I’m STILL not done with the custom work on copper baking sheets I have had on the docket for months (a year?) – partially because sourcing the super thick copper sheet has been tricky. I have enough for 5 sheets, maybe the 6th, but I also had to prototype it, which ended up with a square cookie sheet covered in tin.
The corners of the protype are not what I’m going to do – I’m instead going to be trimming a square (3/8” x 3/8”) off each corner and burring the sides up ¼” to make the edges – the additional 1/16” being managed in the radius of the burr. The thickness of the copper will not require any wiring (thankfully because the copper material is too thick for wiring!).
I have discovered, with the prototype of a tin-lined copper baking sheet, that things actually bake a bit slower – the copper’s conductivity in the oven means things don’t overheat, but they take an additional 20% longer to be “done”. However, this also means things do not burn or overcook easily – you really have to try to overcook your food! What’s perfect about this is not only the naturally non-stick tin lining which lifts off cookies with ease, but the cookies themselves really don’t get burnt around the edges. This is especially helpful if you want “bendies” not “breakies” for your cookies!
Hopefully I can make more of these – the edges all need to be annealed and hammered by hand, but someday when I have an apprentice, they will be easy enough to make, I think! Exciting times, these building of wares!
Recipe for Chocolate Chip Cookies below:
1.5 cups shortening
1.5 cups packed brown sugar
1.5 cups white sugar
2 tsp vanilla
3 cups oatmeal
3 cups flour
1 tsp salt
1.5 tsp baking soda
1.5 tsp baking powder
2 cups chocolate chips
Mix together shortening, brown sugar, white sugar, vanilla and eggs. Add the flour, salt, baking soda and baking powder. Fold in the oatmeal one cup at a time until all 3 cups are gently combined. Add the chocolate chips. Bake at 350F for 12 minutes.