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Which of these baking sheets would you buy to replace non-stick ones?

I will be using them mainly for roasting veggies, baking chicken, and maybe cookies. I am currently test running the smaller version of the Nordicware pan. I have narrowed it down to these three options for the larger pan:

This is one that I found scouring Cooks Illustrated.

This one I believe was recommended by someone on this board.


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  1. I have not used these. Let's start with the basic. Aluminum is light, inexpensive and a very good heat conductor, but it has a tendency to warp under heat stress. Cook's Illustrated recommended the first one because it is made of thick aluminum, and that it found it is resistance to warping. I have read feedbacks on fellow CHOWHOUNDERS on this pan. Some love it. Other find that it is still prone to warping. The second pan is made of aluminized steel. Aluminized steel is preciously designed also against warping. Basically, the aluminum is enforced by steel.

    All of these pans will work for what you want to do. I think you just have to balance which pans fit your needs the best.

    2 Replies
    1. re: Chemicalkinetics

      I have the Nordicware pan and have never had a problem with warping.

      1. re: Chemicalkinetics

        I haven't had problems with warping of commercial quality sheet pans, even in aluminum. The high rim, which may be stiffened with a steel wire, helps a lot.

        Steel can also warp if not thick enough.

      2. I use the Vollrath cookie sheet as recommended by CI. I bought them on Amazon.com and they are also made in the USA which is something that I like a lot. I highly recommend them.

        1 Reply
        1. re: smithareeny

          I'm late to the discussion but I'm also using these Vollrath roasting trays. They've performed well - no warping, fairly even on the heat distribution, reasonably priced too.

        2. I use one similar to the Commercial II™ Traditional Uncoated Large Jelly Roll Pan. It will probably follow me to my grave it is so sturdy and durable. I love them.

          8 Replies
          1. re: ttoommyy

            Excellent. Thus far we have one vote for each of the three baking sheets (Cheesemaestro for Noridc, Smithareeny for Vollrath, and you for ChicaogoMetallic Commercial II).

            1. re: Chemicalkinetics

              I did not "vote" for it. I simply let the OP know I use pans similar to that specific one and that "I love them." I never once told the OP to buy that one or "voted" for it. I will allow the OP to make her own decision based on feedback.

              1. re: Chemicalkinetics


                Buckle into that seat and pour some water on that reel. You've hooked a snark!

              2. re: ttoommyy

                Ttoommyy- Would you say, given proper care, your pan would be almost as durable as a stainless steel pan? I ask because my mom has a stainless steel baking sheet that she has had for at least 25 years and it is still in good shape. I know that the baking properties of stainless steel aren't the greatest. I am curious if your pan( thus the CM) would be the best possible marriage between a SS pan and an aluminum pan.

                1. re: Hmc0625

                  The pans I have are extremely durable. I've used them for almost ten years now and they show no signs of ever giving out. They are not warped in the least bit and everything I bake or roast on them does very well.

                  1. re: Hmc0625

                    < I know that the baking properties of stainless steel aren't the greatest.>

                    It is not as bad as some claim. Hmc. The cooking/baking process should be think a bit more analytically. Yes, stainless steel does not have the best heat conduction and therefore it (alone) is not the best cookware material for stovetop because it conducts heat slow and creating hot spots. However, this is because stovetop cooking relies on the cookware to transfer the heat from the heat source (say gas flame) to the food. The cookware sit in between.

                    This is different for baking. For baking, the oven wall provides the heat source, and baking pan is more of a support for the food. Think about it. More than half of the food surface is directly exposed to the oven, and it is heated via infrared radiation. The baking pan is also heated by a relatively uniform environment.

                    In short, thermal conductivity of a baking pan is not as critical as that of a fry pan. It is not to say that it is absolutely unimportant, but it is not as important.

                    Here are some extreme cases for you to think about. A lot of people have stated that they get excellent baking results from using pyrex bakeware and ceramic baking dish. Guess what? Glass and ceramic are insulators. They have much lower thermal conductivity than stainless steel, carbon steel, aluminum. (stainless steel has a thermal conductivity 3 folds lower than that of carbon steel, but glass or ceramic thermal conductivity is 45-50 folds lower -- and people are using them). So I won't worry too much about stainless steel here.

