Nancy2 wrote:

> I love all my Air-Bake pans. Even the cookie sheets (especially) - I
> don't like the cookie bottoms getting browner than the tops, so for me,
> they're perfect. I have one regular sheet pan and always have to be
> extra careful to take the cookies out before the bottoms are too brown.

I agree with Nancy2 in most respects. My preference for chocolate chip
cookies is even brownness, and those are ordinarily baked on one of
five or six insulated pans we have. But recently I made a simple
butter cookie that needed to be heavily browned to taste good (to me).
Those cookies are baked on regular cookie sheets.

Insulated pans are very good for bacon too. It takes longer but the
bacon is less likely to burn.

Best -- Terry