Cookie Sheet v.s. Half Pan

I don't love my cookie sheets. They just aren't that versatile. Sure, they work for baking cookies, but if I use them to roast vegetables, they are difficult to clean up. I put one of my cookie sheets in the dishwasher and ruined it -- it turned all rusty. And if I put them in under a casserole to catch overflow, they warp.

I saw these half sheet pans on sale at Bowery Kitchen Supplies in the Chelsea Market. They reminded me of the catering kitchen where I worked in high school. We used pans like these for roasting, baking cookies, lugging things back and forth to our vans, everything. But maybe they work better in commerical ovens than in home ovens? Anyone know?

I didn't buy one because I didn't want to lug a pan around with me all day on Sunday, but should I try one out?

I like how much more substantial these are compared to cookie sheets for the home-cook. This should make them easier to clean and less prone to warping. Are there down sides that I'm not thinking of? Please let me know what you think.

I found some interesting information on Martha Stewart's Baking Sheets 101. Is what she's talking about the same as what's in my photo above?

Double-thick aluminum half-sheet pans with rolled edges These pans cost from $11 to $15 and are ideal for everything from baking cookies, pastries, and breads to roasting cuts of meats and vegetables. Typically, half-sheets measure 13 by 18 inches-the perfect size, since most ovens have an interior rack that measures 22 inches wide (for optimal results, several inches are needed around the baking sheet for air to circulate). Similar baking sheets are available in smaller sizes. Quarter-sheet pans with rolled edges are the right size for many toaster ovens and are great for toasting breadcrumbs, nuts, and coconut in small amounts.

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