I have no idea what brand my baking sheets are. They are shiny.

I once had a sheet pan with a double layer of metal for 'air cooking', hated it.

I do use parchment paper for most baking. When the sheets get nasty looking after many years of use, I throw them out and buy new ones.

I have both Vollrath and Nordic Ware - both rated best by Cooks Illustrated. Nordic Ware is slightly cheaper but just as good. I generally use parchment when baking but use these pans for roasting, etc, as well. I have the half sheet size (2) and the jelly roll pan (2).

Link to Nordic Ware pan: https://www.amazon.com/dp/B000G0KJG4/?tag=cioequippilot-20&th=1

My favorite source is USA pan. They are heavy, don't warp and last forever.

USA pan

This is odd, I bought one in October to try and am very happy with it. I just checked and it is stamped on the bottom, "chicago metallic" It is light gray.

The last ones I bought were a Wilton set of various sizes from BB&B. I never grease them or line them with parchment. No sticking, even browning.

I have the plain NordicWare aluminum jelly roll pans and the Williams-Sonoma Gold Touch nonstick (made by USA Pan, in the USA), plus the silver USA Pan nonstick. I've been avoiding the darker pans due to overbrowning.

I love to bake. I have all sizes of Nordic Ware and use parchment.

I have several Wilton and a couple of old cheap ones I bought for the size. I use parchment too so don't really care but I do think the Wiltons is better.

I bake a lot and find I like Nordic best; I usually use parchment with them. I buy them at Home Goods or TJ Maxx. I had an old Bake King heavier aluminum sheet pan for 25 years - it belonged to my ex-husband's grandmother, and it was the best pan ever. That is, until a couple of years ago my teenage stepson burned it up doing God knows what. I was so bummed!! If I could find Bake King at flea markets or antique shops, I would snap it up in a minute.

Anyone use these instead of parchment paper? silicone mats

Boop, I have a few silicone mats but I prefer the parchment. Disposable so one less thing to clean.

I got the Volrath, from Food Service warehouse

Mtn, does the Vollrath have the silicone finish? I just hate that and it's getting almost impossible to find pans without it.

No, they are very pared down and simple --- restaurant type I believe. Oh btw do not get a full sheet. I have a pretty large oven on my french range and so I thought it would be ok, but they are like industrial size. The half sheet is good, and the qtr sheets I use all the time.

I just had a lot of sorry looking baking sheets and wanted all new. Happy with these basic kitchen workhorses.

I have heavy duty commercial ones I purchased from a restaurant supply years ago. My SIL who is a chef always covets them. I am sorry I don't know the brand but perhaps you could look in a restaurant supply store? They have held up beautifully and have been used continuously for almost 20 years.

Thanks, Mtn!

Sure, btw when I looked, Food Service Warehouse had the best prices, maybe a yr ago now

I just saw a flyer for BBB and they are now introducing copper bakeware.

https://www.bedbathandbeyond.com/store/product/gotham-trade-steel-ti-cerama-trade-nonstick-copper-cookie-sheet/1060357717?Keyword=Copper+bakeware

Mine are dark and I'm not sure what brand. They warp easily. I want to get one of these half sheet pans from King Arthur Flour.

half sheet pan

I like Chicago metallic pans and Vollrath. The USA pans look nice too but I am not familar with them. Years ago I was R&D director at a Chicago bakery and we purchased many specialty pans from Chicago Metal.

I use a Nordic half sheet with, and w/o parchment paper. Heats evenly, doesn't warp. easy to clean .

I also buy mine only from restaurant supply stores. They hold up great. No warping at all.