Hello. Wondering if someone might be able to answer a baking pan question for me. I received several Analon baking pans/cookie sheets/etc for our wedding. I've used them several times for cookies, but have found that my old cookie sheet--which is just a light metal--seems to cooke my cookies more evenly. Anybody have any advice on this? Should I just use the Analon cookware for baking only certain types of cookies, and if so, what kind? Any info on this would be great--my hubby threw out all of my boxes (and hence, instructions) which they came in, otherwise I'd seek advice there first. Thanks.
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12/29/06 at 6:34pm