Baking Equipment

If you want to get technical about things: a thin aluminium baking sheet that heats quickly is good for browned, crisp-bottomed biscuits and pastries; insulated or stainless-steel baking sheets bake slower and make for squidgy cookies and delicate shortbreads. Light coloured tins produce pale bakes; dark ones absorb the oven’s heat faster and so encourage more browning. Flexible silicone pans stop sticking but don’t conduct heat well, meaning less browning and fewer crisp edges.