(Part 2) Reddit mentions: The best baking & cookie sheets

I can tell you what NOT to get...

Calphalon is not what it used to be. I had a skillet that my neighbor had owned for over 10 years, then she gave it to me when she got a new set, then I used it for another 11 years before it started to go downhill. I bought an identical Calphalon skillet brand new, since I loved the last one so much. Just ONE year later, it was in the same condition as the 20+ year old one. Also, KitchenAid is shit. They used to be amazing, but now they are selling based on name-recognition alone, no merit to them. If you want a stand mixer, buy Cuisinart or Hamilton Beach.

As for things that HAVE held up well for me...

I have a Wusthof Santoku knife that I have used almost every single day, sometimes multiple times per day, for over 10 years. And I got it before I really knew how to take care of a knife, so it has been through some shit. It has held up amazingly well, and is still my favorite knife. Some stores will even offer lifetime free sharpening (I think Williams Sonoma and Sur La Table do, but not sure). I have a few Hamilton Beach items that are still holding up strong after 12 years (crock pot, can opener, maybe some others) which is surprising, as it is a generally cheap brand. Cuisinart things have held up well for me as well. I LOVE their enameled cookware. Pyrex is always solid. They may not be as good as they used to be, but they are still plenty high quality for their price point.

And a few more things to keep in mind...

Wooden cutting boards are a pain in the ass to take care of. You will always be wondering if it's actually sanitary since it's porous. You have to oil them over and over. Best to just use them as charcuterie boards. Even as a (former) pro-chef, I still stick to hard plastic cutting boards. Get a few different sizes. Cheap ones are fine. As for cooking utensils like spatulas, tongs, etc... I've had super cheap ones, and super expensive ones. I never seem to have noticed a difference in performance or durability. If you're using them a lot, then they are going to need to be replaced every 3-5 years - so I don't think it's worth investing in really nice utensils. Just don't get the plastic shit. I have several sheet pans in various sizes that are all 10+ years old and have held up fine. Cheap versus expensive hasn't mattered for those either - I think the key with baking pans is just to make sure they are heavy duty. You'll want at least one pan with a wire rack too. This is a great set to start with, and it comes with a silicone mat. Last thing - if your apartment has an electric stove/range (which most do), it is super super SUPER shitty to cook on electric, especially if you've had experience cooking with gas. In that case, the very first thing I would buy is one of these. Just be careful to make sure you have proper ventilation.

Good luck!

I don't have time to make sure it's comprehensive and everything but I can throw some stuff together real quick:


Knives

You really only need 2, a chef's knife and serrated knife. A pairing knife is occasionally useful but rarely necessary. If you really like sharp knives, buy a whetstone and learn to sharpen, cheap knives can get just as sharp as expensive ones.

• https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
  
• https://www.amazon.com/Update-International-KP-05-German-Offset/dp/B0029SMITC/
  
• If you want a pairing knife, just buy an ultra cheap one, it's not something that really needs to be sharp
  
• Here's a cheap and decent whetstone if you want to learn to sharpen knives. Def recommend doing that, there's a million Youtube vids about it, not that hard really https://www.amazon.com/Sharpening-Whetstone-Non-Slip-Sharpener-Waterstone/dp/B074YJRL7T
  
  ​
  
  Pots and Pans
  
  You need four or five things here. I'd say your mainly looking for a large saute pan, a stock pot, and a sauce pan. If you cook eggs you can grab a non-stick saute pan too. Don't use non stick pans for things that don't stick to pans. They wear out fast and they're garbage when they lose their coating. Oh and a sheet pan.
  
  
• https://www.amazon.com/Natural-Finish-Aluminum-Frying-Commercial/dp/B002AGY7OW/ref=sr_1_3?keywords=aluminum+saute+pan&qid=1563996953&s=home-garden&sr=1-3
  
• https://www.amazon.com/Cooks-Standard-12-Quart-Stainless-Stockpot/dp/B01M7RNBZA/
  
• https://www.amazon.com/Cuisinart-719-16-Classic-Stainless-Saucepan/dp/B00008CM69/ref=sr_1_3?keywords=sauce+pot&qid=1563997129&s=home-garden&sr=1-3
  
• https://www.amazon.com/Cooks-Standard-02569-Nonstick-Anodized/dp/B079ZLDG14/
  
• https://www.amazon.com/New-Star-Foodservice-36831-Commercial/dp/B009LA10OA/
  
  ​
  
  Other Shit
  
  
• Possibly the most useful cooking thing ever https://www.amazon.com/Rubbermaid-Commercial-Products-FG1962000000-Silicone/dp/B0000CFO2S
  
