Instructions

1. Clean the cookie sheet before each use to make sure there are no lingering oil spots or bits of food even if you usually cover the sheet. Dry the sheet thoroughly before preparing.

2. Line the cookie sheet with parchment paper. Parchment paper is a smooth baking paper that does not melt at high temperatures. You can find it in rolls at most supermarkets and grocery stores in the aisle next to aluminum foil and plastic cling wrap. Do not use wax paper for baking as it melts into the food at high temperatures. Dab four small bits of butter on each corner of the cookie sheet and place the parchment paper on top. The butter will adhere the paper to the pan and keep it from moving around and causing possible accidents. Place the products for baking directly on the parchment paper.

3. Place a silicone baking mat on the tray. The mat is heavy enough that it does not need to be stuck to the tray with butter or cooking spray. Place the items directly on the mat, since silicone pads can withstand the highest heat of a commercial home oven.

4. Place a piece of aluminum foil on the clean tray. Though it is not as ideal as parchment paper or a silicone baking mat, foil keeps the tray from getting dirty and burned. Foil does not prevent complete sticking, though it is slightly more nonstick than an uncovered baking sheet.