Vollrath(5314) Wear-Ever Collection Half-Size Sheet Pan (18-Inch x 13-Inch x 1-Inch, Aluminum)

I bought the pan after checking out all other options. This was Americas Test Kitchen's favorite and I agree 100%. It is sturdy and doesn't buckle when put in the oven. Cleans well.

The best pan I have ever had! Sturdy, easy to clean, even heating. I have not had any warping issues. Some reviewers have mentioned warping and sharp edges under the rim. I have not had any of those issues. The rim is not rolled so that you can keep it clean. It is a commercial type pan folks, not intended for sissy cooks who are more concerned about their manicure than the quality of the pan and quality of the food it produces. BE SURE to get the 13 guage model, not the 18 or economy 19 guage versions. You will not be disappointed. This baby takes anything you hand it. I use it with CIA 23304 Masters Collection 12 Inch x 17 Inch Wire Cooling Rack for broiling and baking, and also without the rack for general baking and roasting. This is the last sheet pan you will ever have to buy. It makes roasted vegetables like the best restaurants. (Of course you need to know how to make them!!) I use it under pie pans and casserole dishes to catch spillover. I've even attacked it with oven cleaner to get at some really burned on crud, it comes out shining every time. I am an avid home cook... and a guy...this is my kind of cookware. Oh, BTW my wife likes it too!! This is the pan that you hand down from generation to generation... not as pretty as the heirloom diamond ring, but a whole lot more useful! :-)I have also read that some folks say they couldn't get 2 pans apart when they were stacked together...really????... try heating then in a 300 degree oven and then pour ice water into the top pan...have a wide flat head screwdriver handy to use as a persuader...if that doesn't do the trick, then someone soldered them together just to piss you off!!Oh, I also like that a sheet of regular Reynolds Wrap is the perfect width for the pan bottom when you need it. Happy cooking y'all!!

Love this pan. I have another pan identical to it which I have had for years. So much better than the aluminum pans. I use it with my Silpat sheet fir cookies or line it with foil for baking ribs,etc.

I am aware that this is simply a sheet pan however, I am definitely in love! I have had all manner of cheap pans over the years and apparently never knew any better until a week ago when I discovered Cooks Illustrated's website. Through them I have read numerous reviews of kitchen products and discovered that the pans I had were severely sub par. They would clang around alarmingly in my oven while they warped and I always thought this was fairly normal as all of my pans did this. I learned that this should not be happening and how it affects the items being cooked upon them when they do warp. I therefore bought their highly recommended pan and I just received it the afternoon. It is so sturdy and well built - and shiny! The edges are rolled widely so no food gets trapped there that cannot easily be washed away. The pan got used right away (after being washed of course) to cook3 Cornish game hens in a 450* oven for an hour and there was nary a pop or warp to be had! It was such a novelty for me that I felt slightly giddy and ended up throwing away all my sheet pans! I have a second one of these pans on the way as I type this. It washed up perfectly as well. I did hand wash it since the chicken drippings did not look as though they would come out in the dishwasher so I scrubbed a bit and it came out perfectly. I can hardly wait to try cookies on this - giant double chocolate chip cookies - they have to be tested thoroughly, right?? I cannot think of any negatives at all, not even minor ones. It is perfect.

Bought this pan in July 2017 and am mostly satisfied with it. It is made from thicker sheet metal (aluminum) than most pans you'll find in retail stores. It conducts heat very well, and heats more evenly than other sheet pans I've owned.I chose it because several reviewers (and the maker) said it wouldn't warp at high temperatures. Sadly, that was not my experience. The first few times I used it to roast vegetables at 425F degrees, it DID warp on the bias. When the pan cooled, it returned to its original flat shape. Then it occurred to me to preheat the oven to 350F with the pan in it, took it out, put the food on it, put it back in the oven, THEN raised the temp to 450F. That seemed to work better, but I still got a slight warp. I did the same process on another occasion and it didn't warp. So, I don't know exactly what the trick is, but the preheat method seems to work best. For baking cookies or other low-to-moderate temperatures it works fine. And even when it warps in the oven it does return to almost flat when it cools.Next, regarding the open bead edges: As others noted, when I got the pan the edges did have some burrs. I have a jewelry file (nail file also would probably work) and just smoothed them out. I MUCH prefer the open bead design to a rolled edge with reinforcement wire enclosed. With open bead you can really get every spec of residue out of them and don't have to deal with dripping rusty water after washing.I was so surprised that several reviewers complained about discoloration after putting it in the dishwasher -- this would happen with any aluminum pan and since the description says "hand wash only" I don't think it's a valid criticism. Definitely something to note though if you didn't already know about it. I like that there is no coating -- even though it takes a little more elbow grease to clean burnt-on food, you CAN REALLY SCRUB it without ruining it. A paste of baking soda and hot water on tough spots has kept it looking new. For inherently sticky jobs, like my candied pecans, I just line it with foil to save time and energy.Four stars because of the warping at 425 and above, otherwise very happy with it.