ISO high-quality cookie sheet

[Veghead]

Would anyone be able to shed a little light on what (and where I can purchase) a quality cookie sheet? Everything seems to be coated in teflon and I just hate that. What do professionals (or at least semi-pros) use?

Many thanks (and I realize this is probably a little off-topic)

[Kerry Beal]

Would anyone be able to shed a little light on what (and where I can purchase) a quality cookie sheet? Everything seems to be coated in teflon and I just hate that. What do professionals (or at least semi-pros) use?

Many thanks (and I realize this is probably a little off-topic)

←

I prefer an aluminum sheet pan purchased in a variety of sizes at any restaurant supply. Like these.

I prefer to buy a size that allows me to use a single sheet of precut parchment in them.

[johnsmith45678]

Yeah aluminum sheets and silicon papers sheets work great, both available at my local restaurant supply shop. But the silicon sheets are kind of pricey (roughly about $0.75/sheet IIRC), so I use (at home) spray.

[CanadianBakin']

My favourite sheet pans come from Russell Food Equipment on the corner of Clark and Venables. They sell to the general public no problem. The half-size sheet pans which seem to be the best size for a home oven cost about $10. I like them better than the ones at Genesis Food Equipment because they are flat right to the corners. The sheet pans at Genesis slope down at the corners which means if I'm doing a pan of brownies or something, the corner squares are thinner.

[Kerry Beal]

Yeah aluminum sheets and silicon papers sheets work great, both available at my local restaurant supply shop. But the silicon sheets are kind of pricey (roughly about $0.75/sheet IIRC), so I use (at home) spray.

←

GT French paper - a box of sheet sized parchment works out to about 10 cents per sheet.

[eatrustic]

I've always prefered (for home use) the flat-sheet style pans for cookies and things baked in rings. I use two kinds: one is stainless and works well for cookies that need to be browned on the bottom and the other is the "insulated layer" aluminum pans that you find at Super Store etc. Both have one raised edge for easy handling. Otherwise they are flat and perfect for sliding the cookies or whatever right onto a cooling rack. Great when you have multiple batches on the go.

My stainless sheet works best for things that need to brown well on the bottom but will buckle if there is not a full load on it. The "insulated layer" doesn't buckle.

...and to keep this thread regional If anyone has seen the stainless style in Vancouver I would love to buy more.