Please rating for this item if you love : 0 star
Maternity Round Collar Floral Full Print Tank Tops
Maternity Round Collar Floral Full Print Tank Tops Review
KELLI "Kelli": I bought a couple of these from Amazon & absolutely love them. They're made to last, a nice non-warping heavy-weight, designed with a small upward curve on the ends, which make for easy removal from the oven. Plus I can bake more than a dozen at a time. Which lowers the time required bake a batch of cookies. They're a cookie bakers BEST friend, nice EVEN browning every time. Should have ordered more at the same time & am going back right now to order an extra.I do use parchment paper when baking rather than greasing them. Only greased them for things like baking powder biscuits & they turned out beautifully. If you enjoy baking cookies - I highly recommend these. I've used many other types of baking sheets & had the best results with these.
never enough books: Did a lot of research last year when I was replacing some muffin tins and cookie sheets. This brand got the best reviews so I ordered them.I like the weight, I did not have a problem with warping like one person did, but after a few months, rust appeared. Most of my cookware and bakeware is professional grade, and yes, I dry everything before I put it away. I haven't had any other rusting problems in my cabinets except for the Chicago Metallic pieces.Finally got Silpats so I'll be testing those out on my rusty cookie sheets. Not sure about browning and crisping with Silpat, but will give it a go. If it doesn't work, I'll be in the market for another brand of professional baking sheets. I will not risk purchasing any more Chicago Metallic products.
P. Raphaelson: A lot of folks who don't understand commercial products have left misleading feedback.This is a professional cookie sheet--no frills. It's heavy enough not to warp but no heavier. It's designed for a specific amount of browning. Bakers who want less browning typically stack a pair of rimmed half sheet pans to create some insulation. Bakers wanting more browning use blackened steel (even thinner than these).To the person who smelled "toxic fumes"--you have to WASH IT before you put food on it and put it in your oven. Just as you would with any cookware. You smelled machining oils getting cooked. Yum.To the person who complained about food sticking: it's not non-stick. Pros almost never use non-stick bakeware. They use parchment. Buy some, you'll like it.Come on guys. If you're going to buy a professional product, do some research before complaining.
Ross A. Seymour "rseymour10": I've used these cookie sheets for over five years now. We bake a lot of cookies in our house. The cookies are rarely over or under done. They also rarely stick.The sheets can warp a bit in a hotter oven, but that hasn't ever been a problem for us.The size is nice. Big enough to put on sixteen plus cookies.
S. Crane: This matched up with a Chicago Metallic cooling rack is a great combo. Our cookies really do come out better, and this pan never warps even though it is fairly thin. Bent edges make grabbing it with oven mitts very easy.