I do a fair amount of baking and came across a recipe that required a sheet cake pan (which I didn't have). I chose this pan because the preparation of the cake and frosting is done in the pan. (This is a shallow pan, not the depth of a sheet cake that you would get at a bakery. The cake is about the depth of a cake like brownie.) The lid is perfect for protecting the cake. It solves the dilemma of how to keep the cake fresh and frosting intact without wrapping in plastic or foil The pan with lid is well worth the extra cost.
Overall, it was the perfect pan for my new favorite chocolate cake/frosting recipe. I prepared the recipe twice already and plan to make it again within the next few weeks.