• Cheese grater, garlic press, zester all in one https://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8
  
• A wooden spoon, like any wooden spoon
  
• A spoon with holes in it, you probably have one already
  
• A sturdy metal spatula, like this https://www.amazon.com/Winco-TN719-Hamburger-Turner-6-Inch/dp/B001VZAKGM (fucking lol at calling that a "harmburger turner")
  
• Any type of cutting board is fine as it long as it's not glass or marble or something (those are probably the best example of conning rich people with an actively horrible product)
  
• This is better than any colander out there and has other uses too https://www.amazon.com/New-Star-Foodservice-34127-Perforations/dp/B009LLIJCA
  
• Some kitchen scissors, any are fine but these are nice https://www.amazon.com/Joyce-Chen-51-0621-Unlimited-6-25-Inch/dp/B0009XYW9
  
• Any knife steel, a cheap one like this is fine https://www.amazon.com/Stainless-Steel-Knife-Sharpening-Rod/dp/B07J1TZ4DK/
  
• A ladle and a whisk, you probably already have them
  
• A cheap immersion blender is a great alternative to ridiculously expensive food processors/blenders
  
  ​
  
  This is just suggestions if you don't have the stuff already, I think the real bottom line is that the stuff you already have is likely fine, and being a good cook is about knowledge and technique and putting effort into tasty food for people you care about, not gear.

If I were to build my kitchen from scratch, it would be pretty much what I have today w/out having to go through all the old, cheap stuff that I wound up buying getting rid of because it was low quality and wore out or broke or didn't work as well as it should have. So as follows:

All Clad Stainless:

• 12" skillet
  
• 1.5 qt pot
  
• 3 qt pot
  
• 8 qt stock pot (I have the 12 qt but most people won't use something that big
  
  Cast iron:
  
  
• 12" skillet
  
• 8" skillet
  
• other cast iron pieces for grilling that most people won't use
  
  Enameled dutch oven (Staub):
  
  
• 3 qt round cocotte
  
• 7 qt round cocotte
  
  Various Appliances:
  
  
• Kitchenaid mixer (hand mixer first, then stand mixer)
  
• Cuisinart stick blender
  
• Coffee maker (I have a Cuisinart, but I'm not stuck on the brand)
  
• A toaster oven (again, I have Cuisinart, but check reviews)
  
• An electric kettle (no brand specific)
  
• Vitamix (optional - I love mine and use it daily)
  
  Knives:
  
  
• Shun 10" chef knife
  
• Shun 4" utility knife
  
• No name super-thin flexible fish filleting knife that debones poultry like it was butter
  
• Honing steel
  
• Magnetic strip for storing knives
  
  Other misc stuff:
  
  
• Fish turners in all sizes
  
• Good set of bamboo (not wooden) spoons/spatulas
  
• Set of silicone scraper/spatulas
  
• Oxo tongs in various sizes (at least short, med, long)
  
• A mandoline slicer
  
• Epicurian cutting boards
  
• Microplane grater/zester
  
• A variety of mesh strainers (I use them more than colanders)
  
• Thermopop instant read thermometer
  
• A good quality probe thermometer (the kind you leave in the oven)
  
  Bakeware:
  
  
• A basic set of Corningware
  
• A couple of half sheet pans
  
  
  Fun things to have if you think you'll use them:
  
  
• Pasta maker or attachment for your Kitchenaid
  
• Ice cream maker
  
• Bread machine
  
  These are the things that I have right now that I'd get from the start if I were starting over from scratch. I have other stuff, but it's been gathered over time and I'm sure I've left out a few things, since I'm kind of working off the top of my head. Oh yeah, like a good set of storage stuff (Rubbermaid or similar) and a garlic press ... and ... and ... :)

I feel Im a bit of an intermediate cookie decorator at the moment. For someone whose just getting started on the cheap, really all you need is some ziploc sandwich bags and some toothpicks. It sounds janky, but it works quite well with simpler designs while you get some practice in. Also some food coloring gels. You dont want to use the liquid stuff because it will water down your icing and add an extra layer of frustration when trying to get your consistency right.

That aside, theres the baking side of things - baking pans and maybe a couple silpat liners (reusable silicone baking mat). They pay for themselves with the money you save from not having to buy paper pan liners. And some cookie cooling racks, which you can find pretty cheaply at Kmart.

