What do you prefer baking cookies on?

[TraciWA]

Metal or Stoneware

[Once]

Stoneware here. I love my pampered chef.

It never sticks and it is always clean.

[Paula in MS]

Metal airbake pans. They cook evenly on top and bottom. They are also cheap, so you can afford several.

Paula

[Shannon]

I've only ever used metal, but I'm interested to see what others think about stoneware. :bigear:

My current cookie sheets are nonstick air-bake by Calphalon and I'm not too impressed.

[Shannon]

Stoneware here. I love my pampered chef.

It never sticks and it is always clean.

Did you have to season it or do anything special to get it not to stick?

[Scarlett]

I love my stone ware but it takes cookies longer to cook on them...because it takes stoneware longer to heat up than metal. Once stone ware does heat up it cooks so evenly and I do love it..

[Michelle My Bell]

Stoneware ALL the WAY!

[iquilt]

Metal - they don't shatter all over the kitchen when I drop them! I actually broke my toe with my last piece of stoneware (and lost a perfectly prepared pizza in the process) and had to order pizza while crying to dh over the phone about my stupid toe. So, perhaps I'm a bit biased....LOL

[Kathleen in VA]

I love my DeMarle silpats. They even sell these at Epcot in "France."

[TraciWA]

Oh ouch! I can see why you would be biased! :001_smile:

[Brigitte]

Stoneware here. I love my pampered chef.

It never sticks and it is always clean.


:iagree: Pampered Chef stoneware. I use that stuff for everything. I even have the mini-loaf pans for banana bread and meatloaf.

[Lostinabook]

Pampered Chef Stoneware. Both of mine broke & I decided that I was not going to spend the money on new ones. I baked ONE batch of cookies on a metal sheet & ordered new stones.

[Scarlett]

Pampered Chef Stoneware. Both of mine broke & I decided that I was not going to spend the money on new ones. I baked ONE batch of cookies on a metal sheet & ordered new stones.

If they broke, you should have asked for replacements. The guarantee is suppose to be good.

[tinag]

I use metal with parchment paper. That way it isn't hard to clean and it doesn't ruin my cookie sheet.

[Scarlett]

:iagree: Pampered Chef stoneware. I use that stuff for everything. I even have the mini-loaf pans for banana bread and meatloaf.

I have that one! My friend recently told me to try mini- meatloafs in it and I love it! So easy to wrap up the leftovers to freeze.

[RoughCollie]

I use Wilton air bake cookie sheets I bought 20 years ago. They are not made any more -- at least, these particular ones are not. Cookies don't burn, and they are easy to clean.

I don't like other brands of air bake cookie sheets I've tried.

[ncmomo3]

Yep--stone here.

[DB in NJ]

Metal or Stoneware

Neither. Parchment paper :D

[Shannon]

I love my stone ware but it takes cookies longer to cook on them...because it takes stoneware longer to heat up than metal. Once stone ware does heat up it cooks so evenly and I do love it..

Do you have to preheat them before you put the cookie dough on them? Or just bake them longer than the recipe calls for?

[clwcain]

Another vote for metal with parchment paper. We used to keep a pizza stone in the oven at all times, but since we bought our house almost 3 years ago we have been without one.

[Scarlett]

Do you have to preheat them before you put the cookie dough on them? Or just bake them longer than the recipe calls for?

Either or. And of course subsequent batches cook quicker because the stone is heated up by then.

[Jolash]

I like using both.. depending on what I'm baking. I don't have a large stone so when I'm doing cookies, I use my metal pans. But I always use parchment paper. Haven't burned a cookie yet..... :lol:

[Amy loves Bud]

I'm a stoneware convert in the past two years. They come out so nicely.

[Jackie in AR]

This (http://www.kingarthurflour.com/shop/detail.jsp?id=5168) quarter sheet pan.

They used to sell a set of these at a discount price, but I don't see that offer anymore.

I also bought some of their precut parchment paper to use with the pans.

[mommylawyer]

I use a HUGE airbake pan. Never tried parchment, but I've been inspired!

[Shenan]

I love my DeMarle silpats. They even sell these at Epcot in "France."

