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Which cookie/baking pans for convection?

15 years ago

I finally have a convection oven and I admit, I chickened out for the several hundred dozen cookies I make at the holidays each year. I used the standard bake mode. Are there cookie sheets that any of you recommend for the convection bake mode? I'm told I need ones with no sides/low sides, but are the "air-bake" ones better than the standard ones? Are there any other special pans/tools that are helpful for convection? I'm hoping to give the convection a test drive soon.

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Comments (4)

dannie
15 years ago
I found that the air bake ones were not better. Get very heavy pans such as the ones that Pantry Chef sells. They work very well for me. I love my convection oven. Don't be afraid to use it. It really isn't all that different than regular baking.
shannonaz
15 years ago
I use half sheets with convection. I always used to rotate my cookie sheets halfway through the baking time but now I don't have to. My oven manual gives recommended shelf positions for each baking mode and I use those! Good luck!

Here is a link that might be useful: best sheets for cookies
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I recently purchased a few half sheet pans from a restauraunt supply house. This thread gave me an idea - coincidentally related to what MTRG posted - and I did a quick experiment: I baked two batches of Toll House cookies, induction bake, as identical as I could except one batch I placed on an upside-down pan. Both batches on parchment. The upside-down pan clearly had more even results, both across the pan and across the individual cookies. Obviously it will take a few more runs, a few different types of cookies, and trials with multiple racks to see if I'm really onto anything, but it was an interesting result. I will say that removing the upside-down pan from the oven was a bit awkward.
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chefkev
15 years ago
Ditto shannonaz - The chicago metallic are an excellent choice, I have to confess I just use inexpensive commercial half sheet pans left over from when I used to cater. I always like to use parchment. If I am concerned about the bottom burning, I will "double-pan". Another good and not too expensive choice is Baker's Secret. I have quite a few of them and they received a favorable rating from Cook's Illustrated if I remember correctly. Baker's Secret are a little darker than aluminum half pans. In general, a darker pan will absorb more heat and brown a little better.
gizmonike
15 years ago
Chicago metallic half sheet pans with a silpat liner or parchment paper. The no-side sheets can warp with heat.

In our Gaggenau convection oven, I use 1 or 2 Gaggenau solid trays designed for it; it is enameled & slides into the rack guides. For cookies, I use parchment paper on the trays.

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