Not much else to it. If you want to invest a bit more in it, then Id suggest grabbing a big roll of plastic piping bags, a handful of #3 tips (cheapy wiltons are fine) and couple of #1.5 tips (Id go with PME for the finer tips, theyre more consistent in size), and some couplers to go along with each tip you bought. Also a scribe tool is nifty, the finer point on it is nicer to work with than a toothpick.

Youd basically use the bigger tip for filling in areas with large amounts of icing, the finer tip for detail work, and the scribe tool to pop out the bubbles and tweak the icing once on the cookie. I still keep sandwich bags around to do the "flooding" as theyre plentiful, easy to fill, and I can mix up a bunch of colors for them easily.

Anyway, hope that helps. I linked stuff to Amazon to give you an idea of what Im talking about, but Amazon is far from the cheapest place to get this stuff. Im in the US, so I dont know where in Canada would be best to get this stuff.

I would highly recommend Ateco as a brand to focus on. I have been using my Ateco stuff for years and have yet to replace anything from them.

I would personally avoid Wilton like the plague but I know a lot of people love the brand. I find most of their stuff to be too cheap and flimsy however. With that said, the first thing I ever got was a cake decorating kit by Wilton. I used it a bit and then switched to all Ateco all the time.

As far as stuff I would recommend here you go.

Chicago Metallic Cookie Sheet

Chicago Metallic Muffin Pan

Ateco 10 piece star tip set

Ateco 10 piece plain tip set

Ateco 55 piece decorator set

Ateco 12 piece gel color set

Fat Daddio's 6x4 cake pan (this is perfect for smaller cakes, I use it when making cakes for the missus and myself)

And then of course there is the expensive stuff like a mixer and all of that.

Hope that helps. Also, sorry about the Canadian links, I have some of that on my wishlist so it was easy to get the links that way.

It’s not too late for Thanksgiving to make this classic! My 2018 pumpkin roll just passed quality assurance and taste testing of both ketoers and non-ketoers. It’s a family recipe that I modified. Trust me, this recipe is much easier than it appears. Here it is!

Cake:

3 eggs

1/4 c pyure

3/4 c almond flour

2/3 c pumpkin

1 tsp baking soda

2 tsp cinnamon

Filling:

1/4 c pyure (powdered)

8 oz cream cheese

4 tbsp butter

1 tsp vanilla


Instructions:
Mix together dry cake ingredients, then stir in the wet ingredients until blended.  Cut a piece of parchment paper to only cover the bottom of your jelly roll pan and place it in the pan. I use this pan. Grease the sides of your pan with crisco or butter. Pour batter into the pan, spread evenly, and bake at 375 for 10-12 minutes. 

Once the cake is done, let the cake cool on the stove for a couple minutes. Wearing gloves, carefully roll the cake into the parchment paper. Put it on a cooling rack or similar until fully cooled. If you don’t cool it fully, your filling will get hot and spill out, so wait!

Beat your cream cheese and butter well. Add your vanilla, beat again. Slowly beat in your sweetener of choice, tasting regularly to make sure you aren’t over sweetening.

Unroll your cooled cake, spread the filling on evenly, roll back up and chill. Cut into 1/2” to 1” slices and serve. Entire roll is 25 net carbs, but I suspect my almond flour macros are wrong (Anthony’s- they’re too good to be true). My pan is 9” wide, so 9 x 1” slices is 2.7g net carbs per slice.

Notes:
I use pyure which is an erythritol/stevia blend. It is very powerful and it is easy to use too much. It’s about double the sweetness of standard sweetener.

I use fresh pureed pumpkin, which isn’t hard to make and I can explain how I do it with a long neck pumpkin if you’d like. Canned is fine too. My wife’s family always used fresh and this recipe is modified from that one.

I used to do the tea towel/powdered sugar method, but believe me using the parchment is significantly easier!

For the filling I powdered my pyure using a coffee grinder.

Honestly, if you’re gonna make this and you have two pans, just make a double batch! Take one to a get together and keep one for yourself. They freeze well, I have used my foodsaver on them. As the foodsaver is sucking out air, stop it just as it sucks the rest of the air out or it will deflate your cake. Freeze, then thaw in your fridge for a day or so in the freezer bag.

If you aren’t an experienced baker and don’t know your keto sweeteners well, please make sure you taste as you go and add sweetener SLOWLY. Last year I made this with straight erythritol and being my first try at ketoing this recipe I screwed it up badly. Used way too much erythritol.

