Aluminized steel sheets. Two half-sheet pans. Corrugated surface facilitates air circulation for a quick release and even baking. Heavy gauge. Non-stick silicone coating is PTFE, PFOA, and BPA free. Heavy-duty and able to release baked goods well.
May warp in oven.
Pure aluminum commercial bakeware. Doesn't rust. Bakes evenly due to superior heat conductivity. Reinforced, encapsulated steel rim to prevent warping. Corners have tooling marks that are part of the production process. Hand-wash only. Do not warp under broiler. Great for sheet cakes.
Be sure to follow care instructions, including hand-washing.
Long-lasting sheets made from durable carbon steel. Resists warping. Non-stick. Set of three, including 9" x 13", 10" x 15", and 11" x 17". Oven safe to 450 degrees Fahrenheit. Extra-wide grip handles. Easily cleanup. Nest together for storage.
Water can seep inside through the silicone handle pieces, causing the pan to rust. Do not use with cooking spray.
Made from heavy-weight aluminized steel for superior heat conduction and even baking. Wire rod-reinforced rims prevent warping. Easy release, silicone based, non-stick coating. Includes cooling rack and two pans each measuring 16" x 12" x 2". Dishwasher safe, but hand-washing is recommended to extend product life. Heavy, substantial feel.
Non-stick coating can wear off.
We purchase every product we review with our own funds — we never accept anything from product manufacturers.
We purchase every product we review with our own funds — we never accept anything from product manufacturers.
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. But baking sheets aren’t just for sweets. Health-conscious cooks use baking sheets to roast everything from asparagus to zucchini and make one-sheet meals for easy weeknight dinners.
Baking sheets are highly versatile, and those who cook regularly should have at least one set. But which baking sheet set you should choose depends on what you’re planning to cook. 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. You can also find our picks for the five best sets in the matrix above.
Baking sheets are made from a variety of different metals, each of which has advantages and disadvantages. When choosing the material for a baking sheet set, you need to think about what you’ll be baking most often and whether you prefer to hand-wash your baking sheets or run them through the dishwasher.
Stainless steel is used frequently for cookware, but it’s not the best choice for baking sheets. It is, however, a good choice to go in the broiler. Stainless steel conducts heat poorly compared to other metals. But it’s dishwasher-safe and highly resistant to corrosion.
Some inexpensive baking sheets are made from aluminum. Aluminum baking sheets conduct heat very well and will not rust. Their light-colored, shiny surface is reflective, so some food items may not brown well. Aluminum is reactive and can change the taste of acidic foods. In addition, the acidity in foods can discolor the sheet. If you choose aluminum baking sheets, look for a set that’s heavy-gauge to resist warping.
Corrugated texturing and aluminum-silicone coating ensure your cookies, cauliflower, and crackers all release with ease. Excellent heat distribution means this set of two baking sheets cooks your food evenly and quickly. The heavy-duty aluminized steel also resists warping and corrosion – unless you use the sheets with acidic foods like tomatoes or vinegar. You’ll want to keep these sheets in the rotation as long as possible, so extend their shelf life by washing them by hand.
Anodized aluminum baking sheets capitalize on the strengths of aluminum and improve on its weaknesses. Anodizing is a process that increases the thickness of the metal’s surface layer by electrochemical means. It makes aluminum stronger and less prone to scratching. Like natural aluminum, anodized aluminum baking sheets both heat and cool quickly. Sweets baked on these dark sheets tend to get overly brown if you don’t monitor them, so they’re not the best for baked goods.
Carbon steel baking sheets are also dark but not as dark as anodized aluminum, so they let baked goods and vegetables get just brown enough. Carbon steel sheets usually have a protective coating of oil or wax and can develop a seasoning similar to cast iron. These baking sheets can stand up to higher heat, conduct heat well, and respond quickly to temperature changes. But they also require some babying when cleaning. They shouldn’t be left in water or placed in the dishwasher.
Baking sheets made from aluminized steel combine the best qualities of carbon steel and aluminum. Most have a carbon steel base that’s been hot-dip coated with an alloy of aluminum and silicon. These high-quality pans are known for even baking and heat distribution. They resist corrosion well, although they may oxidize if you use them for roasting acidic foods. Aluminized steel baking sheets should be hand-washed to extend their lifespan.
