When I first started baking at home, I used a regular old baking sheet that can be found at any local grocery store. It did what I needed it to do initially, but as my baking adventures started venturing into different areas, it just didn’t hold up to the standards I was looking for. Fast forward a few years to the present and you will find me exclusively using aluminum baking sheets like this one.
I find them easy to use, they don’t warp and the do the job I need them to do, so why should I use anything else. Typically I probably wouldn’t have bothered trying anything else. But then I was contacted by the makers of Heirloom Baking Sheets to see if I wanted to try using one of their products. Since they offered it to me for free I figured I had nothing to lose by trying it out.
At first glance I didn’t know what to think about it. It was shiny and pretty and had a nice weight to it, it was super thin with no sides, made of 100% stainless steel. When I started reading about how to bake with it is when it caught my attention fully. As it claimed that no parchment paper or greasing of the sheet was necessary.
What??????
That is something I can get on board with. I can’t even tell you how many times I have been caught of guard in the kitchen not realizing too late (like at 11pm with a whole lotta dough to bake) that I am out of parchment. I use it religiously, as I like that my cookies never burn or brown too much when I use it.
So to say that I was super surprised that not only did my cookies not, burn or brown too much, they baked evenly and perfectly and came right off of the baking sheet with ease. They are all made in the USA as well, so that is a huge bonus for me as I will always buy USA made if and when possible!!
