This is a great quarter-sheet pan.
I've owned this pan for three months, and it has proven to be a heavy duty and reliable performer.I use it nearly every day. I also have half-sheet pans and racks, but this quarter-sheet (9x13 inches) size is the one that I used most often and is a great size for a home kitchen. I also have a quarter-sheet pan rack that sits in it and highly recommend also getting one of those. It will increase the usefulness of the pan.I sometimes use the pan as is, simply for a holding tray. More often, I use it with the rack to drain fried or washed foods, or with a rack to dry brine meats in the fridge. Mostly though, I use the pan to make sheet pan pizza. At 9x13 inches, it's just the right size to make pizza for two, or just one with slices left over for reheating later.I make my pizza dough from scratch, and my sauce from canned whole peeled or crushed tomatoes. I make a lot of pizza, and mostly use shredded mozzarella cheese that I purchase in commercial size five pound bags at a warehouse club. It's quite good, costs much less than the national brands at grocery stores, and I find it superior to grocery store national brands in taste, texture, and not over browning in a very hot oven. The pizza in the photos are ones that I baked in this pan in my home oven.I bake my pan pizza in a preheated oven with a baking stone at 480-500F (250-260C). The pan goes right on top of the stone, and just sits there like it should. It doesn't flex or warp like thinner pans do. Since the pan stays rigid and flat on the baking stone, the bottom browns evenly. It's simply an excellent pan for sheet pan pizza.Based on my three months of using it, I can highly recommend this pan, whether for use as a holding pan, for using with a quarter-sheet pan rack for draining fried or washed foods, to use when needed to dry brine meat on a rack, or as a pizza pan that can handle the heat. It's a very versatile kitchen tool.