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When it comes to baking or roasting, you can have all of the right ingredients on hand for the perfect recipe, but if you don't have the right baking sheet, your finished product might end up burnt and stuck. Most baking sheets are either uncoated aluminum or nonstick-coated steel. Aluminum heats quickly and cools quickly. Steel cookie sheets take longer to heat up, but they retain heat. "Lighter-colored cookie sheets bake your cookies more efficiently," says Clemence Gossett, owner of The Gourmandise School.
When it comes to pan sizes, the most common size for home ovens is the half-sheet pan. Full-sheet pans won’t fit in home ovens and are designed for commercial use, but some home ovens can accommodate the extra-large 3/4-sheet pans. With all of the uses for baking sheets in the kitchen, it may be the hardest working piece of equipment you own.
Read on for our top baking sheet picks.
Best Overall: Nordic Ware 2-Piece Half Sheet Set
Steel rims help prevent warping
Embossed logo is hard to clean
Aluminum baking sheets are classics in the kitchen. While some are cheap and flimsy, these are commercial grade, so they’re heavier weight, and much more sturdy. For even better performance, they have rolled, encapsulated steel rims so they won’t bend or warp in normal use, and they’ll never rust or corrode. Both the pans' sturdiness and their resistance to warping garnered them high marks from reviewers, though some note that the area of the pans where the company logo is embossed is harder to clean.
This set of two pans will speed up baking when there are multiple batches of cookies or other baked goods since one pan can be in the oven while the other is being unloaded, cooled, and reloaded with more cookie dough. Since aluminum is a responsive metal, these will cool quicker when they’re out of the oven, so they’ll be ready to use faster than steel pans. These half-sheet pans are the most common size in home kitchens, but they are also available in quarter-sheet size for smaller batches and for countertop ovens. These are made in the United States and should be hand-washed.
Material: Aluminum | Available Sizes: 10 x 7-inch, 12.8 x 9.5-inch, 12.8 x 17.8-inch, 21 x 15-inch
"It's made in the U.S. and sturdy enough to keep from warping when the pan moves from hot to cold." — Clemence Gossett, owner of The Gourmandise School
Best for Cookies: OXO Good Grips Non-Stick Pro Half Sheet Pan
Dimensions are of the outside of the pan
Made from aluminized steel with a light-colored nonstick coating, your cookies won’t stick or over-brown on this pan. The double-layered coating is reinforced with ceramic for durability and scratch resistance. It resists staining and keeps the steel from corroding, while the micro-textured pattern minimizes surface contact while maximizing airflow for even baking and easy cookie release.
The square-rolled edges look modern and add strength to the pan, so it resists warping, while the edge also provides a secure grip for easy removal from the oven. The pan is dishwasher safe, but hand-washing is a snap because of the coating.
After you fall in love with this pan, you can buy more pieces of bakeware with the same features for a complete set. Every piece has dimension markings, so you’ll know that you’ve got the right size pan for your recipe. Just note that, as some reviewers point out, the measurements are of the outside of the pans (including their sizable rims).
Material: Aluminized steel | Available Sizes: 9 x 13-inch, 13 x 18 inch
"Lighter-colored cookie sheets bake your cookies more efficiently and the rimmed edges prevent fat spillage when roasting everything from vegetables to chicken." — Clemence Gossett, The Gourmandise School
Best Extra-Large: Wilton Perfect Results Premium Non-Stick Mega Baking Pan
Very large surface area
Easy to clean
Some report warping over 300 degrees
Larger than a typical half-sheet pan, but still able to fit in home ovens, this 15 x 21-inch baking sheet gives you more room for cookies, biscuits, and pastries. It’s also perfect for making extra-long loaves of bread that wouldn’t fit on a standard sheet. It’s made from steel with a dark finish, so it retains heat well, which keeps cookies from spreading too quickly.
The nonstick coating on this baking sheet helps cookies and other baked goods release easily, and makes cleanup easier, too. While this is dishwasher safe, given its large size, it may not fit in most dishwashers. Handwashing with warm soapy water is recommended for longer life.
People love that they can cook twice as many cookies on the pan and how easy it is to clean; a few reviewers, however, report some warping at temperatures of 300 degrees Fahrenheit or higher.
