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I know that they do make smaller silpats. I'm really not a very avid (or skilled) baker, but if you use a silpat, does it matter much what your cookiesheet looks like? I never really thought about it, but if you have silicon insulating the cookies from the pan, it also shouldn't matter much how well the sheet conducts heat. Right?
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Right. The thing is that the pans I have are coated with a teflon nonstick surface and so I've been wanting to get rid of them ever since that
Teflon Flu thing came out a few years ago. I just never got around to it. I think the aluminum pan/silpat combination will give me a non-stick surface without the potential health dangers should the pan get overheated. Obviously, I'm not overly concerned since I've been procrastinating for 3 years, but it bugs me and gives me a good excuse to upgrade when I do get around to it.