Healthy bakeware?

peggy_j

I want to buy new cookie sheets. Does anyone have info on which material is safer? I want to avoid non-stick but there is some discussion that aluminum might pose problems, and then some people say that stainless steel doesn't conduct heat evenly. (Which might be more of a problem for baking cookie than, say, making spaghetti sauce in a stainless steel pot). Any input is appreciated. Thanks

rainnyc

Peggy, I use my old blackened cookie sheets (steel?) with silicon sheets placed on top. It makes a huge difference, because you don't have to wash the cookie sheets afterwards, and the silicon sheets wash off easily in the sink. You don't have the grease the silicon beforehand. I also use parchment paper sometimes as an alternative.

Hopeful82014

I, too, use my ancient cookie sheets, inherited from my mother. I use parchment paper, too, and love the ease of clean up, without any concerns about chemicals. I agree with you that you'll want a metal that conducts heat evenly - maybe check America's Test Kitchen or some such for some guidance? Have fun with them, once you figure it out! This is a great time of year to break in new bake wear.

ShetlandPony

After researching the safety of various cooking materials, I concluded that stainless steel, ceramic, and glass were the safest. As far as the quality of cookies, one site I checked indicated that shiny metal bakeware is best for cookies, and even though aluminum is better for conducting heat and baking evenly, stainless is still good. It said ceramic conducts heat well, but may cause overbrowning in sweet dishes. As for parchment and silicone, another site I found said that silicone and unbleached parchment paper are non-toxic. I have not researched this extensively. Finally, if you make chocolate chip cookies, would you please send some my way?!

http://www.thekitchn.com/metal-glass-ceramic-or-si...

http://www.debralynndadd.com/q-a/silicone-baking-m...

Hopeful82014

Shetland, I wish I could deliver some to you! I love baking them (and have a pretty darn good recipe) but don't dare have them in the house anymore.

Thanks for the input on the bake ware. That pretty much reflects what I have in my kitchen now, although my sheets certainly aren't very shiny any more. They have a deep patina of memories.

peggy_j

Thanks everyone for your feedback. I'm hesitant to use silicone sheets since they are newer and haven't been tested as much (though, in looking at the Debra Lynn Dadd's website that ShetlandPony recommended, it turns out that parchment contains silicone, so I guess I've been getting exposed to that already). Plus I'm not thrilled that it's only safe up the 428 degrees F (I sometimes roast at 400 F and my oven's temp runs hot, so it can be tricky to get it exactly right)

I was surprised to see that Pyrex makes glass baking sheets but...could only find them on the Amazon UK website, so that's not so good. So now I'm leaning towards the enamel coated sheets.

Graniteware is enamel coated (like a lot of the broiler pans that came with our ovens?) Any opinions?

https://www.walmart.com/ip/36911576?wmlspartner=wl...

I wondered about the Williams Sonoma Goldtouch but apparently it might have problems

http://www.williams-sonoma.com/products/usa-pan-go...

http://www.debralynndadd.com/q-a/ptfc-coating-on-c...

Why is this so hard? Yes, I should make cookies and send them via PM to all of you. After digging into another rat's nest of research (why is it so hard to be safe from chemicals?) I feel like I need to console myself with carbs hahaha

Thanks again and any other input is much appreciated.

p.s. Here's her list of cookware she recommends.

http://www.debralynndadd.com/debras-list/food/cook...

Icietla

Here are some stainless steel ones__

http://www.ebay.com/itm/2-All-Clad-Gold-Standard-Baking-Cookie-Sheets-14X17-10x14-/291948890460?hash=item43f982895c:g:H5oAAOSw5cNYMhc9

[One of my links on here did not work. If you search on eBay for stainless steel cookie baking sheet, you will find lots.]

Icietla

The Pyrex glass baking sheets work fine for baking rather greasy dough things such as cookies -- not for typical pizza crusts. Since they do not warp from temperature changes, they are great for keeping pies and custard cups stable during baking. Even if stuff sticks/spills/scorches on them, they clean up very easily from a little time soaking. I found mine in the early 1990s at an outlet center very near I-40 in Central Tennessee.

I think the stainless steel cookie sheets would work fine for your cookies. Revere Ware and Farberware produced lifetime-quality stainless steel bakeware for decades. After those lines were discontinued, there was the Gold Standard line of bakeware, comparable but much more expensive.

Icietla

So sorry__ I did not know that the Gold Standard stuff was made with aluminum cores. Check out the older Revere Ware and Farberware bakeware. You might also find Vollrath jelly roll pans of stainless steel that would work well for baking cookies.

peggy_j

This is overdue but I wanted to follow up. I ended up buying Graniteware's Better Browning Bakeware (two cookie sheets and two loaf pans).

http://graniteware.com/bakeware/

I've only used a cookie sheet twice but...I like it. The clean up is super easy. The style works for me, it has that "I'm camping at home" vibe. Mostly I like that it's healthy (I became overwhelmed with the research and went with these based largely on Debbie Lynn Dadd's blog post. (and others).

http://www.debralynndadd.com/debras-list/food/cook...

FWIW, I got the best price at a new-to-me online store based in the midwest and it worked out fine. (no free shipping but still cheaper than any other place on the web)

Hopeful82014

Thanks for the update, Peggy!

aterry

Thanks for this thread. I've been trying to buy safer cook/bakeware since reading about the dangers of nonstick surfaces. And for cookware and food storage I'm now using only stainless, glass, cast iron, and enamel. I have silpat sheets and have not quite gotten to the point of throwing them out. This thread is VERY helpful.