Features:

  • Ideal for like one-sheet dinners, jelly rolls, bars, and cookies but can also be used to make one-sheet pan meals, roast vegetables, reheat leftovers
  • Made from heavy-weight aluminized steel for superior heat conduction and even baking; features wire rod reinforced rims to prevent warping
  • Features a traditional, uncoated baking surface
  • Measures 12.25-inch by 8.75-inch by 1-inch
  • Dishwasher safe, however hand-washing is recommended to extend product life
Wonderful Cookie Trays especially for Spritz Cookies

Ok, t.his is my second order of these cookie sheets. I now have 3 and intend to order 1 more. They are durable, easy to clean and perfect for Pressed Cookies that require an uncoated surface to stick. I have followed the care instructions and always hand wash these sheets. In addition, they take a very small footprint in comparison with other trays. 3 or 4 trays stack together in not much more space than a single tray. As an avid baker, I LOVE LOVE LOVE these trays. I believe the trick to keeping these trays nice is to hand wash them. I have not had these for long but I have already made a lot of Christmas cookies that baked beautifully on these cookie sheets. I will update this review after I have had them longer. I have been looking for trays like this for a long time therefore I do not mind handwashing them at all. Perfect!

The Best to Me

I am someone who doesn't like to cook in a soup of Petroleum Products and Chemicals. Regardless of the supposed "low risk" of using coated cookware, I choose the old ways. Nice pans that you season yourself over time and care for by hand and not a dishwasher. Every one of my Chicago Metallic *Uncoated* pans I own is "naturally" no stick. Oil the pan, put your batter or dough or whatever in... cook/bake or whatever, cool *in the pan* for about 10 minutes and than tap the pan on it's sides and bottoms and turn out a perfect loaf of bread, cake or whatever. The key to caring for real bake ware is in the cleanup... No scouring pads (and if you do use one be gentle)... if you have something that stuck a little just soak in some water with some mild dish soap, wipe the pan out and then dry it. Don't feel like you have to scrub these until they shine... they are not supposed to! They are supposed to darken with time and develop a "season" on them which many folks don't know about anymore. These pans heat up super evenly, are a perfect weight (not too heavy/not too light) and hold their shape. I love this bake ware and the uncoated is getting harder and harder to find. If you want bake ware you can pass down from generation to generation... this is the type you want.

Thick, heavy pan.....

Measuring lip to lip it goes 9.5x13 with the actual cooking area reduced by about one half inch to include only the flat surface. I use this in my full size convection oven in order to give the space room to breathe. It is very thick and heavy for such a small pan so when they say it is commercial grade they're not kidding. It is also claimed that the pan conducts heat well and I have no reason to dispute it. There is no non stick coating on this thing. Other reviewers claim that there is so either it has been changed or they are using some definition I am not aware of. It seems like an ordinary pan. Anyway perfect for a single person. I cooked a russet potato and sole almondine from Omaha Steaks on the same pan and the results were great. I have your garden variety small black and decker toaster oven and it will not fit. Just in case others are wondering. Anyway this looks very durable and if you don't need a lot of cooking surface, highly recommended.

BEST BEST BEST I've found.

Very impressed with this. I thought it might be too small but its perfect for my needs. Very heavy duty but not painfully heavy. Wish I'd bought it years ago instead of dealing with my old cheapo bucklers. EDIT: have used this a LOT! Love it. My outrageously expensive heavy...heavy stainless steel, while almost flawless, doesn't bake up cookies anywhere near as beautifuly. Love the depth of the sides. It is an rxcellent product. I use parchment or silicone to line.

These were recommended on a TV program so I found them on ...

These were recommended on a TV program so I found them on Amazon. They are very solid, much heavier than regular cookie sheets. I've used them with parchment paper and without for baking. Either way works great. These are deep enough to use racks (I use cookie cooling racks) to let grease drip down away from the food. Very solid, won't bend or lift like lightweight cookie sheets can do. Great product.

Contact manufacture when you have a problem!!!!

I love the uncoated pans from Chicago Metallic. Have had several for many years and love them. I did have a problem with the glue sticking on the small pan. Wonderful customer service---Sending me a new pan and said Goo Gone or peanut butter might work. Soaking with Goo Gone and the scrubbing side of my sponge did work. A general comment for people-----So many say"threw it in the garbage" Contact the company--most are very helpful and many times you will get another product. You also let them know about the problem--so hopefully they can correct it.

These are awesome and durable.

Don’t waste money buying cheap cookie and baking sheets like I did for years. Those cheap ones always warp and come off the rack and the food burns or cooks unevenly. These are heavy and sturdy don’t change shapes and easy to clean your food will come out much better especially the all important cookie!! And honestly these really don’t cost that much and you won’t need to replace them i have them in several sizes, love them.

Great pans

Have purchased these twice now because I like them so much. They hold up well to roasting veggies multiple times a week. I like that they are uncoated as I worry about nonstick coating and high heat.

The Best to Me

I am someone who doesn't like to cook in a soup of Petroleum Products and Chemicals. Regardless of the supposed "low risk" of using coated cookware, I choose the old ways. Nice pans that you season yourself over time and care for by hand and not a dishwasher. Every one of my Chicago Metallic *Uncoated* pans I own is "naturally" no stick. Oil the pan, put your batter or dough or whatever in... cook/bake or whatever, cool *in the pan* for about 10 minutes and than tap the pan on it's sides and bottoms and turn out a perfect loaf of bread, cake or whatever. The key to caring for real bake ware is in the cleanup... No scouring pads (and if you do use one be gentle)... if you have something that stuck a little just soak in some water with some mild dish soap, wipe the pan out and then dry it. Don't feel like you have to scrub these until they shine... they are not supposed to! They are supposed to darken with time and develop a "season" on them which many folks don't know about anymore. These pans heat up super evenly, are a perfect weight (not too heavy/not too light) and hold their shape. I love this bake ware and the uncoated is getting harder and harder to find. If you want bake ware you can pass down from generation to generation... this is the type you want.

Perfect pan! -- FYI, the 'old' 18x13 pan

I wanted to publish this review because, first, the pan is the BEST. I mean, it's really good quality. It doesn't buckle, it bakes evenly, and it doesn't burn your food, especially when used with a Silpat mat or simple parchment paper. It's thick and sturdy, a full half-sheet size, and one of my very best kitchen 'friends'. It has high sides and is easy to grip and heavy enough to support a full pan of biscuits without wobbling or twisting. If you've ever had to cook Christmas breakfast for 16 hungry people and had to stuff a cookie sheet as full of biscuits as possible to feed everyone, you'd know how important this is. ;-) The 2nd reason I'm reviewing is because of the listed 'size' of the pan. I've ordered quite a few of these over the years, both for myself and as gifts. When I came back this year to order, I found my old 18x13 pan was no longer available. It was replaced by a 16 3/4 x 12. What?? Is it actually a smaller pan? I looked high and low and also even tried asking sellers if it was the same as the old 18x13. I noticed that the Silpats that were ordered alongside this pan were the same size as I've always ordered and after reading the one negative review about the size being wrong, I took a chance and ordered it. It's the same pan I've always ordered. Why the size change? I assume it's because the measurements are now the 'inside' measurements as opposed to the 'actual' measurements of the pan which, based on the current negative review, is a little misleading. So, it's a great pan. It's a half-sheet size, but it IS larger than the listed size, overall. Just take that into consideration if you would consider using this pan in anything less than a regular size oven.

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