Conference turris::cooks

    I have the "cushionair" cookie sheets. I love them and I have found
    that the cookies don't burn (they will if you leave them in for an hour
    though ;>). They also have to be hand washed. 
    
    I loved them so much I'm determined to replace my baking pans over
    time. So far, I've got the cake pans as well and also love them. The
    cakes seem to come out easier. 
    
    Just like me, they are expensive but worth it!!!
    
    Andrea

    Jennifer,
    
    These double layered pans are the greatest!  My collection includes 4
    cookie sheets (two small, two large), 2 brownie pans, and a pizza pan.
    The cake pans will be next!
    
    I recently did a comparison test.  The cookies that were baked on
    cheap sheets were brown on the edges and dry, while the cookies on the
    pricey sheets were just right.  Of course, both batches were demolished
    without complaints.  :^)
    
    In southern NH, check at Lechmere or Kitchen's Etc.  They seem to have
    a good supply at decent prices.  (Lechmere might have 20% off on them
    right now.)  Also, Reading China and Glass in Kittery, Maine has a
    selection of these.  Although you can never tell what they'll have in
    stock from one visit to the next, they do have a mail order service. 
    The cake pans were $12, which is probably one of the lower prices
    around.  
    
    In my opinion, they are definately worth the investment.  Give one a
    try,  --Cheryl

    Spend the Money!
    I got sick and tired of burnt cookies and purchased two Cushionaire
    sheets and NEVER regretted spending the money.  Just recently, I bought
    a jelly roll pan and now I'm watching the sales for brownie and pizza
    pans.  Hand wash them, then allow to dry in the still warm oven upside
    down and thats it.
    
    Ellen
    
    p.s. I bought my pans at Caldor's on sale.
    
    

    
    These sound very appealing!  How much would a regular-size cookie
    sheet run?  About $8 to $10?
    
    

    I bet McDonalds Kitchen Supply, in downtown Nashua NH, would have
    them at a good price.  Best to call first - number is in the
    phonebook.
    
    --L

    The small cookie sheets (the size of a phone book) were about $8/each.  
    The larger cookie sheets sell for ~$20 in most stores.  Kitchens Etc
    has them for ~$14.  Most stores have them on sale at some point, so
    don't pay full price. :^)

    
    I went to Lechmere last night.  Their 14" x 16" Cushion-Aire sheets
    are $16, but they're having a 20% off sale.  I got two sheets at
    $13.59 each.
    
    Now for some cookie-baking tomorrow!!  Thanks for all the advice!
    
    Jennifer

    
    I tried my new sheets out this weekend when baking cookies.  They're
    everything everyone said they'd be!  The cookies came off the sheets
    easily and were evenly baked.
    
    My only word of caution is that these sheets retain heat far longer
    than "regular" sheets.  They were still very hot 10 minutes after I
    took them out of the oven.  If you buy Cushion-Aire, be careful when 
    you're taking the cookies off!
    

I have been using the "air cushion" cookie sheets for five years and they
are great. No sticking or burning, and they clean so easily.  I wouldn't be
without them.

Enjoy!!

    Kitchen, Etc. in Nashua is having a tent sale right now.  While 
    I was there, I noticed that the Cushion-Aire cookie sheets were 
    included.  Sorry, but I don't remember what the sale price was.

	The cookie sheets (I think they were jelly roll pans, actually)
	were $13.60.  They also had muffin tins and covered cake pans.  I
	didn't check how much those were though.

	If you go after work, be prepared for a looooonnngg line!


	Sue

    The tent sale at Kitchen's Etc does not have cookie sheets, but they do
    have the following:
    	brownie pan with cover   	  $17
    	muffin pan		 	  $12
    	sheet cake/brownie pan/jelly roll $13.60
    If you like shopping around for odds and ends, this is the place to be. 
    Just don't expect real quality stuff because the nice items are inside
    at their regular prices.  :^(

    When I saw the ad for the tent sale, I said "Drat what a week to be out
    of townn."  It's adirty job but someone has to do it.
    
    Temporarily in Australia and on the way to Singapore,
    ed

    I have a question about using cookie sheets for other than cooking
    cookies.
    
    I have several recipes that I make which call for broiling chicken
    on a flat non-stick surface.  I have bought multiple cookie sheets
    in the past, but the heat of the broiler eventually takes its toll
    onthe surface, and I just can't get them cleaned.
    
    Any suggestions for a particular brand to use, or something other
    than a cookie sheet?
    
    thanks
    
    Mark
    

    
    Mark-
    
    The Cushion-Aire cookie sheets don't have sides, so they wouldn't
    be a good bet for using directly with anything with fat/liquid, 
    like chicken.  
    
    However, the directions that came with the sheets suggested using them
    as a "liner" to put underneath other pans.  They said the air cushion
    still works to keep the bottoms from burning.
    
    Has anyone with these sheets tried that?
    
    Jennifer

    I was a BJ's Wholesale Club Sunday, and they have Air-Bake cookie
    sheets, for 16.95 a set, this is one large and one small. From what the
    package says they are along the same line as the Cushion-Aire. I bought
    a set and are going to give them a try later this week.
    
