Williams Sonoma Traditionaltouch™ Half Sheet Pan
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Our multipurpose professional-weight pan handles a variety of needs, from baking large batches of cookies to sheet cakes. Made in the USA from heavy-gauge aluminum-coated steel, the pan heats quickly and evenly to ensure uniform baking.
- Versatile pan suits countless baking tasks.
- Commercial-grade aluminized steel distributes heat quickly and evenly for consistent baking results.
- Coated wire reinforcement along the rim maximizes durability and resistance to rust and warping.
- Unique diamond-textured surface strengthens sheet pan while increasing airflow for even baking.
- Made exclusively for Williams Sonoma in the USA.
- Dimensions & More Info
- 18" x 13" x 1" high.
- Made in USA.
- Use & Care
- Oven safe to 450°F.
- Before first use, hand-wash the pans in warm water with mild dishwashing soap.
- Due to this bakeware’s heat efficiency, we suggest monitoring the oven temperature and baking time for the first few uses, then making adjustments to recipes as necessary.
- Use only wood, silicone or plastic utensils to avoid scratching the surface.
- Do not cut baked goods while they are in the pan.
- Pan will darken slightly with use. This is normal and will enhance its performance.
- Never use abrasive cleaning products or scouring pads.
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Rated 1 out of 5 by riley from Disappointed I bought this pan about six weeks ago. The texture is quite strange-- course and almost dusty. Whatever touches it gets ashy black residue (hands, dish towels, even the food, so we have to use tin foil always). From the photos I imagined it would be shiny and smooth. It also arrived with a strange oil sheen in some spots that will not seem to go away with washing. Lastly, it warps every time we put it in the oven. Once it cools it unwarps itself, but still disappointing.Date published: 2017-09-25Rated 1 out of 5 by ThisPanSucks from Unhappy We received these pans as a gift. The pans look great, but the labels are attached with a sticky glue that leaves a residue that is impossible to get off (as other reviewers have mentioned). We will be returning this product. Save yourself the inconvenience and buy a different pan.Date published: 2017-05-16Rated 2 out of 5 by Rachel from Sticky residue and feels warped - going back I bought this yesterday and was looking for a sturdy baking sheet to make macarons. The glue from the label is still stuck on there in 4 spots. I tried every home-remedy I could find to remove it, and in the end, it was still stuck there. I decided to try to bake some macarons on it anyway, because I was using a silicon liner. However, even in just a 300 degree oven, it feels like it warped slightly. The part with the name printed on it in the middle now feels a little bowed in. If you are planning to use it mainly for roasting veggies and meat, it's probably going to work out great (IF you can get the glue off). However, for delicate baking, it isn't quite meeting the bill. It's going back whenever I can get to the store...Date published: 2017-02-27Rated 1 out of 5 by Spacemaker from Inferior Product I'm an experienced baker and non pro cook with over 40 years experience and this is probably one of the poorest performing products I've purchased in that time. its been used approx. 6-7 times, always with parchment paper and its rusted in areas and so stained that it takes about 15 to 20 minutes of scrubbing with baking soda to remove the staining that comes from who knows where. My advice is to skip this product.Date published: 2016-05-23Rated 4 out of 5 by gransquared from Recommend with reservations Love the size and weight of these pans. When I baked bread at 450 degrees they twisted and warped. Very disappointed at this price and from Williams-Sonoma. Lower temperatures do not seem to cause the problem but my recipe calls for 450!Date published: 2016-04-11Rated 1 out of 5 by Sadden from Stains and Rusts I bought 4 of these It stains and rusts and I also always use parchment paper tooDate published: 2016-04-10Rated 5 out of 5 by DblTrbl62 from Love this Pan I absolutely love this pan. Spent years throwing away tons of cookie sheets, when i remembered as a teen, i worked in a hospital kitchen. the pans they used were very sturdy and easy to clean. when i saw this one in a store in Jacksonville, i bought it. i use it for everything, cooking bacon, cookies, rolls, you name it. I give it 5 starsDate published: 2015-12-27Rated 5 out of 5 by AuntieDucky from great for multiple purposes Usually I would only use a half sheet pan for cakes, but I also use this one to bake appetizers and meats. It comes completely clean after. There are no dark spots or rust stains like you would find on a regular 13 X 9 cookie sheet. I always use parchment paper as protection but I don't think it's necessary. This is a thick sturdy sheet pan.Date published: 2015-11-25