After Testing 7 Baking Sheets (a.k.a Half Sheet-Pans), We Found Three Winners

We’ve told cooks before that baking sheets (along with cooling racks) are the unsung heroes of the kitchen; they can be not only be used to bake cookies, but also to roast vegetables, make sheet pan meals, dry brine chicken and turkey, rest meat, and so much more. We even use baking sheets to help prep and organize ingredients. And they can even function as utilitarian serving trays. Best of all, unlike rimless cookie sheets, baking sheets are usually the same size (18 x 13 inches). So even if you mix and match brands, they should nest and store together easily.

We tested seven popular uncoated baking sheets (also known as half-sheet pans) to see which held up to a myriad of kitchen tasks. We didn't include any nonstick models, as the darker nonstick coating can affect bake and cook times and eventually will wear off, limiting the lifespan of the sheet. Nonstick baking sheets also have a lower oven-safe temperature max, making them less versatile than uncoated ones.

Though most of the baking sheets we tested were great and did everything we wanted of them, there were three that stood out above the others. 

The Winners, at a Glance

The Best Baking Sheet

Nordic Ware Naturals Baker's Half Sheet

$32 $28 at Amazon $13 at Walmart $14 at Target

Made of aluminized steel, this baking sheet had a comfortable rolled edge that didn't bite into our palms as we held onto it and made it easy to pull from the oven, even when using bulky oven mitts. The heavy gauge material also resisted warping. Cookies baked up consistently across the baking sheet, delicate cakes came out evenly cooked, and roasted potatoes browned and released without any issues. It's very reasonably priced, too, and conveniently sold in a two-pack.

Another Great Baking Sheet

Vollrath Wear-Ever Half Sheet Pan

$25 $24 at Amazon

The Vollrath baking sheet was an excellent performer, keeping pace with our other two winners with barely any variance in performance: Cookies, potatoes, and cake all cooked well, and there were no hot spots or oil pooling. We like that the edges are tapered for efficient stacking, although it does cost a bit more than the Nordic Ware and the Chicago Metallic.

The Most Durable Baking Sheet

Chicago Metallic Commercial II Traditional Uncoated Large Jelly Roll Pan

$26 at Amazon $40 at Walmart

This commercial-grade baking sheet was a heavier gauge metal than most of the other baking sheets we tested, and it heated up evenly without warping. Cookies, cakes, and potatoes came out perfectly cooked and evenly browned. However, as far as we can tell, it's not broiler-safe.

The Tests

• Chocolate Chip Cookies Test: We made batches of chocolate chip cookies, weighing each individual ball of dough (in grams) to ensure each cookie was exactly the same weight. We then baked six cookies on each baking sheet, using a single, fresh piece of parchment paper for each one, rotating the baking sheet halfway through cooking, and pulling each one out of the oven at the same time.
• Sheet Cake Test: We baked a box of prepared Betty Crocker Yellow Cake in each baking sheet. We then inverted the cake onto a cooling rack, looking to see how evenly the cake baked and if there were any evident hot spots.
• Roasted Potato Wedges Tests: We roasted 2 1/2 pounds of potato wedges per baking sheet to see if the potatoes roasted evenly and released easily.
• Warp Test: We preheated an oven to 475°F and placed each empty baking sheet in the hot oven for 20 minutes to see how much they warped (if they did at all). We then removed the baking sheet from the oven and let it cool. If warping did occur, we looked to see if the pan snapped back into place.
• Usability and Cleanup Tests: Throughout testing, we evaluated how easy each baking sheet was to use and hold onto. We cleaned each baking sheet by hand after every test.
  

What We Learned

Back Up: What's a Baking Sheet?

Unlike other baking pans (like, say, casserole dishes), baking sheets are almost all the same size: roughly 18 inches long, 13 inches wide, and 1-inch high. Not only are baking sheets standard in size, they also fit perfectly in most home ovens with plenty of space around them to allow for air and heat circulation.

Baking sheets are often called half-sheet pans, and the "half-sheet" refers to the size being half the size of a commercial baking sheet. Quarter sheet pans and even one-eighth sheet pans exist, too, and we can safely recommend buying our favorite pans from Nordic Ware or Chicago Metallic in these smaller sizes. (You can read our ode to eighth sheet pans here.)

Lightweight vs. Heavier Sheet Baking Sheets

Most of the baking sheets we tested were relatively light, weighing around 1.5 pounds, meaning they were made of a thinner gauge metal. Though nearly all the baking sheets we tested performed fairly well, models made from thinner metals tend to warp more over time. A heavier, thicker, 18-gauge sheet, like our favorites, the Nordic Ware Natural Aluminum, resulted in a more durable, warp-resistant product.

