USA PanBakeware Nonstick Jelly Roll Baking Sheet Pan, Aluminized Steel

Right when I opened the package, I could tell this pan was made in USA! It is thick, heavy, glossy. After the first use, it didn’t show any warping. The heat distribution was very good. The cookies didn’t stick at all.I like this pan very much and highly recommend it to everyone.

I was looking for a specific size for baking my baklawa recipe. I'd just about given up, then found this one. It's the perfect size and gave perfect browning. I have two bread pans of the same brand, so wish I'd checked their site sooner. I'd definitely recommend this baking sheet as well as their other baking pans. They do require hand washing, but that's not really a problem since they're easily cleaned. I'm so glad I found these pans.

I like USA pan products and have used them for years. You have to be careful not to scratch them. They bake evenly.The jelly roll pan was a gift for my daughter-in-law. Sturdy and well made.

Buying a new one of these - mine just crossed over the 6-year mark and it has been loved to death. Highly recommend! All of my USA Pan products perform exceptionally and last long.

This company should use a different method to attach the cardboard label - it was VERY difficult to get off and not like the usual easy to pull off "glue."

I am slowly replacing very old baking pans with this brand of pans. They're wonderful; easy to clean, bake evenly and they will last beyond my years. My granddaughter knows they will be hers. Thanks!

Perfect for my pumpkin bars and pumpkin rolls.

When this jelly roll pan arrived, I was happily surprised by how nice and heavyweight it is. This pan will be around long after I am gone - it is that nice!I have struggled making rolled cakes in the past because I was trying to use a normal baking sheet (too big!) and my cakes would fall apart when rolled.This pan is the perfect size for a rolled cake recipe - you have found the perfect pan for these kind of cakes!Everyone was “wowed”by my strawberry roll cake, but this pan honestly made it so easy to create. Just line it with parchment and bake your sponge cake in it ungreased to allow the sides to lift, then run a knife along the edge to release it after it bakes…perfection!