I was reading a couple of outdoor grilling cookbooks and they recommended getting at least a couple of half sheet pans to move food to and from the grill. I had never heard of half sheet pans before, but after doing some searching it seems they are quite versatile and in general perform very well for the price.
If I want something that's going to last a long time and not warp, which type should I get? I think I've narrowed it down to these two:
The first one is 13 gauge but lacks the wire bead around the edge of the pan. The second one is only 18 gauge but has the wire bead around the edge of the pan. Which one will be sturdier and less likely to warp? FWIW a local restaurant store's website claims to have that 18 gauge pan in stock for only $7.50 each. They don't have the 13 gauge listed, so I'd likely be paying Amazon's $22 for it.
Also I was reading about these pans in a Cooks Illustrated article and saw this:
"to help prevent warping in your baking sheet, cover the pan's entire surface with food as uniformly as possible, and heat the pan gradually rather than abruptly."
Does this mean if I put a room temperature half sheet pan into an oven preheated to 425, it would likely warp? Do I need to preheat the pan with the oven, take it out, put the food on, and then put the pan back in the oven?