Why? Why! Why?!

[Cerran]

Try an Air-Bake Cookie Sheet my experience with them has been very good.

[Work in Progress]

ROTFL @ this thread.

Thanks for the tips on the airbake and Pampered Chef, I'll have to pick those up, as I have the boing problem also.

[Imamom]

Thanks for the laugh. What a great thread.

Got any cookies left for me?

[Keith]

It's time I spoke out yet again...

Some of your doctrines are going to be completely opposite of mine and I hope it doesn't cause Worthy folks to split and start their own Message Board somewhere else. But the truth must be spoken!

I've tried the Air Bake Cookie Sheets.... they are not of God! They like to warp and, for whatever reason, do not clean easily. Water likes to get into the air portion of the sheet and then they become messy and, it's just all so sorted and confusing!

As for Pampered Chef... Those are a love 'em or hate 'em thing. My experience with Pampered Chef baking dishes is that they are impossible to clean and can get really gross looking. (I hear the riots starting...) As much as I love the people who use Pampered Chef stuff. I have found they are not for me. My sincere condolences!

The search for the perfect, boing-less cookie sheet continues...........

[tillmother]

[Imamom]

laughing so hard I have tears coming to my eyes.

[Imamom]

Really laughing. co-worker came by and asked me what's up. Had to grab a tissue before I could even answer.

Laughter the best medicine on a slow day.

Don't feel bad my cookie pans BOING to.

Edited April 6, 2005 by Imamom

[keslc]

It's time I spoke out yet again... 

As for Pampered Chef... Those are a love 'em or hate 'em thing.  My experience with Pampered Chef baking dishes is that they are impossible to clean and can get really gross looking.  (I hear the riots starting...)  As much as I love the people who use Pampered Chef stuff.  I have found they are not for me.  My sincere condolences!

The search for the perfect, boing-less cookie sheet continues...........

<{POST_SNAPBACK}>

LOL! Well, I'm not much of a rioter....BUT......to set the record straight....Pampered Chef stoneware needs to be "seasoned" much like cast iron cookware. They are in fact VERY easy to clean..you just run them under hot water once they've cooled to room temp and scrape with the nylon scraper. You DON"T use soap! The brown residue that gets left is not *gross* (lol) but "seasoned" and that is what gives it a non-stick finish. Trust me on this!

"my stone isn't dirty....it's well loved!"

[amazingrace]

Now listen to a wizened old cookie baker... I probably have used every type of cookie sheet there ever was ... the one I prefer was made by my father in law out of airplane metal ... but that's another story... as for the wizdom: Pay attention, I will only say this once.... it may be frustrating when your cookie sheet goes ''boing'' and warps... but unless it pitches the cookies into the fire at the same time,(yes this could happen ) there is really no harm done. Now, that having been said, heavier (that is to say thicker) cookie sheets do tend to ''boing'' less severely, but the real advantage to heavier ones is that they maintain a more constant temperature and you wind up with cookies that are done on the top and bottom fairly evenly. An alternative to purchasing the heavier sheets is to line the thin ones with parchment paper. This acts as an insulator, and also makes clean-up a lot easier. Dont use aluminum foil... its not the same thing.

[Keith]

LOL! Well, I'm not much of a rioter....BUT......to set the record straight....Pampered Chef stoneware needs to be "seasoned" much like cast iron cookware. They are in fact VERY easy to clean..you just run them under hot water once they've cooled to room temp and scrape with the nylon scraper.