    Hoping for success,
    
    Pat

    I've kept an old cookie sheet with sides (jelly roll pan) just for
    broiling.  Just cover it with heavy duty foil before using each time. 
    If you don't have an old one, pick one up at a yard sale.  Saves on
    cleaning and doesn't ruin your good pans.
     

    I am in Canada and would like to know what is the name of the company
    that makes them.  They really sound wonderful!!!  I don't like my current
    cookie sheet because one corner always seems to lift up ie. the cookie
    sheet seem to twist in the heat of the oven.  This is probably not a 
    problem with the ones that you are describing, is it?
                                

    I have two cookie sheets that are over 20 years old, and wish that I
    could get two more. The are heavy stainless steel, 14"x17 1/2", they
    are in perfect condition,( no stains or warping). I baked over 500 doz.
    cookies on the two I have last year at Christmas, but it would be so
    much easier if I had four. I have been real happy with the stainless
    ones because the keep so well.  I can't stand pans that are proned to
    rust.  A lot of the new pans rust if they aren't prefectly dry when
    they are put away or if something with too much moisture is left in
    contact with them. My other complaint is that most cookie sheets are
    too small.  I can get 24 to 30 cookies on a sheet unless the spread a
    lot. When making the quantities that I make, the small ones are a
    bother.            

    Re: 21
    
    The two-layer cookie sheets are made by REMA, although there are other
    manufacturers out there as well...

	I love the two-layer cookie sheets, but....

	Last night I discovered that they are NOT good for baking
	meringue.  After an hour of baking the meringue layers, the
	tops were crisp and lovely, but the underside was still
	dampish and sticky.  Fortunately, I'd lined the cookie sheets
	with parchment paper, so  I was able to transfer the meringue
	to some traditional cookie sheets and continue the baking until
	the undersides dried out.

						cathy

    <Geek hat on>
    
    Most people probably understand this, but just in case...
    
    The principle behind the Cushion Air sheets is that they stop the *rate*
    of heat flow through the bottom of the pan.  Gases conduct heat much
    slower than metal, and the pans are actually insulators (much like double
    pane windows).  If you are prone to burning cookies and you want to 
    achieve the same effect as the Cushion Air pans, place two cooking racks
    in your oven right next to each other, and put an empty cookie sheet (or 2)
    directly below the one with the cookies on it.  This won't stop the
    heat flow as well as the Cushion Air sheets, but it will probably solve
    your burnt cookie problems.
    
    Anyway, Cushion Air sheets aren't better or worse than normal cookie
    sheets, they are merely diferent.  They are not good for cooking
    everything, so you should be aware of their characteristics so you
    can decide what to use them for.
    
    1) They will significantly slow heat flow radiating from the *bottom*
       of your oven.
    2) They will *not* slow heat flow from the top of your oven
    3) They have a higher "capacitance" than regular cookie sheets.  By
       "capacitance" I mean, they resist changes to temperature:  They 
       will take longer to heat up when you put them in the oven since
       there are two layers of metal are there instead of one, in addition to
       the air inside.  Conversely, they will take longer to cool off when out
       of the oven, so if you leave cookies on them while they are hot, the
       cookies may continue to cook.
    4) They will increase cooking time
    
    Judging from these characteristics, you will probably want to cook thin
    cookies or cakes, dishes at relatively low temps, or dishes with long
    cooking times.  Thin things (eg. cookies) are good since they can heat
    through quickly (mainly from the top).  Dishes at low temps are good
    since you want to avoid large temperature differential from the top to
    bottom, and the bottom will heat slowly.  Dishes with long cooking
    times are good since it will give the pan plenty of time to heat up
    (because of its capacitance).
    
    You will also want to avoid cooking certain types of foods; dishes that
    are thick, dishes with short cooking times, dishes with high cooking
    temps, and delicate cakes based on eggs.  Thick cakes should be
    avoided since the top will probably burn long before the bottom (or
    probably the bottom third) of the cake cooks.  Dishes with short
    cooking times will not allow the bottom of the dish to cook due to the
    capacitance of the pan - this also goes for dishes with high cooking
    temps.  Lastly, delicate cakes based on a beaten eggs (yolks or whites)
    (eg. genoise, meringue etc.) may cause problems.  Since you want to
    incorporate the cake with lots of air in it and then cook the cake before
    that egg structure breaks down, slowing down the rate of heat transfer 
    won't help.  By the time the bottom part of the dish gets to the right
    temp, it will probably be partially liquid again.
    
    One other note.  I heard that aluminum pans are much better than
    stainless steel, tin plated, or any polished material for baking since
    stainless steel conducts the heat too quickly.  This only holds
    true for baking and not for pots and pans - I don't want to start
    another aluminum - steel debate. (For the record, all my pots and
    pans are steel, and all my bakeware is aluminum).
    
    <Geek hat off>
    
    				-David

    I am probably one of the only people who was dissatisfied
    by thetwo-layer cookie sheet.  My mom was crazy about hers
    and insisted that I get one too.
    
    Well, since then my chocolate chip cookies have been almost
    too mushy to get off the sheet.  They are cooked until nice
    and brown, but they don't seem to get dry enough. 
    
    Yes, it is a new oven for me, but still a brown cookie is
    a brown cookie.
    
    aud...