USA pans. They are coated but it's different than nonstick stuff.

If you want nothing on it, then you can't go wrong with the ones at Costco for $5 and change. You can get a lid to go with it and be under $10. I have a stack of them and they hold up very well. Oh, and pick up their parchment too. Quickest clean up ever.

I don't know any that would like the dishwasher.

Azliline, I have the Costco pans too and I love them. However, one of mine has started to warp. I’m not sure why.

I use 2 of them for cooking and a 3rd one fits my fridge and makes a little shallow shelf where I keep bacon.

I like Nordic Ware for half sheet pans. Lately I’ve fallen in love with quarter sheet pans. They’re the perfect size.

I have Nordic Ware Natural, which is uncoated plain aluminum made in USA, rolled edges, heavy enough to be substantial—they don't flex or rack. I really like them and have both quarter and half. I don't often use them for cookies and similar because my oven has fitted sheet pans, but for anything I want contained, small, or portable, like sheet pan dinners, these are great. And, IIRC, they're just fine for cookies too. ;) Can't beat a plain ol' pan...

I have Nordicware also, in all sizes with the grill inserts. They should be washed by hand, if that makes a difference.

The Nordic Ware Naturals are the #1 recommendation by Food and Wine. For some reason, I thought they were coated.

DD usually hand washes her sheet pans, but if there were one that performed well in the dishwasher, I’d get that one for her. She has 2 DWs and runs them both every night. Of course, her loading method is like a rabid squirrel stood across the room and pitched stuff into the DW. While that sounds inefficient, I’ve unloaded her DW (without her knowing it) and re-loaded it my way. I think I’m pretty good at loading a DW, but I couldn’t get any more dishes in it than she did.

I have some older ones that are Chicago Metallic and newer ones that are Nordic Ware. They’re all good.

The thing about putting aluminum in the DW is that the chemicals in the detergent and high heat can turn it dark and splotchy. Sheet pans don't fot well anyway, in mine, but I did it once with a quarter sheet. Not pretty and shiny, but it works fine. And one can turn it back (maybe less shiny) though I haven't bothered.

I bought my daughters each two 1/4 sheet pans and two 1/2 sheet pans for Christmas. They are the Fat Daddio brand as is most of my bakeware.

Vollrath

I have a Vollrath cookie sheet pan and it's the best thing ever. I wouldn't hesitate to buy a half sheet pan from them.

Also a USA Pan fan. But some are thinner than others, so look for the heavier gauge. I have both, which are fine, but I prefer the heavier.

Vollrath Wear-Ever. Be sure to get the closed bead.

I had a quarter sheet Nordic Wear once and it was coated with something and I could not get it clean. It went in the garbage.

I have many of the USA pans and I like them very much. I didn't know there were different gauges. It does seem like some of them are a little heavier. Also, the dishwasher will discolor the aluminum so I always hand wash but haven't always.

Vollrath and a pack of 50 sheets of half sheet sized parchment paper! (I also like USA pans).

Nordic Ware. https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B0049C2S32/ref=sr_1_11_sspa?crid=3M28MCZUA59YP&keywords=nordic+ware+baking+sheet&qid=1701782080&sprefix=nordic%2Caps%2C80&sr=8-11-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9tdGY&psc=1

^^yes to Vollrath and half sheet parchment paper (I like King Arthur Baking Co’s)!

I just checked mine, too discolored to read the maker. They may not be pretty but at 53 years old (wedding present) they still work.

I’m glad I never knew the ’don’t put in the dishwasher rule’. If the high heat of a dishwasher is bad, how can you cook on them?

It is not the high heat from the dishwasher, it is the chemicals in the detergent. It will discolor aluminum. Stainless steel is fine.

I have Revere ware stainless steel cookie sheets. Link I also have aluminum half jelly roll that I purchased from a professional cookware site.

One of my Nordic Ware 1/4 pans discolored in the DW, but it's otherwise fine. None of mine were coated and I generally use parchment paper. I love that they don't warp at high heat.

The 1/4 pans are also great for prepping.

I have searched for a stainless steel quarter sheet pan and wound up with the Nordic Ware Natural. I have the half sheet as well and like them. They aluminum will discolor if put in the dishwasher so they should be hand washed.

There are stainless steel listed on Amazon -- not major brand names, and WIlliams Sonoma lists stainless steel at a higher price point. I would look at the WS or go to a restaurant supply -- something like these. I have ordered from Webstraurant, but not these pans.

I have some old Nordic Ware and the 1/4 sheet pan is bullet proof. All it says is Nordic Ware on the bottom. I also have the Costco version of the Nordic Ware sheet pans. They are shinier, lighter, and they warp at high heat.

I’ve had most of mine for years…Nordic Ware, Calphalon, Chicago Metallic and the ones that come in the $10 two-pack from Sam’s Club. All have done well.

I have a few Lloyds pans but i do not put them in the dishwasher. https://lloydpans.com/baking-sheet-pans.html

I've read a lot of good things about Great Jones. It could be true, it could be influencer hype. I've never tried one but I love the colors.

https://greatjonesgoods.com/products/holy-sheet

For sure there's a huge difference between the Nordic Ware Naturals made in USA and the Nordic Ware crap made elsewhere. FWIW, most of my cake pans are bare metal Fat Daddio, and they’re excellent, and Volrath does a great job of commercial that's good for home use. In the end, really, all you need is a sheet of aluminum or steel with a turned edge, and sufficient thickness not to bend. Nothing else. No coating, color, treatment, texture, layering, alloy, or any of the other fussy stuff makers try to differentiate themselves with while ruining the functionality.

