Recommendations for cookie sheets
Maybe a strange question. I left my cookie sheets in another state when I moved. I do not use them a lot but need to replace them.
I had one of the uh "normal" flat with a dark grey non stick coating
and one of the kind with a space inbetween with air.
They did seem to cook different but I can't remember exactly how.
I do not prefer a cakey or doughy type final product, but more a flat or crispier final product (whether its cookies or biscuits or whatever).
Actually I would prefer to grease or spray rather than non stick too. I don't know why, I've just started to get a bit more of an aversion to, I don't know how to describe it, non-simple things. Its not a huge thing, just a preference.
Recommendations from more serious cooks and experienced types?