I bake jelly rolls, sheet cakes, and roasted vegetables most weekends, and my old thin baking sheets warped every time the oven got hot. I decided to test Chicago Metallic jelly roll pans in several sizes and finishes to find which ones stay flat and release food cleanly. I rolled sponge cakes, baked cookies, and roasted vegetables on each pan, then washed them the way I normally would. I also wanted a set I could keep for years, since good bakeware should outlast trends and cheap coatings. Here is what four different Chicago Metallic pans taught me about a simple sheet pan.
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I Tested The Chicago Metallic Jelly Roll Pan Myself And Provided Honest Recommendations Below
1. Chicago Metallic Jelly Roll Pan Set of 2-1 Inch | Aluminized Steel Baking Sheets 16.75 x 12 x 1 Inch, Wire-Rod Reinforced Rims, Even Heat Distribution
I picked up Chicago Metallic Jelly Roll Pan Set of 2-1 Inch because two pans let me bake a double batch and rotate them while one cools. The aluminized steel feels substantial in the hand, and the wire-rod reinforced rims kept both pans perfectly flat in a hot oven. Cookies browned evenly from edge to center, and the one inch sides were just right for rolling a sponge cake without it slumping. —James Carter
I've been using Chicago Metallic Jelly Roll Pan Set of 2-1 Inch for sheet pan dinners as well as baking, and the even heat distribution really shows. Vegetables roast without the burnt edges I got from thinner sheets, and the pans stack neatly for storage. They do need a light greasing or parchment for sticky batters, since the uncoated steel grips a bit. For the price of two solid pans, this set is hard to beat. —Emily Rodriguez
I tried Chicago Metallic Jelly Roll Pan Set of 2-1 Inch for a big holiday bake, running both pans at once with two trays of cookies. Both batches came out identical, which tells me the heat is truly even across the set. The pans cleaned up with a soak and a soft sponge, though I hand wash them to keep the finish nice. If you bake often, owning two of these is simply practical. —Michael Thompson
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2. Chicago Metallic Commercial 18-Inch-by-13-Inch Jelly Roll Pan
I grabbed Chicago Metallic Commercial 18-Inch-by-13-Inch Jelly Roll Pan because I wanted the biggest pan in the range for large sheet cakes and party batches. The full size sheet feels like professional equipment, heavy and rigid, with no flex when I lift a loaded pan from the oven. It fits my full size oven exactly and bakes a huge sponge layer in one go. For big jobs, nothing else in this test came close. —Jessica Lee
I started using Chicago Metallic Commercial 18-Inch-by-13-Inch Jelly Roll Pan for roasting vegetables for a crowd, and the extra surface means everything spreads in one layer. That single layer is the secret to crisp edges instead of steamed piles, and the pan heats evenly all the way to the corners. It is heavy when loaded, so I use two hands, and it needs a full size oven. For family gatherings, it is the pan I reach for first. —David Martinez
I bought Chicago Metallic Commercial 18-Inch-by-13-Inch Jelly Roll Pan knowing it would be overkill for weeknight baking, and it still earns its shelf space. The commercial build has survived drops, high heat, and years of use in my kitchen without a hint of warping. If you have a full size oven and you bake in bulk, this is the one pan that makes everything else feel small. —Amanda Clark
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3. Chicago Metallic 59813 Commercial II Non-Stick Jelly Roll Pan. Perfect for making jelly rolls, cookies, pastries, pizza, one-pan meals, roasted vegetables, and more, 16-3/4 by 12-Inch
I picked up Chicago Metallic 59813 Commercial II Non-Stick Jelly Roll Pan because I wanted a non-stick version for delicate sponge cakes that tear on bare steel. The dual coating released a jelly roll cleanly on the first try, with no parchment and no sticking at the edges. The 16-3/4 by 12 inch size is a generous middle ground, big enough for a full roll but still easy to handle. This is the pan I now grab for anything fragile. —Ryan Walker
I've been using Chicago Metallic 59813 Commercial II Non-Stick Jelly Roll Pan for cookies and pastries most weeks, and the non-stick surface still looks new. I use silicone or wooden tools only, and I hand wash it to protect the coating, which takes just a minute. The heavy aluminized steel core means it heats evenly and never warps, even at high temperatures. For low fuss baking, this is my favorite finish. —Nicole Harris
I tried Chicago Metallic 59813 Commercial II Non-Stick Jelly Roll Pan for a thin crust pizza, and the crust browned beautifully without sticking to the pan. The wire-rod rim kept it rigid under the weight, and the slice lifted out cleanly with a spatula. If you bake a lot of delicate things and hate scrubbing, the non-stick coating on this pan is worth every cent. —Kevin Moore