While those Holy Sheet pans look cool on their own, not sure how the colors would work with actual food and discerning just the right amount of caramelization. Also, what about metal spatulas for the inevitable scraping?

I have USA pans and Nordicware. The newer Nordicware half-sheet pans are not like the ones of old, they’re thinner and they do warp. I have two older ones and would love to find something as substantial as those.

I have a pair of Vollrath cookie sheets without sides, and they are so heavy and substantial - they say Vollrath Wearever on the bottoms. Not sure if there are matching half-sheet pans.

Just ordered 2 Nordic Ware Naturals and 2 Vollraths. I’ll let DD decide which she wants to keep…or she can keep all 4! Thanks all for your input.

Mine has no identifying mark on it, but it appears to be copper with an aluminum-like coating on it. It's pretty old, which is why some of the aluminum has worn off. It's also a bit small at 15¾" x 10¾" x 1/2" high. I've had it for so long that I don't remember where I got it. The finish has not blackened, but it is a medium gray color. It has not warped at all, and so I have never replaced it.

I actually also really like Vollrath 1/4 sheets. One of the ovens on my LaCanche is small and can only fit a 1/4 sheet. But now I've gotten used to that size and I use it a lot. You may even have seen restaurants use them with parchment to serve food instead of a plate.

One other tip; keep sheets used for roasting meats and veggies separate from the ones you use to bake. The former become almost impossible to clean, while the latter should stay pristine.

bbstx, this isn’t helpful for your question, but I have a couple little 10x7 Nordic Ware sheet pans I use often for just the two of us. Just used one this morning…perfect for two apple blossoms from TJ’s for breakfast.😊

I love that with the 1/4 sheet pans you can easily put two side by side on the same rack with plenty of air circulation, for stuff that doesn't necessary mix well or has different cook times. I am roasting more food more often and loving it.

I’ll pass along the advice to keep the baking pans separate from the roasting pans. The 1/4 sheet pans are cute but would not be practical for DD. I need to measure and see if one would fit in my Breville.

The 1/4 sheet pans are cute but would not be practical for DD.

? We are a family of five and I have used them for years. A 1/4 sheet is 13x9 so not tiny. Easier to wash too.

PS I think the ones used to serve food may in fact be 1/8th size!

If you're looking at half sheets, make sure they (including the edges) fit in her oven. Some "large" ovens don't quite accommodate a half sheet.

Here is some interesting information regarding sheet pan sizes.

Evidently, my "half sheet" pan is not a standard size at 15¾" x 10¾", but it is close to half of a 2/3 pan!

Incidentally, when buying these pans as gifts, I recommend including Silicon baking sheets. I use these all the time when baking cookies, but also for other things. I have them in the full size and half size.

I think the small ones I mentioned (10x7) are closer to 1/8 size.

From Google from Webrestaurant store:

• Full-Size = 18” x 26”
• 2/3 Size = 16” x 22”
• 1/2 Size = 13” x 18”
• 1/4 Size = 9 1/2” x 13”
• 1/8 Size = 6 1/2" x 9 1/2”

From Wikipedia:

There is variation even in standard forms. European are different too.

Although I use nordicware (and WS), I do have an all clad triply sheet pan that is very sturdy and warp resistant. But it is a 1/4 sheet pan and I don't think they make it the larger size. .

Quarter sheet pans from local restaurant supply. Winco ALXP. 3003 aluminum (alloyed with manganese. Much less expensive than anything on Amazon at the time I purchased them.

I have a Nordicware 1/2 sheet and 2 Nordicware 1/4 sheets. Have been very happy with them over the years.

Okay, I'm going to use the thread as an opportunity to share the best pans I've had in a long time. They are all clad essentials and I bought one and immediately bought two more. I've been using them since mid summer and they are fantastic. Discussing cooking tools deeply interests me!

All-Clad Essentials Nonstick Cookware (10.5 Inch Fry Pan)

https://a.co/d/07mSjuI

The OP doesn’t want nonstick though.

DD and DSIL eschew all non-stick cookware.

I use restaurant sheet pans. I got a couple that came from a Chicago supplier, but you can find the same thing at GFS or other public restaurant suppliers. Decent gauge aluminum, cheap, sturdy, lasts forever. Good lip on them with a seamless curved inside corner, easy to scrub up. I think they are best for general use- same thing used in bakeries I've been in. I've found the more specialty bakeware can be worth it for more specialty items, but a standard half sheet isn't really worth specialty treatment to me.

There are things I think worth mentioning to avoid with sheet pan shopping. Pans with embossing or raised patterns on the pan, like logos or ridges. If it's a lipped pan, avoid sharp inside corners or a lot of creasing in the corners- those can be more difficult to clean. If it's for general use, get lipped pans- the ones that are flat or have splayed open edges are nice for cookies to slide them off, but not handy for other things like roasting veggies.

And yes, a roll or box of precuts to fit the pan of parchment paper is a nice add on to the pans :)

Those 1/4 and 1/8 sheet pans can be very handy for quickly re-heating, recrisping foods or a quick broiler visit. Examples: section of casserole, lasagna, fish n chips, slice of pie, tuna melt clan and many things (also par cooking small amounts of things like mushrooms, eggplant, onion, tomato.

Like Bunny, I use my 1/4 sheet pans a lot for roasting differently-timed items in the oven. The 2 I have came from King Arthur Flour. I also have a 1/8 that gets a surprising amount of use because it’s just the 2 of us. My larger pans are Pampered Chef and they are surprisingly really good quality. I’ve had them around 4-5years and they still look great.