Amazon has a pretty broad range they sell so that plays into our favor, however I definitely recommend buying a bigger bulk size and then cutting it down to the measurements of your cakes. You’ll want to adjust for thickness as well, nothing too thin so you don’t lose control and nothing too thick to where you can’t manipulate it enough. I’ll link some of my favorites I’ve found on Amazon so you can kind of gauge what you prefer.

Cricut Acetate Sheets, 6 Pack 12x12 https://www.amazon.com/dp/B0792GXH3D/ref=cm_sw_r_cp_api_i_KX41CbFBXGPMC

Acetate Cake Collar, LONGMADA Acetate Sheet(6 Inch 32.8 Feet) Transparent Chocolate Mousse Collar Baking Surrounding Edge Decorating Acetate Roll https://www.amazon.com/dp/B07NYQQ83T/ref=cm_sw_r_cp_api_i_9Y41CbDGJMKQZ

Hygloss 75910 Products Transparency Film Acetate Sheets for Overhead Projectors, Arts & Craft Projects https://www.amazon.com/dp/B077762QK5/ref=cm_sw_r_cp_api_i_xZ41CbVVXN552

Hope these kind of help steer you in the right direction. These are just my top three and I use them for various sized desserts. Thickness and flexibility is key for keeping those sides clean, so finding that acetate unicorn is key!

From Cook's Country February/March 2013 issue

• Testing notes
  
  
  
  WINNER
  
  Rated as HIGHLY RECOMMENDED
  
  Vollrath Wear-Ever Cookie Sheet (Natural Finish) - $15.99
  
  > This solid sheet pan is roomy, and raised edges on two sides make it easy to maneuver (though it’s a bit heavy). Cookies baked evenly, both across the sheet and from top to bottom, and its thick aluminum resists warping. Even without parchment, this sheet released cookies easily.
  >
  
  
  RECOMMENDED
  
  
  Fat Daddio’s Cookie Sheet, Commercial Weight - $23.99
  
  > Similar to our winner in shape and construction, this sheet was slightly smaller and weighed less, making it easier to maneuver. Also, it baked faster. Though the pan heated evenly, cookie bottoms browned far more than their tops.
  >
  
  
  
  RECOMMENDED WITH RESERVATIONS
  
  AirBake by T-fal Natural Insulated Large Cooking Sheet - $15.20
  
  > The best of the insulated models, this roomy sheet baked evenly and released well, even without parchment. The single raised rim made it slightly more difficult to maneuver, and it warped a little, distorting our lace cookies.
  >
  
  
  
  NOT RECOMMENDED
  
  USA Pans Cookie Sheet, 18" x 14"
  >This thin sheet baked so fast that it nearly burned every batch. Moreover, it baked unevenly and was prone to warp. Its super-slick silicone-coated surface could easily send parchment and cookies flying.
  >
  
  Farberware Insulated Bakeware 14 x 16 Inch Cookie Sheet
  >This dual-layer sheet warped each and every time we used it. It also ran hot, baking nearly a third faster than times indicated by the recipes in several cases and turning cookie bottoms very dark.
  >
  
  Chicago Metallic Commercial II Traditional Uncoated Large Cookie Sheet
  >The thinnest and the smallest sheet tested, this pan had a big problem with warping. Also, it was cramped, making it difficult to remove cookies without breaking them. It browned very unevenly, producing an array of shades on a single tray.
  >
  
  Norpro S/S Cookie Baking Sheet
  >Thin, cramped, and flimsy, this sheet warped almost immediately. If the limited baking surface was not problem enough, the raised edges on each side made it even harder to navigate our spatula around the cookies.
  >
  
  Wilton Excelle Elite Air Insulated Sheet Pan
  >This pan was oversize, cumbersome, and pricey. It also baked unevenly, with dark cookies around the perimeter of the pan and underdone cookies in the center. Its nonstick surface scratched and looked beat-up by the end of testing.
  >

We have Calphalon stainless everything plus a workhorse cast iron skillet and dutch oven. They're all great for everything. My husband got the Calphalon pots on sale on Amazon as a set and it was a great deal. I've never wanted for another type of pan or pot honestly. I just replaced my cookie sheets with Nordic Ware aluminum sheets and praise the cooking gods, they are amazing.

