Sirena | -- 11-16-2006 @ 1:18 PM |
Iwould also like to know the advantages and disadvantages of baking pans (by brands, materials, price...).
|
|
rg.james | -- 11-21-2006 @ 2:56 AM |
Avoid all baking pans that will eventually rust at all costs! I use stainless steel baking pans and enjoy them...had them for years and years...they have been abused at times, but they are still like new! I've heard that a problem with stainless steel baking sheets is that they bake unevenly. I've never thought that was a problem. My girls and I even baked for the public using them. They've made hundreds and hundreds of cookies. May your calories be small, Queen James
|
|
Sirena | -- 11-21-2006 @ 7:56 AM |
Thanks for your advice, Queen James. I've also heard that stainless steel doesn´t distribute the heat evenly. Light coloured aluminum is supposed to be the best...Anyway, I can give both of them a try. Any suggestions about brands...? regards, Sirena
|
|
rg.james | -- 11-22-2006 @ 7:38 AM |
I would probably go with Cephalon brand. They are very heavy but are designed to distribute the heat evenly. I avoid cooking in aluminum for health reasons, but aluminum in the inside layer would be acceptable probably. Best wishes! May your calories be small, Queen James
|
|
Sirena | -- 11-24-2006 @ 8:02 AM |
Thanks for your help, I'll be lloking for them. Sierena
|
|
Diana's Desserts Forum : | http://www.dianasdesserts.com/website/forum |
Topic: | http://www.dianasdesserts.com/website/forum/viewmessages.cfm?Forum=6&Topic=391 |