I too went searching for some sheet pans on Amazon recently as we had a new oven installed and it is supposed to take a full sheet (which I have none of). The measurements seemed to vary between sellers/brands which I found to be odd as I guess I always assumed sheet pans (full, half, etc.) were standard sizes! Oh well...I will have to agree also with the reviews of items on free products or reduced priced products. I am all for real life reviews and I understand giving out some freebies for marketing purposes but wow, it seems as though half of the reviews that I read nowadays are from giveaways or discounted items. I just makes me question if the reviews are their real opinions or if the reviewer feels a bit on the hook to give a good review, ya know?

I wound up getting mine from the local restaurant supply store. It was a full sheet pan and it was much cheaper than Amazon too!

Consider shopping at an online restaurant supply store. They'll have a huge selection and lots of specs about them. I've bought stuff from KaTom and eTundra and have had good service from them both.

I was gonna say restaurant supply store, too. Aluminum and inexpensive... well under $10 for half sheet pan. I have a few "non-stick" dark baking sheets. They're kinda heavy lifting... it's an age thing. I USED to use spray stuff (usually no-name) to prevent sticking... it was never 100% and now have minimal patches of stuff that just will NOT come off the non-stick pans. Can't get Medieval on them or surface would be shot. Not about to toss and replace... cuz I'm CHEAP. I either totally cover surface with foil or parchment paper.

There are two standards in the USA, metric and USCU (United States Customary Units). It's possible that there's also an Imperial standard sheet pan.

Any sheet pan that does not conform to one of these standards is just wrong!

My point, my rant, misunderstood.

I have a dozen full sheets. I have 2 dozen 1/2 sheets.. i have a couple 1/4 sheets and 2 mini 1/4 1/4's

I'm just annoyed that they are yelling at me with wrong information.I need a 'jelly roll'...!!

Oh! Sorry. I read that part, but I thought your rant was about sheet pans in non-standard sizes. I guess I got lost. Yep. Jelly roll just isn't a sheet pan, and it has square corners! I have an ancient jelly roll that got to the uncleanable for baking state and now serves for throwing ice in for steamed bread. :) I haven't made an actual jelly roll since I was about 10. Probably in the same pan. :) But let's face it, those people on Amazon barely know that pans with sides exist, let alone their names and sizes. They review for the sake of being social, rather than informative.

Chill......has nothing to do with Amazon....they simply sell what is offered.
Ignore the review people....check out the size in the product description.
As usual the problem lies in non specific terms like sheet and half sheet and jelly roll. similar to the problems in buying plants like "aunt Lizzie's perry coat"...precise terms are best.
Buy the size you need....not someone's idea of a size.
http://www.amazon.com/Vollrath-Wear-Ever-Sheet-1-inch-units/dp/B00U5ML1CY/ref=lp_289674_1_22?s=kitchen&ie=UTF8&qid=1457757237&sr=1-22

Maybe the problem is that the term 'jelly roll pan' is ambiguous?

There are actually two sizes of jelly roll pans, their dimensions are as follows:

• 10 1/2-inches x 15 1/2-inches x 1-inches (volume=10 cups)
• 12 1/2-inches x 17 1/2-inches x 1-inches (volume=12 cups)

http://www.cooksrecipes.com/Q_and_A's/hope_qa_146_jelly_roll_pan_sizes.html

You need to determine the X inches x Y inches size pan that you want and order accordingly.

A jelly roll pan is 10x15 give or take a half inch. A 1/2 sheet pan is larger as posted above. We often call the 1/2 sheet a 'jelly roll' referring to the high sides. Most jelly roll recipes call for a true jelly roll pan, 10x15. (ish)

We also just call them cookie sheets but a 1/2 sheet is used more often for baking of savories like roasted potatoes, etc. as the high sides keep the items in the pan.

If we have them, we have 1/2 sheets as they are more available.

My restaurant supply has them. When i called and asked for a 'true' jelly roll pan, they said yes, they have the one that is smaller than a half sheet and knew what i meant. phew.

Now i need a new roasting pan, lol. My new wall oven is european sized and a bit smaller than what it replaced...same issue with exterior dimensions because of the big side handles but i found one easily.

I do read reviews and toss out the odd ones but when it comes to wrong info i'm a bit surprised that the supplier does not correct it (unless it is intentionally deceitful)

It does create unnecessary returns and unhappy customers. Especially when one is highly recommended and says USA made but is now made in China with poorly rolled edges that are sharp. And warps, and arrived with dents.

