• Traditional, uncoated heavy-gauge aluminum steel
• Ideal for large jelly rolls or sheet cakes
• Shiny surface keeps cakes and cookies from overbrowning
• Provides even heat distribution
• Safe to use in dishwasher

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.

Chicago Metallic's classic 18-by-13-by-1-inch pan is a must for any baker's kitchen. Line it with parchment or wax paper, and thin cakes come out ready to roll. With slightly tapered sides, the pan holds twelve cups by volume, just right for a basic sheet cake. To make smaller cakes, line with aluminum foil, folding it into a little wall and filling the unused portion with dried beans or rice for balance. This versatile pan also accommodates 12 large cookies or shortbread. --Shannon Borg

These smaller jelly roll pans are great.
Example: when I make the texas sheet cake recipe , I use both pans and divide the recipe into the two. After baking both pans and cooling. I will put one of the pans in the freezer for later use. It's already and all I have to do is pull it out from the freezer and thaw for just awhile.

This is perfect size for roasting vegetables such as bell peppers and eggplants. It is very easy to clean up.

The pans are good quality and heavy but not as stiff as I had thought.

Glue is annoying but I got it off in a few steps:

1) Take the label off. Some paper and glue will remain stuck.
2) Wash with hot soapy water using soft sponge to get paper off and use finger to push/peel off as much of glue as possible.
3) Dry thoroughly with paper towel.
4) (Optional) Use nail polish remover and cotton balls to remove most of the glue.
5) Use a good quality packing tape (e.g. Clear 3M Scotch tape) and stick the tape over the glue area and pull off to remove the glue. Do this under good light so you can see the dullness of the adhesive layer on the surface. Repeat as many times as necessary until the surface is uniform (no more trace of glue). Give it a final soapy wash.

If step 5 is not satisfactory, do step 4 then 5. (Repeat as needed).

My pan surfaces are pristine and I can't tell where the glue used to be.

I use it for oven-bake pork chop. Very easy to clean and takes less time to bake. Very happy with it.

After using non-stick for several years I decided to try one of these out after reading some of the reviews. After my first one came in I bought two more.

I've now had them for almost two years and they are holding up very well. I use them for everything, from bread to cookies, chicken breast to hamburger patties. Along with my silicone matt, clean up is fast and easy. I have not found mine to warp in high temps as some have mentioned.

I also bought a sheet for my parents along with a matt as they bake a lot of Portuguese types of bread at home, they love it too! They can't get over how their bread never burns, the bottom is always a nice golden brown with a crisp crust.

Christmas baking is always successful with these sheets, never a mishap that's for sure. I highly recommend this product!