Nordic Ware vs. USA Pan: Which Sheet Pan Is Better?

If you’re shopping for a sheet pan and can’t decide between Nordic Ware and USA Pan, you’re in the right place.

Both brands are made in the USA, have decades of history, and are widely recommended—but they’re not the same.

Nordic Ware has earned top ratings from Serious Eats, America’s Test Kitchen, and The New York Times, while USA Pan is best known for its aluminized steel construction and non-stick coating.

I put both pans through rigorous tests, comparing everything from roasting performance and ease of cleaning to durability and warping. In this detailed breakdown of Nordic Ware vs. USA Pan, you’ll learn how they stack up and which is the better buy.

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Use the links below to navigate the comparison:

• Comparison Chart
• Base Material
• Non-Stick Coating
• Wall Height
• Roasting Test
• Cleaning Test
• Cookie Test
• Warping Test
• Durability
• Bottom Line: Should You Buy Nordic Ware or USA Pan?

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Comparison Chart

Note: The dimensions below are based on my own measurements, not the manufacturer’s listed specs.

Brand	Nordic Ware	USA Pan
Price	$18	$25
Where It’s Made	USA	USA
Size	Half Sheet	Half Sheet
Base Material	Aluminum	Aluminized Steel
Non-Stick Coating	N/A	Silicone Non-Stick Coating
Full Length (in)	17.5	17.75
Full Width (in)	12.75	12.75
Flat Length (in)	16.5	16.5
Flat Width (in)	11.4	11.5
Handle length (in)	N/A	N/A
Wall Height (in)	1	1.2
Weight (lb)	1.6	2.9
Thickness (mm)	1.1	1.0
Max Temp	450°F	450°F
Top Reason to Buy	Most affordable, no warping, lightweight	Great non-stick, easiest to clean, excellent cookie results
Top Reason to NOT Buy	Food sticks, surface scratches easily	Warps at high heat

Base Material

The most significant difference between Nordic Ware and USA Pan is the material they’re made from, and you can feel it the moment you pick them up.

Nordic Ware uses pure aluminum, which is lightweight (1.6 lb), an excellent heat conductor, and naturally resistant to rust. It heats up quickly and evenly, making it great for baking and roasting. But aluminum is also soft, so it scratches easily and is more prone to dents.

USA Pan is made from aluminized steel, a material designed to combine the best qualities of aluminum and steel. The steel core gives it extra rigidity, while the aluminum-silicon coating improves heat distribution and corrosion resistance.

At 2.9 pounds, it’s noticeably heavier and feels sturdier in hand. The added weight makes it feel more durable, but it also makes it a little harder to maneuver, especially when lifting it with one hand.

One of the biggest selling points of aluminized steel is its warp resistance—since steel is stronger than aluminum, it’s supposed to hold its shape better under high heat. But does that claim hold up in real-world use? I put both pans through a high-heat warping test, and the results might surprise you. I’ll cover that later in the article.

Non-Stick Coating

Another major difference is that USA Pan has a non-stick coating, while Nordic Ware does not.

USA Pan’s surface is coated with Americoat, an FDA-approved silicone-based finish (PTFE- and PFOA-free) designed to prevent sticking and make cleanup easier.

In addition to the coating, USA Pan features a corrugated (ridged) surface, which improves airflow beneath food, promotes more even heat distribution, and reduces direct contact between the pan and baked goods for easier release.

On the other hand, Nordic Ware is uncoated aluminum and flat (no ridges); therefore, food is more likely to stick unless you use oil, butter, or parchment paper.

This difference has a major impact on performance. USA Pan’s coating makes it easier to release baked goods and clean the pan after use—something I put to the test—but there’s a trade-off. Coatings wear down over time.

While non-stick frying pans degrade quickly due to constant scraping from utensils, non-stick bakeware lasts longer because there’s less direct contact with tools. Still, after years of use, the coating may lose effectiveness, whereas Nordic Ware’s uncoated surface will remain unchanged indefinitely.

The non-stick coating also limits broiling. When I asked USA Pan if their sheet pan was broiler-safe, they recommended keeping exposure under 10 minutes to avoid damaging the coating. You can use Nordic Ware sheet pans under a broiler without concern.

Wall Height

USA Pan’s walls are slightly taller at 1.2 inches. Nordic Ware’s walls are 1 inch tall. The difference is minor and won’t have a meaningful impact on most cooking, but it’s worth noting.

The slightly higher walls on USA Pan help contain food when tossing, while Nordic Ware’s lower walls allow for somewhat better airflow, which may aid in crisping.