I suspect the confusion lays in what professional bakers call a jelly roll pan vs what a home baker calls a jelly roll pan. Take into consideration the size of home ovens--before the 30" range became more or less the standard...i.e., O'keefe & Merritt, Wedgewood, etc. Will a half sheet pan even fit in those ovens? Maybe, but the heat circulation would be severely compromised. And maybe professional bakeries don't even have a practical use for the smaller 10 x 15??

All that aside, I agree with you in that I have always considered a jelly roll pan to be the 10 x 15 ish size. I only quoted & linked the info in my previous post because learning that jelly roll pans can come in different sizes was new to me, too! Not that it matters any helluva' lot since I've never made a jelly roll, never eaten one, have no desire to eat one much less bake one!

I have 3 vintage 11 1/2 x 18 WearEver roasting pans scored from rummage sales and they are awesome. Heavyweight, cast aluminum, built to last several lifetimes. Something to keep an eye out for at sales, resale shops, etc. (I also have the same pan in stainless steel--use it for roasting tomatoes/ tomatilloes.)

I live right near KaTom. While it's nice to be able to go in person and check things out, when I'm looking for something in particular I usually call ahead. They are extremely helpful, and it amazes me that they have everything right there in the warehouse.

The only problem I had was when I wanted to buy a matching 1/2 sheet pan and cooling rack set. The 'legs' of rack did not fit inside the pan. Now I see that the problem was probably in the two sizes of jelly roll 1/2 sheet pans. The pan I wanted (I just needed a cheap one, and $6 was perfect) must have been the slightly smaller size. Instead of the ill-fitting 1/2 sheet-sized rack, I chose 2 - 1/4 size ones and, side by side, they fit right in perfectly. It was for the better because I can always use both together if I need, but having the 2 - 1/4's has turned out to be more convenient.

Jelly roll pans are great! You don't have to make an actual jelly roll. But the sides shouldn't be a full inch. That's high if you're going to make a jelly roll and want to lift the end--and the corners have to be square! Besides thin cakes to be rolled and filled (doesn't have to be jelly), you can make Jell-o in sheet form for a roll or cut shapes, brittles, etc. Besides whatever you might want to do with it just because it's the size that fits.

The reason why people ask those who own it what the dimensions are (and hope the people are measuring right) is that the dimensions posted on many products are shipping dimensions rather than product dimensions. Probably a similar size for a sheet pan, but depending on packaging can be wildly different.

Read carefully if you order. I was ordering another 1/2 sheet (not jellyroll) and did not notice it was an "open bead". I like the closed bead pans. Nice pan, but not what I wanted.

Good and helpful things to look for. Fortunately in the old city loft i had two stoves and the smaller one was a vintage RoyalRose. Tiny but a great second oven that gave me 8 gas burners. I have lots of smaller cookware that i pulled out of storage from those years.

All solved. Perfect fit with room to spare all around for even cooking. New roaster is heavy stainless and also perfect.... phew

The jelly roll pan is NordicWare...little history on that back with a JellyRoll recipe, (lol) ...family owned in Minneapolis since 1946 and best known for the creation of the BuntPan, who knew? all you Jeopardy players.

Engraved on the back is 'jelly roll baking sheet'

And the larger one is engraved 'bakers half sheet'

I knew! About the Bundt. It's a cross between a ring pan and a kugelhopf, and was designed to be a beautiful cake that didn't require any kind of decoration or icing, and that bakes easily and evenly because of the center flue.

Don't ask me why I know that!

The ovens look great, and how marvelous that the pans fit just right!

Yeah, I knew about the bundt pan too, I have more than one. One "classic", one shaped like a castle, and one that bakes pumpkins into the design. Yeah, my mother loves to buy pans and then gives them to me. My gain in pans, but loss in storage.

I don't make many jelly rolls, although I do occasionally. Mother likes the yellow sponge cake jelly rolls with homemade raspberry jelly. I mostly make that pumpkin roll with the cream cheese filling, my family loves it for some reason, and I bake it in a half sheet pan. I have that stack of those I bought at Sam's Club, aluminum and all it says on the back is "Made in USA", no brand.

I have a full sheet pan and sadly it's about 1/2 inch too long to fit into my oven. (sigh) So it gets used as a tray when I make sausage, or for carrying utensils to the grill, but not for baking.

I like your ovens, Sleevendog. I have double ovens too, but they are both full sized, what is that little space on the right side of your bottom oven?

AS for crazy, well I think we all are, a little bit. That's what makes us interesting! (grin)

Annie