Made to withstand commercial use, while still producing a professional product, this is a pan worth owning. Naturally you can make jelly roll cakes in it, but you will no doubt it comes in handy for baking bar cookies, breasts of chicken, and a host of other foods. Its extra large size comes in handy for large families or catering operations. |
Average Customer Review:
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Most Helpful Customer Reviews
78 of 80 found the following review helpful:
 WOW!May 19, 2000
nothing beats the basics! growing up in the nonstick world i'm not sure why they ever made nonstick sheet pans. this was my first basic and i have to say WOW! the browning is wayyyyyy better than those dark nonsticks and with the use of parchment i didn't have to wash the pan after every batch. a big bonus was the clean up, i've had it for 6 months and only had to use an SOS (steel wool kind) twice to clean it just as to remove the oily residue sheet pans usually get after a few months of use. when this build up happened before i'd just throw it out because you can't scour a nonstick, this accually looks better after a good SOS scrubing!
55 of 56 found the following review helpful:
Much better for cookies than nonstick sheetsJan 23, 2003
By A. Ryan
"Merribelle"
After a lifetime of nonstick baking sheets, I was persuaded to try this basic metal jelly roll pan with a parchment liner instead. The difference is incredible! It may be called a "jelly roll" pan, but I can bake upwards of a dozen cookies on it and rarely burn one. With the old nonstick sheets (of which I tried and discarded several brands over the years)the burn rate was more like 25-50%. Other uses for this sheet are under other open dishes, like casseroles and pies, for catching the drips and runovers -- the raised sides make this possible.Using a sheet of parchment paper or a silicone mat, cleanup is a snap. Once in a while it doesn't hurt to handwash to remove accumulated residue on the edges, but it takes a lot of baking before that becomes an issue. This pan will occasionally warp at the higher temperatures, but always snaps back as it cools down. I don't think I've come across a baking sheet yet that hasn't done that at one time or another, so it probably just comes with the territory. It looks like I am done with forever replacing my scratched cookie sheets!
25 of 25 found the following review helpful:
Great with Exopat/SilpatDec 06, 2005
By tallJay
"tallJay"
This pan is the perfect size to fit a Matfer Exopat or a Silpat. No problems with warping.
My minor issues are that the glue used to hold the label to pan was incredibly hard to remove. Second, the pan is a bit on the heavy side (if you are trying to one hand it). I can't imagine this being an issue unless you had arthritis or something. Last, the pan being fairly thick (compared to cheapo sheets) stays hot longer than you might expect. I found I needed to reduce the cooking time on my second batch of cookies about 30 seconds. Again, all of these are minor issues.
11 of 11 found the following review helpful:
Must have for the cookie bakerMay 26, 2003
My dad gave me a couple of these baking sheets many years ago. Ever since then I have never use another brand. I now own six of these sheets. You never have to worry about the quality of the end product. The browning is always even and if you burn something you only have yourself to blame!
7 of 7 found the following review helpful:
Chicago Metallic Commercial -- can't go wrong!Nov 18, 2005
By chameli74
Like many others, I have purchased and discarded several brands of nonstick cookies sheets/jelly roll pans over the years. Finally decided to buy a Chicago Metallic Commercial jelly roll pan last year and LOVE IT! I've used this basic pan for just about everything in the oven. I've used parchment, foil or a Silpat liner to protect the surface and the pan BARELY shows any wear after a year of use.
Whether you are just starting to outfit your kitchen or are looking to upgrade look, I highly recommend that you try the Chicago Metallic commerical line.
To give fair warning, the label sheet may be stuck to the pan with rubber cement. I spritzed the gummy mark with some WD-40 and it came off the pan in no time.
ETA -- Pan is STILL holding up after 4+ years of use! I've gotten rid of my non-stick items for health reason and don't regret it one bit.
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based on 52 reviews
