I'm glad to hear a good review of the Baker's Secret brand from Wal-Mart. I was thinking about getting those when these ones get to bad to use. They are almost there.

Speaking of cookie sheets, does anyone know how to keep them from getting black all over? I think its because I use cooking spray for my baking & then my 10-year-old does the dishes & she probably doesn't wash all the spray off, so when I use it again, the old spray is still there & burns. Am I right?

here I go again (sorry) -

durability of bakeware depends on the weight of the pan and how sturdy it is - flimsy (lightweight) will warp under high temperatures and will also bake unevenly

now some bakeware is automatically darker in color than other bakeware which is fine for baking some things faster (the darker bakeware requires less baking time) but cannot be used for all recipes

nonstick bakeware is not always good because it can cook too quickly burning your food

cooking in stainless steel is tricky because of uneven heat (stainless is not a good conductor of heat) and usually has a copper clad bottom or aluminum which distributes the heat evenly

since steel cookware is not a good conductor of heat it is usually coated with a thin layer of tin which will darken in time and eventually rust

aluminum is a great conductor of heat and does not have any hot spots and will not rust

celephon baking sheets are made from a heavy-gauge aluminum which absorbs heat easily and spreads it from the center to the edges of the pan; the nonstick finish allows for cookies to slide off easily

insulated aluminum will slow down the baking process (as long as it is not black in color) - cookies will take longer to brown on these sheets than regular light colored baking sheets

glass is a great conductor of heat and excellent for pie crusts


in summary: light colored baking sheets are preferred for baking; non stick are darker and absorb too much heat causing over-browning or burning

although glass pans are great for pies, light colored aluminum or tin steel are also good - non stick may burn your crust

parchment paper can be a lifesaver - keeps cookies from sticking - the whole sheet can be removed to a rack to cool easily - while waiting to put the next batch in the oven you can have them ready on a sheet of parchment, easy to transfer to baking sheet - and easier clean up

remember that scratched nonstick bakeware (cake or pie tins) can leave a metallic taste because of the scratches/cut marks




tinned steel bakeware will darken as you use it and may eventually rust - this darkening can effect your baking - please don't blame your little one for washing it incorrectly - she is innocent - the cooking spray has nothing to do with it

Thanks for all that info Mama... I know who to go to with any questions I have. LOL

I'm glad to know that its nobody's fault, just the cookie sheets getting old.