Three-piece baking sheet sets let you roast vegetables, toast garlic bread, and bake a dessert at the same time without waiting for a clean sheet.
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.
If you’re baking gooey items or vegetables brushed with oil, you’ll need a baking sheet with a rim to contain runoff. But thin rims often contribute to warping. 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.
If you’re primarily baking cookies, though, consider a rimless baking sheet. 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. Most have one raised side for gripping.
Many baking sheets have surface treatments intended to improve cooking or prevent sticking and corrosion.
A number of sheets are corrugated or feature other texturing. This effect has many advantages. It improves heat distribution and airflow for quicker, even baking and less warping. It can also reduce sticking by reducing surface contact with your food.
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.
Some sheets are coated with a nonstick finish to keep them free from residue. These finishes can be ceramic, silicone, or chemical coatings. Their slick surface tends to produce flatter cookies with untextured bottoms. Their darker finish often causes food to cook more quickly.
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.
Lighter-colored metal baking sheets naturally reflect heat, causing food to brown less.
The least expensive baking sheet sets usually cost between $15 and $20. Sets in this price range are usually made from stainless steel or aluminum and are not likely to have texturing.
Mid-range baking sheet sets cost between $25 and $30. They may be constructed of several different metals, but they should have some type of lip reinforcement to help resist warping.
The highest-quality baking sheet sets cost $30 or more. These sets are usually made of thick aluminized steel, anodized aluminum, or carbon steel and should be textured to enhance their nonstick properties.
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.
Best for bakers on a budget
A fantastic, frugal pick, Nordic Ware’s half-sheets are highly rated by many professional chefs. Natural aluminum prevents rust and promotes browning, but its light color ensures your favorite cookies won’t get too dark. This set of two baking sheets resists warping at normal baking temperatures, thanks to reinforced, encapsulated steel rims. These sheets are not recommended for broiling, though, and must be washed by hand.
Looking for rimless baking sheets to dedicate solely to cookies? Check out the Vollrath Wear-Ever Cookie Sheets Two-Pack. These thick, high-gauge aluminum sheets have two raised edges for gripping and two rimless edges to easily transfer cookies to the cooling rack. They’re also a natural pick for homemade buns and rolls, but you’ll pay a high price for cookware that can handle batter without sticking and burning. If you need a more affordable set, consider the Wilton Perfect Results Premium Nonstick Cookie Baking Sheets, a set of two cold-rolled steel sheets from a renowned baking brand. They’re nonstick and dishwasher-safe – every busy cook’s dream. While they may warp slightly, they return to normal once they cool.
Q. Why do metal baking sheets warp in the broiler?
A. Baking sheets are exposed to high temperatures in the broiler – often 500°F to 550°F. Heat causes metal to expand, but the sheet’s edges don’t always expand at the same rate due to temperature variations in the oven. Because it’s thinner and sitting on hot metal bars, the sheet’s bottom will expand more quickly than the raised edges and lip. This imbalance is likely to cause thinner sheets to twist, buckle, or warp. Sheets that repeatedly twist or buckle may crack over time. To prevent this, choose thicker sheets or ones with rolled, wire-reinforced rims. They may still bend slightly due to temperature differences, but they will return to normal once the temperature stabilizes.
Q. What size baking sheets do I need?
A. Most experts agree that half-sheets, which measure about 18” x 13”, are the most versatile. Half-sheets can be used to bake cookies, roast vegetables, heat frozen French fries, and handle almost anything else in your kitchen. Baking sheet sets that include two half-sheets let you roast vegetables and toast garlic bread simultaneously without waiting for a spare sheet. You can also load a second sheet with cookie dough while the first is baking. If you choose a set with three sheets, look for the greatest total surface area.
Q. How do silicone baking sheets compare to metal ones?
A. Silicone has its benefits in the kitchen. Baked goods release easily from silicone, and it cleans up well in the dishwasher. But silicone has its downsides, too. Due to its insulatory properties, a silicone baking sheet may slow down baking from below while cookies and cakes get overly brown on top. Leavened baked goods cooked on silicone may rise more slowly, too. With baked goods where ornate detail is key, like bundt cakes, consider silicone. But for baking sheets, we recommend metal.
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