- Feb 20, 2005
Okay so I'm a die-hard stoneware lover I have a rectangle stone plus 3 large bar pans and I also have the cookie sheet and medium and large sheet pans which I've never used. I'm about to start my 2 day cookie marathon (after I get some sleep - worked nights and just got home) and was wondering what everyone else uses. Do you still use your stoneware? Do you now use the sheet pans and if so, why? Or do you use both and if so, is there a difference - say with the exact same recipe but putting some on both stoneware and the sheet pan, any difference?