                2. Thanks for the feedback. I guess not having a clear "winner" means that I have effectively done my homework and actually have somewhat of a clue when it comes to this stuff. It looks like I really can't go wrong with any of the 3.

                  1. Yes, Hmc0625, these are all great sheet pans. We have about half a dozen and use them for everything. I'd like to suggest a little go with, that I cannot be without -- half sheet sized parchment.
                    It makes clean-up a breeze, and will make your pans non-stick in the best way.

                    1. Lincoln Wearever, no. 5053, aluminum, commercial quality (grade)

                      Got it from a restaurant supply house (E&A in Plainfield)

                      Inexpensive and durable, I have baked and broiled on these pans, used them under pies to keep the boil over off the floor of the oven....have heated and cooled, banged and otherwise did all I could to abuse these sheets....still flat, no warpage, work just fine

                      1. Forgive my ignorance, but do I have to line the aluminum pans with something or can I cook directly on them? I read some posts indicating that cooking directly on aluminum was not a good choice health wise. I am cooking for a 3 year old so I want to make the healthiest choice possible within reason. Should I go with something other than naked aluminum to avoid lining them all the time? I tried looking at SS but the reviews were only so so. I saw a pan by USA Pan that has a silicone coating on it. Any thoughts on that type of coating?

                        9 Replies
                        1. re: Hmc0625

                          I always use a silpat or parchment paper on my pans. Makes for easy cleanup.

                          1. re: ttoommyy

                            Aside from the cleanup issues, it's fine to cook directly on naked aluminum, with the exception of acidic food, right? I am do use to putting good directly on the non stick stuff.

                            1. re: Hmc0625

                              In term of health, there is no known adverse effect for cooking/baking on aluminum. Put it this way. Most US restaurants, and I really do mean most, use bare aluminum cookware (fry pan, saucepan, ....etc).


                              However, if you are really concern about aluminum contacting foods, then you also should stop eating at restaurants. It makes very little sense to avoid an aluminum pan for baking a few items at home, but continue to eat out where aluminum cookware are used Just putting things in perspective. In the big picture, that just does not change the outcome -- if indeed aluminum turns out to be harmful.

                              As for silicone coating, it is fine, but I would also tell you that it is fine to use Teflon (PTFE) nonstick coating too. The truth is that there is no evidence that Teflon is unsafe, and certainly there is no evidence that silicone is SAFER than Teflon. There are a lot of people who want proof that something is absolutely safe, like they want proof that Teflon is safe. Problem is that the question/demand itself is unrealistic and frankly unscientific. You cannot absolutely prove something is safe. You can only absolutely prove something is harmful. For example, I can never prove to you that aliens do not exist -- it is an unrealistic request.

                              1. re: Chemicalkinetics

                                Thanks for your reply. I think I crossed that fine line where I read too much and got off track. Thanks for reeling me back in.

                                1. re: Chemicalkinetics

                                  Chemicalkinetics is absolutely CORRECT and a sane voice of reason. And yes restaurants use commercial quality aluminium cookware....the exception is a rarity .

                                  There is so much junk science out in the media....aluminium causes Alzheimers, vaccines cause Autism, teflon is dangerous

                                  All started of the above have been soundly rebuked but the myths live on

                                  As for the aluminum sheet pans.....I cook on them directly...or use parchment paper, Silpat (which I do not particularly like as it always feels greasy even after being washed with detergent soap)

                                  1. re: Yellowshirt

                                    I agree on the Silpats feeling greasy even after you wash them, but I have solved that problem the same way I have solved the greasy teflon roasting pan problem: squirt some dish soap on a dry silpat (I like Dawn for this), and with a slightly wet dish brush, scrub the Silpat making sure the soap covers it. Rinse, and dry. It will be clean and pretty ungreasy feeling.

