After several weeks of use, I've also found that these sheets tend to burn dough on the bottom long before you see any hint of any browning around the edges. This has caused us problems on several established recipes and the sheets don't seem to allow for any workaround, i.e. lower oven temperature and/or shorter bake time.Like all Calphalon, they clean up very easily but what's the point if you can't trust them with your food in the first place?PROS* Extremely reliable nonstick surfaces and durable construction as you'd expect from CalphalongCONS* Uneven baking results will leave you with lots of "surprise" burnt items.