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Good quality cookie/baking sheets

hindyg Mar 5, 2008 07:55 AM

Any recommendations?

  1. m
    mpalmer6c Mar 10, 2008 09:57 PM

    I join those saying stay away from way over-priced "gourmet" stores. They won't make your dishes taste one whit better. I've had good luck ordering from thise outfit:


    1. p
      pengcast Mar 5, 2008 05:44 PM

      I just bought a pack of 3 heavy - restaurant quality - half sheet pans at Costco for $23. I love them. Just make ginger cookies and they were perfect. This is what I am buying for shower presents from now on.

      1 Reply
      1. re: pengcast
        flourgirl Mar 6, 2008 05:10 AM

        Giving good quality half sheet pans as a shower gift is a terrific idea. Thanks!

      2. b
        bakeman Mar 5, 2008 01:03 PM

        If you have a restaurant supply store near you, go there. My 1/2 sheet pans were around $5 each, these are the same ones that I use in professional kitchens, they will last a home cook forever, and are nearly indestructible

        You can get the same quality at William Sonoma, for upwards to 5X the price, but some of us know better.

        3 Replies
        1. re: bakeman
          dscheidt Mar 5, 2008 08:32 PM

          While your at the restaurant supply, get a box of parchment sheets the size to fit the half sheet pans.

          And you can nest one pan inside another, to get an insulated sheet.

          1. re: bakeman
            sobriquet Mar 5, 2008 08:40 PM

            I second this recommendation. I use my aluminum half sheet pans for everything. A heavy one is suitable for baking and roasting large cuts of meat (I even do meatloaf on them).

            While you're there, get a matching wire rack for it. You can use it as a cooling rack and also to roast on so the meat won't go in the grease. I just wouldn't recommend trying to deglaze it over heat.

            1. re: bakeman
              nanette Mar 6, 2008 02:46 AM

              William Sonoma does some nice 'Gold Touch' pans, and while they are more expensive than the 1/2 sheet pans at most restaurant supply stores and Costco, they bake things beautifully.

              I have a small oven so i can't get a 1/2 sheet pan in there and have found the 1/4 sheet pans from William Sonoma to be really nice. You can get 2 of them for $30, but I remember picking mine up on sale for $9.99 each.

            2. MikeG Mar 5, 2008 12:13 PM

              I have rimless "sheets" but they tend to stay buried unless I expect to have to "slide" things off them and I also usually use the half sheet pans which are also useful for other things. (And you can bake on the bottoms if you need the occasional rimless effect.) I've had mine a while but among retail brands I've seen, Chicago Metallic are good at a decent price, and what I have. Unless you have a specific need/use for non-stick, I'd avoid it. Decent ones are expensive, the dark surface is often problematic, you have to be a lot more careful with them everywhere from storage to washing, etc...

              2 Replies
              1. re: MikeG
                bella_sarda Mar 5, 2008 05:58 PM

                I second the Chicago Metallic rec. I have rimless baking sheets from them and half-sheet pans. They never warp and are incredibly durable. Not non-stick.

                1. re: bella_sarda
                  Scrapironchef Mar 7, 2008 09:53 AM

                  They are when you use them with baking parchment though. You just can't have too many of these around. As noted above, if you need rimless just turn them over. I also have racks that fit them perfectly that are great for oven fries and other roasting.

              2. paulj Mar 5, 2008 11:06 AM

                Half-sheet baking pans used by restaurants are sturdy and all-around useful. They are about 18x13" with a 1" high rolled rim. Brand name does not seem to matter.

                There are number of threads in cookware about these.


                1. e
                  Erika L Mar 5, 2008 08:07 AM

                  Vollrath, no one else even comes close. The pans are large, 18" x 14", super heavy, and have little rolled-up "lips" only on the short sides, for easy grabbing. They absolutely do not warp and can't be twisted or bent. Once they get seasoned, they're as good as non-stick, but without the scary chemicals.

                  1. Paul Weller Mar 5, 2008 07:57 AM

                    I always pick them up and see if you can twist or bend them. Try this with a few different brands and you will quickly see which ones are sort of what I would describe as "tinny". Non stick is okay but you can always invest in a Silipat or parchment paper.

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