We chose the Nordic Ware Baker’s Half Sheet as our top baking sheet in our original 2013 review, and after years of heavy use at home and in our test kitchen, we’ve found it still lies flat and bakes cookies to an even golden brown. If our main pick sells out, the Artisan Half Size Aluminum BakingSheet is a decent runner-up.
Like the Nordic Ware, it’s made of strong, uncoated 18-gauge aluminum that stands up to high heat. In our tests it browned oven chips a little darker than the Nordic Ware, and it costs more than our main pick, a price bump with which we saw no increase in performance.
In our testing, this two-handled sheet was easy to rotate in the oven, capable of baking cookies evenly, and simple to clean. Made of 10-gauge aluminum, it’s even thicker than our main pick, which is necessary to keep it from warping without the structural support of rims.
A good baking sheet needs to do just two things: It needs to cook your food evenly, and it needs to withstand the abuse that comes with regular kitchen use. The rim keeps oils and juices from roasting meat or vegetables contained, and allows you to stir food around without having it slide off onto the bottom of your oven.
Rimless sheets are made specifically for baking cookies and can make it easier to slide a batch directly onto a cooling rack. Cook’s Illustrated (subscription required) also found that rimless sheets will bake your cookies a few minutes faster, because they allow for better air circulation.
Although sheets also come in aluminized steel and even triply construction (an aluminum core sandwiched by stainless steel), bare aluminum conducts heat more efficiently, especially for baking ; it heats up quickly and evenly and will cool down quickly once you take it out of the oven. Triply sheets are expensive, and may retain heat longer than bare aluminum ones, meaning you risk overtaking cookies after you’ve pulled them out of the oven.
Our rimless cookie sheet pick is made of thicker 10-gauge aluminum, which helps it stay flat without the added structural support of rims. If you do need a nonstick surface for, say, baking cookies, it’s much better to line your pan with a sheet of parchment paper.
This method is not only foolproof, but it also makes cleanup nearly effortless and adds a little insulation to the sheets, which helps prevent burnt bottoms. We’ve ruled out all nonstick baking sheets because they’re not nearly as durable as bare aluminum.
Standard sizes are most useful Although you’ll find plenty of rimmed “jelly roll” baking sheets at grocery and kitchen-supply stores, they’re often thin and wobbly. Many rectangular cooling racks are also designed to fit snugly in a half- sheet pan, which is a great setup for roasting meat or glazing a bunt cake.
Without that coating, things like oven fries do inevitably stick to a baking sheet in spots (the same is true of all bare aluminum pans), and it’s a pain to scrub residue out of the ridges. Photo: Michael HessionOver the years, we’ve run numerous tests on our baking sheets.
For the most part, each test helped us evaluate one of two things: how durable a pan is, and how evenly it bakes. To test the latter, we always bake cookies, because they require some precision and are quick to show hot spots.
In 2013, we also baked sturdy slice-and-bake cookies and monitored for even browning on the tops and bottoms. For each test, we baked one sheet pan at a time and placed it on the middle oven rack.
Most manufacturers advise against putting bare aluminum pans in the dishwasher because doing so can tarnish the metal, so it’s important that they clean up relatively easily. That said, we put our sheet pans in the dishwasher in the Wire cutter test kitchen, and although it has discolored them, it hasn’t affected their performance.
The 18-gauge Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet performed as well as or better than every other baking sheet we tested. Although you might find a comparable pan at a kitchen-supply store, the Nordic Ware is the best option that’s readily available online.
It also happens to be one of the most consistently inexpensive aluminum pans we’ve found in our years of research. Delicate honey Florentine caramelized nicely on the Nordic Ware without becoming too dark.
The bottom of the pizza crust for our pissaladière also baked evenly with no noticeable dark or light spots. Photo: Michael HessionThe Nordic Ware sheet also didn’t warp at high temperatures.
And even after several years of use, all the Nordic Ware pans in our test kitchen still lie flat. They’re good for little things like toasting nuts or baking a few pieces of fish, and they’re easier to wrap up and fit in your fridge.
