What's your favorite sheet pan?

Chicago Metallic sheet pans are good, but I have all kinds and really, you just want one thick enough so it doesn't warp easily. There's almost nothing as frustrating as a warped sheet pan.

I like the ones that fit in my oven.

I have two "Lincoln WEAR-EVER no. 5303" heavy sheet pans. They are nice and solid. Not sure if they are as heavy as professional but they may be. I really like them. Got them at Zabar's some years ago.

I have a bunch of various makes, materials and vintages. My favorites are a cafeteria kitchen commercial half-sheet that bears the patina of use and age, and a much newer Goldtouch half-sheet from Williams-Sonoma. Look for the periodic 20% off sale on the WS pans.

I have several, my favorite, hands down is my stone baking sheet from Pampered Chef. It roasts vegetables to perfection with little to NO oil as the stone absorbs oil therefor, flavor. I used it for bar cookies as well. I also have a stone baking pan from Rada that I roast larger amounts of veggies, cassoulets, biscuits etc. Simple to clean, no soap just scrape off bits. If you decide you want one do a girl a solid and purchase off my Amazon account through my blog ;} http://astore.amazon.com/simphealfam05-20/detail/B0037FT27W

Happy baking!

I usually get whatever is heavy duty at the restaurant supply store or the CIA. I somehow ended up with one that Thomas Keller left behind that is Vollrath Wearever, 18 gauge. (even has an etching of a clothespin on the back)

I have had good service from NordicWare half-sheet and quarter-sheet pans. Plain, bright aluminum; sturdy; made in the US; available online at a reasonable price.

I use commercial half-sheet pans. They're really too big for most jelly roll recipes, but they're far sturdier than the ones sold in most retail stores.

I got my sheet pans (1/2 sheet) from 2 a local restaurant supply store and 2 from William Sonoma. Sorry I don't remember the brands, but they are restaurant grade. The ones from the restaurant supply store were $10/piece. The Williams Sonoma ones were ~$20. So far they've lasted me almost 10 years of roasting and baking. I think what you want to look for sturdy thick aluminum. I tend to stay away from the darker non-stick because they are usually too thin and the teflon coating just doesn't last long (2-3 years). The restaurant sheet pans rarely buckle in the heat of an oven and you can scrub the dickens out of it if needed. Just make sure the 1/2 sheet will fit into your own.

I use commercial half-sheet pans. They're really too big for most jelly roll recipes, but they're far sturdier than the ones sold in most retail stores.