IMPE, steel is the worst for warping. I have a couple of old, very simple aluminum sheets that have never warped (altho I've bent the corners plenty of times, they are easy to straighten out). Everything I have in steel seems to be slightly warped (but I use them anyway). I always use parchment for baking as well.

Vollrath heavy gauge aluminum came up in some web searches. I've never seen these locally, but looks like I can buy online.

Cooks Illustrated picks the Vollrath. Links Amazon for purchase.

You can find them at Walmart and restaurant supply stores. They are the 1/2 sheet size, technically a jelly roll pan, I guess.

Also check out the restaurant supply houses, like webstaurantstore.com or food service warehouse or lots others. There may be a shipping charge but the prices can be so low that overall it is a cheaper choice. I get lots of kitchen cooking stuff there. Think lifetime supply of parchment paper, knives, 6 quart dough buckets and lids-cambro brand and whatever you have dreamed of.

Thanks! Here's the Vollrath cookie sheet on webrestaurantstore for multiples of 12. On Amazon for single sheets.

I've used AirBake aluminum insulated sheets for the past 25 years. Perfect cookies every time! Even though you can immerse in water I never do.

AirBake

Are you looking for ordinary sized large sheets, or as big as your oven? I've never had any trouble with the classic aluminum cookie sheets you can get at any kitchen store. With my current Gaggenau oven, however, I really like the enameled baking trays that fit instead of the wire racks. I bought a couple of extras. The old cookie sheets work fine, but for everything from cookies, to appetizers, to kale chips, I use the fitted enameled trays. They hold significantly more, and work great for multilevel cooking. They can also be run through the self clean cycle, but I've never needed to do that. I do have an ancient steel jelly roll pan which I use on a lower wire rack as a drip catcher under something that might bubble over, and for putting water or ice in when making crusty bread, but don't even remember exactly where the aluminum cookie sheets are. I'm sure Thermador (sister company) must have similar trays. They're not cheap, but I think they're worth the price.

My DS has these, seem to work well.

Sam's Club, and probably other big box stores, have a set of two for $10.78.

They are wonderful. They are heavy and don't warp,

Sheet pans

plllog- I've not seen those enameled sheets from Thermador's accessories listings for my range. I love the idea though.

Thanks for all the links and info. When my kitchen is finished, I want to get back to baking again. I've not had a kitchen since June.

I've had the "airbake" cookie sheets, hated them, and gave them away. I have the Doughmakers cookie sheets and absolutely love them. I even bought the muffin tins because they work so well for me. AND they do not warp.

Tip: use PAM "organic" spray and it won't turn brown and gunk up your bakeware because it has no silicones or whatever in it, that regular PAM has. I cannot remember the difference in the ingredients, but their "organic" is the best. I only find it at Publix in our area. Other grocers will often order if a customer asks.

Doughmakers cookie sheet

Add me to the list of people who detest the Airbake sheets. Ugh. The cookies were overbaked before the bottoms ever got brown.

I also have the half sheet pans from Sam's Club, a package of two for a bit over $10.00. I have 7 or 8 of them, I use them for everything from cookies to "vegetable pizza" for family parties to roasting vegetables to baking free form loaves of bread or large batches of dinner rolls. They have no brand name on the bottom, just say "Made in the USA".

I highly recommend them.

Annie

Hate, hate, detest ... LOL

Mine make great cookies. I use the half sheet pans for roasting veggies.

Some people swear by the 360 brand. I have the Williams Sonoma gold (which I like -- and not unreasonable on a sale+coupon), which are made by USA Pan. I do have the No Pro.

I tried the Air Bake pans and did not like them either. Always seemed like it took twice as long to bake the cookies. And it was a pain to wash them because water gets in between the layers.

I have an assortment of aluminum sheet pans all collected from garage sales--from thin cheap ones to heavier professional duty ones. They all work nicely and none of them warp. I have only one cookie 'sheet'...i.e., a pan with no sides...and hardly ever use it for cookies. It mostly gets used as a make shift pan lid and as a pizza peel for shuffling stuff in and out of my counter top oven.

I had a couple of those dark steel jelly roll pans that were wedding gifts. OMG--those things were awful. Warped, rusted, and the cookies baked over-done in the flash of an eye.

My "thing" to make is biscotti. I use parchment paper for biscotti and cookies, so I don't need nonstick.

I don't know the brand of the sheet I've been using for 40 years! It's too small for the amount I want to bake, and now that I'll have a 36" oven instead of a 30", I want to get larger sheets and baking pans.

The other thing I do in the oven a lot, is roast veggies. I've been using a very old jelly roll pan for that. Don't even know the brand.

I have one of the small gold pans from WS that I used in my toaster oven. Wasn't thrilled with it, not disappointed with it, either.

I have a Wilton set bought at BJ's Wholesale Club. Each sheet covers the entire oven. When they go in, after about 3 minutes, they make an odd, dull sound like they are warping. But when they come out, they are flat. (?) The end result is awesome. Wilton seem to be some of the best reviewed on Amazon.