Baking Sheets 101

The Martha Stewart Show, April 2008

Having the right type of bakeware can determine the success or failure of a recipe. The key is to use the bakeware best suited to what you are making. Cookie sheets are often referred to as baking sheets, but there is a difference. Parchment paper is used to line baking sheets to prevent cookies from sticking and eliminates the need to grease the pan. Another solution is to use a nonstick baking mat, which is made from heat-resistant silicone; these are washable and reusable.

Rimmed Baking Sheets
Also, known as jelly-roll pans, rimmed baking sheets have rolled edges, which make them ideal for bar cookies or short bread. They are best when made from heavy-duty, shiny aluminum for even baking.

Cookie Sheet or Flat Baking Sheet
Cookie sheets have a lip on the short sides for easy gripping. Its flat edges allow you to slide cookies off without disturbing their shape.

Darker Pans vs. Lighter Pans
Darker pans tend to brown baked goods faster, so you may need to lower the oven temperature and reduce the baking time when using them.

Our viewer mail participant received a copy of "Martha Stewart's Cookies," packed full of delicious recipes sure to get you baking.


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