Roasting Test

To compare how well each pan roasts food, I conducted a controlled test using the same ingredients and cooking time.

I cut small yellow potatoes in half and placed them flat-side down on each pan to maximize surface contact. Each pan received 239 grams of potatoes, seasoned with 1 teaspoon of oil, 1/8 teaspoon of salt, and 1/8 teaspoon of pepper, then baked at 400°F for 15 minutes.

Every variable was kept consistent—same potato size, same seasoning, and same oven rack. I also didn’t stir or flip the potatoes during baking.

After 15 minutes, the potatoes on the Nordic Ware pan browned evenly for the most part but stuck slightly to the surface. Some pieces broke apart when I tried to flip them.

The USA Pan, on the other hand, released the potatoes effortlessly with no sticking at all. Browning was just as even, though the pan’s grooved surface left a slight pattern on the bottoms.

The biggest takeaway? The non-stick coating on USA Pan made a clear difference in food release, while Nordic Ware required more effort to remove the potatoes without breaking them.

Cleaning Test

After the roasting test, I left both pans overnight without soaking to see how difficult they would be to clean the next day. Using a sponge and warm, soapy water, I timed how long it took to remove all residue without excessive scrubbing.

The Nordic Ware pan took 1 minute and 13 seconds to clean. The uncoated aluminum surface held onto some stuck-on bits of potato, and I had to scrub a bit to get everything off. It wasn’t particularly difficult, but it did take some effort.

The USA Pan was much easier to clean. It took 1 minute and 4 seconds, and most of the residue wiped away with minimal effort.

The non-stick coating kept food from sticking in the first place, making cleanup noticeably quicker and requiring far less scrubbing than the Nordic Ware pan.

Cookie Test

I conducted another test to compare how each pan handled baking. I used Nestlé Toll House pre-portioned cookie dough, keeping it refrigerated until just before baking.

I placed the dough in the same positions on each pan—one in the center and four in the corners—and baked at 350°F for 12 minutes (these were the directions on the back of the cookie dough package). After baking, I checked for evenness, doneness, and ease of release.

The cookies baked evenly on the Nordic Ware pan with no noticeable hot or cold spots, but they were slightly underdone in the center. Some stuck to the pan, and I had to use a spatula to lift them off cleanly.

The USA Pan produced better results. The cookies baked evenly and reached the perfect level of doneness, with golden bottoms and soft centers. They lifted off the pan effortlessly—no spatula needed. The non-stick surface made a clear difference in how easily the cookies released.

Warping Test

To test how well each pan held its shape under high heat, I placed them in a 450°F oven for 20 minutes with nothing on them. As they heated up, I watched for any signs of warping, then checked again after they cooled to see if they returned to their original shape.

The Nordic Ware pan performed perfectly. It stayed completely flat throughout the heating process and remained unchanged after cooling.

The USA Pan initially looked fine in the oven, but as it cooled, one corner suddenly buckled upward. It flattened out slightly afterward but never returned to being completely level.

This was surprising given that aluminized steel is often marketed as being more warp-resistant than aluminum.

Durability

The Nordic Ware pan is highly resistant to warping, but its uncoated aluminum surface is prone to scratches and minor dents over time. My pan has several scratches and one small dent—neither affects cooking performance, but it’s something to keep in mind.

The USA Pan is easier to clean thanks to its non-stick coating, but that coating may wear down after years of use. The bigger concern is its tendency to warp under high heat. Both pans have the potential to warp over time, but in my controlled warping test and months of regular use, Nordic Ware held its shape better.

Bottom Line: Should You Buy Nordic Ware or USA Pan?

Both pans have their strengths, so the best choice depends on what you need.

Go with Nordic Ware if you want a sturdy, warp-resistant pan that performs well for roasting and baking. As a bonus, it’s about 30% cheaper than USA Pan. However, food is more likely to stick unless you use parchment paper or extra oil, and the surface can scratch over time, although that doesn’t affect performance.

Choose USA Pan if you want a pan with a non-stick coating that makes baking and cleanup easier. It’s the better option for cookies and other delicate foods since nothing sticks to the surface. However, the coating will eventually wear down, and in my testing, the pan was more prone to warping at high heat.

If easy cleanup is your priority, USA Pan is the better choice. If you want a slightly cheaper pan that will hold its shape long-term, Nordic Ware is the safer bet.

Still not sure? See what others are saying and check the latest prices on Amazon (Nordic Ware, USA Pan).