Teflon-free bakeware (ie cookie sheet)

[hellosmiletoday]

My old non-stick cookie sheets from Faberware are badly scratched and rusted, and after reading about potential hazards of Teflon coupled with my own experiences, I'm deinitely going to start slowly replacing Teflon cookware (as my budget allows). However, I cannot find regular old cookie sheets and pizza pans anywhere!

[DebbieJ]

Oh, you must come to the dark side of stoneware. I recently started my collection and can't wait to get rid of the rest of my metal baking pans!! Things bake more evenly, get nice and brown on top and bottom (instead of burned on bottom), stones are super easy to clean, I could go on and on!

For those of you interested, The Pampered Chef is having a 20% off all stoneware sale during the month of September and hosts get to choose one piece for 60% off. My sister is having a show and I can't wait to get some more.

~ deb
DS born at home 12/03
Breastfed for 20 months and 6 days

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[JElaineB]

I like to use silicone baking mats for cookies and most other baked goods now. I put them on top of a heavy duty (restaurant quality) aluminum sheet pan. Examples of silicone mats are Silpat or Exopat, you can get them at almost any store that sells kitchen items. For pizza I only use a baking stone. They come out great that way. I use a stone for baking bread too.

As the PP mentioned, I do also have a Pampered chef baking stone sheet for cookies but I haven't use that since I got the Exopats several years ago. It works really well, but you do need to have a separate one for greasy foods (like cookies) and non-greasy foods like bread and pizza. With cookies the oils absorb into the baking stone and turn it into a non-stick surface, which is nice for those types of foods. But for bread or pizza you want the stone to absorb the moisture to get a crispier crust and that won't happen on the stone that has been "seasoned" with oily foods.

Jennifer
mom to Jacob 9/27/02

[hellosmiletoday]

Can you use a pizza cutter on stoneware? I actually have a Silpat that I havent used (since I havent baked in ages. The reason my cookie sheets were ruined in the first place is b/c it was used as pizza sheet as well (with pizza cutter!)

Thanks for the info. I think I'll go with an aluminum baking sheet and stoneware pizza pan -- is there a website to Pampered Chef.

[DebbieJ]

It is perfectly fine to use a pizza cutter, knives, etc, on stoneware. I use mine all the time.

~ deb
DS born at home 12/03
Breastfed for 20 months and 6 days

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[DebbieJ]

>I do also have a Pampered chef baking
>stone...It works really well, but you do
>need to have a separate one for greasy foods (like cookies)
>and non-greasy foods like bread and pizza. With cookies the
>oils absorb into the baking stone and turn it into a non-stick
>surface, which is nice for those types of foods. But for bread
>or pizza you want the stone to absorb the moisture to get a
>crispier crust and that won't happen on the stone that has
>been "seasoned" with oily foods.

Jennifer,

Is this something a consultant told you? In my experience, I have not found this to be true at all. I have a nicely seasoned large round stone that I use for lots of things. My cookies do not stick, my cresent rolls are not soggy, etc. I don't think the seasoning process inhibits its absorption properties.

~ deb
DS born at home 12/03
Breastfed for 20 months and 6 days

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[karolyp]

I use the bakeware by doughmakers, and they are made out of aluminum. I highly recommed them and I got them from a Southern Living at Home Party.

Their website is: http://www.doughmakers.com/

HTH
Karoly

[JBaxter]

GO stoneware. I have been using one of my large round stones for 6+ yrs It is wonderful I honestly dont own any metal ones any more I gave my last airbake one to my mom. As for seperate ones for cookies and breads I guess someone for got to tell me I use the same one for everything from fishsticks to sugar cookies to french bread. If you dont want to go stone look for AirBake ( target maybe) I dont think they have teflon and work well ( my mom's favorite).
Jeana

[lmariana]

I haven't tried Stoneware, but I am a huge SILPAT fan. I have one Silpat sheet that I use for everything. Love that thing! It works in the oven or even in the freezer.

Another, cheap, option is parchment paper. It is not like wax paper which leaves a residue. Parchment paper has a silicon coating to prevent sticking and works wonderfully. I can use it for cookies...I can even stage all my cookies ahead of time and then just slip the parchment + cookies on to the baking sheet when it's time to bake. I cut it down to size and use it in my cake and bread pans. There's no need to grease the pans this way and the food just pops right out. (My trick is to use a little butter or oil as a paste to get the parchment to stick to the pan while I'm filling it.)

You can buy Silpat's at Bed Bath and Beyond or Williams Sonoma type stores, and parchment paper is available in the grocery store around the aluminum foil and such or in craft stores with the Wilton baking supplies.

Mariana
Mom to Gabe, 8/03
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[pb&j]

Another Silpat convert here! I love it, it's even more nonstick than teflon. I've also seen loaf pans, tube pans, and muffin "tins" made entirely out of silicone, which seems like a super idea. I'm hoping Santa will bring me some this year. ;)


-Ry,
mom to Emma, s/b 11/04/04
and Max, edd 01/15/06 - it's a BOY!

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[jamsmu]

I'd look at the grocery store for baking sheets.

Also, stoneware is awesome!! You can get inexpensive ones at Bed Bath and Beyond, or you can get really nice ones at Pampered Chef.

[zuzu]

We use stoneware and Silplat, depending on what we're baking. We don't have a full collection of either, but enjoy using both.

I also second the recommendation for parchment paper if you're using regular aluminum baking sheets.

Melissa, mom to Sarah (5/03)

[squimp]

There is some kind of aluminum bakeware with sort of bubbles all over it, that is supposed to work wonderfully. I can't recall the name, but it's inexpensive. They had it at a local gourmet cooking shop - if I remember the name I'll edit this post.

And I highly recommend a stone for cooking pizza. I got one for Xmas, and it's so great! We have pizza once a week now, with store-bought dough. I don't cut the pizza on stone, but transfer it to a cutting board or pizza shovel (whatever those big wood things with the handle are collaed).

[JElaineB]

It was just my experience. I wasn't happy with the way bread came out on the seasoned stone. I only used it for really greasy cookies otherwise so maybe mine was too seasoned?!

Jennifer
mom to Jacob 9/27/02

[mharling]

>There is some kind of aluminum bakeware with sort of bubbles
>all over it, that is supposed to work wonderfully. I can't
>recall the name, but it's inexpensive. They had it at a local
>gourmet cooking shop - if I remember the name I'll edit this
>post.

Are you talking about Doughmakers? I bought some based on August Mom's recommendation and I love it!

Mary - Some days work. Some days don't.
Lane - April 2003
Faye - March 2005

[August Mom]

I love Doughmakers. These are the best cookie sheets I have ever used. Due to the textured surface, foods don't stick even though there's no Teflon.

[m448]

I use professional half sheet pans I get at the local restaurant supply store then line with parchment or release foil. I also have a silpat but sometimes the parchment is more handy.

For pizzas I don't even own a stone. Upon Alton Brown's recommendation I went to Home Depot and bought a bunch of unglazed quarry tile that I use to line the bottom of my oven with when I make pizza. They are less than $1 per tile and I get GREAT pizza results. Plus I can cover the whole bottom of my oven vs. just having the space on a pizza stone and if one breaks (none have so far) I just replace that one tile. Between that setup and the Cooks' Illustrated pizza recipe I'm in heaven.

[calebsmama03]

I thought stoneware was hard to care for? I have a PS pie dish that I NEVER use because I"m afraid of cleaning it. I had a pizza stone years ago and the directions said to just leave it in the oven all the time but within a few mos it looked totally disgusting so I tossed it when I moved.

Re: the recs for Doughmakers, I thought aluminum was also bad for you? I got a few silicone bakeware items and was going to put Silpats and stainless cookie sheets on my Christmas list...
Lynne
Mommy to C 3/03
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And Miss Purple, 5/05

[DebbieJ]

>I thought stoneware was hard to care for? I have a PS pie
>dish that I NEVER use because I"m afraid of cleaning it.

You just run it under hot water and scrape off the food particles with the nylon pan scraper. THAT'S IT!

~ deb
DS born at home 12/03
Breastfed for 20 months and 6 days

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[calebsmama03]

Doesn't it get grungy and gross?? That's what we did with out old stone and it was pretty nasty looking, LOL! Could it have just been a bad piece?? It was from Target like 7 years ago.
Lynne
Mommy to C 3/03
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And Miss Purple, 5/05

[lmariana]

I LOVE Alton Brown! I didn't know about that trick, thanks for sharing!

Mariana
Mom to Gabe, 8/03
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[m448]

yup, just made some pizza tonight. The best part about the CI pizza recipe is you can make the dough ahead of time and just let it chill out in the fridge. No kneading, no rising, etc.

[daisymommy]

I just bought some Silpat type liners at Walmart--yes Walmart! For $10 for 2 liners, or $10 for a 12 cup muffin pan, Bundt cake, cake pans, etc., your choice.

[pritchettzoo]

I like the round stoneware thing for pizza (mine was a Target clearance find and has been going strong for 6 years) and aluminum shallow-sided cookie pans for cookies. Costco usually has a 2 pack of really great ones for really cheap. Then get a couple of Silpat liners with the 20% off coupon from BB&B and you're good to go! :)

Anna
Mama to Gracie (Sept '03) and Eli (July '05)