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Anyone know a brand name that makes GOOD baking sheets?

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My first baking sheet was an Oneida but it's of poor quality (some of its grayish-colored coating comes off every time I wash it and it might even be coming off into my food when I use it, too), and so I'm planning to replace it.

I want to get it right this time. Any advice?


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  1. FWIW Cooks Illustrated usually ranks Vollrath pretty high.

    4 Replies
    1. re: ferret

      Just saw an America's Test Kitchen episode a few days ago where they rated sheet pans. The winner was not very expensive, and not Vollrath. It's probably on their website.

      1. re: greygarious

        Lincoln Food Service Heavy Duty Sheet Pan is their Highly Recommended,

        1. re: grnidkjun

          Four lincoln half sheet pans and a box of baking parchment are about all I ever use anymore, and I've tried a lot of different pans.

          1. re: grnidkjun

            Lincoln and Vollrath are the same (Vollrath bought Lincoln, IIRC)

      2. I purchased 3 Chicago Metallic sheet trays on sale at a Pier One store. I don't know how they compare price/performance wise with Volrath, but they are solid and heavy and hard workers.

        3 Replies
        1. re: ctscra


          I can't use coated pans in my house because I have birds. I buy the chicago metallic plain half sheet pans and they've held up great for me so far.

          1. re: meadandale

            I'm pretty sure most of the commercial grade bakeware with coatings just have a silicone coating (which eventually wears away) over aluminized steel. So I'm not sure you need to worry about the problems that might be possible with other types of coatings, even for your birds.

            1. re: will47

              " Pretty sure" doesn't cut it for me. I have nothing non-stick (PTFE) in my house and if it says 'non stick' but is vague about what makes it non-stick I won't buy it on the off chance it could contain teflon or similar ingredients.

              All it takes is one overheated pan to kill every bird in your house.

        2. andyt, We cannot believe that four replies have been posted before this, among which none have recommended Doughmakers: http://www.kingarthurflour.com/shop/i...

          1. I bought the WS commercial quality half sheets and quarter sheets and I have never been disappointed in them. No warping at the highest heats and great performance.

            1. Currently I use the cookie sheets sold by Williams Sonoma. Their gold ones. I don't care for non-stick but I also don't care for aluminum. I also almost always use parchment paper though so things aren't usually touching the sheet anyways. And I can dihwasher them so that makes me very happy.

              1 Reply
              1. re: Allice98

                Another happy WS customer here. They seem to do the job nicely.

              2. I second Chicago Metallic half sheet pans (I bought the one with the non-stick coating although I often put a silpat on top). They don't warp in high heat. I would not recommend the Wilton Avanti line... The wilton sheet pan warps under high heat (even though it looks really sturdy at room temperature).

                1. I really like my Calphalon and my Chicago Metallic sheet pans. I'm a huge fan of parchment and silpats so I usually line my pans when I use them.

                  1. I have 2 heavy aluminum half-sheet pans, but before I started using parchment, if I was baking multiple batches of cookies I'd deploy my 2 cheapie (Ekco brand) round pizza pans as well, so as to be able to portion out more sheets and speed the rotation. They worked pretty well, and did not rack/warp the way an equally thin rectangular sheet would.

                    1. I bought 6 cookie sheets at the local craft store with half off coupons. They are marketed as Wilton, but they are probably made by someone else. They work great. I have a large oven and these are large sheets that hold about 18 or more cookies. They are heavy aluminum and don't warp. I do use parchment.

                      I buy all my other cake pans from Lloyds pans. Lloyds sells mostly wholesale but also does retail. www.lloydpans.com

                      1 Reply
                      1. re: kayakado

                        I converting my old stuff over to Doughmakers brand (you can see it at Metro Kitchen and at King Arthur Flour) because it just performs beautifully for the price (I'm not a serious baker; just recreational ;-).

                        At first I was wary because this stuff was hawked at a county fair here in Iowa, where I--always a sucker for a good spiel--fell victim and ended up with several different pans and sheets. BUT it IS good! ....can't say that for some the junk that has seduced me over the years at state and county fairs (can you say "CombiChef"? How about the exceedingly expensive weak moment for Pregnant Lady called "Encyclopedia Britannica"?)

