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What about cookie sheets?

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I've heard from numerous chefs that an old cookie sheet that has a nice seasoned dark coating is worth a hundred brand new ones. Is this true?
My gut feeling says that it's like having a seasoned cast iron skillet.
Wifey wants to toss out these old seasoned cookie sheets and I keep telling her she's nutz to get rid of them.
Am I wrong?
These are steel or aluminum cookie sheets and when they were new they were gray or silver, now they're almost black.

Please tell me that using an old seasoned cookie sheet is best. I am hoping I wasn't fed some stupid myth.
 
Yolo. If she wants some fancy new cookie sheets, and she's baking you cookies, I'd get the new cookie-sheets. changing things up adds some joy in many cases...not the materialistic part of "owning new bling", but just the "new and different' part.
We just got some new bone white plates after years of these really heavy, earth-toned stoneware plates, and we've been loving it...every meal we fix on it makes us smile. Silly, but there it is.
 
I've heard from numerous chefs that an old cookie sheet that has a nice seasoned dark coating is worth a hundred brand new ones. Is this true?
My gut feeling says that it's like having a seasoned cast iron skillet.
Wifey wants to toss out these old seasoned cookie sheets and I keep telling her she's nutz to get rid of them.
Am I wrong?
These are steel or aluminum cookie sheets and when they were new they were gray or silver, now they're almost black.

Please tell me that using an old seasoned cookie sheet is best. I am hoping I wasn't fed some stupid myth.

Sure get the new ones. But don't get rid of the old ones. If the cookies aren't as good, you can say I told you so and go back to using the old ones.
 
Sure get the new ones. But don't get rid of the old ones. If the cookies aren't as good, you can say I told you so and go back to using the old ones.

No, I see no point in getting new ones, the cookies turn out wonderful.
Wifey thinks that when a cookie sheet turns dark it means it is time to replace it and my cast iron skillet brain is telling me those old black cookie sheets are perfectly seasoned.

No no no a thousand times no :lamo
 
I've heard from numerous chefs that an old cookie sheet that has a nice seasoned dark coating is worth a hundred brand new ones. Is this true?
My gut feeling says that it's like having a seasoned cast iron skillet.
Wifey wants to toss out these old seasoned cookie sheets and I keep telling her she's nutz to get rid of them.
Am I wrong?
These are steel or aluminum cookie sheets and when they were new they were gray or silver, now they're almost black.

Please tell me that using an old seasoned cookie sheet is best. I am hoping I wasn't fed some stupid myth.

Are you having trouble with them? If not, then don't bother spending money unless you need more sheets or you want your wife to be happy and have nice shiny new ones. :twocents:
 
The old ones were better because they were thicker and higher quality. Technically you can clean them with oven cleaner, but the newer ones will rust soon after.
 
Are you having trouble with them? If not, then don't bother spending money unless you need more sheets or you want your wife to be happy and have nice shiny new ones. :twocents:

I didn't say I was having trouble with them.
The wife isn't either. She's a good cook too, but it's just that she is not familiar with the theory I was taught about them being seasoned.
I am not a good cook, but I make a handful of favorite things well.
She's happy, this is just "the good stuff".
 
No, I see no point in getting new ones, the cookies turn out wonderful.
Wifey thinks that when a cookie sheet turns dark it means it is time to replace it and my cast iron skillet brain is telling me those old black cookie sheets are perfectly seasoned.

No no no a thousand times no :lamo

Trust me if they make cookies fine, there absolutely no need to get new ones they out last the both of you and any of your children. If she just has to have new ones and wants to keep them shiny longer tell her to use parchment paper to bake the cookies on the bottoms of the cookies will get a slightly better crisp and the clean up is easy peasy. The other thing you could do is to clean and polish up the sheets, there are a variety of ways to do that effectively. If you have a good power drill, it will make some of the methods much easier. This presumes they don't have any coatings on them. Good luck. :)

PS the shinier you get the metal the less they will stick. Mirror finish is damn near non stick.
 
I have old ones and I have new ones. The air bake ones don't cost very much and they really work great. I recommend the air bake cookie sheets.
 
