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Great Jones Holy Sheet Pan Review: New Color Launch

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When it comes to cookware, there’s really nothing less interesting than the sheet pan. They’re flat, metal, and lack any distinguishing characteristics aside from eventual Rorschach-esque patterns of baked-on brown grease. So, maybe that’s why the folks behind Great Jones cookware decided to upend all of our expectations and introduce a sheet pan that’s flat-out covetable. And right now, it’s available in a brand-new color, Mustard!

The Holy Sheet sheet pan is as much about showing off as it is about getting the job done. It’s an attention-grabber, a statement-maker — basically, a sheet pan that’s had a major makeover. And when I spotted it on Instagram, two years ago, I couldn’t help but wonder: “Where has this gorgeous thing been all my life?”

But looks don’t count for much if the pan can’t perform in the kitchen, so I decided to give it the kind of workout only a roasted vegetable-obsessed procrasti-baker can. I got one and have been using it nearly every day ever since, roasting all kinds of roots and crucifers, making sheet pan dinners, and baking cookies, scones, and biscuits. In each and every case the pan performs … just like my other sheet pans. 

That’s actually a compliment, because my other pans are some sturdy, well-used, well-made, and well-loved suckers from the restaurant supply store. So the fact that the Holy Sheet can go head-to-head with these high-quality commercial sheets — and bring the bright, bold, super-fun colors to boot — means it’s become my absolute favorite. 

At 17.25 inches long by 12.5 inches wide, and 1 inch high, the pans are the same size as standard half-sheet pans. That means the Holy Sheet nestles in perfectly with my other pans, making storage no problem. 

The pan is made from aluminized steel, which means there’s steel sandwiched between aluminum. And it has steel rods running through the rolled edges. This makes the pan resistant to warping, but it also makes it quite a bit heavier than my aluminum sheet pans. My kids don’t love using it for that reason, as it’s hard for them to get it in and out of the oven with one hand. (I don’t mind having a sheet pan of my own, though!)

Uneven browning is often a pitfall of aluminized steel, but I haven’t had any issues with that at all. (Because the colored enamel doesn’t reflect heat as intensely as shiny metal.) In fact, my baked goods all emerge from the oven with perfectly golden-brown bottoms — and none turn out too dark.

Plus, the ultra-saturated color makes for an incredible backdrop for sheet pan suppers. I can just bring the whole pan to the table and it feels special. And because it’s a ceramic coating, it’s nonstick without any PFOE chemicals. Cleaning is super easy, and acidic tomatoes don’t leave marks like they do on my other pans. However, unlike my aluminum pans, which can take some serious kitchen abuse, I’m trying to take care of the Holy Sheet. I treat it like I do my ceramic sauté pans. That means no metal utensils, and I hand-wash it even though it’s touted as being dishwasher-safe. 

At $40 the Holy Sheet costs more than the standard aluminum pans, which are more like $25 for two. But I still say it’s well worth adding a Holy Sheet to your lineup. The nonstick aspect of it is huge, I clearly love the bright hue, and I also really appreciate that it doesn’t have any splotchy brown spots. And it still looks as good as the day I pulled it out of the box.

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