Sheet pan brands?

I know its not high end but I have a few OXO Pro pieces that have been kicking arse for 6+ years. I didn't expect them to be as good as they are or to last this long.

Great pans, if I ever need to replace them I would have no issue re-buying.

LINK

Nordic Ware or OXO

Nordic Ware as others have said.

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Aluminum half and quarter sheet pans from a restaurant supply store would be my suggestion.

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We use these from Sam's, lined with foil sheets from Sam's...

My wife does have some special pans for cookies but everything else goes on aluminum.

I use the cheap ones from Sam's. I always have about 6 pans at a given time and use them all the time. I always use them for barbecue. I use them to season the meat, then wash and sanitize, then use them to pull the meat off. I use them more outside the oven than inside the oven.

I've never had any issues with them whatsoever. Last time I bought them, they were $5 each. Every 2 years or so, I pick up a new 2-pack and then throw away 2 of my older ones. No need to throw them out but for $10, I'll replace them every few years just to begin with a new clean pan.

I guess if there is a difference in baking for baked goods like cookies, then it makes sense to purchase the better ones. Is there a real difference in the actual cooking?

Going to join the chorus praising Nordic Ware. I tried all different kinds, including Sams, and LOVE the Nordic Ware with the rack. I fried shrimp, fish, hush puppies, and fries for a crowd last week and wished that I had about a dozen of them.

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[Warped] at high heat... preheated and then hit with cold food

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Thicker gauge sheet pans will prevent this. I put my 10 gauge on the bottom surface of my oven and preheat it to 500°F for roasting Brussels sprouts or cauliflower. Hasn't buckled once.

I will say that at temperatures higher than 450°F, most if not all, sheet trays will warp a bit. That's when using the appropriate equipment for the specific job comes into play. For this task, a roasting pan needs to be utilized.

Vollrath makes really good stuff, but even at the restaurant, we buy the more economical ones.