Trust me if they make cookies fine, there absolutely no need to get new ones they out last the both of you and any of your children. If she just has to have new ones and wants to keep them shiny longer tell her to use parchment paper to bake the cookies on the bottoms of the cookies will get a slightly better crisp and the clean up is easy peasy. The other thing you could do is to clean and polish up the sheets, there are a variety of ways to do that effectively. If you have a good power drill, it will make some of the methods much easier. This presumes they don't have any coatings on them. Good luck. :)

PS the shinier you get the metal the less they will stick. Mirror finish is damn near non stick.

They're non-stick now as it is, with the dark dank season on them.
 
I've heard from numerous chefs that an old cookie sheet that has a nice seasoned dark coating is worth a hundred brand new ones. Is this true?
My gut feeling says that it's like having a seasoned cast iron skillet.
Wifey wants to toss out these old seasoned cookie sheets and I keep telling her she's nutz to get rid of them.
Am I wrong?
These are steel or aluminum cookie sheets and when they were new they were gray or silver, now they're almost black.

Please tell me that using an old seasoned cookie sheet is best. I am hoping I wasn't fed some stupid myth.

The black coating is carbon. Yup the same stuff blamed for global warming. :)

Sign of an active cook, carbon build up on exposed surfaces. Pot and pan bottoms, baking sheets, broiler pans, roasting pans, whatever. The good thing about carbon buildup, it contributes to even distribution of heat. Any non sticking attributes, secondary. Some call it seasoning, same as with the cast iron skillet you mentioned, preventing oxidation of the metal, and the cooked goods, meaning less frequent burnt bottoms for baked goods.

Not only is carbon buildup a benefit, it is not a myth, it is desired.

I bake my breads on steal sheets that belonged to my great grandparents, so black that they are unrecognizable as being made from metal. Each loaf is as near to perfection as I can reach. No one complains about my breads and they disappear as soon as they hit the table. I have copper ramekins covered with carbon. Again unrecognizable as copper. The best heat distribution, and being that copper is a reactive metal, the carbon prevents the copper from effecting the taste of the finished product. Only breads that start baking as almost liquid sludge, like banana bread, get baked in pans for finished form. Carbon buildup inside the pans translates as less lipids to prevent sticking, and a healthier better tasting end product. When you enter a kitchen with shiny pots and pans, gleaming copper, you are entering the kitchen of people who do not cook, but are vain about decorating. They do make for interesting estate sales. :)
 
The old ones were better because they were thicker and higher quality. Technically you can clean them with oven cleaner, but the newer ones will rust soon after.

Until they are seasoned. :)
 
The black coating is carbon. Yup the same stuff blamed for global warming. :)

Sign of an active cook, carbon build up on exposed surfaces. Pot and pan bottoms, baking sheets, broiler pans, roasting pans, whatever. The good thing about carbon buildup, it contributes to even distribution of heat. Any non sticking attributes, secondary. Some call it seasoning, same as with the cast iron skillet you mentioned, preventing oxidation of the metal, and the cooked goods, meaning less frequent burnt bottoms for baked goods.

Not only is carbon buildup a benefit, it is not a myth, it is desired.

I bake my breads on steal sheets that belonged to my great grandparents, so black that they are unrecognizable as being made from metal. Each loaf is as near to perfection as I can reach. No one complains about my breads and they disappear as soon as they hit the table. I have copper ramekins covered with carbon. Again unrecognizable as copper. The best heat distribution, and being that copper is a reactive metal, the carbon prevents the copper from effecting the taste of the finished product. Only breads that start baking as almost liquid sludge, like banana bread, get baked in pans for finished form. Carbon buildup inside the pans translates as less lipids to prevent sticking, and a healthier better tasting end product. When you enter a kitchen with shiny pots and pans, gleaming copper, you are entering the kitchen of people who do not cook, but are vain about decorating. They do make for interesting estate sales. :)

When I worked in restaurants as a punk kid, I didn't remember the cooks fretting about the carbon buildup.
They just wanted them clean. And I remember them being slippery when dry. Nothing ever stuck or burned at Mel's Cafe on the corner of S. 27th Avenue and East Lake Street in South Minneapolis.
 
