How many years was I frustrated by using flimsy little baking/cookie sheet pans to oven-roast veggies, or what have you? Take the oven temp above 350°F and you would have a bowed pan and sometimes food in the bottom of your oven because when it bowed food popped out. Cheesy is the word that comes to mind when I think of those cheap little baking pans I used to use. And, they would rust…not the most beneficial thing added to your food, taste-wise and health-wise.
So, enough of bashing the cheap-ola baking pans. Their official name is “jelly roll pan.” As in that thin little cake that gets layerd with sweet stuff and rolled up to look like a pinwheel. I’ve never used it for that and so I just call it a roasting pan.
For at least 12 years now I have used Chicago Metallic Commercial Jelly Roll Pans and I love them! I just ordered two new ones from CHEFS Catalog because after 12 years one of my 2 pans started to show a little more wear and tear than I would like. They are not expensive, $15.95 a piece, they don’t warp even at 500°F and they don’t rust. I use these pans for any and everything and most of the time I’ll cover them with parchment paper before cooking my food because they are aluminum. In a perfect world I would buy these pans in stainless steel but I haven’t found them. I tried porcelain and it cracks at really high heat after awhile and haven’t found enameled cast iron with a big-enough & shallow-enough surface to get the desired results when cooking certain things. Using parchment paper does give you some protection.
When you have good equipment in the kitchen it makes cooking so much more fun. So if you have pans that warp and rust then throw them into the recyling bin and treat yourselves to a couple of new ones from Chicago Metallic!
P.S. I am not paid to recommend these pans to you, I just love them & they make my life easier in the kitchen!