Material: Nonstick coated steel | Available Sizes: 15 x 21-inches
Best Multi-Size Set: Artisan Professional Classic Aluminum Baking Sheet Pan Set
Largest pan may be difficult to store
Using the right-sized pan for the job makes sense, and this set can help cooks do that since it includes a standard half-sheet pan (18 x 13 inches), an extra-large 2/3-sheet pan (21 x 15 inches), and a small 1/4-sheet pan (13 x 9.5 inches). They’re great for classic baking recipes, for freezing foods individually on the pan before putting them in a bag for long-term storage, for roasting meats and vegetables, or for sheet pan suppers. The quarter-sheet pan is handy for smaller batches, and it can also fit into many countertop ovens when the big oven is busy.
Made from commercial grade aluminum, these have a reinforced rim so they won’t warp or bend, and they won’t rust or corrode. These should be hand-washed. These pans received the best reviews for their sturdiness and resistance to rust, followed by how easy they are to clean.
Material: Aluminum | Available Sizes: 13 x 9.5-inch, 18 x 13-inch, 21 x 15-inch (all sizes included)
Best Ceramic Coated: Farberware Purecook Ceramic Nonstick Baking Sheet
Can withstand up to 500 degrees
Quilted pattern helps with even baking
Some say it can rust slightly
Ceramic has become quite popular as a nonstick coating in cookware, so it’s no surprise to find ceramic-coated bakeware. This attractive aqua-colored pan is a standard half-sheet size with generous side rims that make it easy to get the pan in and out of the oven.
The quilted pattern on the base of the pan creates airflow under food for even baking, and it also improves the stability of the pan for warp-free performance. Thanks to the ceramic coating, this can handle high heat—up to 500 degrees Fahrenheit—so it’s great for all kinds of home baking. For those who like matched bakeware, there are other pans with this same color and coating; other colors are also available. Reviewers praise how pretty the pan is and its resistance to warping; however, some note to make sure to thoroughly dry it after washing, as they observed slight rusting when they skipped this step.
Material: Ceramic-coated steel | Available Sizes: 10 x 15-inch, 11 x 17-inch
Best Baking Set: Chicago Metallic Non-Stick Jelly Roll Pan with Mat and Cooling Rack
Sturdy, high-quality pan
Parts are oven-safe to 450 degrees
Easy to clean and store
Pan is a bit heavy
This is everything a baker needs for cookies in one complete set. This set includes a nonstick coated steel 13 x 17-inch baking sheet with a silicone baking mat that fits perfectly inside it and a baking/cooling rack. All parts are oven-safe to 450 degrees Fahrenheit, so they can be mixed and matched for baking, roasting, crisping, drying, and cooling. This versatility, as well as the quality of the parts, are what got the baking set raves from many reviewers.
The silicone mat has circles to indicate placement for macarons or other cookies to space them evenly, but even when cookies aren’t on the menu, the mat makes cleaning easy. The rack can fit inside the cookie sheet for roasting or crisping in the oven or can be used outside the oven to hold breaded foods before frying. It can also be used as a cooling rack for freshly baked cookies, pastries, and breads. These should all be hand-washed to preserve product life.
Material: Nonstick coated steel | Available Sizes: 13 x 17-inch pan, 16.5 x 11. 5-inch silicone mat, and 16. 75 x 11. 65-inch rack
Best for Roasting: Prepd Cheat Sheets Silicone Baking Sheets
Made of high-quality silicone
Oven-safe to 450 degrees
Easy to clean
May not be great for making large meals for multiple people
Sheet pan suppers are trendy right now, but not everyone wants their cauliflower cooking in chicken juices. Cheat Sheets’ design makes it simple to separate foods while keeping everything on the same pan, thanks to silicone divider pans that snug neatly into the baking sheet. People who have kids who are picky eaters, especially like these pans.
The metal sheet and silicone pans are oven-safe to 450 degrees Fahrenheit, so the set is great for all kinds of baking and roasting. This will be useful for making an entire meal in the oven—including dessert—on one pan, and it’s just as handy for prepping food ahead while keeping everything separate. Since the individual trays can be removed at any time, it’s also ideal when foods have different cooking times. And, of course, the nonstick baking sheet can be used on its own when it’s time for cookies.
