Baking & Cookie Sheets
|Home » |
12" x 18" Baking Sheet
|Average Customer Rating:
|| based on 31 reviews|
Average Customer Review:
( 31 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
22 of 22 found the following review helpful:
Pretty darn good for no. 2!Nov 28, 2007
This pan was rated #2 by Cook's Illustrated (the #1 pan not being available any longer, probably thanks to Cook's Illustrated) -- but it's great! It's hefty, doesn't warp, browns evenly, and was a bargain. I'm glad I ordered two. Highly recommended.
20 of 20 found the following review helpful:
Great PanJul 04, 2008
We've used these jelly roll pans for 6 months now. We frequently roast vegetables (400-450F with olive oil & salt), bake 10 lbs of chicken thighs at once, and bake bacon (400F). I also bake cookies but always use parchment paper on the sheet. Clean up has been easier than our previous calphalon non-stick pans and no worries about the higher temperatures and non-stick surfaces. If warm water, soap and a nylon scrubbie doesn't clean the pan well enough, use a little barkeeper's friend on a damp cloth. In 6 months, I've only had to do this 3 times -- each time when I've let the pan sit for several hours and the baked on residue turned to something akin to concrete.
The pans, a second best choice recommended by Cook's Illustrated, are a really nice weight. They have warped a small amount but less than any other pan I've ever had. The only irritating feature is the rolled edge which holds dishwater. I've learned to turn the pan diagonally and let the water drain before removing it from the sink.
Update: August 2011. Still using these pans. They've only warped a small amount and we use them every week, usually several times per week. These are our go-to pans for nearly all oven roasting. The still clean up easily.
13 of 13 found the following review helpful:
Amazing Sheet PanDec 19, 2006
This was the first non- nonstick pan that I bought and it has converted me. I use this more often than any other pan in my kitchen. If you want to make biscuits or scones and you don't want the bottom to burn, you must use one of these.
7 of 7 found the following review helpful:
Not Lincoln Foodservice qualityFeb 03, 2009
Bought two of these as gifts for Mom and Sis, because of the pretty good ratings for this product at Cook's Illustrated/Americas Test Kitchen. Plus, free shipping from Amazon on these two pans sealed the deal for me. I visited Mom recently and saw the pan. I was disappointed in that you can bend this pan pretty easily, (unlike my Lincoln Foodservice 13-gauge half-sheet, or even my 16-gauge Vollrath, for that matter).
Mom still had hers in the original shipping box, as she was awaiting the installation of a new oven. Upon inspection, her pan had a couple of dents in the bottom, which was disappointing, as it was, after all, a gift. Well, the new oven was installed, and where the pan did fit in her old oven, this pan will not fit in her new one - Doh!!
So, at this price, I would recommend going with the Lincoln Foodservice half-sheet pan. Make sure to select the 13-gauge pan, although you must order from a third-party vendor. I did order a couple of the also highly-rated CIA stainless cooking/cooling racks, which fit perfectly in the Lincoln pan. They were backordered from Amazon when I purchased them for the Norpro pans, so I am assuming they will fit.
5 of 5 found the following review helpful:
Exactly What I Was Looking ForJun 12, 2008
I was looking for a pan where i could bake cookies and also heat up stuff without it burning. These do exactly that. Every batch of cookies i have made have come out perfect. Also, i have used them as high as 450 and they have not warped.
See all 31 customer reviews on Amazon.com