We make a lot of cookies. Consequently, the comments, about these cookie sheets, have been interesting. For the record, we do not own any stock in AirBake or any related company and just added 7 more AirBake insulated cookie sheets to our stash, although we didn't buy them here.
We've read the negative, as well as the positive, comments. Each is correct and each is wrong, to a different extent. Everyone seems to be missing the same points. A cookie sheet is a cooking vessel, just like any pot or pan.
You would not, for example, complain about a double boiler, because it wasn't good for making fried eggs; nor would you complain about a cast iron frying pan, because it wasn't good for making soup. The point is that different types of cooking vessels are made, for different purposes, just as different types of cookie sheets are made, for different types of cookies.
Let's see if we can examine at least some of the problems, then try to shed some light on some of the possible cause(s), maybe even suggest some solution(s).
Those who like crisp, firm cookies, such as ginger snaps, sugar cookies or short breads, should not be using insulated pans. For them, the best cookie sheet is the uninsulated one, since it crisps better.
Those who prefer chewy, gooey or cake-like cookies, such as chewy oatmeal, fruit-based or fruit-filled cookies or similar items, should be using the insulated cookie sheets. The insulated sheets create a cookie which is evenly browned, top and bottom, definitely best for thicker cookies.
Those who like a darker bottom, on their cookies or pastry, should be using cookie sheets with darker colors (insulated or non-insulated, non-stick coated or otherwise). Remember, the darker the pan, the darker will be the bottoms of the cookies or pastry, relative to the tops.
Those who like their cookies with lighter colored bottoms should be using cookie sheets with bright, shiny, light-colored surfaces, insulated or otherwise.
If your cookies are spreading too thinly, the fault is not the cookie sheet but the recipe. Cookies, which use only butter or oil, as the fat, will spread much faster, because oil starts as a liquid and butter melts at a much lower temperature, thereby giving up its water content, much sooner. Crisco or other vegetable shortening melt at a much higher temperature, thereby holding moisture longer. That, in turn, allows the cookies to rise, higher, moister and for a longer time.
So, if you like thin cookies, use butter or oil as your only fat. If you like thicker cookies, use only vegetable shortening. If you want something between the two, use a mix of vegetable shortening and butter/oil.
Those who say their cookies are burned and/or sticking, because they used butter, to lubricate the cookie sheets, are correct. The problem is the butter, not the cookie sheet. Cookies are baked at high temperatures, 400'F not being unusual. The milk solids, in the butter, burn, at much lower temperatures than that. If the milk solids burn, that will, also, cause the cookies to stick and burn. The solution is to grease the cookie sheets with a vegetable shortening (such as Crisco) or a neutral-flavored oil (even the spray oils work fine), such as canola, safflower or sunflower, which will not burn, at those temperatures. That applies, even if your only fat, in the cookies, is butter or oil. In fact, if you're making peanut butter cookies, try using peanut oil, as the lubricant, which will impart a more robust peanut taste to the finished cookies.
No matter what you else do or what recipe you use, you must lubricate these and all other cookie sheets, properly, to avoid sticking. We use the bright, shiny versions, without the so-called non-stick coatings. Scratching isn't a problem, because there's nothing to scratch. We've found that only "non-stick" cookie sheets, of anybody's brand, easily scratch.
Also, if you use insulated cookie sheets, do not allow the cookies to cool on the cookie sheet. The insulation holds the heat, causing the cookies to continue cooking, often over-cooking, if they're left on the sheet. Transfer them to a wire rack, as soon as possible. Then, cool the cookie sheets, before reusing them. Adding cold dough, to a hot cookie sheet, is not good for the cookies. You can quickly cool insulated cookie sheets, by running the back side under cold water or spraying the back side, with your kitchen sink spray attachment.

I've owned this pan for about 8 years. Mine was warped and worn out. I ordered 2 of these new pans through Amazaon to replace my worn down old one. The new ones arrived packaged well and unblemished. They have a dimple design on the bottom which is a improvement over the old design. I've used mine several times since Christmas and they yield superb results. I always line my cookie sheets with parchment paper. This will greatly extend the life of the pan and ensure no accidental sticking. They are a large size that fits and fills both oven racks perfectly. No more wasted space in the oven with undersized cookie sheets! You'll save time baking on these pans that offer so much space. Always be sure to stand them at a angle when dying (one corner pointing directly down) so all the water from hand washing drains out thoroughly. They will not fit in the dishwasher, but it's easy and more gentle to hand wash them anyways. Be sure not to sit anything heavy on the pans or they will warp due to the weight. I hope you love using your cookie sheet as much as I do!

I have two 'airbake' cookie sheets that were given to me when I got my first apartment years ago. I was told they were AirBake and assumed they were both the same. Over the years, one of the cookie sheets has worn really noticeably and everything sticks. It's almost impossible to get the brown gunk off. The other looks brand new. They have been used the same number of times, as I use both each time I make cookies. They have also been washed and cared for the same exact way.

When I went to order another pan to replace the browned one that sticks, I discovered they are not actually the same pans! The one that looks and performs like new says "AirBake" on the back. It has evenly-spaced, little round indentations over the surface of the back. The one that I'm going to throw out says "WearEver" and has fewer oblong-shaped indentations. It seems so obvious now how different they really are!

I'll be sticking with the real AirBake sheets from now on.

If you want an aluminium insulated pan this is it. I recommend seasoning the surface before use:
1. clean with dish soap and dry well
2. cover with one T of oil and rub well into surface
3. wipe extra oil off
4. bake at 400 degrees for 15 minutes
5. buff off remaining oil
6. repeat until your buffing towel has no dark aluminium oxides on the surface.
7 if you need to start from scratch, use 0000 steel wool to prep the surface
Enjoy.

These are the pans I was looking for! I have owned two AirBake pans for 12 or so years and love them. Recently one of them was put in the dishwasher by a loving "helper" and even though the are "dishwasher safe" the detergent does something to the aluminum that makes it have a tarnished look and you can actually wipe it off with a dishrag. Gross. Anyway...I was nervous making this purchase because I wanted the original pans I have owned NOT the nonstick version. To me that negates the aluminum pan altogether because they give everything a nice LIGHT golden brown color and every nonstick pan I have ever baked in (cakes, muffins or cookies) are always very dark when the are done. The only difference between these and the ones I already own were the tiny dimples all over the bottom of the pan. Mine have a series of 12 lines horizontal and vertical on the bottom. The finished product isn't any different. The pans are both the same size...14 by 16 and the recipe book is a little lame, 11 recipes from cinnamon rolls to pizzas but the pans are the star of this combo.