I bought several of these a half dozen years ago, after reading absolutely EVERYTHING written about aluminum baking sheets. They are exactly as described, perfect! Heavy gauge, polished aluminum baking sheets. I have both the half sheet and quarter sheet pans and use them several times per week for cookies, biscuits, bread, rolls, turnovers, roast veggies, bacon, fish sticks & tater-tots, roast meats - baked chicken breasts, pork chops, racks of ribs, & to catch drips under pies, casseroles... these are VERY useful!
They do not warp, they stay flat and the food stays put on the sheet. They heat evenly so all items cook the same. They heat quickly - so your cookies & biscuits brown and don't over-spread, & they cool quickly, so cookies left on the sheet to cool will crisp but are not in danger of burning due to residual heat. If properly greased, or if baking paper or silicon mats are used, they will not stick - or add aluminum to your food. They are thick enough to support even heavy roasted items like spatchcocked chicken, whole hams, casseroles, pies... but because they are aluminum, they do not weigh much, so they will not throw your back out trying to lift them loaded with that roast or casserole.
If you are going to buy aluminum baking sheets buy these. I have bought dozens of baking sheets over the years - all are gone, except these. Since I bought these, I have only bought more of these.
There is 1 con you should know, and it has nothing to do with the quality or these fabulous baking sheets, but rather a fact about aluminum you should know: you cannot put them in the dishwasher, they must be washed by hand, COMPLETELY, if you want them to stay shiny, mirror sheets. Being aluminum also makes most grease-removing cleansers a no-no. Dishwasher detergents and most grease removers contains chemicals which actually EAT aluminum, & will corrode your lovely sheets, they will come out with grey or white corrosion all over them and pitted, & THEN you will be spending REAL time scrubbing!
If you do not clean them completely, any residual oils left on them will partially evaporate, become gummy & will brown the next time you bake anything. Eventually your baking sheets will start to look like burled oak, and you have 2 choices:
1) let them go... there is no concrete evidence that the accumulated brown stuff has any affect on their fabulous cooking qualities, and it does make you look like an AVID baker... this is how baking sheets in bakeries look... however, if you choose this route, you do not have my mother....
2) schedule a periodic major cleaning session - & plan to spend the afternoon scrubbing with vinegar, lemon juice & baking soda, dish soap, barkeepers friend, cream of tarter... or whatever your favorite blog or UTUBE video cleaning method advises. Mine takes all weekend, as my favorite method involves long soaks in hot water with dish soap & vinegar, & periodic scrubbing sessions using my lodge enamel scrubbing brush - less scrubbing. More tea breaks!
This is true of any aluminum cookware, even anodized, so it has to do with the ying and yang of aluminum, but if you go in with eyes open, knowing this is part of the package, you will be happy with these perfect aluminum baking sheets for a very long time.., oh, and they also scratch if you use utensils made of a harder substance - like stainless steel - or scrubbed with steel wool, another detail about aluminum...but actually, so does everything else, scratch if scraped with something harder - even diamonds so.... Think hard silicon, wood, other "softer than aluminum" tools, and plastic scrubbers - including old credit cards! or not... scratches make places for grease to stay - which only matters if you care, so again, eyes open.
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From the manufacturer
How It’s Made: Naturals Bakeware
Our Naturals bakeware starts out as a solid coil of aluminum, weighing several thousand pounds. The coil is fed into a press, which first performs a ‘blanking’ operation to cut out the rough shape of the pan. Next, it is roughly formed to resemble the shape of the finished pan. Finally, a galvanised steel rim, which gives rigidity to the pan, is added, and the edges of the pan are curled around the steel rim to encapsulate it fully. Our galvanized steel rims are formed on-site at Nordic Ware too; they begin as long metal rod and go through a series of bending manoeuvres to be properly sized for each pan. After all of the metalworking is complete, the pan is sent to be washed and packed. One of the great aspects of manufacturing with pure aluminum is that it is highly recyclable, so any scrap metal that is produced during our production process can be re-melted down and used again.
