Pros: It's easy to clean, inexpensive, and you can bake stuff on it.
Cons: I honestly can't think of any, but I'm not a demanding cookie sheet user.
I am used to "old school" cookie sheets, basically sheets of lacquered steel. Those sheets very quickly develop scratches and are impossible to clean after only a few uses in my experience. So when I saw this completely different cookie sheet I thought I'd give it a try.
My first reaction after using it the first time was, "Wow, you really can get it completely clean." It was relatively easy to clean, too. I really can't evaluate it based on any other criteria related to its actual impact on food preparation since I'm pretty useless in the kitchen. I've used it almost exclusively for baking breaded chicken burgers since I got it a few months ago.
Sometimes food does stick to the cookie sheet, but with some effort it is still possible to get it completely clean. I have found that it is easier to clean if I clean it while it's still hot, at least to wipe it off with a paper towel to get the oil and breading off. Stubborn sticky spots can generally be easily removed with water while it's still hot. If there is any residue left, it can be cleaned off after it cools down by hand washing it with the rest of your dishes. It's got to be the easiest to clean of any of my kitchen stuff that conducts heat to food by contact (pots, pans, &c.)
The shape of the cookie sheet is also conducive to cleaning. The edges and corners on the deep end of the sheet are rounded. There are no edges at all along the other end. That makes it easy to completely remove the grime by wiping it off of the cookie sheet, whereas with my old school cookie sheets wiping in any direction would lead to a buildup of grease and grime in the corners.
Another thing I like about it is that it's quite rigid compared to the old cookie sheets I was using. It won't warp. That makes it easier to handle, store, and clean.
I don't buy a lot of cooking stuff but the price seemed very reasonable to me also.