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After reading prior reviews I was uncertain as to which pan Cooks Illustrated was actually recommending, but I went ahead and purchased this one and it IS the heavy gauge; it says Wearever on the back; did not warp at 425 degrees (the highest temperature at which I have used the pans); and performed in a manner consistent with the recommendations. So, I recommend it.
I bought this pan which I thought and still hope is a Lincoln Foodservice Sheet Pan, the one identified in Cooks magazine. The stamp on the back says Wearever, which apparently Lincoln makes.After one use and the pan in the oven at 400 degrees for less than 3 minutes, the pan warped. Not only that, it is still warped and will not straighten out. Maybe Cooks Magazine had the one and only pan that did not warp, or there is a problem with the manufacturer.DC
I was hoping this would be a good multi purpose baking pan. However, during the first batch of cookies I was making on it, it warped so violently that it flipped the outer edge cookies over.Model they are selling is Wear-Ever 5314.Would not recommend this pan for baking.
Mine arrived scratched and a little dented. On the basis of an America's Test Kitchen recommendation, I purchased this heavy-gauge baking pan and, just as ATK said, it doesn't warp in the oven. No baking sheet, however sturdy, can survive being shipped across country in an unpadded plastic bag without some damage. I wrote to complain to the seller, but have not received a response. This is a great baking pan, but exercise caution if purchasing it from Next Day Gourmet.
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. 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. 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. 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: [.].
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