Chicago Metallic Commercial 18-Inch-by-13-Inch Jelly Roll Pan

by Chicago Metallic

• 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

Product Details

• Product Dimensions: 18 x 13 x 1 inches ; 2.6 pounds
• Shipping Weight: 3 pounds
• Shipping: This item is also available for shipping to select countries outside the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B00004R91M
• Item model number: 77813
• Average Customer Review: 4.2 out of 5 stars  See all reviews (51 customer reviews)
• Amazon Best Sellers Rank: #50,277 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #23 in Kitchen & Dining > Bakeware > Jelly-Roll Pans

Product Description

Amazon.com

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

Product Description

This classic jelly roll pan from Chicago Metallic is ideal for baking a host of different foods. The traditional uncoated surfaces can be lined with parchment paper and keeps cakes and cookies from over-browning. This size is perfect for sheet cakes and can even be used for 12 large cookies or shortbread, bar cookies, and baked chicken. The durable aluminized steel construction provides even heat distribution and produces professional style products.

Most Helpful Customer Reviews

78 of 80 people found the following review helpful

5.0 out of 5 stars WOW! May 19, 2000

By A Customer

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 people found the following review helpful

5.0 out of 5 stars Much better for cookies than nonstick sheets January 23, 2003

By A. Ryan

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!

26 of 26 people found the following review helpful

4.0 out of 5 stars Great with Exopat/Silpat December 6, 2005

By tallJay

Amazon Verified Purchase

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.