Cookie Sheet (Large)

I was looking for a 9", NOT nonstick, straight-sided, square pan with actual 90-degree (not rounded) corners forever. It was more difficult than I expected to check all of those boxes! I just wanted a basic square pan that would make nice sharp corners for baking things like brownies, rice krispies, burfi, etc.This pan checks all of those boxes, except for one - it was hard to see from the product photos, but the edges of the pan are actually slightlyyy tapered in a bit (wider at the top than the bottom). I wish it had straight, up-and-down sides. I'm not sure why anyone would want the sides tapered.Besides that, it works nicely and seems to distribute heat evenly. The corners are a little hard to get clean which is to be expected.

For baking, aluminum pans and sheets always produce the best results. Aluminum conducts heat very evenly, so that cakes and cookies bake uniformly and quickly, and vegetables roast fast without burning. Plain aluminum bakeware (without any nonstick coating) is also easy to clean with handwashing or a dishwasher.The CHICAGO METALLIC 5237982 UNCOATED TEXTURED ALUMINUM ROUND CAKE BAKING PAN (9-Inch, Silver) takes aluminum bakeware to a new level, by adding a textured surface that allows better air flow, and ensures that a baked cake layer releases easily from the pan. To bake with the pan, you use your usual method of greasing (shortening, oil, cooking spray), or use parchment paper or baking mats. Afterwards the pan comes clean easily with light handwashing; you can also use the dishwasher, but the harsh dishwasher detergents will discolor the aluminum (without damaging the baking performance).The CHICAGO METALLIC 5234613 UNCOATED TEXTURED ALUMINUM LARGE COOKIE/BAKING SHEET (13-Inch-by-18-Inch, Silver) has the same textured surface as the cake pan. It has changed the way that I prepare vegetables (e.g., zucchini, potatoes, root vegetables, eggplant, carrots), because sliced veggies roast beautifully in the oven, taking less than 10 minutes, and make terrific, healthy fries. The baking sheet is wonderful for this purpose, because of the high rim that keeps the veggies from rolling off the sheet as you put it in and take it out of the oven.The manufacturer recommends that you avoid using sharp-edged utensils and knives with this bakeware. (I use a  Zyliss Knife  for cutting brownies and sheet cakes, and it has never damaged my coated bakeware in spite of its vicious appearance.) Also, you should avoid using scouring pads and abrasive cleaners, which is easy because you don’t need them.

Prefer 'cold corners' on the interior of a pan. This one has spaces under the 'folds' of the pan where food can get trapped and is not easy to clean. Otherwise, great pans. But DON'T put them in a dishwasher. I know from experience, these pans will tarnish and not yield the best results if you do. I wash mine by hand with hot water and soap and they never stick. You may have to "tent" the bread with foil so the top doesn't get overly browned so the bread has time to cook on the sides and bottom. Maybe because of the thickness of the pan.....not sure. I also recommend using a thermometer instead of timing your bread. Never tried these pans with anything else but I bought them specifically for baking loaf bread. Can't beat the price.

I use my round parchment pizza pan liners from Amazon with this pan. Pizza slides right off. I love the textured surface as it allows the pizza to rest on top with air pockets underneath it. I got tired of putting the pizza on the oven racks and having a smelly dirty mess afterwards. I wish I had bought this pan years ago. This textured pizza pan was exactly what I was looking for. I did not want a non stick pan lined with chemicals, like PFOA etc. The aluminum pan is not a problem for me. I just line it with the round parchment papers.My father and Uncle both worked for ALCOA. They did not Alzheimer's disease even though they were exposed to aluminum dust on the job inside the factory. If aluminum was the cause of Alzheimer's, OSHA and the FBI would have been in there years ago and shutting down ALCOA.

Got rid of my other bread pan that had a nonstick coating and was a little hesitant to buy and uncoated one. But I have had zero issues baking with it so far! I used parchment paper for banana bread and clean up is super easy and I have also made meatloaf with no lining and it came out just fine as well. Super even baking and I'm so glad I gave this a try!I have only handwashed this pan to date and have not thrown it in the dishwasher yet.

This pan can AND will crisp anything you put on it...It breathes and cooks through.. Love it for pizza, but have made crostatas, croutons, and even roasted vegetables on it ( with pan under it) Good for reheating anything you want crispier, too!!

I have several Chicago Metallic baking pans. I choose them because of their heavy duty construction that lasts forever. The only trouble I have is cleaning the corners of the pans because of the way they’re made. Most professional pans are made this way and it’s not just Chicago Metallic. It is what prevents them from warping so you take the good with the not-so-good.

I love this pan! I've used it several times and nothing sticks, and it washes up wonderfully. I bought more and gave them as Christmas gifts and they loved it too!

Good