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I want my cookie sheets pretty again......

what do I soak them in? Coke? Pepsi? Bleach? Oxyclean?

 
hibbingmom

Asked by hibbingmom at 8:01 PM on Oct. 18, 2009 in Home & Garden

Level 35 (71,876 Credits)
This question is closed.
Answers (8)
  • I'm even worse than you ladies--I buy the disposable ones...
    pagan_mama

    Answer by pagan_mama at 7:23 AM on Oct. 19, 2009

  • I actually buy a new one about every six months. Pathetic, isn't it...lol
    meluvja

    Answer by meluvja at 10:34 PM on Oct. 18, 2009

  • I always cover mine with foil when I use them. It makes them last longer. Also I never put them in the dishwasher. If they are already grungy there isnt much you can do except buy new ones & be careful with them.
    Anonymous

    Answer by Anonymous at 12:02 AM on Oct. 19, 2009

  • I was buying cheeeeeap ones from walmart about every 3-4 months.... then I went all out and bought fancy ones from williams sonoma and the guy said they'd last "forever". well in my house that was last christmas, LOL.....
    hibbingmom

    Answer by hibbingmom at 1:40 AM on Oct. 19, 2009

  • I have these airbake ones that never seem to stay grungy, I am not sure why. I also have one that is a Wilton that seems to be coated with something and never stays grungy. I also try to wash them immediately after they are done being used to keep them nice and clean.
    swimmachic23

    Answer by swimmachic23 at 8:24 AM on Oct. 19, 2009

  • If they are that bad, there is probably no hope for them at this point. Instead, get some high quality new ones & line them with foil or parchment paper prior to each use. You could also invest in some Silpats, which are the reuseable version of foil & parchment.

    If your cookie sheets are heavily coated with burnt on food, they will not bake evenly anymore & you risk burning more foods, not to mention things will stick to them more. If your cookie sheets are too lightweight, foods are more likely to burn on them b/c they won't heat evenly, creating hot spots & causing your foods to stick or burn to the pan. Even with the really good pans, you should still line them with parchment, foil or a Silpat prior to each use to protect them & help them last longer.

    I have four Wiltion professional weight cookie sheets & four Silpats to go with them. I've been using the same cookie sheets & Silpat liners for 15 years.
    mom2aspclboy

    Answer by mom2aspclboy at 10:34 AM on Oct. 19, 2009

  • if they're nonstick, then there is just about nothing you can do. i refuse to use nonstick pans of any kind... i have a hand full of half sheet pans that i love, and keep scoured.
    if you spend the extra $5 to replace them with aluminum 1/2 sheet pans (a whole sheet will not fit in a regular sized oven), which you can get just about anywhere now, they'll brighten right up with a little steel wool when necessary. i am completely OCD about grungy pans, they do not bake evenly.

    like PP said, cover them with aluminum foil if you don't feel like scrubbing.
    ObbyDobbie

    Answer by ObbyDobbie at 4:09 PM on Oct. 19, 2009

  • I use Mean Green and steel wool scratches on mine. It takes some effort but after a bit of scrubbing it does work.
    jedwards2009

    Answer by jedwards2009 at 4:24 PM on Oct. 20, 2009

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