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Jul 20, 2008 02:56 PM

Warpproof Pans

What do ya'll think of the pans over at WS. Don't shop much there as better deals can be found elsewhere.....but I just happened to stroll into their store and their sheet pans, etc were incredibly thick and heavy.

I need to add a stash of sheet pans, jelly/cookie sheets, mini muffins, etc to my stash.
I use the mini-muffins for meatballs

Just curious what do you guys recommend for bakeware sheets that don't warp...

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  1. Maybe I'm just lucky, but I've never had cookie pan (shallow baking pan, sheet pan, whatever) that's warped. They've all been chap, too.

    1. WS + Williams Sonoma?
      I use a pair of half sheet pans I bought at a local restaurant supply store and they are pretty bullet proof. If you want a bit of an upgrade get the Lincoln food service half sheet pans that are 13 gauge, they're a bit hard to find and some will still warp at roasting temperatures, but should return to normal after cooling.

      1. They are overpriced. Go to a restaurant supply store for sheet pan type stuff. For loaf pans... of all things, Ecko Baker's Secret that they have at almost every grocery store in the land. It works well, it's dirt cheap, what more could you ask?

        1. For baking cookies and as an all purpose roasting pan the half-sheet aluminum baking pans (call them jelly roll pans if you will) are the greatest. The light color ensures that your cookies don't burn or over-brown on the bottom, things don't much stick, and they clean up beautifully with little effort. They are heavy enough so they never warp. I absolutely love my aluminum pans. Purchased mine at Sam's Club, they were sold in pairs. Now if I could just find quarter-sheet sized pans I'd be delirous!

          10 Replies
          1. re: janniecooks

            Lincoln number 5220. Available at any restaurant supply.

            1. re: janniecooks

              An important feature of these jelly-roll pans is the raised rim. I think that, more than the bottom thickness, is what prevents warping.

              1. re: janniecooks

                I have the pans from Sam's & I agree that they are great.

                Sorry to chuckle at the topic of this post. I thought it was "war proof pans", so I got this vision of people using baking pans to shaild themselves from debris......

                1. re: PattiCakes

                  Me too. My first thought was a cast-iron frying pan.:)

                2. re: janniecooks

                  A jelly roll pan is not the same thing as a half-sheet pan. A jelly roll pan is 10X15 (by a bit less than 1 inch). A half-sheet is 13X18 (again, by 1 inch). That's 50% more area or volume. That's a big deal if you're trying to make a sponge cake for a jelly roll!

                  1. re: dscheidt

                    Could you point us to a source for commercial jelly-roll pans in the 10x15 size?

                    While a recipe designed for a 10x15 pan shouldn't be used in a 13x18 (unless you really want a thinner cake), I don't see why the recipe couldn't be adapted to the larger area.

                      1. re: dscheidt

                        I now see the difference:
                        69150 is 'True Jelly Roll Pan'
                        77813 is just a 'Jelly Roll Pan'
                        In fact, the sticker on the smaller size puts True in quotes.

                    1. re: dscheidt

                      Many companies that produce half sheep pans market them as jelly roll pans including Chigcago metallic.

                  2. Whatever you do, don't use the ones at IKEA. They warped big time.