Material: Silicone | Available Sizes: 4.88 x 4.88-inch (square), 4.88 x 9.88-inch (rectangle)
Our top pick is the Nordic Ware Naturals Aluminum Half Sheet—it's a favorite among professional bakers and perform really well. If you're looking for a baking set but don't have much room in your kitchen, look no further. The Chicago Metallic Non-Stick Jelly Roll Pan with Mat and Cooling Rack comes with a nonstick pan, a silicone mat, and a cooling rack that all stack neatly for easy storage.
What to Look for When Buying a Baking Sheet
Material and Heating Capacity
A baking sheet’s material will determine its temperature limits. Generally speaking, a good baking sheet should be able to withstand temperatures that include your high broiler setting. Some pans featuring nonstick coatings may have a lower heating capacity as traditional nonstick will tend to start to break down at high temperatures. If you’re only using them to bake cookies and other pastries, the heat threshold doesn’t need to be as high. Always check the manufacturer’s specifications to ensure your pans will meet your needs. Popular materials include:
Sheet pans made from aluminum are preferred for a reason—aluminum is a superior conductor of heat and responds well to temperature changes. This means that pans will heat up quickly when placed in a hot oven and will cool down quickly when removed, preventing your baked goods from overcooking. Aluminum pans tend to be the least expensive option, making them ideal for those who are hard on their bakeware and need to replace them.
Baking sheets made with a ceramic coating are often crafted from a base material, like aluminized steel, which conducts heat. These pans are then sprayed or dip-coated with a special coating made from sand-derived silica, resulting in a nonstick finish. It is an overall excellent alternative to other coatings, but since it is more brittle, it is more susceptible to cracking. Always be sure to double-check the manufacturer’s instructions for specific heat limitations.
This durable material was created by the Calphalon company from a technique adapted from the aerospace industry. It uses an electrochemical reaction to oxidize the cooking surface so that it's extra hard and durable and will not react with acidic foods. Hard anodized aluminum is a great heat conductor, but its dark surface might make for quicker cooking than expected—you may find you have to adjust your temperature or cooking times accordingly.
When buying this type of baking sheet, look for one made from 18/10, 18/8, or 18/0 stainless steel. The first number indicates the percentage of chromium in the steel alloy, and the second number denotes the percentage of nickel.
Well-performing bakeware tends to have a few key features in common. Rolled edges, often time reinforced with steel rods, will help prevent a baking sheet from warping when subjected to big temperature changes. Heavy-gauge, aka thicker, construction also helps pans maintain their shape during use. Clemence Gossett, owner of The Gourmandise School in Santa Monica, recommends rimmed sheets, because of their versatility. “Rimmed edges prevent fat spillage when roasting everything from vegetables to chicken,” she says. “Bonus? You can bake sheet cakes and sponge cakes in a rimmed baking sheet.”
Professional kitchens will almost always choose light-toned baking sheets over darker-toned options. “Lighter-colored cookie sheets bake your cookies more efficiently,” says Gossett. Some recipes might specify that you use lighter-toned bakeware for this very reason. Dark-toned bakeware—like many nonstick pieces—attracts and spreads heat quicker and holds heat longer than a lighter-toned pan. The result is that cookies and other baked goods may brown too quickly and set before the inside has a chance to finish cooking. A good rule of thumb when using such bakeware is to lower the heat by 25 degrees and check for doneness well before the recipe’s actual full recommended bake time.
Major manufacturers will likely offer some type of warranty on your baking sheets. The length of this warranty can be anywhere from just one year to a lifetime; and will depend on the product. The common thread between warranties is that they will protect your product from defects in workmanship and materials but do not cover damage from accidents, improper cleaning, prolonged high heat exposure, and improper use. When purchasing your bakeware, ensure that the manufacturer’s warranty meets your expectations and continue to care for your pans per the company’s recommendations.
Types of Baking Sheets
This size measures 26 x 18 inches and is mostly used in commercial kitchens to bake in large quantities. A full-size baking sheet is typically too large for most home ovens.