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Our Story
Nordic Ware was founded in 1946 by a determined wife, Dotty, and her resourceful husband Dave, newly back from the second world war. With only 500 in their pockets, a few good ideas and a desire to create a business of their own, a humble kitchenware company was launched from the basement of their home in Minneapolis, Minnesota. In the beginning, Nordic Ware’s product line was only a handful of items, all of which were specialty Scandinavian ethnic cookware products. But times have changed! 70 years later with a good measure of perseverance added, Nordic Ware is still proudly manufacturing the vast majority of its products in Minneapolis. We’re proud to say that we’re still family-owned and operated, with three generations involved in our business, and each year we add innovative items to our expansive kitchenware line.
70 Years of Innovation
With wife Dotty at his side, Dave Dalquist returned from WWII to start a business. From humble beginnings in a basement, Nordic Ware has become an internationally distributed kitchenware brand with a variety of product lines, hundreds of products and millions of fans!
Still a family owned and operated in the US, the company is honored to occupy a place in the new Food History exhibit at the Smithsonian in Washington, D.C. Last fall, Nordic Ware was chosen for the prestigious 2015 Minnesota Manufacturing Award for Sustainability, which firms we work hard to minimise our environmental footprint. Our company moves into 2016 poised for the future, with last year setting an all-time record in sales volume and production efficiency.
Compare with similar items
 | Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2-Pack, Silver | Nordic Ware Baker's Big Baking Sheet, 1-Pack, Silver | Nordic Ware Prism Half Sheet, Metallic | Half Cookie Sheet Pan for Baking - HONGBAKE Nonstick Baking Sheet with Diamond Texture Surface, 57% Thicker Carbon Steel Commercial Cookie Trays for Oven | |
|---|---|---|---|---|---|
| Customer Rating | (4879) | (48962) | (8981) | (4284) | (321) |
| Price | From $17.70 | $23.76 | $17.99 | $21.60 | $18.97 |
| Sold By | Available from these sellers | Amazon.com | Amazon.com | Amazon.com | HONGBAKE |
| Color | Silver | Silver | Silver | Natural | Champagne Gold |
| Material | Aluminum | Aluminum | Aluminum | Aluminum | Carbon Steel |
| Number of Sets | 1 | — | 1 | 1 | — |
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TechGadgetsInternational
Gas cooktop to induction conversion
Reviewed in the United States on November 30, 2020
I'm on a mission to stop killing woks. We tried them all. I figured out my gas stoves are partly to blame. I experimented with a portable induction cooker that we always have and an induction pot as a temporary substitute for a stainless steel wok. It sort of worked because of the fast response. It encourages me to change the power setting as I fry along. There is no heat attacking the side of the pot.But I'm not going to replace the whole gas range as I can instead get enough woks to last the next 20 years. I can't set aside an area of the countertop to replace it with a drop-in stove. Our countertop is still made of forever bathroom tiles. We ran out of countertop space anyway. More importantly, we desperately need the strong extract fan right above the gas range. Anywhere else won't do.But a 1800W portable induction stove is rather capable. I just need to cover half of the gas stove and put the induction cooker on it. I have thought of many things, a hardware metal sheet for example. But it just makes sense when I stumbled upon this tray. I am covering half the footprint of an oven. This is why I ended up in a baker's half sheet.I never 4 gas stove simultaneously. It was before I equipped the kitchen with two air fryers. Also, the induction cooker is as fast as the biggest gas ring in boiling water. One can use a small pan as long as it is bigger than the minimum size for the induction cooker. And it's precise and can be temperature controlled.I noticed that reviews mentioned the flatness and the rigidity of trays. This guy is absolutely flat and rigid. It is more rigid than a metal sheet of similar thickness without the sides. It feels more solid than the tiny stainless steel trays that I have. Of course I won't put the tray in the oven so it's not going to bend.
Reviewed in the United States on November 30, 2020
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Bigger than standard in the UK, measure carefully
Reviewed in the United Kingdom on February 26, 2018