:iagree::iagree::iagree:

Our cookies bake just perfect on our silpat! And best of all THEY WON'T BURN and become blackened when you are distracted with injured children and leave them in the oven to long.:D

[paula j]

I always bake them on my pizza stone and they come out perfect. Why do I not just get myself a cookie stone, you ask? I'm just not that smart.;)

[nukeswife]

I used to sell Pampered Chef and thought I'd always love stoneware. I have since gotten rid of all of it and now have Aluminum sheet pans from a baker's supply store. I bake all my cookies on them with parchment paper. I always used parchment paper even with my stones though. I love the stuff. I've thought about getting some Silpats, maybe now I will.

[HollyinNNV]

Love my pampered chef stones!
Holly

[karensk]

Aluminum pans only. (Never: aluminized steel or pans with non-stick coating)

[Rhonda in TX]

Another vote for PC stoneware. The best!

[GraceinMD]

Baking?










I thought the dough was just for ... eating. :blush:

Sheesh, the things you learn on these Boards....

[Lostinabook]

If they broke, you should have asked for replacements. The guarantee is suppose to be good.

Well, it was user error. :rolleyes: I was making French bread & sprayed water on the bread in the oven & of course got some on the stone. The second I heard the crack I was :eek:

eta: Plus I was way past the warranty date.

[Robymomof3]

I use all kinds of cookie sheets and stones - as long as there is parchment paper on it.

[kortney in AL]

I bake all my cookies on my Pampered Chef baking stone.

[BeckyFL]

I have a stone and a cookie sheet, and parchment paper is wonderful.

[serene]

I love that I can bake 3 dozen cookies at once, and it's hard to burn the cookies if I forget about them! :001_smile:

[Scarlett]

Well, it was user error. :rolleyes: I was making French bread & sprayed water on the bread in the oven & of course got some on the stone. The second I heard the crack I was :eek:

eta: Plus I was way past the warranty date.


Oh, no...that is a sickening feeling..

I thought the warranty was lifetime though...except for user error....;)

[Once]

To season them all you need to do for the first baking is bake a higher fat item. I think I did shortbread and it was over 5 years ago. Seriously, it is non stick. They do patina over the years but I do not serve stuff on them so I do not care what they look like.

[Jenny in Atl]

My P Chef Stoneware. :D

[BamaTanya]

Baking?

I thought the dough was just for ... eating. :blush:

Sheesh, the things you learn on these Boards....

:lol:

[Kelli in TN]

Why can't we just eat the dough with a spoon?

[nakitty]

PC Stoneware FTW :D

[GSMP]

I have the restaurant grade half sheet pans. I use those and parchment paper.

I cannot bake with out my parchment paper. It makes clean up so easy and the cookies bake more even.

I also keep my round stoneware pizza stone in the oven when I am baking. I allow it to heat up with the oven. It keeps the temperature even for those times you have to open the oven.

Just keep it oiled when you do this.....it also helps to season your stoneware if you have a new piece.

[Rose in BC]

This is the best method I have ever used (in all my cookie baking years). I have uniform size cookies and they're easy to remove from the pan.

I love, love, love my parchment paper!:001_smile:

[sdWTMer]

I agree with the stoneware camp! I love it, easy to clean!

[Suzanne in ABQ]

Metal Airbake here, too.

I only have one stone, and it's not big enough, and it's heavy, and it's difficult to pick up off the hot rack, and it's round.

My Airbake pans brown beautifully, are non-stick, are lightweight and easy to use, and big.

[Kari C in SC]

If they broke, you should have asked for replacements. The guarantee is suppose to be good.

I just had to send a small piece of the broken stone in. I had a new one in the mail by the end of the week.

I LOVE my stones. I have two of the rectangle ones that I use for cookies and a ton of other stuff. I also have the two deep rectangle ones for brownies, etc. I, recently, got the bar pan. I love this one too. Someone mentioned the mini loaf pan for meatloaf - hmmm... now I may need to have a party to get that one!

[HSMom2One]

Airbake pans for the cookies, but stoneware trays for everything else... except my baguette pans for artisan breads.

[tammi]

When I bake cookies, I use both of these. I like the stoneware better because I don't have to grease the sheet.
Tammi

[Dayle in Guatemala]

Stoneware. There isn't a contest.

[Carol in Cal.]

Everyone knows that the perfect cookie form is the DOUGH form.

Cookies should not be baked. The dough should be eaten, with a spoon or in fingerfulls. That is all.

Signed, Carol in Cal. who is presently channelling the opinions of her 12 yo DD.

[Melora in NC]

Metal.

[T Baer]

I like my stoneware, but when I use the mini muffin pan I don't like cleaning them