{"id":109,"date":"2022-01-13T11:20:20","date_gmt":"2022-01-13T16:20:20","guid":{"rendered":"https:\/\/howtomakeeasycookies.com\/?p=109"},"modified":"2023-01-18T16:38:44","modified_gmt":"2023-01-18T21:38:44","slug":"baking-trays-and-cookie-sheets","status":"publish","type":"post","link":"https:\/\/howtomakeeasycookies.com\/baking-trays-and-cookie-sheets\/","title":{"rendered":"Baking Trays and Cookie Sheets"},"content":{"rendered":"\n

How do you find the best baking tray or cookie sheet? And what's the difference?<\/p>\n\n\n\n

Below you'll find everything you need to know.<\/p>\n\n\n\n

\"baking<\/figure>\n\n\n\n

There are so many types and brands of baking trays and cookie sheets, it may feel overwhelming to choose. But the right tray is very important for perfect cookies, as some trays may not distribute heat well.<\/p>\n\n\n\n

Some recipes call for a specific tray, for example, aluminum, non-stick, insulated, etc. But usually, the choice is up to you.<\/p>\n\n\n\n

quick tip<\/h2>\n\n\n\n

My recommendation for baking cookies is the Nordic Ware Natural Aluminum Half Sheet<\/strong>.<\/a> Read on to learn why.<\/p>\n\n\n\n

the difference between baking trays and cookie sheets<\/h2>\n\n\n\n

A baking tray sometimes called a baking sheet or baking pan, (similar to a jelly roll pan) has a rim around the edge or a \"rolled edge.\"<\/p>\n\n\n\n

Cookie sheets are flat, so you can slide cookies off the tray more easily.<\/p>\n\n\n\n

You may use either for cookies.<\/p>\n\n\n\n

Keep in mind, cookie sheets will primarily be used for cookies which limits their versatility. For other, savory foods that may have juices or liquid, you'll need a rimmed sheet.<\/p>\n\n\n\n

Also note, cookies tend to bake more quickly on cookie sheets than baking trays with rims<\/em>, so keep your eye on the oven! <\/p>\n\n\n\n

aluminum baking trays and sheets<\/h2>\n\n\n\n

Basic aluminum trays conduct heat quickly and evenly. They are lightweight, affordable, and last for years.<\/p>\n\n\n\n

Aluminum trays may dent or scratch over time, and the aluminum can discolor acidic or salty foods, but overall, they are the most versatile baking trays to purchase.<\/p>\n\n\n\n

To prevent warping, instead of cookie sheets, I prefer the rimmed baking trays.<\/p>\n\n\n\n

You should hand-wash aluminum trays.<\/p>\n\n\n\n

For the price, these trays are my go-to. I recommend the Nordic Ware Natural Aluminum Half Sheet<\/strong><\/a>.<\/p>\n\n\n\n

\"Nordicware<\/figure>\n\n\n\n

stainless steel baking trays<\/h2>\n\n\n\n

Stainless steel trays are heavier and stronger. They also contain iron, so they take longer to heat up.<\/p>\n\n\n\n

Stainless steel trays are a higher quality, however, they are more expensive.<\/p>\n\n\n\n

They are dishwasher-safe.<\/p>\n\n\n\n

Stainless steel baking sheets by TeamFar<\/strong> <\/a>are well-reviewed. <\/p>\n\n\n\n

\"stainless<\/figure>\n\n\n\n

insulated cookie sheets<\/h2>\n\n\n\n

Insulated cookie sheets evenly bake the tops and bottoms of cookies, so they are great for delicate cookies and lightly-colored cookies.<\/p>\n\n\n\n

You may need to extend the bake time, as they cook more slowly and the cookies are soft in the middle.<\/p>\n\n\n\n

If you want crispy edges, this is not the sheet to use.<\/p>\n\n\n\n

Faberware insulate<\/strong><\/a>d <\/a><\/strong>cookie sheets<\/strong> <\/a>are a great choice. <\/p>\n\n\n\n

They are pricier, but you can't beat Le Creuset cookie sheets<\/strong> <\/a>for quality. <\/p>\n\n\n\n

\"insulated<\/figure>\n\n\n\n
\"le<\/figure>\n\n\n\n

dark, nonstick baking trays<\/h2>\n\n\n\n

Nonstick trays are dark in color, so they bake cookies more quickly. These sheets are thus good for crunchy cookies.<\/p>\n\n\n\n

However, since I use parchment paper anyway and don't need the non-stick feature, I don't prefer using these sheets because of the risk of too-brown cookies.<\/p>\n\n\n\n

I like the Wilton non-stick baking trays<\/strong><\/a>. <\/p>\n\n\n\n

\"wilton<\/figure>\n\n\n\n

should you line your trays with silpat or parchment paper?<\/h2>\n\n\n\n

While I own both Silpat (silicone baking mats)<\/strong><\/a> and parchment paper,<\/strong><\/a> I use parchment paper most frequently.<\/p>\n\n\n\n

Silpat is difficult to clean and to fully remove grease. Also, residual heat from the cookie cooling can create moisture that gets trapped under the cookie.<\/p>\n\n\n\n

However, Silpat is handy for baking very delicate cookies, like tuile cookies<\/a>, because it's easy to peel the cookie from the Silpat.<\/p>\n\n\n\n

But parchment paper is my choice.<\/em><\/p>\n\n\n\n

\"silpat<\/figure>\n\n\n\n

how do you clean a baking tray or cookie sheet?<\/h2>\n\n\n\n

Grease or baked-on grime can be difficult to remove from a baking tray or cookie sheet. This is the best way to clean them.<\/p>\n\n\n\n

you will need:<\/h3>\n\n\n\n