Buying guide for Best baking sheet sets
Like flour and sugar, baking sheets are a staple in every home baker’s kitchen. Quality baking sheets are essential for 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.
Key considerations
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 baking sheets
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.
Aluminum baking sheets
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
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
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.
Aluminized steel baking sheets
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.
EXPERT TIP
Parchment and silicone mats protect your pan over time and make cleanup very easy. Also, the bottoms of baked goods often bake more gently when not in direct contact with the metal. Note that you can't recycle parchment because of the Teflon in its makeup.
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Features
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.
Rim
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.
EXPERT TIP
Jelly Roll pans tend to be a little deeper and their steel construction makes for gentle heating and even warmth, perfect for lower-heat baking of delicate cake-like textures like swiss rolls and jelly rolls.
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Surface
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.
Insulation
Insulated baking sheets feature internal air pockets that help with heat distribution, but they may increase your cooking time.
EXPERT TIP
Don’t use any kind of cooking spray with nonstick surfaces. It can create a build-up of residue that when scrubbed can degrade or damage the nonstick coating. Instead, pour a little oil on the pan and wipe it around with a paper towel to distribute.
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Baking sheet set prices
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.
EXPERT TIP
When using cooking spray for sheet pan baking, look for pure oil sprays like PAM as opposed to ones that contain flour like Baker’s Joy. Sprays containing flour release goods easier, but can mark the pan with caramel-colored spots over time.
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Tips
- Never place baking sheets with wooden, plastic, or silicone handle inserts in the broiler.
- Metal gauge measurements can be confusing. The lower the number, the thicker the sheet. Baking sheets rated in the 10 to 18 range are a good, all-purpose starting point.
- Cooking spray can ruin the finish on some baking sheets. Check the manufacturer’s recommendations, and when in doubt, use parchment paper lining.
FAQ
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.
