Kitchen

[Campion]

When you bake something with grease on it, it makes a dark film. So to keep your sheets from discoloring, you can buy dark cookie sheets and then make sure to use baking parchment instead of spray. Your sheets will stay beautiful. 

[poohbear1]

thanks for all the advice and suggestions. I actually just ordered the circulon baker sheets with the rack.. i read the reviews on amazon as well as the q and 99% of the reviews were 5 star. Maybe I'll start usuing parchment when I bake cookies.

[Nataliesgramma]

I have cookie sheets that I use just for baking and I use parchment paper....

[SharkE]

Those insulated ones at walmart are good the shiny silver ones higher then the other dark ones. Don't like dark sheets. I use those new pre cut cookie parchment sheets too. don't have to clean the sheets that way. LOL

[ID2]

The very best cookie sheet I've bought is one from IKEA believe it or not. Its hand over fist better than any of my other ones. I really like how its just a flat pan, without sides, but one side is bent up. Awesome.

[chickenbutt]

Honestly, I think they probably all will.  But what I do, because I like for mine to retain that light silvery color (Mine are Chicago Metallic Pro II I believe) is to cover with either a Silpat or parchment paper and put the food atop that.  It keeps them pristine.  

[ChynnaBlue]

Discoloration doesn't make them unusable, so even discolored sheets should last for years - decades, even. They are not like clothing. My gosh, my mom still uses some baking sheets she got for her wedding in 1967.

I use foil on mine, mostly because I hate cleanup, but it also does prevent discoloration.

[SharkE]

Think the ones I was talking about was 'Air Bake'.

[Mominohio]

I just threw out my original cookie sheets, bought in the early 1980's and very inexpensive Ecko brand. They got very discolored over the  years, but like another post mentioned, if they are nonstick, it only adds to the seasoning of them. They still worked fine, just looked like they'd been retrieved in an archaeological dig!

I don't have a problem with sticking on cookie sheets (when baking cookies, and I don't use my cookie sheets for any other type of cooking), whether they are vintage aluminum, or newer non stick. There is only a rare occasion I need parchment paper, for one particular kind of cookie.

I never use sprays, they bake on and are very hard to get off, and ultimately ruin pans, in my opinion. I never put metal bakeware in a dishwasher either.

USA Pan, made in the USA are very nice, well made, and very nonstick. Haven't had them long or used them much, but they are very nice. 

[Eileen in Virginia]

I saw that show and ordered 2 of those cookie sheets a little while ago.  So far, they've been great! They're a good weight and the cookies brown evenly. I usually use either parchment paper or a Silpat liner. I try to use these 2 sheets just for cookies, but my son occasionally bakes a pizza or other similar food on it without any problems. A little over a year later, they still look really good (apart from a few knife scratches from the pizzas).