10 Gauge Aluminum Won't Warp
Very few baking pans on the market are this thick and sturdy. But that's what you need to keep the metal from warping as it heats up. (The banging noise you hear shortly after putting your inferior 11 or 13 gauge pan in the oven is the sound of it warping.) And if the pan is warped, your cookies or rolls won't all finish baking at the same moment, leaving you with some underdone, some overdone and some just right.
Heats Quickly and Evenly
Professional bakers prefer aluminum because it gets up to temperature faster and more evenly than any other metal except copper -- which is even more important when baking times are short, as they are for most cookies. The Bellemain Baking Pan is natural finish aluminum, with no dark coating to cause burning on the bottom before the top is cooked.
2 Flat Sides Let You Slide Foods On and Off
Put your spatula away. Now you can remove just-baked cookies, pizzas and fries in a second, simply by tilting the pan! The flat sides are also convenient for transferring large dough products, such as roulades and focaccia, to the pan for baking. The other two sides have rolled edges for you to grab while you're moving the pan to or from the oven.
The pan's designers have even built in an extra storage solution for you: a hole for hanging it on a wall. If you have multiple Bellemain Baking Pans, they will nest together to take up minimum storage space.