All Clad cookie sheets
Jeneen Sommers wrote:
> 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.
Stainless steel sucks for bakeware, only thing worse is glass. Why not
take a hint from what professional bake shops use, plain old carbon
steel, and never scrub them back to shiny, the blacker they get the
better.
Sheldon
|