Sheet Pan Half Size - 12-7/8'' x 17-3/4'' Heavy Duty, 13 Gauge
by Vollrath
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Tools and Hardware Reviews of Sheet Pan Half Size - 12-7/8'' x 17-3/4'' Heavy Duty, 13 Gauge
Customer Review: Mine Warped After One Use
Summary: 1 Stars
I desperately wanted to find the sheet pan recommended by Cooks Illustrated. I have the original Lincoln sheet pan, 13 gauge, and it is fantastic. I've baked with it several times and it is as flat as the counter. I ordered this pan because I was told it is the same pan under a new name. Well, I can attest to the fact that the pan I received, the sheet Pan Half Size - 12-7/8'' x 17-3/4'' Heavy Duty, 13 Gauge by Vollrath is not the same as the Lincoln Wear-Ever 13 gauge Half Size - 12-7/8'' x 17-3/4'' Heavy Duty 5314 pan I have and love. After having to return and then receive replacements for warped pans straight out of the box, I finally kept one of the Vollrath pans. I needed to bake bread cubes for a bread pudding. I only had to lightly toast the cubes until they were dry. This brief time in the oven was enough to reshape the pan so that one corner does not touch the surface it is placed on but instead the corner is about 1 1/2 inches off the surface and points to the ceiling. This HAS to have a major effect on baking as the baked goods in the pan will not be getting the benefit of the heat of the wire racks in the oven.
The only use this pan now has for me is when I need to place 2 pans under a cake pan as it bakes.
Customer Review: Solid bargain
Summary: 5 Stars
There's not much you can say about a sheet pan -- it sits there. It can be the perfect kitchen chamelion. Sometimes it's a roasting pan and sometimes it's a cookie sheet. Put a wire rack on it and it's a place to cool stuff, or else it's a tray. All you really ask of a sheet pan is that it sit there, under and and all conditions, being inert.
And the truth is, the majority of the pans from retailers don't manage that trick. Put them in the oven and sooner or later you'll hear a loud "click" -- nothing broken, but after a while the pan will warp, niot really a problem unless you've been making something like codfish and potatoes, and all the oil pools in one place because the pan isn't even any longer, and our potaoes are either undercooked or overcooked, with nothing in the middle.
And that's it, really. This pan just sits there, indifferent to the way it's treated, holding its shape, and distributing heat fairly evenly. Dull. And the price is pretty good too. What else is there to say?
Customer Review: Warps at high heat.
Summary: 4 Stars
Got three of these based on the Cooks Illustrated review. Two of the three have warped so far when the temp gets above 450. I haven't used the other one yet at high heat because I want to keep at least one flat one! There are really two things you need to know about this pan: (1) There seems to be a variation in thickness from one pan to another, which probably accounts for the sometimes-it-warps, sometimes-it-doesn't opinions you see on these reviews. My caliper shows a significant variation, which suggests that the factory where these are made isn't as committed to quality as the company that ordered it! (2) The material is important - these are aluminum. Most reviews haven't focused on the fact that these will come out of the dishwasher looking like they were beadblasted, and will stain if used to cook anything acidic. That said, you're not going to find more metal for the money, as these are more sturdily built than most noncommerical stuff, AND although warp is annoying it only occasionally effects anything.Customer Review: One out of two ain't bad?
Summary: 3 Stars
I used these pans today for the first time. I did so reluctantly because I read the boards on the Cook's Illustrated website and the ratings weren't too great. I bought two pans. One was perfect and roasted with no problems at 400 degrees. The other one warped at 475 degrees. Not sure what to make of it. The one that warped still remains slightly so even after cooling down. All I can say is buy at your own risk. I'm thinking of trying Sur La Table's new brand. It says no warping on the packaging and you get two pans for 20 bucks. They do not mention the gauge, however. These Lincoln pans are 13 gauge which is the thickest supposedly. (The higher the number = less gauge.) Thickest is supposed to be the best according to the CI boards, less condusive to warping. C'est la vie...
Update: 11/2/07 The pan that warped slightly has straightened itself out. I simply stacked the two pans overnite and voila! So if I could, and Amazon won't let me, I would change this rating to FOUR stars.
Customer Review: 18 gauge model has not warped yet
Summary: 5 Stars
I received the 18 gauge model (model number 5303), and so far it has not warped after 15 minutes in a 500 degree oven...
Here is my own speculation on all of this warping vs. non-warping business: I think the warping vs. non-warping on the 13 gauge model (5314) is probably just variation in manufacturing and quality control issues on the part of Lincoln.
I do wonder whether the 18 gauge model, even though it's thinner than the 13 gauge model, is less likely to warp. From what I can gather, the 13 gauge has a "sanitary open bead", which make it easier to clean and sanitize, which is what make it NSF-rated. I'm guessing that because the 18 gauge model has a closed bead with a bead wire, that makes it less likely to warp. Here is a PDF made by Next Day Gourmet I found on the net that explains some of the differences between the various terms that apply to baking sheets, and when they are supposed to recommend one model over another: [..]