Kitchen

[SouthernBee]

I have researched cookie sheets and cooling racks but very confused. I would like new set for roasting vegetables and baking wings and cookies. Your suggestions and thoughts about finding the best set. Plus information on using parchment paper or the silicon mats. TIA for your help.

[homedecor1]

I love the USA brand sold at Bed Bath & Beyond.  They have "ripples" in the sheet and everything bakes perfectly.  When I'm doing larger batches of something I rely on my 1/2 sheet pans purchased at Sams in the restaurant section (2/$10.98).

I always use parchment paper for all baking.  I purchase it at GFS a restaurant supply store in my area.  They are pre-cut full size sheets and I just cut them to size.

Prior to find this parchment paper I used to use only Reynolds brand but I'm sure they are all comparable. And of course, when roasting veggies I use foil lined pans.

As for cooling racks - I have my Wilton ones for many years. I don't really think the cooling rack does much except let an item cool.  Mine are metal and I haven't seen any other styles.

[Kachina624]

In my lifetime I've probably made a thousand batches of cookies but I've never owned a cooling rack.  I've always laid down newspaper, then covered it with waxed paper so the wax won't transfer to the countertop.  After the cookies are cool and stored, the whole mess goes in the trash.  I don't know what I'm going to do now that I get the newspaper digitally.

[SouthernBee]

homedecore1: Thank you for the suggestions. I wanted cooling racks that could be placed on the cookie sheets and placed in the oven to bake my chicken wings. Various reviews that I read indicated some cooling racks should not be used with high temperatures. I was considering the USA brand. Thank you, Southern Bee

[Snowpuppy]

I have Nordic Ware 1/4 & 1/2 sheet pans along withn their cooling racks. Best decision, ever. I bought the Nordic Naturals, I dont buy nonstick cookware or bakeware.

I tried a couple of USA pans but the are heavier and I didnt like the ripple effect. They didnt seem to release food any easier with the ripples.

The cooling racks are inexpensive. I've never owned them before but they're a great help for holiday baking.

I use Reynolds parchment paper with the foil on one side. No desire to use silicone pads.

[Tigriss]

 I have the restaurant sheet pans from Sam's.  The full sheet and half sheet.  They are wonderful.  They also have cooling racks that fit inside the sheet pans.  You can cook anything in them because they have a rim versus a traditional cookie sheet without a lip.  THey are inexpensive and solid.  The bake evenly and are not coated with teflon, so you can use cooking spray or none as you desire without worry of the teflon flaking along with any tools you choose.  You can scrub the tar out of them without issue as well or let them soak.

[depglass]

I have two sets of silicone sheets from QVC that are used just for cookies.  You can pull them from the oven and let them cool without further cooking the cookies.  Do not use for meat or chicken, the hot grease will ruin them.  I just use any old non-stick metal pans for those and replace every few years. 

[fashionqueen]

I use Wilton brand pans for cookies (cakes, breads, etc).  I find they're a heavier weight and provide an excellent non-stick surface.  I use the same sheets for wings, chicken tenders, etc, I just simply line the pan with foil.

I had purchased the Kitchenaid brand cookie sheets, but found that i needed to use PAM so my cookies, biscuits, etc. wouldn't stick. I've since donated those sheets.

for cooling racks, I use something I purchased from Pampered Chef, but any metal cooling rack will do.  I've always used cooling racks to cool cookies completely before placing them into a container. 

i've never used nor purchased parchment paper. i'm sure other bakers swear by it, but i haven't found the need to purchase a rolle.

i don't use silicone anything - it's just not my favorite.  i find it too flimsy.

[debic]

I use a cooling rack that is just slightly larger than my largest cookie sheet for wings and stuff like that.   No grids, they look like an oven rack and are easier to clean. easier to clean.  With wings I line the sheet with foil as well.

I use brown paper bags or paper towels to cool cookies.  The racks are for bread, pies and such.

[IamMrsG]

The best cooling rack I use for cookies is a shelf saved from an old refrigerator.  It is strong and l a r g e.