the UGC: The One About Cookie Sheets

The One About Cookie Sheets
November 02, 2006

I'm in love with a cookie sheet. Not just any cookie sheet, but the Crate and Barrel Non-Stick Professional Baking Sheets. I know, you think I'm crazy, but have you actually used one? They're fabulous!

Over threee years ago I lived with someone who brought one home. "Eh, it's a big baking sheet," I thought. Until I started using it. I would bake batch after batch of Oatmeal Chocolate Chip cookies on it, and it never warped or stained, and was incredibly easy to clean. I'd roast batches of mushrooms on it, and it worked beautifully, and still easy to clean after putting it through high heat. I pretty much used it for everything, because as far as I was concerned, it was the best cookie sheet EVER.

Then I moved out, and since it wasn't mine, I left the beloved baking sheet behind. Though I didn't miss it too much because I wasn't doing much cooking. Though I'd sometimes wander through a random kitchen supply store and think I should buy a nice baking sheet, and then decide I could add it to a wish list. I didn't NEED a nice baking sheet.

Last weekend, I decided to roast some butternut squash for dinner. I checked my recipe (I know, roasting butternut squash isn't complicated, but I checked my Chez Panisse Vegetables book for some ideas beyond olive oil, salt, and pepper), and it said to roast the squash on a baking sheet. Well! Most of my baking sheets are in pretty bad shape. Either hand me downs, or fairly cheap aluminum. In other words, not ideal for roasting anything. I finally had my excuse to go purchase my beloved Crate and Barrel baking sheet!

I ended up buying two of the smaller versions because the larger size wouldn't fit in my tiny apartment oven. The roasted squash turned out wonderfully, and I'm absolutely sure it had everything to do with the best baking sheets ever. Okay, it may have had a little to do with the garlic, olive oil, and parsley that I added to it afterwards, but I know the baking sheets helped the squash carmelize to its full potential.

So go! Buy youself some great baking sheets! Or add them to your wishlist! They're worth every penny and you won't regret it.

$\"\"$ \n\n\nI'm in love with a cookie sheet. Not just any cookie sheet, but the Crate and Barrel Non-Stick Professional Baking Sheets. I know, you think I'm crazy, but have you actually used one? They're fabulous!\n\nOver threee years ago I lived with someone who brought one home. \"Eh, it's a big baking sheet,\" I thought. Until I started using it. I would bake batch after batch of Oatmeal Chocolate Chip cookies on it, and it never warped or stained, and was incredibly easy to clean. I'd roast batches of mushrooms on it, and it worked beautifully, and still easy to clean after putting it through high heat. I pretty much used it for everything, because as far as I was concerned, it was the best cookie sheet EVER.\n\nThen I moved out, and since it wasn't mine, I left the beloved baking sheet behind. Though I didn't miss it too much because I wasn't doing much cooking. Though I'd sometimes wander through a random kitchen supply store and think I should buy a nice baking sheet, and then decide I could add it to a wish list. I didn't NEED a nice baking sheet. \n\nLast weekend, I decided to roast some butternut squash for dinner. I checked my recipe (I know, roasting butternut squash isn't complicated, but I checked my Chez Panisse Vegetables book for some ideas beyond olive oil, salt, and pepper), and it said to roast the squash on a baking sheet. Well! Most of my baking sheets are in pretty bad shape. Either hand me downs, or fairly cheap aluminum. In other words, not ideal for roasting anything. I finally had my excuse to go purchase my beloved Crate and Barrel baking sheet! \n\nI ended up buying two of the smaller versions because the larger size wouldn't fit in my tiny apartment oven. The roasted squash turned out wonderfully, and I'm absolutely sure it had everything to do with the best baking sheets ever. Okay, it may have had a little to do with the garlic, olive oil, and parsley that I added to it afterwards, but I know the baking sheets helped the squash carmelize to its full potential. \n\nSo go! Buy youself some great baking sheets! Or add them to your wishlist! They're worth every penny and you won't regret it.

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