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Doug Kanter

"tert in seattle" > wrote in message
...
> 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
>
>

Doesn't oil & grease go right through parchment paper?