Best metal baking pans are...

[ilovepcot]

I have *no idea*! Sooo tired of buying them and pitching them in the trash a few months later. I'd like a pan I could broil a piece of fish on then turn around and bake cookies on the same pan. (After washing, of course! ) So, what's the best you've discovered for this?

 

[mommytotwo]

I don't have a particular brand, but I do like to use those big cookie heavy cookie sheets. When I broil meats, chicken....I use foil and spray it with Pam then the food comes off easier. When I make cookies and other baked items, I use a silpat.

 

[ExPirateShopGirl]

I generally use foil to line my pans, too. The non-stick foil works very well.

 

[ilovepcot]

Yeah, I tried using foil, too. Should have seen me scraping...make that "gouging" it off with a knife! That's why I threw the last pan out. What's wrong with me??? No one else seems to have this trouble.

Is "non stick" foil new? Not familiar with it.

And a "silpat"...is that the silicon mat that's used?

 

[mommytotwo]

I just use Reynolds brand foil or we get the big ones from Costco. Try using the heavier like foil from Reynolds.

 

[Miller1412]

I love Air Bake pans, but then again, I barely ever cook so I'm probably not much help.

Real cooks laugh at me.

 

[DisneyPhD]

No idea about fish, but for baking cookies you can not beat air bake. I swear by them. You can't burn cookies on these. Every batch comes out perfect.

Give them a try, they are not expensive at all. You will want at least 2, one for baking and one for cooling.

 

[TreslovesWDW]

I have stone ware they are the only ones I have never had trouble with.

 

[DisneyPhD]

I have stone ware they are the only ones I have never had trouble with.

I have many store ware ones too (pamper chef) but I perfer air bake for cookies. The stone wear does work well for pizzza and frozen foods, but fresh cookies air bake all the way.

 

[lucas]

I discovered "Doughmakers" cookie sheets about a year ago and I love them!! They are the best. I have since bought just about all sizes of sheets and pans that they make and thrown away all my old stuff. Seems like they even had a story in People magazine about them. Here is a link to their website:

http://www.doughmakers.com/

Give them a try - you won't be sorry!!

 

[GeorgeG]

I can't tell you the brand name, but my wife has had great success with the bakeware she gets from Williams and Sonoma. I guess any good cookware store would have similar quality stuff. They cost more, but work much better and last much longer.

 

[My2Cinderellas]

I love my Pampered Chef stoneware for almost everything, but can't get cookies to turn out with it. for cookies, DH went to a restaurant supply store and bought some 1/2 sheet pans. they had 2 or 3 quality levels, he got the best ones, they were only $10-12 each. I really like the airbake pans, but they don't hold together through the dishwasher for me.

 

[ilovepcot]

Great and very helpful responses. Many, many thanks everyone!

 

[Mamu]

I would invest in 2 pans.
,
One for fish, I love the Wearever Jelly Roll Pan. It's great for cooking meat, fish and vegetables in the oven. I would purchase the one with the lighter colored surface. It heats evenly and does a better job of browning.


There are 2 cookie pans that I love both are expensive (would never cook fish on them) The Vollrath and the Chicago Metallic both are superior cookie sheets. These pans produce perfect cookies every time.

 

[crazyme5kids]

I have air bake, stone wear and I bought a set of three (don't know the brand) from Costco that are great. The ones from Costco are large with sides all around, so much better for things that might run and drip. They're good all around pans, pretty easy to clean.

 

[DisneyMama2H&O]

I use Pampered Chef Stoneware for everything except broiling. The key for cookies is that you need to leave the first batch in just a few minutes longer for perfection. I have thrown out every metal baking pan I own and will never buy another one again. If you're having trouble with your stoneware let me know maybe I can help. When I want to broil I use a pyrex dish and just soak it when I'm done. It doesn't usually take long to clean. I do however bake all my cakes (and this will sound crazy) either in my PC 12" skillet in the oven (perfection every time) or in my PC rice cooker in the microwave.

Cricket

 

[LindsayDunn228]

I really like the airbake pans, but they don't hold together through the dishwasher for me.

I was under the impression that you never put these in the dishwasher!! It says not to immerse them so I never put them in the washer.

 

[720L]

I finally gave up on nonstick cookie sheets. I found some metal pans with no coating on them at Gordon foods for like $8. It's the best thing I ever did. I can scrub them with an SOS pad or whatever I want and they look like new. Cookies bake fine on them.

 

[Lynn CC]

Do you have a professinal chefs store near you that sells to restaurants. They have the best baking sheets and they last forever. I get a lot of my supplies at our local restaurant supply store, the prices can't be beat for the quality!
Happy Baking

 

[luv2nascar]

I think the key is different pans for different things. One pan will not do it all. I have airbake cookie sheets for cookies. I have a pizza stone for pizza, bread, and reheating things. I have a stone for the toaster oven for chicken nuggets, rolls, etc. I have pampered chef nonstick for other things. I have pyrex glass & don't forget the longaberger pottery casserole dishes for baking. Fish I do on the broiler with foil and non stick spray. Can't do fish in same pan as other stuff. I swear by Wilton for baking cakes. I love my Wilton cake pans. Do you get that I have lots of pans. Not one brand or one pan. I like different ones for different things. Good luck.