My old cookie sheets are pretty beat up and it's time to get new ones. I'm thinking about buying jelly roll or half sheet pans instead, since they are more versatile. I've seen a couple of comments on other sites that air circulates better when baking cookies on a cookie sheet (because of the lack of sides) and thus cookies brown more evenly. I don't know if this is a real concern or not.
Also, I'd prefer metal sheets/pans without a non-stick surface. Is there any practical difference between all-aluminum bakeware (e.g., NordicWare, Vollrath) and aluminized steel bakeware (e.g., Chicago Metallic)?