When I worked in restaurants as a punk kid, I didn't remember the cooks fretting about the carbon buildup.
They just wanted them clean. And I remember them being slippery when dry. Nothing ever stuck or burned at Mel's Cafe on the corner of S. 27th Avenue and East Lake Street in South Minneapolis.

I also did some pearl diving when young. The chefs and cooks would complain if I scrubbed the pots and pans too hard. They refused to allow the coffee urns to be cleaned, said it would ruin the coffee. But steel spoons in the coffee mugs would bend if left in the mug for more than 30 seconds. :) At the Airport diner at JFK, the coffee urns haven't been cleaned since it was Idlewild Airport. Probably well before. One cup keeps pilots awake for trans-Atlantic flights, but they can't taste the pies. That may be a side benefit.
 
I also did some pearl diving when young. The chefs and cooks would complain if I scrubbed the pots and pans too hard. They refused to allow the coffee urns to be cleaned, said it would ruin the coffee. But steel spoons in the coffee mugs would bend if left in the mug for more than 30 seconds. :) At the Airport diner at JFK, the coffee urns haven't been cleaned since it was Idlewild Airport. Probably well before. One cup keeps pilots awake for trans-Atlantic flights, but they can't taste the pies. That may be a side benefit.

That made me chuckle.
By the way, I swear that I actually knew the real life equivalent of Steve Buscemi's character in "Fargo" back in the 70's.
He looked like him, had the same greasy hair like him, he talked like him, he acted like him and he always got involved in a bunch of nefarious schemes like he did.
He even drove a goddamned Olds Cutlass.

tumblr_nmv9gwMWKe1rkuidwo2_1280.png
 
That made me chuckle.
By the way, I swear that I actually knew the real life equivalent of Steve Buscemi's character in "Fargo" back in the 70's.
He looked like him, had the same greasy hair like him, he talked like him, he acted like him and he always got involved in a bunch of nefarious schemes like he did.
He even drove a goddamned Olds Cutlass.

Back in the day when Steve was NYFD, he lived next door to a bud of mine in Brooklyn, on the edge of Red Hook. A very down to earth guy, he drove an ancient Olds 88. Every now and then I'd run into him in some strange bar or club I was checking out for the music in Brooklyn. One Friday winter night, I don't remember when for sure, I got a call from a bar owner in Williamsburg I was friendly with. He had a girl playing that night and her band had gotten stuck at O'Hare because of weather conditions. He wanted me to come down and fill on guitar. My mother volunteered to sit the kids, one of her great joys. I get there with my wife in tow, we're freezing, and hit some brandy. I open my guitar case to let it acclimate to the heat and humidity in the bar before tuning, and this petite girl is working the piano and singing. I didn't know who she was. I tune my 12 string, walk over to the stage area, and sitting mesmerized at the nearest table to the girl on the piano was Steve and a friend of his. The girl is singing country but playing jazz riffs on the keyboard. I start backing her with some swing rhythms, Steve looks up, smiles at me, waves, and goes back to staring at her. After the first set, the girl introduces herself, Steve can't stop complimenting her, and my wife joins us. I introduce my wife to the girl and Steve, he introduces his friend. His friend was Bela Fleck, my wife sat down at the piano, the girl picked up her guitar, a big old Harmony L-5 from the 40's, a great f hole jazz guitar, and the 4 of us made music till 3 in the morning. The girl was Norah Jones. She lived in the apartment above the bar. We had a lot of fun. Bela was in town doing opening shows at Max's Kansas City, his first trip to NY.