​

Edit: adding some links :D

Cookware: https://www.amazon.com/Calphalon-Tri-Ply-Stainless-13-Piece-Cookware/dp/B003L1CW8S/ref=sr_1_4?ie=UTF8&qid=1542771501&sr=8-4&keywords=calphalon+stainless+steel+cookware

Baking sheets(I really can't recommend these enough): https://www.amazon.com/Nordic-Ware-43174-Delight-Aluminum/dp/B079Q671Q5/ref=sr_1_5?ie=UTF8&qid=1542771580&sr=8-5&keywords=nordic+ware+bakers+half+sheet+pan

I don't use a pizza stone. Personal preference. it is Not necessary but some do love them and swear by them. I just put the dough right on my oven rack or on a cake cooling rack placed over a baking sheet. Like these items.

Baking sheet:
http://www.amazon.com/Excellante-Inch-Half-Size-Sheet/dp/B001BR10DW/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1458588276&sr=1-4&keywords=half+sheet+pan

cake cooling rack that I set inside the pan.

http://www.amazon.com/Bakers-Secret-1061483--16-Inch-Nonstick/dp/B00091PNTI/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1458588324&sr=1-1&keywords=cake+cooling+rack

Hope it helps maybe give you another option.

I'll correct this when I get home but basically:

Quantities will vary depending on your preferred baking vessel. I use this pan.

• 50-60g of coconut flour
  
• 3-5 Eggs (depending on size)
  
• 70g cocoa powder
  
• 5 tbsp coconut oil (melt for mixing in)
  
• 5-7 tbsp other fat (butter, heavy cream, more coconut oil)
  
• 3/4 tsp baking powder
  
• 3 tsp stevia granules
  
  Per-brownie effective carbs ~3-4g, based on UK ingredients. I don't get any effects from Stevia so I'm only counting the other ingredients here.
  
  OPTIONAL:
  
  
• Pecans crumbled on top
  
• 85%+ dark chocolate broken up and added to mix
  
  I'm pretty lazy and just stick all that in a stand mixer and beat until fully combined. You need it to be runny enough to pour out of a bowl, like a fairly wet cake batter. If it is too dry, add either another egg or some cream.
  
  Bake 190 Celsius until a knife in the middle comes out only SLIGHTLY covered in goo (10-15 mins), or alternatively until a safe internal temperature of 80-90 celsius. Always try to underbake these rather than overbake. Coconut flour is like a sponge for any moist ingredients.

I had this problem in the past and it turned out that the problem was my cookie press. It was an electric one and just didn't cooperate at all. It took like 10 tries just to get out one cookie! I got a new one and it only took 1-2 tries per cookie. I did the room temp dough and cold cookie sheet method and it seemed to work out okay. I use the Wilton recipe I found online.

I don't own this pan specifically, but I own several of the cake pans from this brand made out of the same material. They definitely don't have a non stick coating. You could also check at GFS to see if they have any baking sheets available. Good luck! I'm kind of in the mood for spritz cookies now.. : )

Haha the spice bottle tip is winning - but I meant like one of these cheat sheets: Macaron Baking Sheet Features small ridges that hold the batter in to prevent oozing really interested to know if they work well or not from anyone that may have used something similar :)

Happy Birthday to your daughter!

I have too many "favorite people". From those online and off, I truly can't pick just one.

For this contest, I will pick my husband. He and I have been married for almost 16 years, and we've been together for 17. He's seen my many ups and downs, I've seen his and we have both come through so many bad things in our marriage that others would more than likely give up their marriages for. (Not cheating, ftr.) We are definitely in this for better or worse, sickness and health. He's an amazing husband to me, and Daddy to our 5 kids. There is nothing he wouldn't do for us.

He LOVES to cook and bake, yet we don't have any kind of real cookie sheets for him to bake on. He's been using a pizza pan when he bakes cookies, and that pizza pan is getting really old, and is about to give up the ghost. We've had it for years. He always talks about getting cookie sheets, but something more important always comes up before he can get them.

Thank you for the contest!

I was in line at the supermarket complaining about baking cookies and stuff. Like to talk to the cashiers. Two women in line said AirBake. ??? They said they have air in the center and work great. I got a set and definitely do the job.

https://www.amazon.com/AirBake-Nonstick-Pack-Cookie-Sheet/dp/B001ORBJDA/ref=sr_1_1_sspa?crid=3T2VZ7DFVMUHG&keywords=airbake+baking+sheet&qid=1563623619&s=gateway&sprefix=air+bake+b%2Caps%2C132&sr=8-1-spons&psc=1

A normal baking/cookie sheet should work fine. It might take some fine-tuning of your method for a sheet like that, mostly just adjusting the cooking time or maybe temp. A decent pizza stone is pretty cheap.

