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Pete C.

Doug Kanter wrote:
>
> "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?

Somewhat, but that's not what generally makes the mess in the pan, it's
burnt sugars that do that. Oil and grease wash off easily.

Pete C.