Kitchen Aid Cookware: Chicago Metallic Professional Nonstick 17.25 by 12.25 Inch Jelly Roll Pan Review

I got a smaller Chicago Metallic jelly roll pan for Christmas and we've used it for just about everything because unlike our other cookie sheets it DOES NOT warp.Since we've ruined our other big cookie sheets by using the non-stick sprays on them I decided to replace them.I tried to find these pans un-coated like my other pan (I really don't trust "non-stick" things anymore) but the price on these was too good to pass up.We got them within a week of ordering them even though I used the free super saver shipping and we decided to test out the non-stick by making cookies.We didn't use parchment, or grease the pans, or anything we just put the chocolate chip pumpkin cookie batter directly on the pans then put them in the oven.Not a thing stuck and all we had to do to clean them was wipe them off.Like the directions say you have to pay attention to the temperature and cook time, and maybe reduce one or both but since they warn you I don't blame them for the handful of over done cookies when the other dozens came out beautifully.Also the non-stick coating seems to be a lot different than the stuff used on older pans... this stuff looks and feels as if it is simply a texture added to the surface of the pan, we slid them around on the metal racks in our oven (when cold and when hot), rotated them, put cold batter on them then put them back in the oven, and generally used them as we would use any of our old cookie sheets and I didn't find a scratch on them when we were done.If I could convince my mom to ditch all of our old pans (pity that is a pipe dream) I would replace every one with a Chicago Metallic pan, both non-stick and regular.I really love their products.

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Product Description:
Baked potato wedges, sheet cakes, croissants, biscuits and more will cook evenly on this heavy gauge pan. When the cooking is complete, the pan's premium non-stick surface makes food release and clean up as easy as can be.

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