I had one that I'd received as a gift too, and I just hated it. I did find a use for it though--it was the designated sheet for art projects that required baking. I really like that idea of nesting two sheets to avoid browning--I wish I'd heard that one a long time ago!
I was given 2 as a gift years ago and never liked them. A good alternative when you are working w/ something delicate and worried about excessive browning is to use 2 sheet pans nested. That's what we do where I work.
I actually have a few of these from our time in Cairo. We had a lousy Egyptian-made gas range and the heat source was at the bottom with little to diffuse/disperse the heat, so I used them not only for baking, but under just about everything I put in there (doesn't work so well with a bunt pan, mind...).
I've used them once or twice since, generally at Christmas when I do a gingerbread cookie party and need lots of sheets for folks to decorate cookies on...
I've had great luck using those insulated cookie sheets. In fact, it's the only type I use for cookies. I do think they keep cookies from over browning on the bottom, at least it solved my problem with it initially before I started using parchment.for convenience (whether or not the recipe calls for a greased sheet). I like them because they aren't as large as the rimmed half sheet pans in my particular wall oven and they feel sturdier. I get better heat circulation around the baked goods, too, though the insulation factor doesn't matter for this..
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I've used the pans as a pizza peel. The insulation factor doesn't really matter here, but it does make them sturdier and easier to handle. I just grease it and sprinkle on cornmeal and form the pizza right on it then slide the pizza onto my pizza stone. It's easier to remove the pizza onto it from the stone also. I use them to flash freeze foods, too. (foods that aren't round, anyway, so they won't roll off!)
I have 2 that I bought ages ago. I end up using them under a pie to catch drips, and occasionally if I need an extra pan to make meringues, but they aren't very useful and I'll probably end up giving them away. I have a Calphalon half-sheet pan that I bought at TJ Maxx that I use for everything.
Skip the gimmicks. Go with Lincoln Wearever Half Sheet Pans. You can find them on Amazon.com. They are heavy 18 gauge steel and do a great job on whatever you are baking.
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I've used them once or twice since, generally at Christmas when I do a gingerbread cookie party and need lots of sheets for folks to decorate cookies on...
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I've used the pans as a pizza peel. The insulation factor doesn't really matter here, but it does make them sturdier and easier to handle. I just grease it and sprinkle on cornmeal and form the pizza right on it then slide the pizza onto my pizza stone. It's easier to remove the pizza onto it from the stone also. I use them to flash freeze foods, too. (foods that aren't round, anyway, so they won't roll off!)