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cookie baking sheets
Posted: 07 December 2007 11:36 PM   [ Ignore ]   [ # 16 ]
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The residual heat is good for drying your cast iron too.

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Posted: 08 December 2007 07:41 AM   [ Ignore ]   [ # 17 ]
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I use my half sheet pans from the restaurant supply store for a LOT of things, but not cookies.  For cookies I use insulated cookie sheets.

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Not As Good As Pork Cracklins

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Posted: 05 February 2008 08:10 PM   [ Ignore ]   [ # 18 ]
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As I am entering the commercial world, I have discovered that there are several types of “real” aluminum baking sheets, Jelly Roll or 12x17-inch in size or so.

On raw aluminum (non coated, non-non-stick), we have pure aluminum sheets, and we have aluminum coated steel!  The first costs more and is of superior conductivity and durability than the second!

I have a set of what I thought was pure aluminum, but discovered it is steel with coated aluminum, a magnet sticks to these, as it peels off, too!

To quickly find out what your “real” aluminum pans are made off (including round, square, etc baking pans), try to stick a refrigerator magnet on it.  If it sticks then it has steel!

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http://myyellowkitchen.com/index-equipment-html/

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Posted: 06 February 2008 11:00 AM   [ Ignore ]   [ # 19 ]
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Great tip Hector!

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