And this one from Nordic Ware is her personal favorite because it’s made from “a heavy-duty aluminum with solid rims that prevent warping.” Elena Lesser, chef and TV host, likes it “because of its even heating, allowing food to be properly roasted and baked with nice contact crisping and browning.” She even thinks these are the “closest brand to the industrial baking sheets she used as a chef at Missy Robbins’ Lilia. And Brittany Bennett, owner of Ta artwork, agrees that if you’re really into baking or cooking, you’ll probably already “use parchment paper, a silicone baking sheet, or toss vegetables in silky ribbons of olive oil to prevent your food from sticking” on one of these aluminum pans, which she considers “reliable” and “satisfying” to cook with.
It’s also nonstick, like the Gold Touch and the Holy Sheet, but as with those two pans, for even faster cleanup, Tomlin still recommends lining the tray with a silicone baking mat or parchment paper. The metal is thick enough that it won’t warp, and she thinks these are “relatively easy to clean, unless things really get burnt onto the pan, which can necessitate more intense scrubbing, even enlisting steel wool.” But to prevent that, she recommends cooking with parchment paper or some sort of layer, especially since these aren’t nonstick.
This isn’t a traditional sheet pan, because the sides are much higher than most and it’s coated in enamel, but Shelly Westerhausen, cookbook author and owner of Vegetarian ‘Ventures, swears by it. Like flour and sugar, baking sheets are a staple in every home baker’s kitchen.
Quality baking sheets are essential to chewy cookies and flaky biscuits. Health-conscious cooks use baking sheets to roast everything from asparagus to zucchini and make one-sheet meals for easy weeknight dinners.
You’ll need to think about the material, the rim, and whether you want a nonstick surface, among other considerations and features. If you want to yield impressive results no matter what’s on the menu, keep reading to learn more about the different types of baking sheet sets that are available.
Baking sheets are made from a variety of different metals, each of which has advantages and disadvantages. Stainless steel conducts heat poorly compared to other metals.
Anodizing is a process that increases the thickness of the metal’s surface layer by electrochemical means. Carbon steel sheets usually have a protective coating of oil or wax and can develop a seasoning similar to cast iron.
Most have a carbon steel base that’s been hot-dip coated with an alloy of aluminum and silicon. Once you’ve decided which type of metal baking sheets are best for your cooking, it’s time to consider the features that will make your food taste fantastic.
Wire reinforcement in the rims can prevent your pan from twisting and bending under high heat, which often leads to permanent warping. Baking sheets with elevated, strengthened handles can make it easier for young bakers or those with diminished hand strength to grip through oven mitts.
These flat sheets make it easy to slide soft cookies onto a cooling rack without crushing them. They also promote better air circulation, meaning your cookies will brown and bake more quickly.
Many baking sheets have surface treatments intended to improve cooking or prevent sticking and corrosion. Carbon steel baking sheets often have a thin layer of oil or wax to prevent sticking.
This layer thickens with use over time, similar to the seasoning on a cast iron pan. Their slick surface tends to produce flatter cookies with textured bottoms.
Nonstick pans usually cannot be used for broiling because the high heat may damage the finish. If you choose a nonstick baking sheet set, check the manufacturer’s instructions to be clear on washing and temperature restrictions.
Insulated baking sheets feature internal air pockets that help with heat distribution, but they may increase your cooking time. Multi-sheet baking sheet sets designed to nest are easier to store than other types.
Sets in this price range are usually made from stainless steel or aluminum and are not likely to have texturing. They may be constructed of several metals, but they should have some type of lip reinforcement to help resist warping.
If you’re using aluminum foil as a baking sheet liner instead of parchment, keep an eye on your cookies. Foil makes cookies bake faster and causes browner, crispier bottoms.
Never place baking sheets with wooden, plastic, or silicone handle inserts in the broiler. Check the manufacturer’s recommendations, and when in doubt, use parchment paper lining.
Because it’s thinner and sitting on hot metal bars, the sheet’s bottom will expand more quickly than the raised edges and lip. Half- sheets can be used to bake cookies, roast vegetables, heat frozen French fries, and handle almost anything else in your kitchen.
Baked goods release easily from silicone, and it cleans up well in the dishwasher. Leavened baked goods cooked on silicone may rise more slowly, too.
With baked goods where ornate detail is key, like bunt cakes, consider silicone. Free 5-8 day shipping within the U.S. when you order $25.00 of eligible items sold or fulfilled by Amazon.
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Just like your stainless steel cookware, these sheets won’t rust, stain, oxidize, or pit, even if you use them for roasting tomatoes or using lemon juice as a marinade on your chicken wings. They’re dishwasher safe, and won’t be ruined if you get aggressive with scrubbing off burned bits.
Reviewers love the mirror-like finish and how easy these pans are to clean, though some report slight warping at temperatures higher than 400 degrees Fahrenheit. Ceramic has become quite popular as a nonstick coating in cookware, so it’s no surprise to find ceramic-coated bakeware.
For even better performance, they have rolled, encapsulated steel rims, so they won’t bend or warp in normal use, and they’ll never rust or corrode. Since aluminum is a responsive metal, these will cool quicker when they’re out of the oven, so they’ll be ready to use faster than steel pans.
Made from aluminized steel with a light-colored nonstick coating, your cookies won’t stick or over-brown on this pan. It resists staining and keeps the steel from corroding, while the micro-textured pattern minimizes surface contact while maximizing airflow for even baking and easy cookie release.
After you fall in love with this pan, you can buy more pieces of bakeware with the same features for a complete set. Larger than a typical half-sheet pan, but still able to fit in home ovens, this 15 x 21-inch baking sheet gives you more room for cookies, biscuits, and pastries.
It’s also perfect for making extra-long loaves of bread that wouldn’t fit on a standard sheet. It’s made from steel with a dark finish so it retains heat well, which keeps cookies from spreading too quickly.
People love that they can cook twice as many cookies on the pan and how easy it is to clean; a few reviewers, however, report some warping at temperatures of 300 degrees Fahrenheit or higher. All parts are oven -safe to 450 degrees, so they can be mixed and matched for baking, roasting, crisping, drying, and cooling.
Sheet pan suppers are trendy right now, but not everyone wants their cauliflower cooking in chicken juices. The metal sheet and silicone pans are oven -safe to 450 degrees, so the set is great for all kinds of baking and roasting.
Final Verdict Donna Carrie is a writer and product tester for The Spruce Eats. She's also a bread- baking expert, having written Make Ahead Bread, a cookbook detailing the process.
In addition to the top baking sheets, Donna's written lists on the best cookie tools and best bread machines of the year. This piece was edited by Bernadette Ma chard de Gramont, an LA-based writer who specializes in global food and wine content.
The latter allow for a greater variety of dishes, from roasted meats or vegetables to pizzas to toasted nuts, without anything spilling over the edges. Pro bakers prefer bare aluminum sheets because they are more durable, distribute heat more evenly, and cool more quickly once out of the oven, than steel ones.
Heavy-gauge aluminum pans tend to heat more evenly and are sturdier and more warp-resistant than their thinner counterparts, but are also more expensive. Nonstick pans are easier to slide food off of and clean, and because the coating is generally dark, they tend to cook more quickly, too.
However, this coating tends to scratch and wear off over time, especially over consistent use at high heat, so they don't last as long as bare aluminum pans.