The gauge Vollrath Half-Size Ccookie Heavy-Duty Affordable food supplies Sheet Pan Coikie Natural Finish is well reviewed on Freebie sample collections. The AAA Rules are available at adr. Heavy gauge and warp resistant: Thicker pans tend to be more durable and bake more evenly than thinner pans——though going too thick adds weight and slows down browning. Best with Raised Edges:.

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✅ Top 7 Best Baking Sheets

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If the logo bothers you, our runner-up, the Artisan Professional Classic Aluminum Half Sheet, is completely smooth. As with all bare aluminum sheet pans, oils and fats will adhere to the surface during cooking, causing the pan to develop a dark brown patina over time.

You can scrub it off with some effort if you want. Or just line your pan with foil or parchment every time. The dishwasher tarnishes the pan. If our main pick is unavailable, the Artisan Professional Classic Aluminum Half Sheet is a wonderful alternative.

The Artisan baking sheet performed about on par with the Nordic Ware pan and tends to be the closest in price. It evenly baked cookies to a nice golden brown and never warped in our battery of high-heat tests. We did, however, hear some crackling when the pan was hot and sitting on the counter, suggesting that it moves slightly as it adjusts to the temperature change.

This heavy-gauge sheet bakes gently and evenly and has two open sides that allow you to slide cookies directly onto a cooling rack.

It also has a small hole on one end for hanging. Rimless cookie sheets tend to be more awkward to maneuver than rimmed sheet pans. When pulling sheets like this one from the oven, parchment paper is more likely to slide off. However, of the three rimless sheets we tested, our also-great pick from Vollrath was the easiest to use because its two handled ends prevented parchment sliding.

But it should hold up well for many years of normal use. The Focus Foodservice Commercial Grade Aluminum Half Sheet Pan is mostly well-reviewed on Amazon, and in our tests, it performed on par with our top pick from Nordic Ware. It tends to be a little more expensive, however, and we also noticed that most of the negative Amazon reviews mentioned pans arriving dented.

But this would be another good option if our top two picks are both unavailable or overpriced. We tested the Nordic Ware Prism Half Sheet to see how the ridged surface compared with the smooth aluminum of our top pick. The USA Pan Large Cookie Sheet and USA Pan Jelly Roll Pan have corrugated bottoms to promote even browning.

It bakes as evenly as the Nordic Ware baking sheet, and you get a two-pack for the price of one of our main pick. The Vollrath Half-Size Wear-Ever Heavy-Duty Aluminum Sheet Pan With Natural Finish is a thick, gauge pan.

But surprisingly, it warped slightly while baking honey florentines at just °F. It warped even further while roasting sweet potatoes at °F. The gauge Vollrath Half-Size Wear-Ever Heavy-Duty Aluminum Sheet Pan With Natural Finish is well reviewed on Amazon.

It performs similarly to other gauge sheets, but it browned cookie bottoms unevenly. The Chicago Metallic Commercial II Traditional Uncoated Large Jelly Roll Pan overly browned honey florentines in our tests. It feels sturdy, but the nonstick surface wears off over time. It also has a rim on one side, making it hard to maneuver and less versatile than a fully rimmed sheet.

Marguerite Preston is a senior editor covering kitchen gear and appliances at Wirecutter, and has written guides to baking equipment, meal kit delivery services, and more. She previously worked as an editor for Eater New York and as a freelance food writer.

Before that, she learned her way around professional kitchens as a pastry cook in New York. Christine Cyr Clisset is a deputy editor overseeing home coverage for Wirecutter. She previously edited cookbooks and craft books for Martha Stewart Living Omnimedia, and she started reviewing kitchen gear back in She sews many of her own clothes, which has made her obsessive about high-quality fabrics—whether in a dress or bedsheets.

From durable cookie cutters to a nimble rolling pin, these are the tools we recommend to make holiday cookie baking fun and stress-free. We baked 32 loaves of bread to test the Challenger Bread Pan against the Lodge Combo Cooker.

Everything we recommend. Our pick. Artisan Professional Classic Aluminum Half Sheet Similar performance, higher price. Also great. Vollrath Wear-Ever Aluminum Cookie Sheet With Natural Finish A pretty good rimless cookie sheet.

Why you should trust us. Who should get this. How we picked and tested. The Nordic Ware pan browned sugar cookies to a beautiful, even golden brown. Photo: Michael Hession. Flaws but not dealbreakers. This logo stamped on the pan is a tricky—though small—spot to clean.

Photo: Michael Murtaugh. Runner-up: Artisan Professional Classic Aluminum Half Sheet. Great for cookies: Vollrath Wear-Ever Aluminum Cookie Sheet With Natural Finish. The competition. This article was edited by Lizzy Briskin and Marguerite Preston. Meet your guides.

