On 12/16/2011 9:02 PM, sf wrote:
> On Fri, 16 Dec 2011 18:32:29 -1000, dsi1
>> Baked goods will always turn out better with heat mostly coming from the
>> bottom. I don't use stones but being able to place the food directly on
>> the surface of a thermal mass is a good idea. Cookies, and light cakes
>> are an exception to this and it helps to insulate the bottom of the
>> cookies from direct heat using parchment paper or by using an insulated
>> cookie sheet.
>>
>> Dark colored pans are important for good results for baked goods. If you
>> use stones or a baking sheet as a heat sink then silver pans would work OK.
>
> I'm the opposite of you when it comes to cookies. I do *not* want
> cookies with a browned bottom, so I don't place the cookie sheet on a
> baking stone or tiles and I don't use dark cookie sheets. I have an
> insulated (double walled with air in between) cookie sheet that I use
> to keep their little bottoms as light as possible.

Actually, we're in complete agreement. If you reread the first
paragraph, I recommend using parchment paper on a cookie sheet or using
an insulated sheet for cookies. Either way I wouldn't place cookies or
cakes on stones.