Ok, I bought these quarter sheet pans for my Cuisinart convection toaster oven. They are nice, sturdy, beautifully made sheet pans. Unfortunately, they are just slightly too big for the oven. For a convection toaster oven, down size to the 1/8 sheet size, which I did.

I am keeping the quarter size... and bought 4 more! These are perfect for anyone who doesn't have a dinning table (we don't) and for anyone caretaking an elderly relative (we are). The quarter size can accommodate a soup bowl, napkin, silverware, and toast or crackers, and it provides a stable surface for laps. They are smaller than a standard bed tray, which means easier for storage.

I highly recommend Nordicware. Don't bother with the copycats. Quality matters, and Nordicware knows that.

These are wonderful. I got a bigger size and it's honestly perfect for big batch cookies and sheet pan dinners for a bigger family. I have had these pans for about a year now and they have held up the test of time and still look very good- like they've hardly been used! And we use them multiple times a week. They clean easily, and tough to remove stains come off well with a little soak. I would definitely buy these again, luckily I think these are going to last a while yet. Many more cookies to come!!

I bought these on the recommendation from NY Times' Wirecutter. They are light, well constructed, distribute heat evenly, cut the time in the oven by one or two minutes, and cleaning them is easy, although I normally use parchment paper. I bought a pair two weeks ago, and again last week. I make cookies in batches of 36 and up to 52. This way I can have two trays in the top oven, and two in the bottom oven at the same time and be done in half the time. Even if you have one oven, prepare your second set so you can put them in the oven as soon as you take out the first set. They can then sit on the tray to cool and be ready to move to the cooling rack and all the time your second batch is getting happy in the oven. Nordic Ware is made in the US and I hope you'll enjoy the workmanship too. It's truly unbeatable.

After months (close to a year) of searching and trialing different baking sheets, I have found the perfect (or two perfect) ones for your consideration. I am hoping this to be a very informative review and I hope you will like it! I hope this is going to be helpful to you. Learn from my experience (and trial and error) so you buy the correct baking sheet the first time"”save you time, money, and energy.

This review is going to focus on two of my favorite brand's QUARTER SHEET BAKING SHEETS. The results may or may not apply to HALF SHEETS or any other sizes. Why? Because a manufacturer may make their products differently for different product lines. Just like Ford may make good truck but not their sedans, or Subaru makes good SUVs but not necessarily pickups. It's just an analogy! Anyway, Nordic and Vollrath are being compared here. I didn't get the Chicago Metallic brand"¦ maybe next time!!

To start "“ I baked side-by-side using both brands and here are my findings:

They are both "standard sized" quarter sheets "“ but one is slightly larger than the other. The Vollrath brand is slightly larger (or perhaps Nordic is slightly smaller??). Your "standard size" quarter-sheet baking rack will sit perfectly inside the Vollrath sheet flush and flat. On the other hand, the same rack will not sit flush in Nordic pan. In fact, you will have to very carefully balance the rack on the edge of the Nordic quarter-sheet "¦ and if you but it just a little . .. . slush~ the rack will fall into the pan or fall off entirely.

See the attached photos. So, is backing rack an important feature for your particular bake job? If yes, then you will have a hard time using the Nordic brand"”either that or you have to buy purposefully smaller sized baking rack than what is "standard sized." If not, who cares. I do need a baking rack for many of the things I bake"”a rack that falls off easily is not acceptable to me. But who needs a rack for cookies? Wings? You have to think about this aspect for your own purposes.

Manufacturing: the Nordic pan was perfect in attention to details. The photo of the back of the quarter-sheet pan shows you how each manufacturer rolled their heavy duty aluminum. Nordic rolled theirs much more perfectly and more detailed. See photo. On the other hand, Vollrath pan was kind of "¦Meh~ Like as if the manufacturer said "that's good enough of a roll." Does the bad rolling job make the Vollrath pan useless? No. The baking result is not impacted from my test-baking. But there's something to be said about perfection.

