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

3.6 out of 5 stars 55 customer reviews

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  • 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

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Product Description

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.

16-3/4" L x 12" W x 1" H

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 Information

Product Dimensions 18 x 13 x 1 inches
Item Weight 2.5 pounds
Shipping Weight 2.5 pounds
Manufacturer Chicago Metallic
ASIN B00004R91M
Shipping Advisory This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
Item model number 77813
Customer Reviews
3.6 out of 5 stars 55 customer reviews

3.6 out of 5 stars
Best Sellers Rank #333,026 in Home & Kitchen (See Top 100 in Home & Kitchen)
#73 in Kitchen & Dining > Bakeware > Jelly-Roll Pans
#714 in Kitchen & Dining > Bakeware > Baking & Cookie Sheets
Date first available at Amazon.com April 26, 2000

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Customer Reviews

Top Customer Reviews

By A Customer on May 19, 2000
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!
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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!
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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.
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My dad gave me a couple of these baking sheets many years ago. Ever since then I have never use another brand. I now own six of these sheets. You never have to worry about the quality of the end product. The browning is always even and if you burn something you only have yourself to blame!
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Like many others, I have purchased and discarded several brands of nonstick cookies sheets/jelly roll pans over the years. Finally decided to buy a Chicago Metallic Commercial jelly roll pan last year and LOVE IT! I've used this basic pan for just about everything in the oven. I've used parchment, foil or a Silpat liner to protect the surface and the pan BARELY shows any wear after a year of use.

Whether you are just starting to outfit your kitchen or are looking to upgrade look, I highly recommend that you try the Chicago Metallic commerical line.

To give fair warning, the label sheet may be stuck to the pan with rubber cement. I spritzed the gummy mark with some WD-40 and it came off the pan in no time.

ETA -- Pan is STILL holding up after 4+ years of use! I've gotten rid of my non-stick items for health reason and don't regret it one bit.
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I don't understand why these sheet pans have such glowing reviews (they are the reason why we bought them). These half sheet pans are terrible!

The good news is that they are sturdy with rolled edges and feel very substantial.

The bad news is that the surface seems to flake bits of itself all over your hands, food, and cooking surfaces. After picking them up with bare hands, my hands are completely coated in grey powder that takes some serious scrubbing to get out. Our oven mitts are stained badly with it. Any food that comes in direct contact is covered in it, and I don't know how safe it would be to eat.

We've only had these half sheet pans a short time, and they've been used less than maybe 20 times, but they are going in the trash.
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This is a premier baking sheet at a fraction of the cost. Made of commercial grade materials, it delivers quality nearly every time. I have made many different foods on these sheets, including fish sticks, cookies, meats and roasted potatoes. It works great with everyone, and there is no transfer ever. Browning is even and consistent, and I personally haven't yet had one warp at high temps and I have 4 of them.

They are a standard size, and could be too big for some small ovens. I ran into this when I needed to visit a friend's home and do baking, and they didn't fit into her wall oven. Not really Chicago Metallic's fault, just something to watch out for.
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This is the greatest pan for cookies, cakes double batch brownies and other baking it cleans up just as well as nonstick. and everything bakes nicely in it. I have baked a lot in my 50 years and this pan is well worth its price.
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