If our main pick sells out, the Artisan Half Size Aluminum Baking Sheet 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. It isn’t as versatile as our main pick, because it can’t contain roasting vegetables or the juices from a sheet pan dinner.
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. Nonstick finishes can degrade at high temperatures and will inevitably scratch and lose their efficacy over time, so they’re not great for a pan you may want to use regularly for heavy-duty tasks like high-heat roasting.
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.
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. The best rimmed baking sheets are the aluminum half-sheet pans used in commercial kitchens and adopted by many home bakers and cooks.
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. Some baking sheets come with special features meant to promote even baking, but these often cost more and don’t make a huge difference for most tasks.
These pans can be good for baking delicate cookies such as meringue and tools, but for anything else they’re unnecessary. 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. 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. 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 Baking Sheet 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.
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 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.
Like flour and sugar, baking sheets are a staple in every home baker’s kitchen. 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 metalbakingsheets are best for your cooking, it’s time to consider the features that will make your food taste fantastic.
Instead, look for thick sheets with rolled rims that will help keep your pan’s edges aligned. 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.
It improves heat distribution and airflow for quicker, even baking and less warping. 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.
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.
Baking sheets rated in the 10 to 18 range are a good, all-purpose starting point. 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. Sheets that repeatedly twist or buckle may crack over time.
Half- sheets can be used to bake cookies, roast vegetables, heat frozen French fries, and handle almost anything else in your kitchen. With baked goods where ornate detail is key, like bunt cakes, consider silicone.