True Heavy Weight?: Both brands claim to be "Heavy Duty." Check out the photos: Vollrath weighs in at 348 grams while the Nordic weighs in at 460 grams. If you do the math, this means the Nordic quarter sheet is approximately 30% more material! Yes, there's 30% more aluminum in the Nordic quarter-sheet than the Vollrath product. That's "30% heavier" duty.. I suppose you can put it that way. But the baking result with the Vollrath is not impacted (no warping, food bakes out equally on a side-by-side bake test). So is the extra 30% more material necessary? Thin baking sheet has the problem of bending and warping during baking (this is a known problem). If the product does NOT bend of warp"¦ 348 gm vs. 460 gm ? Hmm. I dunno.

But then again .. . Nordic is heavier weight, great, but it doesn't accommodate a "standard sized" baking rack!!! Which is more important?? Now that's where you need to decide for yourself.

If you bake often foods that require a rack, you absolutely need a smaller rack or use the Vollrath quarter sheet to accommodate standard quarter-sheet racks. The Nordic will not fit those. On the other hand, if your bake often foods that sit directly on the pan and do not need a rack, or only uses the rack sporadically, you might be better off getting the Nordic quarter sheet and enjoy its 30% heavier weight and better machine job / better attention to details. Or get both "“ one Vollrath for one job, one Nordic for another job.

OR, go find a smaller quarter-sheet rack (say, 1/8" smaller each side) to accommodate the Nordic quarter-sheet, then you have the best of both worlds. But that means you have to buy "less than standard sized" baking rack by about 1/8" smaller each side. Why can't just "standard sized" things work standardly? Why don't they just work perfectly? That was my frustration with Nordic quarter-sheet this entire time. I love that quarter-sheet but whenever I needed to use a rack, Nordic became useless to me.

Thickness: You can see from the photos that the Nordic quarter-sheet is slightly thicker than the Vollrath. This came from being 30% more weight/material. I am not detecting the benefit of this extra thickness. Better heat retention? More anti-warping? More stable? Heavier? Stronger?

Other things: Both quarter-sheets are NOT (I repeat, NOT) safe in dishwasher. They both need to be hand washed. They both do NOT come seasoned and they are NOT non-stick. Your best bet is put down a sheet of silicon baking sheet. I personally don't recommend aluminum foil (but that's what everyone does). My recommendation against aluminum foil is the excessive intake of aluminum which may be associated with Alzheimer's disease. (This is not a medical preach, please use your own research). I simply recommend you use a silicon baking mat instead of an aluminum foil bottom to avoid getting even more aluminum in your diet. I do NOT recommend baking directly on either Nordic or Vollrath quarter-sheets: food spot will be permanently baked into the pans, black scorch marks and carbon deposits will permanently cook into the aluminum sheets and there is no easy reversal (if at all). I know, it's only $15 a quarter-sheet so it's not too expensive. I happen to like my things to last for years. :-)

I hope this has been helpful. Write me comments if you need to ask more questions. I am attaching 8 or 9 photos to help with this review. Thanks!! Happy shopping!!

A lot of times, things get burned in our oven. Meat dishes cook evenly, so I was baffled when every single cookie recipe I made turned out burned. Even lowering the temperature on the oven and baking the cookies for a longer time didn't help - the cookies would always be burned on the bottom. My husband said: 'The oven just runs hot, we should get a thermometer' but he never bought one. So I decided to buy some new cookie sheets.

After googling: 'Best material for cookie baking sheets' I came across an article that rated these cookie sheets as among the best in the world. I was suspicious, because for this price I didn't think that could possibly be true but I bought them anyhow. And I'm really glad that I did!

I baked four dozens of cookies yesterday (at 350, just like the recipe says) and they turned out beautifully - NO burning! It is nice having cookie sheets that don't burn my cookies. I am thinking that it was my old cookie sheets that were the problem. Despite using parchment paper, they were pretty beat-up and warped; I'd imagine that the heat distribution was all over the place in a bad way.