Aluminized Steel Non-Stick Cookie Pan
Baking pan retains heat and won't rust
A few years ago after I retired, I found more time for baking.
We have a bunch of what I call baking pans, both aluminum, and steel.
I found that for many things the steel seemed to toast the bottoms better than the aluminum, but are much harder to wash and rust easily.
Then I found the Chicago metallic commercial pan, which is the best of both worlds. Aluminized steel! Much heavier and seems to retain the heat very well. Warning on this heat retention: These do not cool down fast like 100% aluminum!
Dishwasher safe, and lifetime warranty.
05/6/16Chicago Metallic Commercial II Non-Stick Small Cookie/Jelly Roll Pan, 13" by 9.5" ($12)