Customer Reviews

Chicago Metallic Professional Nonstick 15.75 x 13.75 Inch Cookie Sheet

5 star:		(3)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

This is a great cookie sheet, well worth the extra money! The cookies cook evenly and come out perfect and they slide off the pan because of the non-stick coating. Clean up is quick and easy. I highly recommend this product... durable and sturdy!

I've looked for a decent cookie sheet to add to my few good ones for a long time. This cookie sheet is the best ever. Very heavy weight, heats and holds oven temperature so well that you can lower your oven by 25 degrees for great results. Very sturdy, resists warping and that "ping" noise made by light weight sheets in the oven. Clean up is a breeze - so easy I eliminate using parchment paper with these sheets.

I was making the "Apple Galette with Pine Nuts and Candied Lemon" recipe (unbelievably delicious and impressive with "Tangy Whipped Cream") from Deborah Madison's "Vegetarian Cooking for Everyone," and I needed a baking sheet without a rim on two sides, so I could slide the finished galette off the pan onto a serving plate for our semi-non-traditional Thanksgiving dinner. (Semi-non-traditional translates to: Lots of people in our family don't like pumpkin pie.) I could have turned a regular cookie sheet upside-down for baking, but I wanted to make sure the dessert would turn out just right, so I bought this cookie sheet. It worked fabulously, and the dessert was to die for. In addition, I have used it as a cookie and baking sheet for years, and the non-stick coating is still as new! It has been well worth the price. My Farberware and other non-stick baking sheets have gone by the wayside, but this one still performs well.

I like the way it bakes but the edges seem sharp and the cookie sheet twists.

I've been using this pan for a few months now. I baught it to try out the manufacturer. It's a good pan, and I'll buy from Chicago Metallic again, but it's not quite the uber-pan that some reviewers seem to have stated.

It will come out of shape, in this case just over 400F. It pops back into shape as soon as it's cooled (I've never heated it over about 450F). You can lower the baking temperature on cookies, but it makes no real difference for (for example) garlic bread. In fact, I relocated my baking rack to take account of the higher heat transfer of the pan.

Beyond that, it does what any quality pan should do. Holds cooking food and cleans up easily.

I really do like this cookie sheet. It is very solid, no flexing. The non-stick surface works great. I only rated it four stars because just rubbing against something else in my cabinet scratched the surface. I wish 4 1/2 stars was an option. Make sure you only use plastic utensils. Really, this the best cookie sheet I have ever used.