Doughmakers Sheet Cake Commercial Grade Aluminum Bake Pan 13" x 18.5"

Very nice quality 👌 recommended

Sturdy and value for money.

Well, done product

I love Doughmakers. I've been using their pans since 2003, when I first discovered them. This is my second pizza pan of this size, as my husband accidently ruined the first one after ten solid years of use. As with all aluminum pans, do NOT use spray on them! A light coating of butter if needed, although I have never had to coat this pan, only my jelly roll pan. None of my pans have ever warped. I've never burned anything on them, although I'm sure it is possible. These are worth every single penny! I love love love the textured surface, makes baking so even and beautiful. By a whole set. You won't be disappointed. If I could give these ten stars, I would. Highly Recommended.

È un ottimo prodotto. Non serve ungere ed i cibi si staccano facilmente comunque. Io la uso per farci la fainata alla ligure che di solito naviga nell'olio durante la cottura. Ho impiegato un pò x averla perchè nin avevo capito che sarebbe arrivata dagli USA.

I have had a number of loaf pans , all with non-stick coating , that I used for meatloaf and banana bread. Even with a good spray coating of vegetable oil there were always areas where stuff sticks , which means that eventually when cleaning I would break through the non-stick coating , which turns your loaf pan into a fine thingy to put all your screwdrivers into. After some on line research it seems that pro's seem to prefer aluminum for baked goods. Seeing this development I again examined the use of aluminum cookware regarding disease , Alzhiemers in particular. The caution on aluminum cookware goes back a couple of decades so there has been time to gather evidence and they have not found a link , BUT there are cautions in the literature about not cooking highly acidic foods in aluminum and the manufacturer includes a similar notation with this product - so you'll have to make up your own mind on that. Now back to the loaf pan itself. It does not have a non-stick coating , but it does make use of a perhaps centuries old baking trick , which is a sort of rippled pattern in all surfaces. It says this helps let heat get in and around the edges and bottom. In order to get the food not to stick you will do it like grandma did , that is to grab about a tsp of butter or lard and grease the sides and bottom by rubbing the butter around with your fingers. I used butter - works fine. I just made my first loaf of banana bread in it. It is a beauty. Evenly cooked , well formed , popped right out onto the cooling rack when turned upside down , no shaking necessary . I'm a health conscious cook so returning to the days of adding fat/calories by greasing the pan is not something I do without remorse , but the pan works so great! Technology from grandmas' day! Thanks Grandma! On deck is my ground turkey & extra lean ground beef meatloaf. Will advise here if it doesn't turn out well. Pricing varies greatly - look around.

My absolutely favorite brand of baking pan. I own several other sizes of the Doughmakers' jelly roll pan, but had never seen this size before, so I thought I'd check it out. It has the same very sturdy, well made qualities that I love -- does not warp like cheaper brands, is aluminum with a pebbly finished that washes easily and looks very distinctive. With a cooling rack fit inside, it also makes a large batch of perfectly cooked bacon in the oven. I'll be able to make more cookies at one time also, so I'm really looking forward to that. Even though it says "nonstick" in the pan name, I think that make refer to the pebbly finish that makes food easily come off and clean -- it does not have a typical nonstick finish that many pans have. In my opinion, that is a good thing because I don't have to worry about some finish coming off in the future.