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warped baking pans

I am somehow cursed with baking pans that warp. I try to buy the heaviest I can find, and yet.... i invariably hear that horrible "BANG" in the oven when the jelly roll pan twists and warps in the middle of baking. Can anyone recommend a good brand? i have some of those cookie sheets which are insulated (double thick, with air in between) and have never really liked them because the cookies sometimes don't bake on the bottom. However, they don't warp! I saw the gold pans at williams sonoma and wondered if they were as good as they look cause they're pretty, but also, the manufacturer claims they are very nonstick and heaviest metal available for retail. thoughts?

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  1. You have described a constant to me- & I have bought all types/brands of cookie sheets. WTH happens with this? Those gold pans at WS are pricey.....

    1 Reply
    1. re: bevwinchester

      i realize they are pricey but...how many pans have i bought and had to throw out because they warp??? may be better to spend upfront, rather than replacing pans all the time.

    2. Sam's Club has nice heavy aluminum half sheet pans, two in a package for not a bad price. I bought mine several years ago, and I just love them.

      They are not non-stick, but I have not found that to be a problem--grease them well, or use parchment paper.

      3 Replies
      1. re: sparrowgrass

        I also use the ones from Sam's Club. I use them for cookies, roasting vegetables, baking frozen French fries, fresh potato slices, chunks, fish sticks, etc. Most of the time, if the food is fatty enough, I don't grease them or use parchment. For bread I sprinkle corn meal. I think they are still $10 for 2 pans.

        1. re: sparrowgrass

          I wonder if those are the same pans I picked up at WalMart a few years ago, and for a price right around what MessyVirgo cites. Excellent pans; have had zero problems with warping or *banging.* Mine are Nordic Ware aluminum half sheets. Probably one of the hardest working pieces of equipment in my kitchen. I would highly recommend them.

          1. re: sparrowgrass

            I have these, and no problems. They are aluminum, with a 1" rim, and I think there's a steel core in rolled edge.

            Since there doesn't seem to be anything special about these, I'm surprised that others are having problems with warping half sheet pans.

          2. I use Chicago Metallic half sheet pans. I've had them for 10 years now I think. The plain metal ones. They work great for cookies of all kinds. I've roasted all sorts of meats and veggies in them. They have never warped on me and I've pulled them (with raw dough or some other food on it) straight from the fridge then thrown into a hot preheated oven.

            1. My sheet pans are thick aluminum, $2 each from a cafe that was going out of business. They do not warp. If better pans are out of your price range, use the cheap nonstick 12" round pizza pans (e.g. Ecko brand) when baking cookies, biscuits, etc. They do not rack the way cheap rectangular ones do. Surprisingly, they hold more cookies than you'd think, typically at least 12.

              1. I have sold cookware for a long time. I have found that the top 3 for bakeware are Fat Daddio's, Magic Line, and Chicago Metallic. I've never had any of them warp.

                Interestingly, I made some cookies last week and did not use my insulated cookie sheets but a sheet pan with parchment. The cookies over-baked and instead of being chewy they were crisp like gingersnaps. I don't know what I was thinking about.

                1. The Mermaid brand from here in the UK is excellent, and warp free:


                  John Lewis is a highly reputable department store, very fairly priced, and they would be happy to take telephone or internet orders for delivery in the US.

                  Multiply the Pound prices by 1.6 to get to $.

                  1. I posted this somewhere else just a minute ago, but wanted you to know that I have some goldtouch and it did warp.

                    1. ummm.. this is going to sound weird but where do you store them? are they maybe too cold?

                      I use pretty cheap pans and havent had them warp. just 4.00 buscks at the kitchen supply place I think they are warring or viking

                      2 Replies
                      1. re: girloftheworld

                        i store them in the kitchen, in the lower cabinets under the cooktop. sideways.

                        1. re: rmarisco

                          are they ever warm to the touch when you pull them out? they could be heating and cooling when you use the cooktop

                      2. What temperature do you usually bake with. A lot of these warping has to do with the temperature you put the pans through.

                        1 Reply
                        1. re: Chemicalkinetics

                          nice try chem.... 375 shouldn't warp a pan!

                        2. Well the Vollrath Wear-Ever 5314 is the thickest half sheet I know of at 13 gauge:
                          This was the actual the model recommended by Cook's Illustrated as well. I have 2 of them and none have warped.
                          Dont forget a matching cooling rack which fits perfectly in it:

                          But if its cookie sheets you're looking for, they actually have even thicker ones which are 10 gauge:
                          Vollrath Wear-Ever Cookie Sheet 68085
                          I dont have these as my 13 gauge pans are more than sufficient, even under broiler high temperatures. But if you make cookies often, at least you can just slide them off.

                          btw Williams Sonoma Goldtouch Pans are manufactured by USA Pans. I actually prefer the ones under the USA Pan name, but I admit to owning the Goldtouch cake pans as well as madeleine pan. Those under the USA Pan name should be slightly cheaper.