These Are The Only Baking Sheets Worth Buying, According To Professional Bakers

As somebody who’s not a professional baker by any means, I had no idea how much your baking tools matter. If you want to ensure a perfect bake, it probably helps to have the right pan at your disposal. But where does one even start when there’s so many pans out there promising your bakes will always turn out perfectly? Luckily, I’ve rounded up some expert advice to help give us insight on which baking sheets are worth buying and which ones are not. 

Our Panel of Professional Bakers

Qualities of the Best Baking Sheets

“My favorite baking and cookie sheets are plain aluminum. They look very unappealing, but work the best,” said Juliana Hale. “Insulated cookie sheets, nonstick, or those with dark finishes are not great, and don’t deliver what they promise. They are more likely to over brown your cookies.”

Everybody seemed to agree that lighter is the way to go when baking. “We prefer darker pans for things like roasting but lighter pans are better when baking things like cookies, where we want everything to bake evenly on the bottom,” Giovanna Vasquez explained.

There’s actually a science behind the color of your pan. A majority of light baking sheets are made out of some kind of steel, like carbon, stainless, or aluminum. And if we remember our science class, lighter-colored things (such as a t-shirt) reflect light better than darker ones. So, light baking sheets will reflect the heat, meaning they won’t absorb as much heat and thus, your cookies won’t be overly browned. But when using a darker pan, you’re more likely to burn cookies because the surface absorbs heat rather than reflecting it. 

The same applies to those brightly colored or festive pans that you see in the store. Their color may can cause your cookies or baked goods to burn quicker than you want them to. “I do not recommend buying colored or coated sheet pans—the coating will inevitably wear off and stain over time and they just don’t hold up as well,” Courtney Kassel said. 

Emily Nienhaus also explained that pans like chef half baking sheets (18×13 inch) might be plain, but they can be a home baker’s go-to pan. “They can be used as carrying trays and can fit so much on them for roasting [or baking],” Nienhaus said. 

The Best Baking Sheet, According to Pro-Bakers

Now that we know the qualities to look out for, which brand is the best to reach for? While generally any lighter baking pan will do, Courtney Kassel pointed out one brand that beat out all the rest—and our panel couldn’t help but agree: USA Pan. 

“I actually used to work for a cookware company, and so I have an insider edge. In my opinion, USA Pan makes the sturdiest, most resilient baking sheets that don’t stain, scratch, or warp (aka pop) in the oven when you bake with them,” Kassel explained. “It’s worth noting they are the supplier for King Arthur, so if you don’t want to buy directly from USA Pan, King Arthur is a great option to get the same level of quality. I think Nordic Ware pans (which are also made in the U.S.) are a great backup option as well.” 

How to Properly Clean Your Sheet Pan

It’s important to properly take care of your aluminum pans, like the ones from USA Pan, to ensure you get the most out of your product. 

• Always Hand Wash: Try not to use harsh brushes or scrubbing methods that can damage the aluminum surface. 
• Wash Immediately After Use: Washing your pan immediately after using helps prevent those stubborn food pieces from sticking. If they do stick, soak your pan in warm, soapy water and gently clean the surface. 
• Dry Thoroughly: To prevent rust, ensure you dry your pan thoroughly. You can also leave your pan on the drying rack overnight to ensure it air-dries and isn’t wet when put away.