Each year I get questions on what type of cookie sheets I use when baking. Questions like does it matter light metal or dark metal? And does it matter whether you use Rimmed or Non-Rimmed Cookie Sheets? These are two of the most important questions of which I will give you answers. Whether you’re new to baking or you bake often as I do, purchasing quality equipment will last you for years to come. Buying quality means better baking and never wondering why your cookies burn on the bottom or bake up light in color because of the cookie sheets used. Keep reading my October Equipment Corner feature for more helpful tips on cookie sheets.
Rimmed or Non-Rimmed Cookie Sheets
As I started this post, I mentioned purchase quality above all else. Prices range from $11 – $14 and up for aluminum non-rimmed cookie sheets and $15 and up for aluminum rimmed cookie sheets at William-Sonoma. Other retailers like Bed, Bath and Beyond and Amazon.com have similar selections but again prices may vary. Check reviews from other shoppers and ask a salesperson. They can be a great help if you’re new to purchasing or need replacement Rimmed or Non-Rimmed Cookie Sheets.
So let’s talk about the best metal to use when baking those perfect cookies every time. Holiday baking is about to be in full swing with cookie swaps and potlucks at work. This baking time should be fun and stress-free. I highly recommend buying high quality aluminum for several reasons. First, aluminum is the best heat conductor when baking, the heavier the better. This is what I prefer.but you’ll find non-stick, carbon steel and insulated.
Rimmed or Non-Rimmed Cookie Sheets
Aluminum can last years. Avoid scuffs, discoloration, and damage by hand washing. But when it comes to baking the perfect cookie nothing beats aluminum’s even baking. However, you may need a barrier between the surface of cookie sheet and cookie dough unless written in the recipe to use an ungreased surface. No warping once heated and consistent baking happens each and every time. Other than copper, it’s the best heat conductor. Aluminium transfers heat quickly and loses heat just as quickly. No worries that your cookies will end up burnt on the bottom. Cool down time is quick so no burning your hands like with carbon steel which continues baking once removed from the oven and the risk of a burn.
Rimmed or Non-Rimmed Cookie Sheets
Carbon steel is not a good heat conductor as it takes a long time to heat up and cool down. This metal is not my choice for baking because of inconsistency and creating hot spots. However, thick carbon steel will work for pizza and baking Artisan breads. Non-stick is okay but the surface scratches easily and will need to eventually be replaced once scratched. Insulated cookie sheets definitely prevent burning but do not allow cookies to brown and crisp cookies will not happen in insulated cookie sheets. Insulated sheets take a while to heat up and do bake cookies evenly but no color to your cookies and you will have to bake cookies longer. However, insulated sheets are great for baking shortbread because of light color of dough. Cool down is slow so be careful not to burn yourself. Hand wash and dry completely before storing to prevent water seeping inside.
Rimmed or Non-Rimmed Cookie Sheets
You ask, which to use, Rimmed or Non-Rimmed Cookie Sheets? My recommendation is non-rimmed for baking cookies. Non-rimmed allows heat all around the cookies surface. Rimmed sheets prevent cookies placed around the edge not to bake evenly. The ones toward the middle tend to cook first. and edges can be darker on one side. Rimmed pans are considered baking pans and non-rimmed are cookie sheets. You can roast in a rimmed baking pan like vegetables containing oils and runny liquid. I have Nordic Ware and Chicago Metallic which I love and highly recommend.
Rimmed pans may not allow easy removal of baked goods because of edges especially delicate foods which is opposite of non-rimmed pans easy removal. While which you decide to purchase is not a deal breaker, I prefer non-rimmed for cookie baking. The ones I’ve been using for about 15 years (Chicago Metallic), as a result, a little coated from a lot of baking but work just fine as I purchased them at about $20 each.
Rimmed or Non-Rimmed Cookie Sheets
Last but not least, what color pan is best? I prefer light-color pans rather than dark-color pans. I have both in my arsenal of baking pans but I use light color pans more. First, dark pans heat up faster and prone to burning. The recommendation for using any dark-color pan is to lower your oven temperature by 25 degrees and extend baking time by about 15 minutes. Most importantly, use parchment paper to keep bottoms from burning. Once you master baking in dark pans, no fear to be had, I promise.
Light color pans heat and bake more evenly, keeping bottoms from becoming too brown. But make no mistake browning will be perfect no matter what food is baked on them. Always follow recipe instructions and recommendations when baking. Baking is a science and meant to follow. A high quality pan just makes baking simpler and easier without fussing with bad bakeware. It is my hope this post has answered all your questions and made purchasing easier. Lord knows your choices are many and can be confusing. I’ll be glad to answer any other questions you may have. Enjoy the holiday baking season and treasure each moment with family and friends. Happy Baking!
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