Do you season them at all? Thighs and drums are the most flavorful part of the bird so there's no reason you should come away with bland chicken.

First of all, leave the skin on. If you don't have time to brine, then make sure you generously salt and pepper the thighs. Rub them with a little butter or oil first and then season them.

Roast them on a sheet pan and elevate them a little so that they're not sitting in the juice and drippings.

Something like this quarter sheet pan with a rack is not expensive and you'll get a ton of use out of it.

https://www.amazon.com/dp/B06WWQGWPW

Get a square silicone baking mat. Or cut a rectanglular one? Also plastic wrap will definitely not work, parchment paper is your best bet.

Edit: boom --> https://www.amazon.com/Set-Excalibur-ParaFlexx-Re-usable-Dehydrator/dp/B00RM1QSWE/ref=mp_s_a_1_3?ie=UTF8&qid=1550446078&sr=8-3&pi=AC_SX236_SY340_FMwebp_QL65&keywords=Excalibur+ParaFlexx+Ultra+Silicone+Re-usable+Non-stick+Sheets&dpPl=1&dpID=41CJtIATnBL&ref=plSrch

I use a reusable parchment paper, like this. It works great. I find regular parchment paper chars at 500F when I cook my pizza. But this stuff works fine and is reusable.

I used the silicone mats from Excalibur. I got them same time as my Excalibur dehydrator. Worked perfect for this task.

https://www.amazon.com/gp/product/B00RM1QSWE

I didn't have enough - so I used parchment paper for some trays. Worked okay.

So does Kenji. He gets great results with it.

http://www.amazon.com/Matfer-Bourgeat-310101-Baking-Sheets/dp/B008BH46GI/ref=sr_1_2?ie=UTF8&qid=1396897666&sr=8-2&keywords=baking+steel

mmmmmmmm, steeeeeeel

I would drizzle with a little olive oil. and place on a cake cooling rack over a baking sheet. season with salt, pepper, and maybe a little onion and garlic powders. and a little poultry seasoning (optional)

like this one

https://www.amazon.com/Checkered-Chef-Aluminum-Stainless-Included/dp/B06WWQGWPW/

that way all of the drippings will fall into the pan. you can use those for a gravy if you like. I would remove the turkey, and add some broth to it. then scrape up the bits (fond) from the bottom of the pan and pour it all into a saucepan and make your gravy.

Matfer Bourgeat blue steel baking sheets. If your giftee is in the US or Canada, get Amazon to do the shipping for you, because they're heavy: http://www.amazon.com/Matfer-Bourgeat-310101-Baking-Sheets/dp/B008BH46GI/ref=sr_1_1?srs=2596208011&ie=UTF8&qid=1449430320&sr=8-1&keywords=baking+sheet

I use these for macarons. They distribute and hold heat perfectly, and the low rim makes for even baking.

Get yourself an airbake pan. It's a pan with two layers and a pocket of air between - perfect for breads, cookies, etc because it makes them cook more evenly and the bottoms don't burn.

http://www.amazon.com/AirBake-Nonstick-Cookie-Sheet-14/dp/B000EOX12Q

If just the surface is bad on your cookie sheets, how about cutting silicone sheets to fit your old pans? Extremely easy cleanup. You can also roll out pie and cookie dough on it.

Amazon has them:
http://www.amazon.com/Regency-Reusable-Cookie-Sheet-Liner/dp/B0000VYSB6/ref=sr_1_5?ie=UTF8&s=home-garden&qid=1301060837&sr=1-5

Or this:
http://www.amazon.com/Kaiser-Bakeware-Patisserie-Reusable-Parchment/dp/B0000CFFU2/ref=pd_bxgy_k_text_b

I got a 4" roll on amazon. I bought a 6" roll as well, in preparation for making the taller 4-layer cakes, but it turns out that the 4" acetate is just tall enough to hold the extra layer anyway. Here is the assembled cake still clothed in the 4" acetate..

Seventeen bucks on Amazon-double layer, no hot spots.


https://www.amazon.com/dp/B001ORBJDA?aaxitk=a-CQ4HnHM4Tk5wkPsyhy9w&pd_rd_i=B001ORBJDA&pf_rd_p=44fc3e0f-4b9e-4ed8-b33b-363a7257163d&hsa_cr_id=7494711910201&sb-ci-n=asinImage&sb-ci-v=https%3A%2F%2Fm.media-amazon.com%2Fimages%2FI%2F615B6As%2BDnL.jpg&sb-ci-a=B001ORBJDA