The cookies didn’t release quite as easily as other sheet pans, and the ridges had some cake crumbs stuck inside of them. OXO Good Grips Non-Stick Pro Half Sheet: This gold pan baked evenly, but the ridged bottom imprinted into the bottom of the cookies and sheet cake.The thin metal warped and buckled slightly at high temperatures. Wilton Perfect Results Premium Non-Stick Bakeware Large Cookie Sheet: This sheet pan also had a dark nonstick coating and was made of thin metal that made cookies and cakes bake up faster and darker.Cookies and cakes baked up quickly and too brown on it, and the odd ridge around the edge of the pan made the usable baking surface smaller. Good Cook 4022 Sheet Pan: This sheet pan was made of thin metal and had a dark nonstick coating.Williams Sonoma Goldtouch Pro Nonstick No Warp Half Sheet: This golden, heavy sheet pan looked great, but when we baked and tried to release the sheet cake, half the cake broke and stuck to the pan.The large, embossed logo in the middle of the pan was also rather aggressive branding, imprinting on sheet cake. Great Jones Holy Sheet: This ceramic-coated sheet pan looked pretty with its vibrant blue color, but cookies and cakes came out darker and baked faster because of it.Usability Tests: We examined the pans to see how easy they were to place in an oven and take out of the oven (wearing oven mitts).We then removed the pan and let it cool to see if the pans snapped back into place. Warp Test: We preheated the oven to the maximum temperature recommended by the manufacturer for each nonstick sheet pan and then placed each empty pan in the hot oven for 20 minutes in the center rack to see if/how much they warped.Parmesan Crisp Test: We baked two large Parmesan crisps directly on the sheet pan to see if the crisp baked up evenly, and if they released easily when removed with a spatula after cooling.Sheet Cake Test: We baked up a box of yellow cake mix in each pan to see how evenly the cake baked, inverting the baked cake onto a cutting board to see if there were any hot spots in the pan and if the cake released cleanly.We let the cookies cool on the pan completely before removing them. We then baked six cookies directly on the pan (with the oven at 350☏), rotating the pan halfway through cooking. Chocolate Chip Cookie Test: We made homemade chocolate chip cookies, weighing out individual balls of dough (in grams) to make sure each cookie was exactly the same.(If you're stuck, cover your cookie sheet with parchment paper. Crumbs tend to stick in the perforations. Stay Smooth: For easy cleanup, don't use perforated cookie sheets.Still, you might have to increase the baking time from the recipe by a few minutes to bake the cookies entirely through. If you're using an insulated cookie sheet, don't bake your cookies long enough to brown on the bottom-the rest of your cookies might end up too dry. Specifically, you'll probably have trouble using them when baking cookies with a lot of butter, like shortbread cookies, because the butter could melt and leak out before the dough is set.
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