Marguerite Preston. Who says your cookie sheet has to look boring? Veering from standard silver and black, these baking pans come in bright colors, including pinkish-red, cobalt blue, and mustard yellow.

The positives go beyond aesthetics, though. It feels sturdy and durable. We were impressed with how perfectly crispy the cookies and potatoes turned out. Both batches were able to glide right off the pan.

With its angled, raised edges and weighty, oversized handles, this versatile baking sheet properly contains batters and liquids for rolled cakes , bars, and more. But whatever you decide to make it in, you can expect uniform results and easy cleaning afterward.

It's on the pricier side, but we stand behind its value as a pan that's built to last, especially if you cook a lot. At 21 x 15 inches, this pan is an excellent choice for anyone who makes a lot of sheet pan dinners or meal preps for the week. While it doesn't have a nonstick coating, non-porous aluminum does resist sticking, and the cookies and potato wedges we baked released very easily.

Along with its flawless removal, we were happy with its even browning. Another plus is how easy it is to hold onto with its rolled edges and gently angled walls.

Based on our tests, we chose the Nordic Ware Naturals Baker's Half Sheet as our overall favorite because it offered perfect performance and easy handling. We assessed 19 baking sheets by baking cookies from prepared cookie dough and baking homemade potato wedges. With the former, they examined how much the cookies spread, how dark or crisp the bottoms were, and how simple it was to remove the cookies from the sheet.

During the latter, we noted how easy or not it was to flip the wedges during cooking and then release them from the pan once finished. In a third test, they inspected whether or not the baking sheet warped in an oven heated to °F. Throughout these processes, we observed how easy it was to handle the baking sheet and then clean it by hand.

Based on durability, performance, ease of cleaning, and value, we rated each pan from one to five, with five being the highest score.

Generally, baking sheets fall into two categories — rimmed and unrimmed — with further variations in material and design features. While some professional bakers swear by unrimmed sheets for their superior air circulation and simple design, most home bakers will find rimmed baking sheets more practical.

Thanks to their spillproof edges, rimmed baking sheets are serious multitaskers: Just as handy for roasting root veggies, toasting nuts, baking chicken, and supporting a deep dish pizza as they are for turning out perfect sheet cakes and chocolate chip cookies. Place a wire cooling rack inside one, and you have an easy-to-clean setup for draining fried foods and broiling cuts of meat, as well as cooling and frosting cupcakes and cookies.

Whether you choose a rimmed model or an unrimmed one, a nonstick surface or a natural one, a good baking sheet should heat up efficiently and quickly without twisting or warping, yield baked goods that are even and tender, and clean up easily without sticking or scratching.

While the terms "baking sheet" and "cookie sheet" are often used interchangeably, there are considerable differences between the two. Baking sheets have rimmed edges and are usually about 13 by 18 inches — a dimension known as a half-sheet pan and fit perfectly on most oven racks with just enough room around the edges for even air circulation.

The workhorses of a commercial kitchen, rimmed half sheets are suitable for baking cookies, pastries, shortbreads, sheet cakes, roasted vegetables, meat, and toasted nuts.

Cookie sheets feature flat edges with small lips on one or two sides that act as handles and assist with maneuvering and gripping. Their large, flat surface area accommodates big batches of cookies and allows for graceful pan rotation in the oven.

But versatility is not their strong suit: Without four rimmed edges to contain spills and crumbs, many other tasks — from roasting olive oil-tossed veggies to toasting nuts or breadcrumbs — are out of their reach.

What is the best type of cookie sheet? Uncoated aluminum is typically the top choice for professionals due to its durability, high-heat conductivity, and efficiency.

Fast to heat up, aluminum is also quick to cool down, which helps prevent burns and reduces the wait time between getting batches in the oven if you are reusing the same pan.

While it is primarily a cosmetic concern, aluminum's light color can be prone to staining; however, slipping a sheet of parchment or a silicone baking mat onto the pan before baking is a quick and easy way to expedite cleanup and prolong its life.

Whichever type of pan you choose, other vital factors to consider are thickness and finish natural or nonstick. A baking sheet's relative heft is something you can test fairly accurately by touch, but if you want to double-check the thickness, the specification to look for is "gauge.

Note that gauge is a retrogressive scale, meaning the higher numbers indicate lower thickness. Gauge is important and not just because a sturdy pan feels good in the hand.

Thinner pans are more likely to warp in high heat which can lead to unevenly cooked or slumped results and burn the underside of cookies before the tops can thoroughly brown.

Nonstick baking sheets can be convenient when it comes to cleanup, but they come with a few performance caveats. In general, because of their slickness, these sheets yield cookies that are flatter and more spread out, with smoother, less textured bottoms.

Also, because nonstick pans usually have darker gray finishes, they're apt to bake batches more quickly than their lighter, natural aluminum counterparts. In other words, keep a close eye on the time when you're using them.

Conversely, insulated cookie sheets, which work with a layer of air sandwiched between two sheets of metal, present some of the opposite issues.

Because insulated sheets are slow to warm up, they can result in bake times that run considerably longer than recipes indicate. Their gentle heat conduction tends to produce cookies with edges and bottoms that are evenly browned but not particularly crunchy or crispy. Those properties may be just the ticket if you're working with delicate cookies, like meringues, which are at their best when slowly baked and pale.

A cookie sheet is a flat, rectangular pan designed for baking cookies. You can also use cookie sheets for roasting vegetables, toasting nuts, and heating food in the oven. Baking sheets and cookie sheets are not the same. Baking sheets have raised edges on all four sides, while cookie sheets have a small lip on one or two sides to help with handling.

Baking sheets can be used for cookies. Like most good baking tools and equipment, in general, you should be able to wash your baking sheet using hot water, a standard sponge, and some dish soap. To deal with more stubborn messes, let your baking sheet soak for 30 minutes to an hour in a mixture of baking soda and vinegar before scrubbing.

You have a few different options for greasing a baking sheet. One way is to put some butter or shortening on a paper towel and rub a light layer on the surface.

If your butter or shortening is soft, you can also use a pastry brush to spread it across the baking sheet. Alternatively, you can grease your baking sheet with a nonstick spray. A baking sheet can warp as the metal on different parts of it expands at different rates when it is heated up.

Heavier baking sheets are less likely to twist than thin, lightweight baking sheets, and rolled edges help prevent a pan from warping. Unless your recipe call for greasing the pan, we recommend using parchment paper or nothing if your pan has a nonstick coating.

Additional butter or oil can cause your cookies to spread and the bottoms to burn, leaving you with thin, unevenly cooked results.

For an eco-friendly alternative to parchment paper, consider this reusable silicone baking mat. Another plus of parchment paper and silicone mats is that cleanup is much easier. GreenPan Craft Sheet Pan Sur La Table GreenPan makes some of our favorite nontoxic cookware , and this baking sheet has the same nonstick coating as its pots and pans.

It baked crispy cookies with gooey centers, though some crumbs and grease residue remained. A few potatoes also stuck to the pan. Vollrath Wear-Ever Cookie Sheet Pan Amazon This cookie sheet feels sturdy but a bit heavy. And with just two short rims, it's not as easy to grip and carry as others we tested.

We needed a spatula to release cookies from the pan, but cleaning it with just soap and water was easy. King Arthur Cookie Sheet King Arthur Baking Company This pan releases food very easily, with no crumbs left behind, thanks to a nontoxic, nonstick coating called Americoat.

Its ridged surface helps with air flow and, therefore, even baking. It has just three rims, however, and we have mixed feelings about this. It's easy to hold, and the rimless side lets the cookies slide off the pan.

But we had to be extra cautious to keep the hot oil from spilling over when we baked potato wedges. Williams Sonoma Goldtouch Pro Nonstick Half Sheet Williams Sonoma This is a beautiful pan that baked cookies and potato wedges to a nice, even color. It was easy to clean after baking cookies, but the oil left on after we baked potatoes took more work to scrub off.

It's a heavier pan, but one real con is that it warped and never returned to its original state. At the least, warping didn't affect its performance.

OXO Good Grips Non-Stick Pro Half Sheet Amazon In keeping with OXO's reputation for ergonomic designs, this pan was easy to move to and from the oven with its taller walls and rolled edges, despite feeling a bit heavy.

Small ridges on its surface should improve the airflow, but we found the cookies a little too browned on the bottom. The pan's nonstick ceramic coating allowed food to release easily, and we barely had to scrub it to clean it.

Testing 19 baking sheets, some inevitably couldn't compete with others. The Wilton Perfect Results Mega Cookie Sheet Target seems like a good value for the size, but we found it too large to handle comfortably. It cooked food evenly and cleaned up easily, but it barely fit in the sink.

It also warped in the oven. At a glance, the Goodcook Baking Sheet Amazon looks like a good value, but we recommend investing in a better, perhaps larger pan. It too warped in the oven, and grease stuck on it after we baked cookies. We didn't like the shallow rims, as it led to one of our oven mitts grazing the pan's hot, oily surface.

Finally, Fat Daddio's Natural Aluminum Half Sheet Pan Amazon gave us so much trouble with oil sticking and staining that we had to knock it off our list, despite an otherwise good performance. Even scrubbing didn't help. Cindy Brzostowski is a freelance writer and avid home cook with previous experience in cookbook publishing.

Her writing has been featured in Allrecipes , Blue Apron , The Kitchn , and EatingWell among other publications. Expert food product reviewer Laura Denby also contributed to this article. Laura is a food writer and former professional chef with a degree in Culinary Arts from the Institute of Culinary Education.

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