                                    1. re: Yellowshirt

                                      I think until the cause of autism and Alzheimer's is found, vaccines and aluminum will always be suspect to many. Including myself.

                                      Are the dollars silicone sheets? I have held back from cooking with silicone waiting to see if any risk come about. Though I do use a silicone spatula and silicone basting brush, which I adore. So much easier to wash than those basting brushes that remind me of a paint brush.
                                      What is the oiliness of the silpats?

                                      1. re: dixiegal

                                        Aluminum may be suspicious for some people.

                                        Yet regardless the position (believing or not), it won't make sense to eliminate aluminum cookware at home, only to eat out at restaurants where they routinely use aluminum cookware. To me, that is like trying to cut down sugar consumption by eliminating table sugar from dinner recipe, but only to drink one coke per meal.

                                        I am, of course, saying this about you, but I have met so many people where their actions do not "add up".

                                        1. re: Chemicalkinetics

                                          For me, there is a lot more to be concerned about when eating out, than aluminum cookware. Totally avoiding aluminum would be a major change of lifestyle for most. Such as stopping the use if antiperspirants. There is aluminum in many things we use. I would expect much of the prepared foods in the grocery came in contact with aluminum at some point.

                                          For me, I just avoid what I can and try not to stress about what I can't. If aluminum is a problem, the less that gets in me in me, the better. The same with all toxins. Most people can handle small amounts, here and there. It is the overload that gets us. I seldom eat out anymore, because of the overloads of everything in the food. Too much salt, sugar and fats. It also very hard to avoid wheat and other grains too.

                                          So, I prefer to prepare my own food, and prepare it from scratch. If I did not have to work outside my home, I would grow most of my veggies and do it organically.
                                          My hope is, that aluminum is not a problem. My suspects are that it is just a small part of a health risk. There is a lot out there that could contribute to Alzheimer's. just like all diseases. In the meantime, I choose to avoid aluminum when I have an alternative.

                            2. All of this information is very useful to me as I am going to get rid of all my non-stick sheet pans pretty soon. But, I was going to purchase the replacements at a restaurant supply store. I briefly checked pricing there a few months ago (before I decided to pitch the ones I had) and think the pricing was about 1/2 of the ones above.

                              Pricing aside, has anyone else checked restaurant supply stores for this or other cookware? My first thought is that the sheet pans are heavier but don't know about any other aspect of them (meaning suitable for home use). I do know they last FOREVER.


                              2 Replies
                              1. re: alwayshungrygal

                                Instead of getting rid of the old sheets, why don't you just by one new half sheet pan and see how it works? Half-sheet is the largest size that will fit most home ovens. With a 1" rim, it is useful for nonbaking uses, even as a drip catcher under a leaky sink. But you might still find the old pans useful. I rarely toss out something just because I've got something new

                                1. re: paulj

                                  I thought about it but the restaurant supply store isn't open on the weekend which is usually my only opportunity to shop. I'm pretty sure what they have is better than anything else I can find in BBB/Macy's etc etc. But your idea to buy just one is a good one, I'll see how the pricing works out.

                                  Anything that I replace goes to Goodwill if it's not too beat up or it if it's something too embarassing to give away. I can usually repurpose anything but won't keep something I can't find a use for. I've got more useless things - thought I'd use them but don't - taking up needed real estate in my kitchen right now.

                              2. Hi There -

                                Although I have not used the Chicago Metallic Lrg Jelly Roll Pan, I do like their other products.

                                I have never had a problem with any Chicago Metallic product and always recommend them when someone asks me what I think. Nice heat distribution and easy cleaning.

                                Please let us know what you decide and your opinion!

                                1. Update to my previous post. I bought 4 sheet pans at the restaurant supply last Friday. 2 half sheets, 2 quarter sheets. The posted prices were $7.95 for the 1/2 sheet and $10.95 for the 1/4 sheet but they had changed the prices and didn't update the sign--I was charged $7.95 for each one. So I paid about $35 (tax included) for all 4. I used both 1/2 pans (1 with parchment, 1 with foil) this weekend and they were perfect. If you don't need non-stick pans, this is the way to go.