A Solid Baking Sheet Can Do Just About Anything—Here Are Our Favorite Ones

How We Tested Baking Sheets

Our editors spent weeks researching baking sheets and putting them through their paces in our home kitchens. We made sure to test a range of materials while keeping the majority to the standard half-sheet size. We then collected the data and insights, and used it to determine ratings and placement on this list.

We Observed

• How well the material conducted heat: No one like burned bottoms or the opposite, a still-raw baked good despite more than enough time in the oven. We used the baking sheets with various well-tested recipes to see how they performed.
• How does the baking sheet fit into an everyday kitchen: You should be able to quickly grab your sheet from both the oven and the cupboard. It also should be able to handle cleaning in a kitchen sink and survive a moderate oven.

We Rated

• Durability: We used each baking sheet to make the same kind of store-bought cookies and the same roasted potatoes recipe. Once everything was out of the oven, we examined the baking sheet for any warping or surface damage.
• Ease of Cleaning: No one should have to whip out the baking soda or Bar Keepers Friend for a weeknight meal. The easier a sheet was to wipe down, the higher our rating.
• Overall Value: Baking sheets come in a range of prices. We evaluated a baking sheet's performance to assess whether or not it was in line with the product's price.

Long Term Testing Takeaways

Like many at-home bakers and cooks, we've used baking sheets for just about anything in the kitchen. All the use we've gotten out of several of the options we recommend on the list above has helped us discover a few tips and tricks on how to utilize them to their full potential.

• They're versatile: Baking sheets are a workhorse in the kitchen. Sure, they can be used for cookies, but they can also be used for sheet pan suppers, free-form meatloaf, biscuits, buns, and even thin cakes. A good sheet pan is worth its weight in pastry. (Or something like that.)
• Why have just one: Sheet pans come in a variety of materials, and each has its pros and cons. There’s nothing wrong with having different types. After all, they don’t take a lot of storage space!
• Some can hold more than others: There are plenty of bargain sheet pans, but if you’re planning on cooking more than cookies, it’s smart to invest in pans that can handle the weight of dinner without making a mess.
• Sometimes it's okay to call in the reinforcements: Plenty of recipes call for using parchment paper, for good reason. Food doesn’t stick, and cleanup is easier. Also, silicone cooking mats are even more nonstick than parchment paper, and are almost endlessly reusable, as long as you don’t cut them.
• The size names can be tricky: Do you know how they’re named? Larger sheet pans used at home are called half-sheet pans because they’re half the size of full sheet pans that are used in commercial ovens. Three-quarter pans aren’t very common, but they’re the largest size that can fit in most home ovens. Quarter-sheet pans are the smallest most people use. They’re handy for small batches and usually fit in countertop ovens. Even smaller pans are available for use in toaster ovens.

Other Options We Tested

• King Arthur Cookie Sheet: The maximum temperature for this sheet is only 450 degrees, lower than some competitors. It has a sloped design that requires you to flip the sheet around during baking for even results that were just a touch undercooked.
• Norpro 18 Inch x 13 Inch Commercial Grade Aluminum Jelly Roll Pan: This pan generally performed well and was easy to clean. However, we noticed some warping during our Lab tests and found the price to be on the high side.
• Good Cook Steel Nonstick Bakeware: We found this to perform fairly well for its relatively low price, but it warped at 450 degrees.
• Wilton Perfect Results Premium Non-Stick Bakeware Mega Cookie Sheet: This baking sheet warped at 350 degrees. We love how big this sheet is for making large batches, but its size is also its downfall—it's unwieldy and doesn't fit into a sink very easily.
• Fat Daddio’s Natural Aluminum Half Sheet Pan: It's an affordable, sturdy baking sheet that turns out great cookies, but it is quite difficult to clean and susceptible to staining.
  

What to Look for When Buying a Baking Sheet

Material and Heating Capacity

A baking sheet’s material will determine its temperature limits. Generally speaking, a good baking sheet should be able to withstand temperatures that include your high broiler setting. Some pans featuring nonstick coatings may have a lower heating capacity as traditional nonstick will tend to start to break down at high temperatures. If you’re only using them to bake cookies and other pastries, the heat threshold doesn’t need to be as high. Always check the manufacturer’s specifications to ensure your pans will meet your needs. Popular materials include:

• Uncoated Aluminum: Sheet pans made from aluminum are preferred for a reason—aluminum is a superior conductor of heat and responds well to temperature changes. This means that pans will heat up quickly when placed in a hot oven and will cool down quickly when removed, preventing your baked goods from overcooking. Aluminum pans tend to be the least expensive option, making them ideal for those who are hard on their bakeware and need to replace them.
• Ceramic Coated: Baking sheets made with a ceramic coating are often crafted from a base material, like aluminized steel, which conducts heat. These pans are then sprayed or dip-coated with a special coating made from sand-derived silica, resulting in a nonstick finish. It is an overall excellent alternative to other coatings, but since it is more brittle, it is more susceptible to cracking. Always be sure to double-check the manufacturer’s instructions for specific heat limitations. 
• Hard-Anodized Aluminum: This durable material was created by the Calphalon company from a technique adapted from the aerospace industry. It uses an electrochemical reaction to oxidize the cooking surface so that it's extra hard and durable and will not react with acidic foods. Hard anodized aluminum is a great heat conductor, but its dark surface might make for quicker cooking than expected—you may find you have to adjust your temperature or cooking times accordingly. 
• Stainless Steel: When buying this type of baking sheet, look for one made from 18/10, 18/8, or 18/0 stainless steel. The first number indicates the percentage of chromium in the steel alloy, and the second number denotes the percentage of nickel.

