distorted baking sheets?
I have decent-quality baking sheets that came with assurances that they would withstand up to 500 degrees, yet when I roast something like veggies at 475, the pans distort. When cooling, they return to their usual state, but I'm curious about the phenomenon....and no, I'm not broiling.
Not to be smart aleck, but those aren't decent quality if they do that.
Are they rimmed?
How much do they distort?
Have you tried going to a restaurant supply house and buying their aluminum half sheet pans? They're ultra cheap and can withstand practically anything and will last for years if properly taken care of.
I think that is called "warping"
Here is my understanding. When the baking sheets came with assurance for withstanding up to 500 oF, they were referring to the nonstick coating. Am I correct that these are Teflon nonstick baking sheets? Teflon can stand up to give or take around 500 oF. So that is what they mean.
The buckling or warping is a completely different phenomenon. This is common for thin metal pan especially aluminum (though not limited to aluminum at all).
There is not much you can at this point for these pans. If you can live with the warping, great. I have lived with thin pans for a long long time during college/grad school years. It is not the end of the world. If you cannot live with it, then get some new thick pans. We can make recommendation if you like.
Your welcome. Yes, I have one Calphalon nonstick baking sheet too. It worked perfect fine for a year or so, and then when I started to bake at higher temperature, it warped inside the oven just as you have described, and it also returned to normal when cooled down. In contrast, I believe my Chicago Metallic baking sheet holds up a bit better.
Williams Sonoma sells an aluminized steel baking sheet, but it is on the higher price point: