Cuisinart AMB-17BS 17-Inch Chef's Classic Nonstick Bakeware Baking Sheet,Silver

I bought a set of these pans about 10 years ago at a TJ Maxx store and I have been so impressed with them, that I've gifted to friends and now searched them out for my daughter, as she sets up her first home. My pans are going strong, I expect they might last the rest of my life. I was worried that the new ones were going to be lightweight and flimsy, but a surprisingly heavy package arrived & my concern vanished.In this review I'll explain how my pans old have been used and my impressions of the brand new pans, purchased in Oct 2021.Weight of a 10 year old pans: 2 lb 15 ozWeight of the new 2021 pan: 3 lb 5 ozAbout the new 2021 pan:-Very Heavy, Flat, Impressive! Beautiful. These make a nice gift for someone who appreciates good quality.-Nice, smooth rims! No sharp edges, very firm and solid feeling. You can not twist this pan at all.-Black Matte on Bottom (This is GOOD for sheet pans, they cook better when they are dark and not shiny!)-Impressive Label Info: Cuisinart gives A LOT of information on use that I think is helpful. Label is not stuck to the pan, yeah!-Recommends Hand Washing, but can be used in dishwasher if necessary.-Lifetime Warranty: Be sure to save the label and receipt in your Warranty File. There is no registration needed. Of course, it excludes a lot, but if the pan totally fails, you're covered.-Recommends up to 450, but NOT to Broil! (I have broiled in my older pans briefly, to caramelize bbq sauce on my ribs, melt some cheese, or get a bit of char on roasted veggies. However, my pans have always been lined with foil when I did broil, the time was pretty minimal.)-Says you can use Cooking Spray on these pans...that these pans have a special formula that makes it easy to remove. (But recommends you NOT use it on their regular stove-top non-stick surfaces.) In short, they recommend that you follow any recipe's instructions for greasing, spraying, flouring, etc.-2021 pans are still labeled on the pan itself, like the old ones: Cuisinart AMB-17BS. This is nice, because when you love the pan as I do, you can find the replacement to gift them to your friends and loved ones.- For cleaning stubborn spots or stains, recommends using Soft Scrub and/or a nylon brush. I've never tried the soft scrub, I might do that to clean up my old ones a bit.If these 2021 pans don't hold up like my old ones, I will be altering this review. If you see no update, they are great!Review of use and durability of the 10 year old pans:My pans have been used and cared for in this manner:1) I cook mostly savory food like slabs of ribs, roasted vegetables, sheet pan meals and bacon. Very rarely, they have been used for cookies or biscuits. Broiling has been occasional, only for very short times & foil lined.2) I am NOT reviewing the non-stick aspect, ease of release, etc. I prefer non-stick for "run over" events and ease of cleaning, but I line my pans almost 100% of the time for easy clean up and I also prefer not cooking foods directly on non-stick. When using, mine are usually lined with aluminum foil, non-stick aluminum foil, parchment paper or silicone liners. In that order. I also do not use metal utensils on them unless my lining allows for it. I do not cut on the pans.3) Have never been in a dishwasher4) Rarely have been scrubbed with anything more than a nylon brush, but mostly just a dishcloth and often just a quick rinse.Regarding my 10 year old pans:1) Even cooking, no hot spots.2) Still flat. Usually flat in oven in normal temps, or they return to flat. See below about the science of warping.3) Durable, still look pretty nice and feel quality after all these years.4) Non-stick on the top: I am not a stickler, so my pans do have some stains from use, etc, but even with that, the non-stick does not have a single flake or warn spot on the top. It has not bubbled nor shown any sign of age. I have no comment on the ease of release, as I don't use them for that.5) Non-stick on the bottom. I do not wrap the bottoms in foil...I see wearing thin wearing thin lines from going in and out of oven, but it's not impacting anything. It's still easy to clean them up and I'm fine with them. There are no flakes or bubbles. The coating on the bottom is probably not the same as what's on the top. The bottom coating is a black. Some Pros:1) Never have I seen rust.2) They still are used with 100% confidence.3) They are still in original shape. My pans stack perfectly flat and even now stack and nest perfectly with the brand new ones that we just ordered, but have not yet used. In general, they do not warp at normal temperatures and if they do twist when placed in a super hot oven with little in them, they return to their proper shape and sit flat. For me, the important thing is that they don't get ruined from continued, basic use, and these do not. See below if you're interested in what I've learned about why sheet pans warp in the oven.**The science regarding sheet pan warping: I have studied why sheet pans warp in the oven and it has to do with vast/sudden temperature changes, how full a pan is, how evenly covered the pan is with food, and whether the food itself is heavy or light, hot or cold. Basically, it's a matter of science. A good pan will withstand warping events. Bad pans get mangled.

I really LOVE popovers and have been using muffin pans for years. I finally broke down and bought a ‘real’ popover pan, and am so glad I did! Quality is as nice as pans at twice the cost. heat distribution wonderful, great popovers, easy to get out. Pan cleans up nicely, I NEVER put non-stick in dishwasher and NEVER use sprays like Pam as they destroy finish. I melt butter and brush it on. I’ve read it works for brownies, muffins, etc.

I bought this springform pan to make cheesecakes. I like how it distributes heat evenly and how easy it is to remove the cake and clean up. The coating has not scatched or flaked in two years, but I've only used the springform a handful of times. It leaks a little during baking, so I line the bottom of the springform with parchment paper (so the paper sticks out around the bottom and is clamped under the sides), which helps a lot. If you plan to use a bain-marie technique, wrap the outside of the springform in foil or place the springform in a slightly larger dry pan, then place these in a large water pan.

These cake pans are so solid, they feel so durable. I've baked with them about five times already and still look new. These pans also wash up so easy, I soak them for about 5-10 minutes just while I get the other dirty dishes out of the way and the residue slides right off with the first swipe.I've also notice that my cakes bake more evenly compared to the previous cake pans I had. Overall so happy with this purchase.

This is a nice heavy high-quality pan—at least 2x heavier than the one we used for the last 45 years. We use the 9x9 pan for 3# meatloaves rather than your typical brownies and bars. Although the pan is dishwasher safe, it’s so easy to clean that I just end up washing it under the faucet. To protect the pan’s finish, we slice the meatloaf with a nylon spatula. I like the pan so well that I ordered the 13x9 cake pan too.BTW The instructions printed on the label were contradictory and confusing, so like everyone else (admit it), I ignored them.

Pan is easy to clean. It is very sturdy. I really love this item and would recommend it to others.

Bought these pans because my old ones needed to be retired. I have used them for baking cakes and they are perfect in every way. They are a little heavy thou. But you definitely get what you pay for with these.

Love it! It’s heavy but so well made - easy to clean and everything comes out just right. Highly recommend!!

Antes de ordenarlas, pensé que serían relativamente pequeñas. La realidad es que son de excelente tamaño, aproximadamente lo que en una pizzería convencional es el tamaño mediano-grande. Los hoyos que tienen permiten que el golpe de calor del horno formen una base y corteza crujiente.Recomendaría mil veces estas charolas de pizzas.

So like this

Hice un cheesecake y no se pegó absolutamente nada, es completamente antiadherente. El molde es pesado y se ve de excelente calidad. No hubo derrames y el agua no entró para nada (lo hice a baño maría) cosa que ya me había pasado con uno de baja calidad qué tenía. Compraré más tamaños, realmente vale la pena. De precio me pareció excelente, vale cada peso.

This is the best pan I have found for making homemade pizza. It is heavy enough so it does not develop warping after multiple uses. This is the second one I have bought for a second residence as It works the best. I tried others prior to getting this pan, aluminum and a lighter gauge metal, but this is by far the superior pan. While this is a non stick, I lightly oil the pan so the dough does not stick in the holes as the dough can get stuck a bit in the holes when stretching it to fit the pan.

Agujeros demasiado grandes - rasga la masa. La sartén es un buen peso, pero los orificios son tan grandes que es difícil enrollar / sacar la masa. La masa queda atrapada en los agujeros y las lágrimas. La masa también se "cuelga" debajo de la cacerola a través de los orificios y usted termina raspando la masa en la rejilla del horno, que luego se quema en ella. Seguiré usando las bandejas, pero tendré que usar papel de pergamino, que de algún modo anula el propósito de la bandeja. Tenía un lado que tenía antes (la misma marca) pero tenían pequeños orificios que permitían crujir sin desgarrar la masa.