Your choice of cookie pan can impact your cookies’ quality

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What if I told you that your choice of cookie pan can have a direct impact on how well your cookies turn out? You might not believe me. You might even look at me like I sprouted an alien third head from my forehead. I really can’t blame you because a lot of people would think that the bulk of the quality of a baked item comes from the ingredients that you use. This is absolutely correct for the most part.

After all, baking, just like with most things in life, works on this very simple formula: garbage in, garbage out. If you have a garbage problem, think about installing a garbage disposal, like the InSinkErator Garbage Disposal, or used an indoor compost bin.

What I mean by that is when you choose garbage as your raw ingredients or your foundation, what do you think will happen? Well, since baked goods are largely the sum of their parts, then it should not come as a surprise that you come up with garbage cookies, muffins, cupcakes, cakes, and other baked items.

Do you see how this works? You get out what you put in. That’s a nice little metaphor for life. You can’t just sit back with a sense of entitlement and hope that the best things in life happen when you don’t put in the work. Life just doesn’t work that way. By the same token, you only get out what you put in. Sure, there is some sort of multiplier factor. There is some sort of enhancement factor. But by and large, we get out what we put in.

If this is the guiding principle for life in general, what makes us expect that baking chocolate cookies won’t be any different? The same rules apply and unfortunately, a lot of people think that ingredients are the only factors that matter. They think that if they buy the right flour, then everything is good to go. Picked the right sugar? Then it’s smooth sailing. Added the right ingredients in the right amounts? All set for truly amazing cookies. Sounds awesome, right? Absolutely wrong. If it were only that easy.

You also have to understand that the equipment that you use is a form of input. Let me repeat that again, the equipment that you use when you bake your cookies, muffins, fudge brownies, cakes, and what not, form part of your input. You also have to pay attention to this detail, otherwise, you’re not going to do a good job as far as input is concerned.

Since we already know that the general rule of garbage in, garbage out applies to science of baking cookies, then it logically follows that even if you use “top notch” ingredients, the cookies that you produce might not be worth writing home about. Seriously, they might not be all that awesome. What’s missing? Your equipment. And this is where your choice of cookie pan comes in.

There are many different cookie pan products no the market. Unfortunately, a lot of amateur to intermediate bakers have a dismissive attitude regarding this piece of bake ware. They think that once they’ve seen one cookie pan, they’ve pretty much seen them all. I really can’t blame them for having this dismissive attitude because they do look quite alike. But you have to scratch beneath the surface.

You need to look at the actual product specifications and the seemingly small difference between brands and models can actually translate to a big difference as far as the output that you get. You have to understand that input counts for a lot and your equipment, and I’m including the quality of your oven in this, plays a big role in the quality of the cookies and baked goods that you produce. So it’s really important to make sure that if you are serious about cranking out top notch cookies, then you need to invest in top notch cookie pans.

Does this mean that you have to spend a huge amount of dollars to buy the very best cookie pan? Does this mean that you have to actively search out for the Ferrari of cookie pans? Not necessarily. But what I’m saying is that you should not look at buying bake ware as some sort of race to the bottom. That is the wrong strategy. Instead, be ready, willing, and eager to pay a little bit more for an exponential increase in quality. That’s not a bad trade off, if you ask me.

For every extra penny you spend, you get back so much more in value. This is especially true if you’re trying to eventually start a baked goods business. Build your brand on solid quality. This requires the right kitchen baking equipment and the right ingredients.

While you’re here, be sure to check out our kitchen product reviews!

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