Naturals Insulated Baking Sheet, Uncoated Natural Aluminum for Cooking and Baking

This is a second insulated baking sheet that I just purchased and it is as good as the first one bought years ago! The size is exactly what was expected. It bakes the best cookies and cleans up well. Glad I found it!

No more burnt cookies! Love these pans!

I use this sheet to bake bread and cookies. It can hold a huge loaf. Insulation is essential, keeping the bottom of the loaf from getting too dark. I've given it quite the workout this month, no warping, no flexing and my baked goods are evenly browned on the bottom. Very large baking sheet which is just what I wanted. Do not get thinner, cheaper, uninsulated baking sheets, take it from a baking pro.

These insulated cookie sheets were solid, well made, insulated to prevent burning, and made in the USA! Sadly, they were packed with no bubble wrap in a huge box. That meant the sheets banged against each other and the box corners in transit. The well made baking sheets arrived with 2 badly bent corner and multiple scratches. I am returning them (in a smaller box with cushioning between the sheets!).

If you're a fan of the T-Fal Air Bakes (that are no longer being made, unfortunately), these are a good alternative. They serve the same function of baking evenly, and preventing the bottoms of cookies from browning too much. Things also don't stick too terribly to them, so you can almost always skip the parchment paper. They're a great size to do a dozen (or so) cookies at once, they don't stain, and they're very durable--I've had mine now for about a year and they're going strong. My two gripes, and the reason why I had to deduct a star, are the way the air gaps were done on the bottom of the tray. Having their be four diagonally-raised lines that aren't to the edge of the pan makes it difficult to slide in and out of the oven, because they catch on the grates; and they make it impossible to use these trays with a cookie press. Believe me, I tried so hard to find a way to make these work, but unless you want to lose a quarter of your tray space (all around the edges), you cannot put the downward pressure required to use a lever-action style cookie press with these. I was very disappointed when I realized that. Thankfully I do still have my old T-Fal Air Bakes that I can use with my cookie press, but I would super love it if these trays could have a flat bottom. It'd make everything so much better.

I've researched all the cookie sheets, read all the reviews, and tried them all. I always come back to my nordic. They are reliable, produce evenly cooked cookies, are durable, have never warped on me, my cookies release easily, and it's easy to clean. All around winner!

I purchased the Nordic Ware Insulated Baking Sheet probably 1/2 a year ago or more and I still love this pan. If you have never used an insulated baking sheet, this is something special! Perfect if you get overly browned bottoms on baked goods. I have a gas oven and it has worked well thus far. Really, it's a perfect pan for cookies, I also find myself using it for other items too, as it has kind of become my go-to pan. As for those mentioning water getting into the back holes, I am careful when washing, but the pan instructions do mention that if you do get water inside, to pop it in the oven for about 20 minutes to dry it out. If I had to improve this item, I would opt for stainless steel (American made, of course) instead of aluminum, but that's just a personal preference not based off of any baking differences. Eitherway, I recently purchased a second one for myself and just gifted a set to my parents, who I know will love these too.

I had one of these years ago and accidentally left it when I moved out of my last home. When I finally replaced it, my biscuits once again became reliably golden and flaky with a crispy bite. My gallettes became flaky and crispy and golden, with all the fruits perfectly baked. There is a slight adjustment to recipe timing. For this pan to do it's best work, fully allow your oven to heat up to optimal baking temperature before you put your pastry in, and then add 5-7 minutes to your total bake time. You will not be disappointed. Cleans easily, but don't use harsh abrasives, just soap and a soft sponge. My last one had turned dark from a decade of use, but it still made the best baked goods - far beyond an ordinary cookie sheet.

This cookie sheet works great, spreading the heat well so the cookies turn out evenly cooked, so everyone loves them!

Fantastic to bake cookies with, only problem is, the tray width is 41cm while the oven is 42cm wide, so it tray does not sit properly on the sliders.

Have one that has been used weekly for forty years.

This pan isn’t nonstick. Cookies stick horribly even when I greased the sheet.