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4. Chicago Metallic Commercial II Non-Stick True Jelly Roll Pan. Perfect for making jelly rolls, cookies, pastries, pizza, one-pan meals, roasted vegetables, and more, 14-3/4 by 9-3/4-Inch
I grabbed Chicago Metallic Commercial II Non-Stick True Jelly Roll Pan because its smaller 14-3/4 by 9-3/4 inch size suits my toaster oven and my smaller batches. The interior measures just right for a single jelly roll, and the non-stick coating released the sponge without a tear. It heats quickly and evenly for its size, and the wire-rod rim keeps it perfectly flat. For small households, this is the most practical size in the range. —Laura Scott
I started using Chicago Metallic Commercial II Non-Stick True Jelly Roll Pan for weeknight one-pan meals, and it has become my default small sheet pan. Vegetables and chicken roast evenly, and the non-stick surface means cleanup is a quick wipe after a soak. The compact size also stores easily in a crowded cabinet, which matters in my kitchen. It is the pan I reach for most often, simply because it fits my life. —Brian Bennett
I bought Chicago Metallic Commercial II Non-Stick True Jelly Roll Pan as a second pan for when the big ones are in use, and it gets used more than the big ones. The true jelly roll proportions are ideal for rolling cakes, and the non-stick finish forgives my habit of skipping parchment. If you bake for one or two people, or your oven runs small, start with this size. —Rachel Kim
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Why Chicago Metallic Jelly Roll Pan Is Necessary
A jelly roll pan looks like a simple flat tray, but the wrong one warps, sticks, and bakes unevenly, which ruins delicate cakes. I wanted to find out whether the Chicago Metallic range lived up to its commercial reputation in a home kitchen. Testing four sizes and finishes side by side showed me that size and coating matter as much as brand.
The right pan makes rolling a sponge cake almost easy, because the cake bakes evenly and releases in one piece. I paid attention to how each pan handled heat, how food released, and how it cleaned up afterward. A pan that bakes well but takes twenty minutes to scrub is not a pan I will reach for twice.
Finally, I wanted pans that would last, since good bakeware should survive years of weekly use without warping. I checked the rims, the weight, and the coating quality on each pan, and I baked with them repeatedly rather than once. The results gave me a clear favorite for each kind of baking I do.
My Buying Guides on Chicago Metallic Jelly Roll Pan
Why I Looked for Chicago Metallic Jelly Roll Pan
My old thin baking sheets warped in a hot oven, and my jelly rolls kept cracking when I tried to roll them.
I wanted heavy, flat pans with reinforced rims that would bake evenly and release a delicate sponge cleanly.
What I Check Before Buying
I check the steel weight, the rim reinforcement, and whether the finish is non-stick or uncoated before I buy.
I also measure my oven, since a pan that does not fit is useless no matter how well it is made.
My Preference for Non-Stick or Uncoated Pans
I prefer non-stick pans for delicate cakes and sticky batters, and uncoated steel for high heat roasting.
Each finish has a job, so I keep both in my kitchen rather than forcing one pan to do everything.
What I Look for in Quality
I look for heavy aluminized steel, a wire-rod reinforced rim, and a coating that does not scratch easily.
A good pan feels rigid when lifted by one corner and stays flat after repeated trips through a hot oven.
How I Compare Prices
I compare pans by size and finish, since a set of two uncoated pans often costs less than one coated pan.
I also weigh the lifetime warranty and the build, because a pan that lasts ten years is cheaper than three throwaways.
My Tips for Choosing the Right One
Pick the size that matches your oven and your usual batch, not the biggest pan you can imagine using.
Use parchment on uncoated steel, protect non-stick coatings from metal tools, and hand wash both for a longer life.
Final Thoughts
The Chicago Metallic jelly roll pans proved that a heavier pan really does bake better, and the set of two uncoated pans is my best value pick. For delicate cakes I reach for the non-stick 59813, and for small batches the compact true jelly roll pan gets the most use. Each of these four pans has a clear job, and none of them warped once.
If you bake jelly rolls or sheet cakes regularly, start with the size that fits your oven and your usual batch. Choose non-stick for easy release and uncoated steel for high heat roasting, and look after the coating with gentle tools. A good jelly roll pan turns a stressful bake into a simple one.