Set includes a standard half sheet, quarter sheet, and 15" x 10.5" jellyroll pan. Made out of formed aluminum for excellent heat conduction and a light weight. Rims are encapsulated steel for strength and warp resistance.
Hand-wash only, do not put in the dishwasher. Big logo can collect food residue.
Made from heavyweight aluminized steel for superior heat conduction and even baking. Wire rod-reinforced rims prevent warping. Easy-release, silicone-based, nonstick coating. Includes cooling rack and 2 pans.
Nonstick coating can wear off. Hand-washing recommended.
Includes 2 medium 15.25" x 10.25" and 2 large 17.25" x 11.5" cookie sheets. Made of heavyweight alloy steel with dishwasher-resistant, nonstick coating. Extra-large handles for convenience. Oven-safe to over 450° F.
Quite heavy. Not exactly standard sizes. Hand-washing recommended.
Each piece is designed to work for traditional types of baking including bread, cookies, and more. Completely non-stick and resists warping. Made from carbon steel for added durability and heat resistance.
The rims may be prone to rust due to the non-sealed design.
Cools and heats fairly evenly to reduce warping. Handles on each side allow for increased grip when taking the pans out of the oven. Heat resistant up to 450 degrees. Easy to clean and rust resistant. Lightweight design.
The non-stick coating may come off if washed too rigorously.
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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.
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 and consider that these aren't dishwasher safe because strong detergents turn the dark surface chalky.
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 and tend to not be dishwasher-friendly. 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.
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.
When washing pans with rolled rims, make sure and turn them over so collected water empties out — also consider placing them in a still-warm oven to evaporate any excess water.
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.
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.
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.
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.
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.