                      2. I have old, cheap cookie sheets and heavy Volrath ones, and I always reach for the cheap ones. They just seem to bake better. I also use parchment paper on all my cookie sheets.

                        1. Vollrath, Lincolnware, and Wearever all have heavy duty commercial heavy weight sheet pans that perform beautifully and won't warp. That is what I use.

                          1 Reply
                          1. re: Leolady

                            Vollrath, Lincolnware and Wearever are all made by the same people now and they are no longer as good and they warp. The old ones were great and were recommended by ATK but not any more. Even if it says the same words and the same guage, they are warpy and that's why I am here, to find a new brand. I bought 2 at WS today because they have wire reinforced rims and look to be Chicago Metallics (silver, not the gold, that gold slides like a bobsled and burned my arm). I am afraid to even use them now because I just read all the poor reviews on the WS site for warping.

                          2. That grayish color is aluminum oxide and it isn't a defect. It is going to happen with every uncoated aluminum pan. Unless you plan to buy stainless steel, which doesn't bake very well because it is a poor conductor, aliminum oxide is going to happen because it is natural reaction with the metal and the oxygen in the dishwater.

                            If that is a concern to you then I would suggest that you line you pan with parchment paper.

                            2 Replies
                            1. re: Kelli2006

                              Not everything goes into the dishwasher! These kind of pans should never go into the dishwasher. Geez!

                              1. re: SpringRam

                                I give my baking sheets a once over with a 3M scrubbie and a rinse. They are then dried with paper towls and left to finish drying in the warm oven before being returned to the tray storage cabinet.

                                I know that all uncoated aluminum is going to produce a grey smudge when drying and it doesn't concern me.

                            2. I really like my USA Pans cookie sheets.


                              I'm not sure I'd spend that much on them, but I got mine at TJ Maxx for $3 apiece.

                              4 Replies
                              1. re: Ninevah

                                I saw these in Sur la Table and was sorely tempted as I LOVE the couple bread pans I have from USA Pans. What's holding me back is 1) I don't bake cookies so much anymore (used to make 10-12 dozen every Friday for my husband's office but haven't done that in a couple years) and 2) there's really nothing wrong with the heavy silicone coated half sheet pans I've been using for over a decade. Can't remember who made them. Maybe Caphalon. Maybe Chicago Metallic.

                                For my money, if you get something heavy you'll get stabile construction and good heat transfer. They'll make good cookies, save you money in the long run over the cheap crap and hold up forever. ...even if you really *want* to buy something new.

                                PS You got them for a GREAT price!

                                1. re: Ninevah

                                  You tempted me and I succumbed.

                                  I drove up to Sur la Table today and picked up a pair of the full sized baking sheets. NOT, I'm sorry to say, the great deal that you got. Still, I'm happy to have them. ...and the whole new silicone spatulas. (Sometimes I girl just gets sick of looking at mustard-colored things with tired handles. ;> )

                                  1. re: rainey

                                    Sur la Table? WS? For jelly roll pans? Find your local restaurant supply house and pick them up for a lot less. I've got two bombproof Lincoln Foodservice pans I picked up at Eastern Bakers supply (here in Boston)...

                                    And make sure you get grids that fit as well..

                                    1. re: grant.cook

                                      Thanks for the tip. I do use restaurant supplies when that's the right venue for me but I wanted the USA Pan cookie sheets and SlT were the folks who had them. ;>

                                      I have a couple USA Pan specialty bread pans and they're *excellent*.

                                2. I use a cheap baking sheet and parchment paper(4$ 50 ft) and clean-up is throw the paper away. And nothing sticks

                                  1. I have some pretty standard sheet pans in 1/2 sheet and 3/4 sheet sizes, which get heavy use (usually with parchment). I also found a pretty heavy gauge cookie sheet that I'm pretty happy with (rim only on one side), which holds up pretty well, though it's not as cheap as some other things. It's from Fat Daddio's. I haven't tried any of their other products.

                                    1. FWIW: I have a couple of cheap gray round nonstick pizza pans from the supermarket. They are black on the underside. Although they don't accommodate as many cookies, they do not warp since they are not rectangular. I use them for lots of things. like roasting vegetables and baking rustic free-form tarts and tartlets. Never made pizza on them, though.