That said, the heaviest baking sheet (at more than one pound more than the Nordic Ware), the Williams Sonoma Traditional Touch Corrugated Half Sheet Pan, cost nearly twice as much as the Nordic Ware and Chicago Metallic ones but didn’t necessarily perform any better. And handling the baking sheet with oven mitts was awkward because it was unwieldy. So, the best baking sheets were actually right in the middle: not too thin to warp, not too heavy to be unbalanced.

The Baking Sheet's Finish Didn't Matter

Some of the baking sheets, like the Nordicware, Fat Daddio, and NorPro, had shiny, polished finishes, while others (like the Chicago Metallic and the Williams Sonoma) had dull, matte surfaces. The finish didn’t impact performance: we didn't see any noticeable difference when it came to browning, evenness, or sticking.

Matte finish baking sheets didn’t show scratches when scrubbed clean, while shiny ones tended to scratch when scrubbed. This didn't matter a ton to us though, as all uncoated baking sheets will likely discolor with heavy use.

Minor Warping Wasn't Super Concerning

Warping occurs when metal stretches and contracts after being exposed to extreme heat and cold (if you've ever heard a baking sheet "pop" in the oven, that's warping).

Most of the baking sheet we tested started out flat and then warped slightly when placed in a 475°F oven. But all of them snapped back when cooled, and the warping really was minimal to begin with. One baking sheet, from Fat Daddio, was slightly warped to start, which meant oil pooled and the potato wedges stuck to the surface in spots. So, if your baking sheet isn't flush with the countertop when you take it out of the box: return it.

Skip the Textured Baking Sheets

Two baking sheets—the Nordic Ware Prism and the Williams Sonoma—had textured surfaces. They were more rigid (which could be a boon to prevent warping), but the texture made cleanup more difficult and the crevices trapped oil, baking it onto the surface. Baking sheets with flat bottoms performed just as well, released baked and roasted food just as easily, and cleaned up far easier.

The Criteria: What to Look for in a Baking Sheet

When looking for a good baking sheet (a.k.a half-sheet pan), select one made from a heavier gauge material, like uncoated aluminum or aluminized steel. These conduct heat evenly, release food easily, and are resistant to warping. We also preferred baking sheets with rolled rims, which were more comfortable to grip onto—with or without oven mitts.

Our Favorite Baking Sheets

The Best Baking Sheet

Nordic Ware Naturals Baker's Half Sheet

$32 $28 at Amazon $13 at Walmart $14 at Target

What we liked: This baking sheet performed well in all of our tests. Cookies came out golden brown and evenly baked; cakes baked up perfectly springy from edge to center; and roasted potato wedges emerged crispy and released easily. The heavy gauge made it durable and less prone to warping and its rolled rims were easy and comfortable to grip and hold onto. It's reasonably priced, too.

What we didn’t like: The baking sheet has the Nordic Ware logo embossed on its surface. While this didn't affect performance, oil gathered at the edges of the logo and required extra scrubbing to remove. However, this is truly a small quibble.

Key Specs

• Weight: 1 lb, 9.25 ounces 
• Dimensions: 17 inches by 12 inches
• Wall height: 1 inch
• Gauge: 18
• Materials: Aluminum
• Broiler-safe: Yes
• Dishwasher-safe: Hand-washing recommended
• Warranty: Lifetime

Another Great Baking Sheet

Vollrath Wear-Ever Half Sheet Pan

$25 $24 at Amazon

What we liked: The bottom of this baking sheet is concave, so when it expands upon heating, it actually sits flat—smart! It's designed to be stacked, with tapered edges that nestle into each other, and it's incredibly durable. The cookies spread beautifully, and the potatoes browned well, with no spots of oil pooling or sticking. It's comfortable to hold and lightweight.

What we didn't like: It seems unnecessarily expensive compared to our other winners, and the warranty is just one year.

Key Specs

• Weight: 1 pound, 5.3 ounces
• Dimensions: 11.8 inches by 16.6 inches
• Wall height: 1 inches
• Gauge: 18
• Materials: Aluminum
• Broiler-safe: Unknown
• Dishwasher-safe: Yes
• Warranty: One year

The Most Durable Baking Sheet

Chicago Metallic Commercial II Traditional Uncoated Large Jelly Roll Pan

$26 at Amazon $40 at Walmart

What we liked: This heavy-duty baking sheet was made of a thick gauge metal and yielded great results: cookies, cakes, and potatoes emerged evenly cooked. Its matte finish hid scratches better than shinier baking sheets (if that matters to you), and its rolled, slightly angled rim and walls were comfortable to grip.

