Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Mar 5, 2008 07:55 AM

Good quality cookie/baking sheets

Any recommendations?

  1. Click to Upload a photo (10 MB limit)
  1. 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.

    1. 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. 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. 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

            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

              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. 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

              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

                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

                  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.