The bar owner had also called Bella, and it was coincidence that he and Steve both showed up and were friendly. The bar owner was Alan Chin, who later opened one of the hottest clubs in Manhattan for many years, with his brother Stanley, Chin-Chin's. Stanley and I grew up together. It's a small world. For years Stanley was one of the leading attorneys in Chinatown. Their father, for decades owned every restaurant in Chinatown. They lived next door to the Trump's, in a much bigger house. :) The two families ignored each other, except for Stanley who would bust Donald's chops at every opportunity when we were all kids. It really irked Fred Sr. when Mr. Chin would get picked up by his chauffeured Rolls every morning, brought home every evening in his tailored silk suits. Alan always kept a couple of tables reserved for friends and family. Steve was a regular, and when I dropped by he'd often be in deep conversation with Mr. Chin at one of those tables, drinking tea, nibbling on dim sum. It was at one of Mr. Chin's restaurants where I pearl dived for a few months when I was 14. He said I would learn humility. He was wrong, I became the pet of the kitchen crew and had too much fun to learn humility. So he fired me, with a smile.
 
Old baking sheets help with browning, giving that deep golden rather than lightly toasted look. Depending on how old, they're probably made of better material, and with it a more even temperature across the pan.

Unless you're paying top dollar for quality (and actually commercial grade really is the better way to go though it won't match in aesthetics but it will be cheeper and more reliable than what it would cost you with better functionality than the hoity toity lines they're selling) I'd stick with the old.
 
Back in the day when Steve was NYFD, he lived next door to a bud of mine in Brooklyn, on the edge of Red Hook. A very down to earth guy, he drove an ancient Olds 88. Every now and then I'd run into him in some strange bar or club I was checking out for the music in Brooklyn. One Friday winter night, I don't remember when for sure, I got a call from a bar owner in Williamsburg I was friendly with. He had a girl playing that night and her band had gotten stuck at O'Hare because of weather conditions. He wanted me to come down and fill on guitar. My mother volunteered to sit the kids, one of her great joys. I get there with my wife in tow, we're freezing, and hit some brandy. I open my guitar case to let it acclimate to the heat and humidity in the bar before tuning, and this petite girl is working the piano and singing. I didn't know who she was. I tune my 12 string, walk over to the stage area, and sitting mesmerized at the nearest table to the girl on the piano was Steve and a friend of his. The girl is singing country but playing jazz riffs on the keyboard. I start backing her with some swing rhythms, Steve looks up, smiles at me, waves, and goes back to staring at her. After the first set, the girl introduces herself, Steve can't stop complimenting her, and my wife joins us. I introduce my wife to the girl and Steve, he introduces his friend. His friend was Bela Fleck, my wife sat down at the piano, the girl picked up her guitar, a big old Harmony L-5 from the 40's, a great f hole jazz guitar, and the 4 of us made music till 3 in the morning. The girl was Norah Jones. She lived in the apartment above the bar. We had a lot of fun. Bela was in town doing opening shows at Max's Kansas City, his first trip to NY.

The bar owner had also called Bella, and it was coincidence that he and Steve both showed up and were friendly. The bar owner was Alan Chin, who later opened one of the hottest clubs in Manhattan for many years, with his brother Stanley, Chin-Chin's. Stanley and I grew up together. It's a small world. For years Stanley was one of the leading attorneys in Chinatown. Their father, for decades owned every restaurant in Chinatown. They lived next door to the Trump's, in a much bigger house. :) The two families ignored each other, except for Stanley who would bust Donald's chops at every opportunity when we were all kids. It really irked Fred Sr. when Mr. Chin would get picked up by his chauffeured Rolls every morning, brought home every evening in his tailored silk suits. Alan always kept a couple of tables reserved for friends and family. Steve was a regular, and when I dropped by he'd often be in deep conversation with Mr. Chin at one of those tables, drinking tea, nibbling on dim sum. It was at one of Mr. Chin's restaurants where I pearl dived for a few months when I was 14. He said I would learn humility. He was wrong, I became the pet of the kitchen crew and had too much fun to learn humility. So he fired me, with a smile.

---Did you know that both Norah Jones and Bela Fleck have deep connections to Leon Russell?
 
Old baking sheets help with browning, giving that deep golden rather than lightly toasted look. Depending on how old, they're probably made of better material, and with it a more even temperature across the pan.

Unless you're paying top dollar for quality (and actually commercial grade really is the better way to go though it won't match in aesthetics but it will be cheeper and more reliable than what it would cost you with better functionality than the hoity toity lines they're selling) I'd stick with the old.

