The 10 Best Baking Sheets, Tested and Reviewed by Allrecipes
To help you find the right one for your kitchen, we asked Allrecipes product tester, Sarah Zorn, to put the top options on the market to the ultimate test. She considered each baking sheet's sturdiness, versatility, ease of use, reliability, conductivity, and overall value. With these features in mind, she chose the Made In Sheet Pan as the clear winner. Read on to discover the best baking sheets, according to our testing.
What To Consider When Buying a Baking Sheet
- Aluminum: Bare aluminum is industry standard when it comes to baking sheets. It's an excellent conductor, meaning it heats up and cools down quickly. Plus, its light color helps to prevent the over browning that you often get from darker pans. On the downside, bare aluminum is prone to corrosion, so we definitely recommend hand washing, or better yet, line it with parchment paper before each use.
- Aluminized Steel: You'll see "aluminized steel" pop up often when looking for sheet pans. This popular material refers to steel that is coated in an aluminum-silicon alloy. These tend to be more durable, and the silicone helps to prevent corrosion. However, aluminized steel is more prone to uneven heating than bare aluminum.
- Stainless Steel: Although it's far more resistant to corrosion and rust than aluminum, stainless steel is a poor conductor, which is why we don't recommend it for baking sheets.
As backward as it might sound, a lower gauge indicates a thicker pan. A pan that's too heavy will be too difficult to wield, but a pan that's too thin may be prone to warping and scorching. We found the 18-gauge thickness to be just right.
Coated vs. Uncoated
Traditionally, baking sheets are sold without any coating. If you're trying to avoid sticking, we'd recommend lining your sheet with parchment paper; not only does this prevent sticking, it also provides further insulation to avoid burnt bottoms.
But if the idea of cooking on bare metal is uncomfortable, there are plenty of nonstick options out there. These finishes aren't the most durable, as they're prone to scratch and degrade with time, especially when used at high temperatures. Ultimately, it comes down to personal preference. It's hard to beat the convenience of nonstick, but bare metal is going to be far longer lasting.
Rimmed vs. Rimless
Rimmed baking sheets are the most versatile because they can be used for baking cookies as well as roasting vegetables or meats; their spill-proof sides keep everything inside the pan. But rimless baking sheets have their merits, too. They're made for easily sliding cookies onto a cooling rack. Serious bakers may want to invest in a rimless sheet for convenience sake, but for most, a rimmed baking sheet is a more well-rounded choice. Look for rimmed baking sheets with reinforced rolled edges as opposed to flat-rimmed baking sheets. This helps to prevent the warping and buckling that can occur with drastic temperature changes.
Textured vs. Untextured
Your standard sheet pan is going to have a smooth surface that lends itself to a variety of kitchen tasks. But a textured surface can help promote airflow, a definite plus if you're going to be baking delicate baked goods like pastries or cookies.
For the sake of our testing, we decided to focus on half sheets (about 13 x 18 inches), which is the standard size for most home ovens. Full-size sheet pans are typically only used in commercial settings. If you're going to buy just one sheet pan, we'd recommend a half sheet. But having a few quarter sheets on hand is never a bad idea for reheating leftovers, toasting nuts, or roasting a potato or two for lunch.
The Best Baking Sheets of 2022
Other Baking Sheets We Tried:
We tested five other baking sheets in addition to our favorites above. Here are our thoughts:
How We Tested Each Baking Sheet
Of course, baking cookies is the ultimate test of a baking sheet's ability: Cookies are quick to show hot spots and easy to over brown. That is why Allrecipes product tester Sarah Zorn used each sheet pan to bake a dozen cookies at 350 degrees F. Each pan was also used to roast vegetables at 425 degrees F, to evaluate how the pan performs under high heat (Does it warp or buckle?) and whether or not any sticking occurs. Sarah then cleaned each pan according to manufacturer instructions. During testing, special attention was paid to the following factors:
- Sturdiness: What's the gauge of the metal? At high temperatures, does the pan buckle or warp? If so, does it return to its original shape at room temperature?
- Versatility: Does it excel at both baking and roasting?
- Ease of Use: Is it comfortable to hold? Does food release easily? Does it clean easily, or does it stain?
- Reliability and Conductivity: Does it distribute heat evenly and brown/cook foods evenly?
- Value: Is the pan affordable? Is it well priced for how well it performed?