Measuring 18 x 13 inches, this size is the most common selection for a standard home oven. It is exactly half the size of a full sheet pan, hence its name. This size is generally big enough for baking a dozen cookies or roasting a spatchcocked chicken and vegetables for a sheet pan dinner.
Jelly Roll Pan
As you can discern from its name, jelly roll pans are designed to bake a thin layer of cake for making such rolled desserts as a Buche de Noel or a Swiss Roll. These pans measure about 10.5 x 15.5 inches and are a size between a half sheet and quarter sheet, giving you a little more room to work with.
The quarter-size sheet pan measures 13 x 9 inches, exactly half the size of a half sheet. This pan size is ideal for toaster oven cooking, freezing pre-shaped cookie dough, refrigerating ingredients, or baking for just one to two people. You can also use them side by side in a conventional oven to roast two different items at the same time.
These mini pans measure 9 x 6.5 inches, a perfect size for roasting nuts, reheating pizza or flatbreads, or baking just a couple of cookies at a time.
Based in Minnesota, Nordic Ware celebrates over 75 years of manufacturing a multitude of kitchen products. Its original product line included specialty Scandinavian cookware items such as rosette irons and ebelskiver pans, but today it is best known for its world-famous Bundt pans, as well as an extensive assortment of bakeware, cookware, and kitchen accessories.
Also part of the Bundy Baking Solutions family of brands, Chicago Metallic specializes in commercial and foodservice grade bakeware. These pieces are made in factories owned and operated by Bundy in the USA. The brand’s portfolio includes baking sheets, cake pans, muffin tins, and loaf pans with a handful of specialty pieces, like baguette pans, taco shell racks, and popover pans. Pieces from Chicago Metallic tend to be heavy-gauge and come in either a non-coated commercial-type finish or an easy-release nonstick finish.
For over 90 years, Wilton has led the way in the baking space with its evolving, often whimsical collection of bakeware, baking tools, and ingredients. Wilton’s brand centers itself on staying at the forefront of trends and innovation, including traditional pans and more novelty-type items, like character cake pans, a giant cupcake mold, and an endless array of decorating supplies.
What is a rimmed baking sheet?
Rimmed baking sheets feature rolled edges that keep the contents (from marinades and sauces to batter) contained inside the pan. While many pro bakers prefer unrimmed sheets for their larger surface area and better air circulation (making them ideal for evenly baking cookies), home bakers find rimmed sheets more practical because of their versatility—mainly due to their spill-proof edges. This allows for a greater variety of dishes, from roasted meats or vegetables to pizzas to toasted nuts, without anything spilling over the edges.
What is a lined baking sheet?
Recipes often call for a "lined" baking sheet. This refers to the addition of a liner before baking—the best way to keep baking sheets in top shape. Parchment paper or a silicone mat provides a barrier between food and the pan’s surface for easier release and clean-up.
How do you clean baking sheets?
It is often recommended that you wash baking sheets by hand, particularly if they have a nonstick coating. As with most nonstick cookware, you will want to avoid using sharp or metal tools to prevent scratching the pan’s surface. If you’re working with uncoated aluminum or stainless steel, it might be a bit more difficult to remove stains or baked-on and burnt food—try coating the stains with a paste made from baking soda and hydrogen peroxide, let sit for a couple of hours, and scrub away with regular dish soap and water.
How do you grease a baking sheet?
"Greasing" a baking sheet is simply applying some sort of oil to its surface in order to prevent food from sticking. You can do this with nonstick spray, an oil mister, or by using a pastry brush to apply a layer of melted oil onto the baking sheet. Another easy way to grease a baking sheet is to take a paper towel, put a bit of butter or other fat onto it, and gently smudge the inside of the pan until you have an even, see-through layer of grease with no clumps.
Why Trust the Spruce Eats?
Donna Currie is a writer and product tester for The Spruce Eats. She's also a bread-baking expert, having written Make Ahead Bread, a cookbook detailing the process. In addition to the top baking sheets, Donna's written lists on the best cookie tools and best bread machines of the year.
This piece was edited by Bernadette Machard de Gramont, an LA-based writer who specializes in global food and wine content. She researches and tests a variety of cookware, bakeware, and wine tools, and interviews field experts for their insight.