I never understood why anyone uses the dark ones. Thanks for making me feel ok re preferring the light baking sheets and pie pans.

And also yes to the earlier comment re the scale. In addition to what helenrennie said about flour’s compactibility, I like them because you have fewer measuring cups to clean. Reuse the small bowl that comes with the scale or just put your mixing bowl on the scale, reset tare, and measure directly into that bowl.

I’ve noticed now that I’m in Sydney and it’s much more humid, a cup of flour weighs slightly more here, so I’ve had to adjust to get the recipes to turn out right. Once I figured that out, it was full speed ahead!

In 1994 our family was living in England. Bar cookies were not typical fare, so I generously offered to make a pan of Oatmeal Surprise Bars (rolled oats, sugar, butter, corn syrup, with a melted chocolate chip topping). Having recently moved from the US though I couldn’t find non-stick spray in the stores, so I used a little butter. The surprise about the bars was that I couldn’t get them out without putting the pan on the stove top. We wound up with chiseled out spoon fulls instead of beautiful chewy bars!