I found that a regular nylon scrub pad slightly scratched the surface of the aluminum. The metal is also soft enough that utensils could scratch the surface a bit, but that’s the case with all the pans we tested.
The surface of the Nordic Ware pan quickly accumulates light scratches, but these don’t affect its performance at all. Also remember that if you throw the Nordic Ware pan in the dishwasher, it will turn dull and tarnished.
That won’t affect its performance, but if you want to keep the pan gleaming you should wash it by hand or line it with foil before roasting vegetables. While Nordic Ware pans used to have a completely smooth surface, they now include a slightly raised logo on one end.
Since it’s just a small patch, we don’t think it’s a deal breaker, especially given that Nordic Ware’s pans are consistently the most affordable and high -quality baking sheets we’ve found. After years of heavy use both at home and in Wire cutter’s test kitchen, all our Nordic Ware Baker’s Half Sheet pans still perform really well.
If our main pick is unavailable, the Artisan Half Size Aluminum BakingSheet is a great alternative. It was one of several aluminum sheet pans we tested that baked about on a par with the Nordic Ware, and of those, it tends to be the closest in price to our top pick.
Like the Nordic Ware, it baked cookies evenly to a nice golden brown, and never warped in our battery of high -heat tests. We did, however, hear some crackling sounds when this pan was hot and sitting outside the oven, suggesting that it moves slightly as it adjusts to the temperature change.
Photo: Michael Sessions it turns out, Tolerate (another top maker of sheet pans) owns Artisan. This heavy-gauge sheet bakes gently and evenly, and has two open sides that allow you to slide cookies right onto a cooling rack.
Cook’s Illustrated (subscription required) chose this sheet as its top pick, and the Tolerate also gets high marks on Amazon. We’ve run our aluminum sheets through the dishwasher without any effect on their performance, but the detergent and heat do tend to discolor the metal.
Baking on a layer of parchment will keep your pans spotless and create a nonstick surface (as well as a small amount of insulation) for your cookies. It tends to be a little more expensive than our picks, however, and we also noticed that most of the negative reviews on Amazon complained of pans arriving dented.
It was tough to clean all the stuck-on bits of potato off of the Nordic Ware Prism’s ridged surface. Photo: Michael Session 2018 we tested the Nordic Ware Prism Half Sheet to see how its ridged surface compared with the smooth aluminum bottom of our top pick Nordic Ware pan.
Unfortunately, they both also have a nonstick coating, which is fine for cake pans but not great for baking sheets (which need to withstand higher temperatures and more frequent abuse from spatulas). We featured the Members Mark Half Size Aluminum Sheet Pan from Sam’s Club as our runner-up in our 2013 guide.
In our tests, it baked cookies (and everything else) as well as the Nordic Ware, and you get two for the price of one of our main pick. The pan did buckle in high heat, which isn’t a big deal if you use it only for making cookies.
Surprisingly, this pan warped slightly while baking our honey Florentine, when the oven was set at only 375 °F. We tested the 12-gauge, very thick Half Sheet Pan by Island Ware for our 2015 update.
We were also not clear on if the bright (albeit attractive) turquoise finish (it also comes in red) would chip over the long term. Marguerite Preston is a senior editor covering kitchen gear and appliances at Wire cutter, and has written guides to baking equipment, meal kit delivery services, and more.
Just like with other cookware, it is important to know what type of material your bakeware is made from. So, you should look into different bakeware materials before purchasing a new set of baking pans.
The right material will make for a better bake and could determine the success or failure of your recipe. Baking is more than just following a recipe, dropping the mixture into a pan, and then throwing it into the oven.
Many novice bakers don't think about how their baking tray, pot, or pan will react with the heat of the oven and ingredients. Before reaching for your baking tray or a spring form pan, there are a few things that you need to consider.
Firstly, check the recipe for instructions on the type of bakeware you should use to get the best results. If there is no mention of a particular material type, the temperature will give you an indication of what is suitable.
Heat is held differently in various pieces of ovenware and, depending on whether you want a crisp outer or a uniform bake, you will need to select correctly. Knowing how each piece of your dish bakes gives you peace of mind when you put it into the oven.
