Focus Foodservice 901318SS Half Size Stainless Steel Bun Pan

As soon as I took this pan out of the box, I was impressed. The photos and description really don't do it justice. It's thick and heavy - I didn't expect it would be so sturdy. The finish was immaculate, no touch up needed, and I was excited to try it right away.

While I have not baked buns or breads in this pan as its name suggests, it has seen a lot of use over the past month. From some delicious freshly caught bass, to lamb medallions from the family farm.
And when it comes to oven fries, one of my favorite sides, this pan is perfect. Unlike with glassware, it doesn't stick. And it can handle high temperatures to get the fries crisp without drying them out.

For situations where you need a perfectly even heat distribution, like pastries, an aluminum pan with a liner should be used. Stainless steel can't compete on heat distribution.

A note on warping:
A common mistake folks make with this pan (which I have done as well), is place it in a preheated oven. Unlike aluminum, stainless steel expands more at temperature and will warp when there is a drastic temperature change... a lot.
To minimize this, place the pan in the oven as it is slowly preheating. Then once it is up to temperature, pull out the oven tray carefully, and without removing the pan, add your food.
There will still be some warping - this is normal for all stainless steel baking pans.

Material: Stainless Steel
Weight: 1204g
Overall Length: 18 inch
Overall Width: 13 inch
Base Length: 16 1/4 inch
Base Width: 11 1/4 inch
Height: 3/4 inch

Functionality: 5/5
+No liner needed. You can cook directly on the steel surface.
+Heavy duty. Feels very sturdy and doesn't flex.
+Easy to clean. Any staining can easily be removed with BKF.
-Warping. This is normal for stainless steel baking pans, but can be a problem if you're new to using them. Do not use to cook liquids, as it can drip out.

Fit and Finish: 5/5
+All the edges are polished. No burrs or sharp edges.
+No scratches/dents.

Value: 5/5
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There are a lot of non-commercial grade baking pans available, but they are much thinner gauge (usually 1/2 or even 1/3). When shopping around, you can estimate the thickness (even if it is not listed) by computing the weight per square inch.