VollrathWear-Ever Half-Size Sheet Pan, 18-Inch x 13-Inch, Open-Bead, Aluminum, NSF

The best pan I have ever had! Sturdy, easy to clean, even heating. I have not had any warping issues. Some reviewers have mentioned warping and sharp edges under the rim. I have not had any of those issues. The rim is not rolled so that you can keep it clean. It is a commercial type pan folks, not intended for sissy cooks who are more concerned about their manicure than the quality of the pan and quality of the food it produces. BE SURE to get the 13 guage model, not the 18 or economy 19 guage versions. You will not be disappointed. This baby takes anything you hand it. I use it with CIA 23304 Masters Collection 12 Inch x 17 Inch Wire Cooling Rack for broiling and baking, and also without the rack for general baking and roasting. This is the last sheet pan you will ever have to buy. It makes roasted vegetables like the best restaurants. (Of course you need to know how to make them!!) I use it under pie pans and casserole dishes to catch spillover. I've even attacked it with oven cleaner to get at some really burned on crud, it comes out shining every time. I am an avid home cook... and a guy...this is my kind of cookware. Oh, BTW my wife likes it too!! This is the pan that you hand down from generation to generation... not as pretty as the heirloom diamond ring, but a whole lot more useful! :-)I have also read that some folks say they couldn't get 2 pans apart when they were stacked together...really????... try heating then in a 300 degree oven and then pour ice water into the top pan...have a wide flat head screwdriver handy to use as a persuader...if that doesn't do the trick, then someone soldered them together just to piss you off!!Oh, I also like that a sheet of regular Reynolds Wrap is the perfect width for the pan bottom when you need it. Happy cooking y'all!!

I am aware that this is simply a sheet pan however, I am definitely in love! I have had all manner of cheap pans over the years and apparently never knew any better until a week ago when I discovered Cooks Illustrated's website. Through them I have read numerous reviews of kitchen products and discovered that the pans I had were severely sub par. They would clang around alarmingly in my oven while they warped and I always thought this was fairly normal as all of my pans did this. I learned that this should not be happening and how it affects the items being cooked upon them when they do warp. I therefore bought their highly recommended pan and I just received it the afternoon. It is so sturdy and well built - and shiny! The edges are rolled widely so no food gets trapped there that cannot easily be washed away. The pan got used right away (after being washed of course) to cook3 Cornish game hens in a 450* oven for an hour and there was nary a pop or warp to be had! It was such a novelty for me that I felt slightly giddy and ended up throwing away all my sheet pans! I have a second one of these pans on the way as I type this. It washed up perfectly as well. I did hand wash it since the chicken drippings did not look as though they would come out in the dishwasher so I scrubbed a bit and it came out perfectly. I can hardly wait to try cookies on this - giant double chocolate chip cookies - they have to be tested thoroughly, right?? I cannot think of any negatives at all, not even minor ones. It is perfect.

I got these baking sheets years ago and absolutely still use them today, for just about everything. I've baked, air fried, and broiled on these pans.I like that the rims are open, so there isn't trapped water to get moldy in there, and the sheets are pretty darn sturdy.I don't like that they are hand wash, but I've learned to live with that, kind of. I accidentally washed one of my sheets in the dishwasher and thought I completely ruined it. It looked pretty bad coming out of the dishwasher. It was completely covered in a gray powder. I did some research, and found I could save the pan, not aesthetically. I washed the pan by hand to get all of the powder off that I could, and dried it by hand as well. Then I coated the entire pan in oil. I used vegetable oil, but I recommend you get a oil with a higher smoke point. Then followed the directions for seasoning a cast iron pan. Lo and behold, it worked!!!The pan no longer had gray dust when it got wet, and had the added benefit of being, slightly, non-stick. It was ugly as heck, but I didn't care. I saved my pan.I hope my review helps someone else in a similar situation.

I bought the pan after checking out all other options. This was Americas Test Kitchen's favorite and I agree 100%. It is sturdy and doesn't buckle when put in the oven. Cleans well.

Love this pan. I have another pan identical to it which I have had for years. So much better than the aluminum pans. I use it with my Silpat sheet fir cookies or line it with foil for baking ribs,etc.

Heavy duty. Cleans like a charm. There is a reason America's Test Kitchen recommended these pans, theyre great.Wish they weren't so darn expensive in Canada though, but the pans themselves are excellent.

I have two small cookie sheets I got at a Big Canadian Store that work well but buckle when used at higher temperatures - which in one instance flung duck fat all over the inside of my oven, causing smoke.Well, this one is made of a solid, thick sheet of stamped aluminum, and it didn't buckle. It's also big enough to handle lots of small pastries, a slab pizza or a 10" diameter round pizza.If there is one caveat, it's that as a commercial grade product the rolled edge is a *little* bit sharp, but if you handle it carefully / with silicone gloves or oven mitts, it shouldn't be an issue.

This is a heavy aluminum pan. I baked some buns with it and it worked excellent. I really can't ever see this pan warping. Cleaning was also really easy.