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tert in seattle

writes:
>"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
. 228.19...
>> On Mon 20 Mar 2006 09:52:45p, Thus Spake Zarathustra, or was it Jeneen
>> Sommers?
>>
>>>
>>> Has anyone used All Clad cookie sheets? I'm thinking of getting some,
>>> but would like to see what other people's experiences have been. There
>>> are two options: stainless steel or gold plated stainless. They both
>>> cost the same. I currently have aluminum cookie sheets, which I'm happy
>>> with except it doesn't take too long before they become kind of ratty
>>> because they aren't non-reactive. Stainless seems like it might be
>>> a reasonable alternative. It's more expensive, but I wouldn't have
>>> to keep replacing them as they got yucky.
>>>
>>> Thanks -
>>>
>>> Jeneen
>>>
>>> PS. BTW Cookware and More has a special on them until April 9 for
>>> about half off.
>>>
>>
>> Are they clad with an alloy? If they are only stainless steel, they will
>> not conduct heat very well and the coverage may be spotty.
>>
>> --
>> Wayne Boatwright o?o
>
>Another vote for what Wayne said. Deal with the way aluminum pans get messy
>looking. Pick up some Barkeeper's Friend scouring powder, right near the
>Comet & Ajax in the supermarket. Put some elbow grease into cleaning them
>from time to time. For any food that doesn't require getting underneath with
>a metal spatula, which would rip foil, use foil.

or use parchment paper