Pete C. wrote:

> Sheldon wrote:
>
>>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
>
>
> I've been at a few pro bake shops and all I've ever seen is AL, lots and
> lots of AL baking sheets stacked in lots of the nice rolling racks.
> These were all for cookies BTW, I spent a few evenings backing about
> 5,000 cookies once. While blackened steel pans may be good for a lot of
> things they generally seem to suck for baking, particularly cookies as
> they tend to burn the bottom of the cookie before the rest is baked.
>
> Pete C.

I had to buy no sided cookies sheets to use in the convection oven and
chose AL air bake cookie sheets. I'm happy with their performance so far.