jelly roll pan vs. cookie sheet??

[JodiL]

Ok, I have a question that will probably show my baking prowess (or lack thereof...) http://www.cookinglight.com/bbs/wink.gif

Anyway, I was in the store looking for a calphalon pan to make cookies with, since I decided to bake cookies for my husband's lab for the holidays. They had a jelly roll pan which had 1/2 inch sides, and then a cookie sheet which was flat. So, my question is does it matter if you use a jelly roll pan to make cookies? I thought maybe since it had raised edges the heat wouldn't circulate properly and they wouldn't evenly cook or brown... I knew one of you baking whizzes would be able to help! Thanks.

Jodi

[laughsandlaughs]

I've never had a problem using a jellyroll pan vs. cookie sheet (and it's good for making snack mixes, roasting pumpkin seeds, etc) but my favorite thing for baking cookies is the insulated kind....they make sure you don't burn the bottoms. They're the ones that are about 1/3 inch thick and have 2 pieces of metal welded together but are hollow in the middle. Just my two cents..I also like my baking stone for baking crispy cookies. Good luck!!

[Mamasue]

JodiL....I use the cookie sheets and silpats at the sites below. They are from Martha Stewart's catalog. I love the cookie sheets and the price is a good one too. The silpats are a wonderful addition for anyone who loves to bake, especially cookies. You may be able to get them at a cheaper price some where else, but at least you can can get an idea of what they look like. No more greasing cooking sheets or laying parchment paper for me....I love these and now have increased my supply to four. While two are in the oven I have two ready when those two are done. I have had the cookie sheets with no sides and the insulated ones and would recommend these.

http://www.marthabymail.com/mbm/product.asp?pfam%5Fid=717&dept%5Fid=18&type=search&string=cookie+sheet

http://www.marthabymail.com/mbm/product.asp?pfam%5Fid=201&dept%5Fid=18&type=search&string=cookie+sheet

[lindrusso]

Mamasue - if you do get anymore Silpats, King Arthur Flour sells them cheaper ($19.99 for the large, instead of $24.99)!! I got mine at a flour mill where my mom works and they were cheaper there too. I was going to buy them from Martha until she suddenly raised the price by about $5!!

Here's the link. Happy baking!
http://www.kingarthurflour.com/cgibin/htmlos/2246.6.5777742808?



[This message has been edited by lindrusso (edited 11-12-2000).]

[Mamasue]

Thanks Lindrusso! I love these slipats and just may increase my stock to 6....maybe after Christmas. I never thought of King Arthur and will place an order with them the next time. http://cgi.tripod.com/smilecwm/cgi-bin/s/fk/angel.gif

[lindrusso]

Hi Jodi,

I like the Silpats even though I have nonstick pans. There are some cookies that just seem to stick no matter what - like cookies with toffee in them or those lacy oatmeal cookies. Silpats work much like parchment paper in that NOTHING sticks, but you can use them over and over again and, supposedly, they allow the cookies to cook more evenly.

They are pricey, but should last a long time and require no cutting, like parchment paper (which also used to be hard for me to find, but it looks like Reynolds is now manufacturing it). I use them for cookies, biscuits, etc. They are by no means necessary, but they are a nice little splurge if you really like to bake. I only have two, but some day I'll take the plunge and get a couple more!

[JodiL]

Thanks for all the advice, I knew you guys could help! Just one more question--what exactly do the silpats do? If you already have the nonstick pan, are they still good to use?