Construction

Well-performing bakeware tends to have a few key features in common. Rolled edges, often time reinforced with steel rods, will help prevent a baking sheet from warping when subjected to big temperature changes. Heavy-gauge, aka thicker, construction also helps pans maintain their shape during use. "Rimmed edges prevent fat spillage when roasting everything from vegetables to chicken," says Clemence Gossett. "Bonus? You can bake sheet cakes and sponge cakes in a rimmed baking sheet."

Color

Professional kitchens will almost always choose light-toned baking sheets over darker-toned options. "Lighter-colored cookie sheets bake your cookies more efficiently," says Gossett. Some recipes might specify that you use lighter-toned bakeware for this very reason. Dark-toned bakeware—like many nonstick pieces—attracts and spreads heat quicker and holds heat longer than a lighter-toned pan. The result is that cookies and other baked goods may brown too quickly and set before the inside has a chance to finish cooking. A good rule of thumb when using such bakeware is to lower the heat by 25 degrees and check for doneness well before the recipe’s actual full recommended bake time.

Types of Baking Sheets

Full Sheet

This size measures 26 x 18 inches and is mostly used in commercial kitchens to bake in large quantities. A full-size baking sheet is typically too large for most home ovens.

Half Sheet

Measuring 18 x 13 inches, this size is the most common selection for a standard home oven. It is exactly half the size of a full sheet pan, hence its name. This size is generally big enough for baking a dozen cookies or roasting a spatchcocked chicken and vegetables for a sheet pan dinner.

Jelly Roll Pan

As you can discern from its name, jelly roll pans are designed to bake a thin layer of cake for making such rolled desserts as a Buche de Noel or a Swiss Roll. These pans measure about 10.5 x 15.5 inches and are a size between a half sheet and quarter sheet, giving you a little more room to work with.

Quarter Sheet

The quarter-size sheet pan measures 13 x 9 inches, exactly half the size of a half sheet. This pan size is ideal for toaster oven cooking, freezing pre-shaped cookie dough, refrigerating ingredients, or baking for just one to two people. You can also use them side by side in a conventional oven to roast two different items at the same time.

Eighth Sheet

These mini pans measure 9 x 6.5 inches, a perfect size for roasting nuts, reheating pizza or flatbreads, or baking just a couple of cookies at a time. 

FAQs

What is a rimmed baking sheet?

Rimmed baking sheets feature rolled edges that keep the contents—from marinades and sauces to batter—contained inside the pan. While many pro bakers prefer unrimmed sheets for their larger surface area and better air circulation—making them ideal for evenly baking cookies—home bakers find rimmed sheets more practical because of their versatility (thank you, spill-proof edges). This allows for a greater variety of dishes, from roasted meats or vegetables to pizzas to toasted nuts, without anything spilling over the edges.

What is a lined baking sheet?

Recipes often call for a "lined" baking sheet. This refers to the addition of a liner before baking—the best way to keep baking sheets in top shape. Parchment paper or a silicone mat provides a barrier between food and the pan’s surface for easier release and clean-up.

How do you clean baking sheets?

It is often recommended that you wash baking sheets by hand, particularly if they have a nonstick coating. As with most nonstick cookware, you will want to avoid using sharp or metal tools to prevent scratching the pan’s surface. If you’re working with uncoated aluminum or stainless steel, it might be a bit more difficult to remove stains or baked-on and burnt food—try coating the stains with a paste made from baking soda and hydrogen peroxide, let sit for a couple of hours, and scrub away with regular dish soap and water. 

How do you grease a baking sheet?

"Greasing" a baking sheet is simply applying some sort of oil to its surface in order to prevent food from sticking. You can do this with nonstick spray, an oil mister, or by using a pastry brush to apply a layer of melted oil onto the baking sheet. Another easy way to grease a baking sheet is to take a paper towel, put a bit of butter or other fat onto it, and gently smudge the inside of the pan until you have an even, see-through layer of grease with no clumps.

Why Trust the Spruce Eats?

Donna Currie 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 Machard de Gramont, an LA-based writer who specializes in global food and wine content. She researches and tests a variety of cookware, bakeware, and wine tools, and interviews field experts for their insight.

Sources

• Clemence Gossett, owner of The Gourmandise School in Santa Monica, California.