Customer Reviews

Nordic Ware Bakers Half Sheet, 13 by 18 by 1 Inch

5 star:		(69)
4 star:		(13)
3 star:		(4)
2 star:		(3)
1 star:		(0)

 

 

Every single other cookie/baking sheet I've owned has made that dreaded "bong" sound within minutes of being put in an oven hotter than 300 degrees. It's annoying, it makes the food slide around, and it cannot be good for the pan to warp and unwarp like that. So this time I went looking for professional bakeware. I love Nordic Ware; they make quality stuff without charging you an arm and a leg. These work perfectly. They fit well into my standard home oven (plenty of space around it for proper air circulation), they brown my cookies beautifully on the bottom, and the rolled edge seems pretty sturdy. The only negative thing I will say is the gauge could be a little thicker. I'm used to Nordic Ware products being extremely heavy; and while these are certainly heavier than your average cookie sheet, they are not as heavy as I expected. Batch after batch of holiday cooking doesn't lie, however. Everything has come out perfect, so maybe the gauge isn't such a big deal after all.

Just a side note, whenever I cook something on any cookie/baking sheet, I always cover it in parchment or foil. It makes clean up easier, and spares the pans the greasy, ever-darkening coating of oil otherwise needed. I would suggest it personally.

Sick of cheapie "cookie sheets" that buckle when you use them and only last a couple of years? Spend a little and get a pro 1/2 sheet pan. It's very sturdy and will probably last a home user a lifetime (heck, they last years in commercial kitchens). Fits in standard home ovens.

I like these pans. I know there are several other models out there, but these are about as cheap as any and are made in Minnesota. The sheets are thick, haven't warped, and are perfectly nice in every way.

nothing bad to say.
makes great cookies
Easy to clean
Buy a non stick cooling rack
and you have an awesome combo.

The WearEver rack sold on amazon
fits PERFECTLY

I searched for a sheet pan that would meet my criteria: aluminum or stainless, NOT nonstick, made in the USA, and sturdy enough to last me at least 20 years, hopefully more. I didn't buy this with the intention of using it for cookies, only for making sheet cakes, but one day I ran out of room on my Williams-Sonoma flat cookie sheets and used this for the last batch. It outperformed my WS baking sheets by a mile! I paid twice as much per sheet for the WS pans, and after only 1 year of use they don't look so new anymore. This pan is amazing. I used it for sugar cookies today, and since I only have one I had to use one of the WS pans as well. I covered both sheets with parchment paper like the recipe called for, and the Nordic Ware went in the oven first. When they came out the bottoms were lightly browned, the cookies perfectly done. I took the second sheet out (the WS) after the same amount of time, and although the tops looked good, the bottoms were too brown. I would not have believed that a ten dollar pan (I found these for less at my local grocery store) could outperform what I thought was the best baking sheet I could find, but the Nordic Ware kicks butt! I like this so much that I plan to buy two more of them and use them as my go-to cookie sheets. They are also fantastic for baking french fries if you put a cooling rack inside, so the fries don't have to lie in their own grease. Easy to clean up and lightweight yet sturdy. You can use them to roast other fruits and veggies as well, like squash, cherry tomatoes, and even sweet potato fries. And of course, they are great sheet pans. I love this company. I plan to buy one of their bundt pans, too. Excellent value and made in America!

This pan (Nordic Ware Bakers Half Sheet) is almost what I've been looking for but not quite - hence the 4 star rating. The pan does pass the "no warping" test with flying colors, even at 425 degrees, and cookies come out fantastic. But ... it's not as heavy as expected and the sides are slanted so the pan's measurements are misleading. The 13 x 8 measurement is at the top of the pan, outside to outside. The bottom inside measurement is closer to 12 x 17 (it slants that much). My 12 x 17 CIA racks barely fit with the little feet not touching the bottom of the pan. It's such a tight fit that when I press the racks down to get them level it puts little gouges in the pan's sides. It bothers me more though that the slanted sides weren't in the description. I'm still looking for a "great commercial quality baking sheet" that is worthy of my CIA racks, doesn't cost a fortune, doesn't put slanted sides on my brownies or my cakes and still doesn't warp. Why is this such a difficult thing to find?!

It's hard to believe what the Product Description says this is "designed for commercial use". The aluminum seems too soft. My first use was to bake some hush brown at 450F for 20 minutes (using silicon baking mat). The back of the pan got scratches by just getting it in and out of the oven cinch. I also baked some brownies at 325F, greased the bottom of the pan, not using silicon baking mat. The brownie came out evenly baked, and didn't stick at the pan. But after I cut the brownie in the pan (I use a pastry scraper, tried very carefully just cut through the brownie), my pan got some cuts on the side too. This pan only weights 25.30oz. I have one 12 years old commercial use same size aluminum pan weights 40.90oz and didn't get any scratch like this one after so many yesrs of use! For the price that I paid for it, it's just an OK half sheet pan.
FYI: The bottom of the pan measures 11.5" X 16.5".

Frist the things I like...the pan is nice and heafty and well balanced. It's made in the USA. This one heats evenly and does a great job on baking cookies, and other dough items. Now my big beef with this product! Every time you wash it, and I do follow recommended instructions and wash by hand, everything turns gray...the sponge, the rinse water, your hands, everything. I hate that. I don't want to use treated non-stick pots and pans. I love cast iron and glass/ceramic. I use stainless steel but can't find an afordable stainless steel baking sheet. Until I do, I guess this will have to do. I just won't let food actually cook of the surface. I'll always use parchment paper. Don't trust all that gray metal colored residue in the washing process.

This pan is great - it feels very sturdy. I feel equally confident baking or beating someone to death with this.

I purchased this sheet pan along with a CIA cooling rack. The combination is used for cooking bacon in the oven. The stove top will never see bacon spatters again. I can cook bacon to any desired doneness, and cleanup is a breeze.