Cookie Sheet Preferences?

I don't know what brand my sheets are (they are ancient) but the are double layered with an airspace in between.  They are also light colored metal.  Dark metal can burn cookies faster.

Good question - I moved it to the Tools section of the forum, because it seems more related to tools than techniques.

I prefer heavy-gauge aluminized steel pans - their heavier thickness distributes heat more evenly and, because of the rim, the pans are less likely to warp over time. And as Sheila said, the shiny surface doesn't absorb as much heat (as a black surface) so the cookies tend to bake more slowly and evenly. There are many different brands of this type of pan that work very well.

I am also in the midst of testing out a brand new cookie sheet "technology" that is supposed to be the end all and be all with respect to eliminating any sticking and promoting even baking. I'll report on it after I complete testing, probably in January.

I've always used air bakes and really love them, but last year got a couple of these for Christmas, and am really loving them.

https://www.heirloomcookiesheets.com/

Can't wait until January to learn about the new cookie sheets!

Not yet, I haven't had a chance to test them will all the prep needed for travel and now traveling. Will try to get to a test in March or April.

Lots of bakers have had success with these inexpensive cookie sheets http://www.webstaurantstore.co...html?order=price_asc   It helps to have a dozen or more if you do volume baking.  There are plastic covers available which are handy for stacking & travel http://www.hotelrestaurantsupp...kYpjwg8H-BoCaDrw_wcB  I loved mine but found they don't work well my new convection oven: the sides prevent the air from flowing evenly and the cookies bake unevenly.  I invested in these http://www.webstaurantstore.co...-sheet/92268085.html

You can get the same shape sheet (no sides, just a lip on either end) at many places at all different price points.  The main thing is to stick with light colored aluminum for better results.  

Have you tried baking on the back side of lipped pans? That's what I do - I like the durability of pans with sides/lips (less flexible), but the cookies bake more evenly on the back and are easier to slide off the tray when done.

I only use the air bake cookie sheets.  I line them with parchment paper.  I love that they don't have a rim so the cookies easily slide onto the cooling racks.