To be totally honest I am almost certain that these four or five cookie and baking sheets were originally commercial.
And yes, they are very very old. I don't know for sure how old but they definitely date back to my childhood, which is 63 years.
Yes, that's been my experience, non-sticky, nice golden brown look when done right, easy cleaning.

If I thought for a moment that they were imparting undesirable looks or flavor, I'd toss them immediately but they do a great job. Karen just wrinkles up her face and says they're ugly.
Of course, she's going to win the argument (LOL - it's not really an argument, just one of those wifey-hubby things) anyway so if she decides that they have to go, then it's bon voyage.

I don't want her to put on her chief's helmet, it could get bloody... :lamo

Karenhelmet2.jpg
 
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---Did you know that both Norah Jones and Bela Fleck have deep connections to Leon Russell?

New to me. Nice to know.

I think Leon did more to cultivate and motivate many musicians, having more of an impact for that than with his music. Between Leon, Daniel Lanois and Brian Eno, there is a legacy that improved modern music across all genres without which the quality would have been dismal at best.
 
I've heard from numerous chefs that an old cookie sheet that has a nice seasoned dark coating is worth a hundred brand new ones. Is this true?
My gut feeling says that it's like having a seasoned cast iron skillet.
Wifey wants to toss out these old seasoned cookie sheets and I keep telling her she's nutz to get rid of them.
Am I wrong?
These are steel or aluminum cookie sheets and when they were new they were gray or silver, now they're almost black.

Please tell me that using an old seasoned cookie sheet is best. I am hoping I wasn't fed some stupid myth.


Ok, dang it, here's what you do. Go to the grocery store and buy a roll of parchment paper. That way she gets a "new" cookie sheet every time she cooks, and you get to save the bucks on buying a new one, and enjoy your nasty "seasoned" cookie sheet... :lol:

You're welcome. I'll take 25% of the money I just saved you on couples counselling.
 
Ok, dang it, here's what you do. Go to the grocery store and buy a roll of parchment paper. That way she gets a "new" cookie sheet every time she cooks, and you get to save the bucks on buying a new one, and enjoy your nasty "seasoned" cookie sheet... :lol:

You're welcome. I'll take 25% of the money I just saved you on couples counselling.

When my parents were alive they used to have this thing they did sometimes...on Sunday morning they would get up and fix each other a nice big Sunday breakfast, complete with the good china, etc.
They had a set of ornate coffee cups (and saucers) and one of them had an ever so slightly cracked cup, just barely visible but the hand painted cup was quite serviceable and sentimental.

But it was "the cracked cup".
And every so often one or the other would sneak the cracked cup onto the place setting.
Just a wee little noodge, I guess.

311080_2219389119179_1177335159_n.jpg
 
Well, I looked at the blacken sheets once and mentioned maybe we should get new ones and my wife, who is a Brooklyn born and raised, 100%$ Italian said, no way they are seasoned just right.
 
New to me. Nice to know.

I think Leon did more to cultivate and motivate many musicians, having more of an impact for that than with his music. Between Leon, Daniel Lanois and Brian Eno, there is a legacy that improved modern music across all genres without which the quality would have been dismal at best.

Leon also knew Norah's father. ;)
 
To be totally honest I am almost certain that these four or five cookie and baking sheets were originally commercial.
And yes, they are very very old. I don't know for sure how old but they definitely date back to my childhood, which is 63 years.
Yes, that's been my experience, non-sticky, nice golden brown look when done right, easy cleaning.

If I thought for a moment that they were imparting undesirable looks or flavor, I'd toss them immediately but they do a great job. Karen just wrinkles up her face and says they're ugly.
Of course, she's going to win the argument (LOL - it's not really an argument, just one of those wifey-hubby things) anyway so if she decides that they have to go, then it's bon voyage.

I don't want her to put on her chief's helmet, it could get bloody... :lamo

If that's the case them pans are worth their weight in gold.

I usually get a stay of execution on old favs by using the "But what about the holidays..." defense... :lol:
 
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