Keep reading to discover the most appropriate baking pan that will lead to amazing results. Below is a guide to the best material for baking trays, sheets, pans, and molds.
Ideal foods baked on a metal tray are pizzas, fries, and crusts. Your metal bakeware can be in steel, copper, aluminum, or cast iron.
Metals can withstand temperatures that would shatter glass or ceramic baking pan. Acidic foods are subject to a chemical reaction when baked in metal.
Using metal utensils with non-stick pans and baking sheets can scratch away the non-stick surface, so be careful. Insulated Airbase sheets and pans are popular because it allows you to bake slowly, which reduces the risk of burning.
Its affordable price makes it a very popular choice among bakers of all standards, but particularly if you're a beginner. One downside is that it can stain easily on high heat or when using food with deep colors such as turmeric.
Baking with acidic foods in an untreated aluminum tray could ruin the cake and also the dish. Also, I would like to point out that aluminum bakeware that has been hard anodized or clad in a non-reactive material, such as non-stick coating or stainless steel, (like the examples above) does not react or leach into your baked goods and is a lot more durable.
Perfect for oven baking Great multi-purpose dish No chemicals to leach out Don't absorb food odors Does not stain Can last for a very long time The great versatility, safety, and functionality of glass make it the queen of the kitchens.
Metal and glass bakeware may be the most common, but ceramics are the most beautiful, with many be adorned with colorful decorations. Ceramic dishes are quite similar to glass in that they hold on to the heat, give you an even bake, and keep the food hot outside the oven.
It also leaves very little mess to clear off the molds and pans afterward, which is always a bonus. Silicone bakeware can eliminate all the stickiness associated with these baked goods.
Prone to corrosion and tarnish Need extra attention Expensive Not recommended for very high heat Copper is a great heat conductor, making it an ideal material for pots and pans.
Copper can spread the heat more evenly than other cookware materials, which can reduce the risk of scorching as the regulation of the temperature is easier. This makes cooking with copper pots and pans more energy efficient.
Many baking enthusiasts prefer using copper cookware because of its heat conduction qualities. Hot spots are all but eliminated with copper, and it is easy to achieve very precise temperatures.
If you have ever seen a kitchen full of shiny copper pots and pans, you will be unable to deny just how beautiful they look. Copper pots and pans are easy to clean and maintain in this visually appealing state.
It can distribute heat evenly and can produce well browned and textured crusts. If you are making cornbread, then a cast iron skillet is perfect, particularly if you want to serve it straight from the pan.
Cast iron can rust if you don't dry it properly, but that is simple to remedy. Once all the rust is removed, rinse the pan and wipe it down with some paper towels to get rid of the moisture.
Low on aesthetics Easily scratched Quite heavy Could wrap on high temperature Expensive The silicon provides the cookware with protection from corrosion, avoiding the problems of rust as with cast iron.
Aluminized steel is commonly used for baking sheets; you may refer to them as jelly roll pans. They are all made solidly, and most of the time, aluminized steel cookware will have rolled edges that cover internal supporting wires.
Aluminized steel cookware has a thick and sturdy look about it, giving it an appearance of quality and high performance. You will find that this little extra expense is trivial compared to the years of performance you get out of your pans.
Discolors upon contact with acidic Prone to rust Easily bent May requires seasoning Carbon steel pots and pans have much in common with cast iron cookware.
Because it only consists of two elements, carbon and iron, so there are no harmful coats or glazes applied to the cookware. Melamine is commonly used for food consumption; in measuring cups, plates, mixing bowls, and utensils.
Putting melamine into an oven at the temperature required of most bakes, and there could be serious consequences. According to the FDA, the melamine chemical, which is typically used in industrial products, is not healthy if ingested.
When heat is introduced to melamine, the damaging chemicals get released and can get into the baked food. Now that you know which is the correct type of ovenware to be using for your favorite dishes, you will be able to prepare an array of baked marvels.
In essence, selecting the right bakeware is a simple choice based on the recipe, temperature, budget, and how you want it to taste. Always check the manufacturer's instructions for the usage, storing, cleaning, and temperature recommendations.