Is it possible for a baking sheet to heat evenly, prevent over-browning, easily release baked goods and not warp over time? I would think that any number of these claims could be undone by distracted or inattentive baker, but these claims made by the Culinary Institute of America about its baking sheets. Dubious, I tested the CIA baking sheet with a batch of turkey and squirrel-shaped butter cookies. Rolling out cookies requires diligence, and despite my best efforts, the first six cookies I cut all varied in thickness. This posed a unintentional test for my new baking sheet. When I removed the cookies from the oven, I saw that some of them browned while the others remained the perfect butter cookie color. However, much to my surprise, the other claims held true. (At least thus far, the sheet has not warped as baking sheets are prone to do.)
In the price category, this is the best baking sheet I’ve used. I own a number of cheap baking sheets and when I use those, I place a silpat on top of them to make up for their poor baking abilities. On the CIA baking sheet, no silpat was necessary. The cookies slid off the sheet immediately after leaving the oven. Nothing stuck to the sheet, no cookie-shaped oil spots were left behind. While the sheet is dishwasher safe, the manufacturer recommends hand washing, so i did. No scrubbing required. Other advantages of the baking sheet include the three flat sides and one side with a ridge. The ridge allows for easy grabbing of the pan, and the flat sides allow cookies to slide right off the pan. (The truly non-stick aspect of the sheet aids in the cookies sliding off easily, too.) The only added benefit I would wish for on this baking sheet is rubber feet, which I’ve seen on the bottom of some baking sheets so that the sheet can be placed directly on a counter or table trivet-free.