha ha) and they've held up great.
edit: I also occasionally run them through the dishwasher with no issues
2012 Reading Challenge
This. I have cheap pans, but use parchment paper and it works for me!
I use these for roasting meats, veggies, potatoes, etc. I also use them for bar recipes that call for jelly roll pans. They don't stay super pretty, but I think they work really well.
For cookies, I use Air Bake pans with a knockoff Silpat. You have to be more careful washing them (can't submerge them), but I think they work really well. I actually don't usually do more than wipe them down after cookies because I use the Silpat. I definitely recommend these for cookie baking.
Blog
Yep, parchment makes a big difference in being able to get things off easily. I use the Silpat I mentioned to cut down on the waste and cost because parchment is pretty expensive around here. It works the same as parchment and both make clean up SO easy.
Blog
From a review:
Cooks Illustrated tried baking a variety of types of cookies and pastries on these cooking sheets. As it turned out, the results proclaimed that the best cookie sheets usually "had a shiny silver baking surface without a nonstick coating." The darker colored cookie sheets absorbed heat which often produced darker cookies that were burnt.
I agree 100%.
Planning bio My DIY blog The Maine Bio
2012 Reading Challenge
I was hesitant for so long but I went thru so much parchment paper (and I even reused it). The silpat helps with rollout cookies to stay flat too (parchment ends up bunching and getting crinkly). I ended up having to get a pan to go with my silpat because I didn't realize it was a half-sheet size but totally worth it.
I have two so I don't have to wait for the pan to cool between batches. I bought them cheap at an outlet (like $7 or $8 each), but $14.99 is a good retail price.
Blog
I have four of the Wilton ones and they work fine, I either use parchment or my silpat when I make cookies, it makes a world of difference. I also use these for roasting veggies and potatoes, I like the cheap ones because I don't feel bad when I mess them up or my husband does.
Books read in 2011: 111
Books read in 2012: 100
my read shelf:
I have insulated baking sheets for cookies, it makes a HUGE difference. You have to increase baking time by about 3-5 minutes, but the bottoms of my cookies are never ever burnt, even when I overbake and the tops burn. Parchment paper is also key.
I got my cookie sheets at BB&B, they were cheap, $10 I think for a pack with 2 full sized and one half sized. They're awesome
I have the Calphalon baking pans (jelly roll style) and I love them. I use aluminum foil when I bake stuff that will be messy, but other than that I have not had any issues. I actually just got 2 more for Christmas so I could get rid of my icky Wilson/Wilton ones! I had 1 other Calphalon pan until now and it has never rusted. I've had it since the wedding.
In terms of the silicone baking mats, I have not had good experiences with those. I use parchment when I bake. I have the Calphalon silicone mats, and I find that it is really hard to get them clean. It always feels like there is an oily residue left on them. I hand wash them immediately after use, have tried putting them in the dishwasher, and tried both together, and it still is oily.
Mr. and Mrs. est. September 6, 2008 Expecting Baby #1 October 1, 2013
We have the AirBake and I use a knock off Silpat with it too. I also have the Pampered Chef stoneware cookie sheet and pizza pan. I love my stoneware! Craig isn't a huge fan because they are heavy and not as easy to get in and out of the oven.