651237 Wed Sep 09 13:40:02 -0700 2009 16 41 Cookware 0 5017122 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? Thanks! Wed Sep 09 13:40:02 -0700 2009 1108026 andyt 1 5017177 FWIW Cooks Illustrated usually ranks Vollrath pretty high. Wed Sep 09 13:52:41 -0700 2009 5017122 202198 ferret 2 5017232 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. Wed Sep 09 14:04:59 -0700 2009 5017177 159317 greygarious 3 5017279 Lincoln Food Service Heavy Duty Sheet Pan is their Highly Recommended, Wed Sep 09 14:17:35 -0700 2009 5017232 1090351 grnidkjun 4 5023947 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. Fri Sep 11 22:59:16 -0700 2009 5017279 10784 Scrapironchef 1 5017273 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. Wed Sep 09 14:15:46 -0700 2009 5017122 1099263 ctscra 1 5017572 andyt, We cannot believe that four replies have been posted before this, among which none have recommended Doughmakers: http://www.kingarthurflour.com/shop/items/doughmakers-cookie-sheet- Wed Sep 09 16:01:06 -0700 2009 5017122 278068 Politeness 1 5017642 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. Wed Sep 09 16:35:26 -0700 2009 5017122 286408 knet 1 5017647 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. Wed Sep 09 16:36:59 -0700 2009 5017122 1093873 Allice98 2 5019216 Another happy WS customer here. They seem to do the job nicely. Thu Sep 10 09:00:14 -0700 2009 5017647 11781 beachmouse 1 5018039 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). Wed Sep 09 19:12:32 -0700 2009 5017122 228839 miss.foodie 1 5018395 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. Wed Sep 09 22:24:30 -0700 2009 5017122 1097214 malisa0607 1 5018904 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. Thu Sep 10 07:27:27 -0700 2009 5017122 159317 greygarious 1 5022231 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 Fri Sep 11 10:03:00 -0700 2009 5017122 46649 kayakado 2 5023131 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"?) Fri Sep 11 14:43:46 -0700 2009 5022231 70211 Beckyleach 1 5023597 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. Fri Sep 11 18:50:17 -0700 2009 5017122 34558 roxlet 1 5024367 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. Sat Sep 12 08:14:59 -0700 2009 5017122 25892 Leolady