Exactly what the title says.
I've tried various types and thicknesses from the restaurant supply store as well as brand name manufacturers. They seem to all warp, even the thickest ones.
Is there something I am doing wrong to make them warp? Or is this just the luck of the draw?
I'm looking for some new pans that will fit my non-professional (home kitchen sized) oven and normal silpat liners.
Bonus points for someone who can also recommend me good cookie sheets (without sides).
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by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...