What we didn't like: Like the Nordic Ware, this baking sheet's embossed logo was a little more finicky to clean. And as far as we could find, it's not broiler-safe, which is a bummer.

Key Specs

• Weight: 2 pounds, 4.75 ounces
• Dimensions: 16.75 inches by 12 inches
• Wall height: 1 inch
• Gauge: Unknown
• Materials: Aluminized Steel
• Broiler-safe: No
• Dishwasher-safe: Hand-washing recommended
• Warranty: Lifetime

The Competition

• Nordic Ware Prism Half Sheet: This baking sheet performed well and resisted warping. However, its texture surface also made it difficult to clean. 
• Norpro Commercial Grade Aluminum Jelly Roll Pan: This baking sheet performed well, but dented easily. It also cost more than our top picks but didn’t perform any better.
• Fat Daddio Natural Aluminum Half Sheet Pan: This baking sheet was thinner and arrived with a slightly warped surface.
• William Sonoma Traditional Touch Corrugated Half Sheet Pan: This baking sheet was super heavy-duty, but also very heavy and unwieldy.
  

FAQs

What's the difference between a baking sheet and a cookie sheet?

Baking sheets (also known as sheet pans) have raised walls and a rim around the perimeter, while cookie sheets are flat, with only one raised edge (for you to grab onto). While they are good for baking cookies, without walls cookie sheets aren't as versatile: they won't contain food, oil, or juices from, say, a roast chicken. Some baking sheets also come with lids to make food prep and storage easier. You can read more about the differences between baking sheets and cookie sheets here.

Are baking sheets dishwasher-safe?

Though a lot of companies say their baking sheets are dishwasher-safe, we recommend hand-washing them. The harsh detergents and high temperatures of dishwashers will dull and/or damage the baking sheets and impact their longevity. Instead, clean them with hot, soapy water and a sponge.

What’s the brown burnt-on oil on a baking sheet?

These dark spots are the result of oil and fats heated above their smoke point; the oil polymerizes into a resin that bonds with metal; it can actually help brown food better than a fresh-faced baking sheet.

Though there are ways to remove them, like a baking soda paste or Bar Keeper’s Friend, these spots are cosmetic and won’t affect the baking sheet's performance.

What are the other baking sheet sizes?

There are a few other baking sheet sizes out there, namely full-size, two-third-size, half-size, quarter-size, and eighth-size. Most people won't be able to fit a full-size baking sheet in their ovens (they are 18 inches by 26 inches), and these are mainly used in professional kitchens. Two-thirds are also a bit esoteric, measuring 16 inches by 22 inches. Then, there are half-sized baking sheets (13 inches by 18 inches)—our preferred, do-everything baking sheet—and quarter-sized ones (9.5 inches by 13 inches), which are good for use in a countertop toaster oven. Last, there are eighth-sized baking sheets, which are great for roasting and baking smaller amounts of food, as well as food prep—you can read more about why we love the smallest of the sheet pans here.

What's the best material for a baking sheet?

We preferred baking sheet made from a heavier gauge material, like uncoated aluminum or aluminized steel. They conduct heat evenly, release food easily, and are resistant to warping. If you're looking for a nonstick baking sheet, we recommend the same—our winners are made with aluminized steel and coated in a nonstick layer.

What does baking sheet gauge mean?

The term "gauge" refers to the thickness of a baking sheet. The higher the number, the thicker and heavier it will be. Go too high, and the sheet could burn your baked goods. For cookies, a baking sheet in the 10-12 gauge range is ideal.

Why We're the Experts

• Irvin Lin is a food blogger and freelance writer who has written many reviews for Serious Eats, including stand mixers and bowl scrapers. 
• He is the author of the cookbook Marbled, Swirled, and Layered, which was chosen as one of the best baking cookbooks of 2016 by The New York Times. 
• Irvin has tested many other products for Serious Eats, including stand mixers, muffin pans, and more.
• Many of our editors have extensively used our winning baking sheets in their daily cooking and can attest to their durability and performance.
• For this review, we tested seven baking sheets by making chocolate chip cookies and sheet cake and roasting potato wedges. We also conducted a warp test by preheating an oven to 475°F and placing each empty sheet in the hot oven for 20 minutes; after, we removed the sheets and, if warping occurred, examined them to see if they snapped back. Throughout testing, we noted how easy each baking sheet was to maneuver and clean.