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Made to withstand commercial use, while still producing a professional product, this is a pan worth owning. Naturally you can make jelly roll cakes in it, but you will no doubt it comes in handy for baking bar cookies, breasts of chicken, and a host of other foods.
This jelly-roll pan may be diminutive in size, but it offers the same strength, durability, and reliability that Chicago Metallic has provided in top-quality bakeware for more than 100 years. The compact size fits neatly into shelves and deep drawers, cleans up quickly, and is a manageable size for baking with children.

Once available only to commercial kitchens, the pan is made of professional-weight aluminized steel, so it won't buckle or bend under intense heat and consistently provides fast and even heat distribution. Foods brown quickly and evenly--there's no need to turn the pan midway through baking. Bakers new to aluminized steel should pay extra attention at first, since this heavy-gauge pan bakes more quickly than lighter-gauge varieties. The pan gradually darkens with use, which actually improves heat retention, but it may also require that oven temperatures are lowered by 25 degrees to ensure even browning. The traditional uncoated surface of this sheet makes it extra rugged and a great conductor of heat, but butter, oil, or parchment paper should be used to prevent foods from sticking. Greasing or lining the pan simplifies cleanup, since the pan will go from oven to dishwasher with no scrubbing in between. The shallow rim of the pan ensures a tidy oven as well--melting cheese and loose nuts stay contained. --Emily Wolf

Technical Details

-Ideal for rolled cakes, bar cookies, flat breads, and toasting nuts
-Measures 12-1/4 by 9 by 1 inches
-Heavy-gauge, rugged aluminized steel construction
-Safe to use in dishwasher
See more technical details

 "Execellent Product !!!" 2010-03-04
By M. Glosser (Everett, WA United States)
Well made and functions perfectly! I will buy other Chicago Commercial products for my home kitchen.


 "Superior quality for price" 2010-02-06
By lissome lin (washington, dc)
I do a lot of baking, and I mean a lot of baking. My tools and my equipment must be of the highest quality. If not, then I don't bake! These little pans certainly meet that exacting standard. Not only do they meet it, considering their price, they exceed the expectation of a pan of that price. There is even heat distribution so no need to worry about some cookies browning faster than others. The sturdiness is greatly appreciated and the thickness. Some pans are too thin, resulting in quickly burnt bottoms with barely done tops. Not this pan! However, it should be noted that I always line my cookie sheets, so I am not sure how easily cookies will release from the pan itself. For now, these are my new favorite little cookie sheets.


 "Product Review" 2009-10-17
By Houston Wood Jr.
This item has a perfect design. It has reinforced edges
which prevent bending after heating. Recomend hand washing
instead of Dishwasher. Dishwasher will leave stains that
are hard to remove.

Yours,
Houston


 "Best Baking Pans ever!" 2009-05-16
By L. Chase (Smithfield RI USA)
These Chicago Metal pans were recommended to me by a baker who has worked in a bakery shop for years. They come in all sizes (I like the full sheet and 1/2 sheet pans),they don't warp, are heavy duty and not too costly. Great for cookies, roasting vegs, chicken and more! I brought these for my friend as a Thank You gift.


 "time saver" 2008-11-16
By Baking Jane (Texas)
These smaller jelly roll pans are great.
Example: when I make the texas sheet cake recipe , I use both pans and divide the recipe into the two. After baking both pans and cooling. I will put one of the pans in the freezer for later use. It's already and all I have to do is pull it out from the freezer and thaw for just awhile.


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