Features:

  • EVEN BAKING: made from heavy-gauge carbon steel for superior heat conduction and even baking
  • NONSTICK COATING: features an exclusive, dual-coated, diamond-quality nonstick coating that is built strong and ensures easy food release for easy clean up
  • VERSATILE: ideal for like one-sheet dinners, jelly rolls, brownie bars, cookies, roast vegetables and reheat leftovers
  • IDEAL SIZE: measures 13-inch by 9-inch by 0.75-Inch
  • EASY CLEAN UP: dishwasher safe, however hand-washing is recommended to extend product life
Top grade from what I was using

Very good replacement for my workout pans

Easy to clean, sturdy

It’s a heavy duty pan that it easy to clean and fits in my apartment-sized oven. It’s perfect.

Excellent Cookie Sheet

The Chicago Metallic Non-Stick Cookie Sheet has worked very well. It is the common large size that fits into a big oven, but not a toaster oven. When making cookies, I found that the cookies come right off of the pan without any sticking. I could just tilt the pan to remove them if I desired. It bakes evenly and holds a lot of cookies. The directions indicate that it is best if it is hand washed which is easy since nothing sticks to it. I usually don't put large items in the dishwasher anyway. It also says not to use any metal or sharp utensils on the pan or scrub it with any rough material. We usually store our non-stick or ceramic pans stacked with, a cloth between them to protect the surface. This is a good heavy pan and should last years.

Chicago Metallic Elite 5212099 Elite Non stick Carbon steel large cookie sheet

A good value for the money, it makes my cookie come out evenly baked, is easy to clean non stick surface.

A Wonderful Deep-Sided Baking Sheet

Chicago's baking pans are always my first choice, but I especially like this heavy carbon steel 9X13" high-sided baking sheet. It fits perfectly in my toaster oven and I don't have to worry about taquitos rolling off the edges. Cookies bake well on the non-stick surface, too. It's heavy enough that everything cooks very evenly. We've used it for all sorts of things - I especially like it for baking fries - russet or sweet - and it's a great pan for baking bacon, too. This pan is deep enough to make jelly rolls or to warm an entire dinner. It's also perfect for setting silicone cupcake cups on for baking. It's dishwasher safe, though I always wash non-stick surfaces by hand. Makes them last longer. Highly recommended.

Great non-stick cooking sheet

The Chicago Metallic non-stock baking pan comes in a beautiful bronze color. I love this color. The baking pan is heavy gauge metal and very sturdy. My oven is narrow so this pan fits perfectly. The pan features a dual-coated, diamond finish non stick coating. This really works. My cookies easily came off the pan without having to destroy a few cookies in the process. Although the label says you can put the pan in the dishwasher, it also says to prolong its life, hand wash. It was so easy to clean this pan, I simply wipe it down with hot soapy water, so i didn't feel the need to put it through the dish washer.

A MUST for cookie bakers

I am a baking fiend, and have been, for decades. And after trying out scads of cookies sheets (stainless, Williams-Sonoma, airbake..remember that trend???, silicone, baking stones, etc.), I've settled on the best. These are THE BEST, and that's no exaggeration. They are the ONLY sheets that give me that perfect crispy-on-the-edges-but-melty-in-the-middle consistency in my cookies. In fact, something about the tempered metal of these gives my cookies a little something extra...it almost seems to caramelize them a bit, making the edges have a delicate, melt-in-your-mouth crispiness to them. And I just can't replicate the effect with my stones or standard sheets. Oh, and a bonus: these are great sheetcake/jelly roll pans as well. I make a mean peanut butter cake and this pan always ensures even baking. I swear by these pans. They are the best option out there.

Heavy bottom, full sides, non-stick

HEAVY!!!! That's good. Cookies, especially thin ones like tuilles and cat's tongues and lace cookies all burn if you have too thin a pan. My home ec teacher said to buy cookie sheets with insulated layers or heavy bottoms. (Bless her soul, Mrs. Baker taught cooking--I'm not joking. Mrs. Ball taught gym and Mr. Wood taught shop in our school. Mr. Lugg was the boys' gym teacher and a weight lifter. Mrs. Carr taught...sewing. Well, you can't get them all right.) Anyway, this is a great pan. VERY heavy bottom, heaviest I've ever had. The previous pans I've used were Nordic Ware Insulated Baking Sheets but they aren't non-stick. In my day, you scrubbed them off with nylon or steel wool but of course now we have Silpat or parchment, which we did not have when I grew up in the 60's (Europeans always had parchment but it's a late arrival in the US.) So the metallic Nordic Ware sheets, excellent as they were are best used with a liner to prevent staining. If you want non stick coated surface and a layer on bottom to prevent over-browning, this pan really does it. It's large and will take up space in your cupboard: I have to have it standing on the floor of my pantry due to its shape and size. Small apartment dwellers, think about storing this...top of fridge, don't have a fridge...it's a pretty good size. But so useful if you bake cookies. It could possibly be used to make a Swiss roll (sponge roll) but the sides aren't quite as high as I'd like. But I think it could work. Summary: well designed and versatile.

Excellent heavy gauge mini sheet pan

This sheet pan is made of the same kind of super thick, heavy gauge steel you might see in a commercial setting or in Chicago Metallic’s larger sheet pans. In our experience, they do not bend or warp (at all) in the regular oven or convection oven. We use these things a lot for baking, for sheet pan dinners, as drip pans, the uses are nearly endless. The special nonstick surface on this model works really well - easy separation of cookies and veggies for example - though it makes us feel like we might have to baby the surface a little (no metal spatulas/scrapers/cutting knives) which wouldn’t be a concern with a regular unfinished sheet pan. Only possible downside is that I cannot get a clear idea whether this pan can be used in a broiler - I’m guessing the super high heat might damage the surface, but if anyone knows for sure please feel free to post a comment. We own the 15”x10” and the 13”x9.5” versions of this baking sheet - the one nests nicely inside the other, but otherwise they perform the same.

Nice cookie sheet with some heft to it

My husband, who does the bulk of the cooking and baking in this household (only because he doesn't eat cheese products, seafood, and a host of other items) just was handed this cookie sheet and he loves it. He finds it heavy enough so that he won't drop it, accidentally. He likes that it is non-stick and he likes how big it is. This is great for all of our cookie making needs. We can also use it for tater tots and other items. Our current cookie sheet has one end that does have an edge, which makes it easy to lose food and very difficult to remove cookies and breads. I like the raised edges. They are high enough for a sponge cake or for a jelly roll.

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