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A baker places a hot sheet pan full of bread rolls onto a cooling rack.

A sheet pan, also referred to as baking tray, baking sheet, or baking pan, is a flat, rectangular metal pan placed in an oven and used for baking pastries such as bread rolls, cookies, sheet cakes, Swiss rolls, and pizzas.

These pans, like all bakeware, can be made of a variety of materials. Originally made of sheet iron, today's baking trays are made of either aluminum or sheet steel that has been enameled or coated with PFAS.

Common features that may be found in sheet pans include: one or more flat edges to assist food removal, one or more raised edges (lips) to retain food, a contiguous rim to retain either food or shallow liquid, handles to assist in moving the pan into and out of the oven, a layer of insulation (typically air) designed to protect delicate food from burning (air bake pan), or perforations to aid in speeding cooking (pizza tray).

Rigidity of the pan is especially important if the pan is to be placed directly on a flat heat source (hearth stone, induction element, etc.) Rims and ridges contribute to rigidity.

The earliest recorded usage of sheet pans is in Scotland, by the baker Henry A. Gillespie.

Materials

[edit]

Commercial pans are sometimes made from aluminized steel which combines the conductive, reflective, and food adherence properties of aluminum, with the rigidity, mass, and strength of the inner steel core (in this process, the aluminum surface is typically 90% aluminum and 10% silicon, which is not quite the same as pure aluminum).[citation needed]

Mass, thermal conductivity, and color of the pan play key roles in achieving a uniform cooking temperature. The friction of the pan's under surface may be a safety consideration in some applications.[citation needed]

Types and sizes

[edit]
Simple tray with rim. This shape is called a jelly roll pan because the sponge cake for a jelly roll can be baked in it.

A sheet pan that has a continuous lip around all four sides may be called a jelly roll pan. A pan that has at least one side flat, so that it is easy to slide the baked product off the end, may be called a cookie sheet.

A metal sheet, lined with brown paper. The paper is clipped to the side of the pan. There are cookies on the paper, ready to bake.
A flat cookie sheet. Because there are no sides on a cookie sheet, this baker used metal binder clips to keep the parchment baking paper from sliding off.

Professional sheet pans used in commercial kitchens typically are made of aluminum, with a 25 mm (1 in) raised lip around the edge, and come in both standard and non-standard sizes. Within each standard, other commercial kitchen equipment, such as cooling racks, ovens, and shelving, is made to fit these standard pans. In many cases, American and European sizes are matched closely enough to be used interchangeably.

Typically, for rimmed trays, each rim will sacrifice 10–20 mm (0.5–0.75 in) of baking surface along that edge. Pans of a single design from a single vendor will usually share the same rim height and rake across all tray sizes in a series, thus the sacrifice of flat baking surface is proportionally greater (relative to outer dimension) for small pans than for large pans.

While nominally half the size—and typically sharing one dimension—quarter sheets will not necessarily nest inside a half sheet side by side (whether for storage or other purposes). Some vendors supply quarter sheets that are half the size of a half sheet in outer dimension, while other vendors supply quarter sheets that are closer to half the size of a half sheet in flat baking area.

European sizes

[edit]
Visual representation of European gastronorm sizes.

European standard pan dimensions are governed by GN numbers under European Committee for Standardization EN 631.

Common European Baking Tray Dimensions
Gastronorm sizes Dimensions
GN2/1 650 × 530 mm
GN1/1 530 × 325 mm
GN2/3 354 × 325 mm
GN2/4 530 × 162 mm
GN1/2 325 × 265 mm
GN1/3 325 × 176 mm
GN1/4 265 × 162 mm
GN1/6 176 × 162 mm
GN1/9 108 × 176 mm

European sized trays usually come in standard depths of 20, 40, 65, 100, 150 and 200 mm.

U.S. sizes

[edit]
Baking sheet with rails and parchment paper liner
Baking sheet with handles

In American sizing, the full-size sheet pan is 26 in × 18 in (660 mm × 460 mm), which is too large for most home ovens.[1] A two-thirds sheet pan (also referred to as a three quarter size sheet pan) is 21 in × 15 in (530 mm × 380 mm). A half sheet pan is 18 in × 13 in (460 mm × 330 mm);[1] quarter sheets are 9 in × 13 in (230 mm × 330 mm).[1] The half sheet is approximately the same size as the largest mass-market baking sheets found in supermarkets, and the quarter sheet is a common size for rectangular, single-layer cakes (e.g., the size used for a regular-sized box of cake mix, holding six cups of batter[2]).

Another popular size for home baking is 10 in × 15 in (250 mm × 380 mm).[3] This pan size, traditionally used to make a jelly roll cake, is bigger than a quarter sheet but smaller than a half sheet.

Common U.S. Baking Tray Dimensions
Conventional U.S. Size Name Outer
width
(in) 		Outer
depth
(in) 		Outer
height
(in) 		Outer
width
(mm) 		Outer
depth
(mm) 		Outer
height
(mm)
Full 26 18 1 660 457 25
Two Thirds (Three Quarters) 21 15 1 533 381 25
Half 18 13 1 457 330 25
Quarter 13 9.5 1 330 241 25
Eighth 9.5 6.5 1 241 165 25

Values are approximate and vary based on rim size and style.

Institutional use

[edit]
Mobile sheet pan rack for shallow baked goods

Unlike other bakeware, smaller sheet pans function as convenient task trays.[4][5]

Commercial sheet pans are used for many purposes besides baking. Kitchen or cooking processes are often designed around kitchen equipment such as sheet pans, presupposing their ubiquity in most commercial food preparation areas.

In bread baking, especially, the bread dough will often go through several long rest intervals on sheet pans stacked in open or enclosed sheet pan racks (sometimes mounted on wheels, and called rolling racks).[6] Enclosed racks may also be ventilated or temperature controlled to some degree.

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Sheet pan

View on Grokipedia
from Grokipedia
A sheet pan, also known as a rimmed sheet or , is a flat, rectangular metal pan featuring low sides—typically 1 inch high on all four edges—designed for use in , , and broiling a wide variety of foods. Unlike a sheet, which has only one short, angled rim or none at all, the sheet pan's fully enclosed rims prevent spills and allow for even circulation while containing liquids or smaller items during cooking. Commonly made from durable materials such as heavy-gauge aluminum (12- to 18-gauge thickness) or with rolled steel rims for , sheet pans excel in conduction and retention, though uncoated versions are preferred for high-temperature tasks to avoid degradation of nonstick surfaces. Standard sizes include the full sheet at approximately 18 by 26 inches for commercial kitchens, the half sheet at 18 by 13 inches (the most common for use), the quarter sheet at 13 by 9 inches, and smaller eighth sheets at 9 by 6.5 inches, all with rims around 1 inch high to fit standard racks efficiently. Originating in commercial baking and catering in the early with standardization by manufacturers like Wear-Ever in the 1930s, sheet pans were already standard in professional kitchens by the mid-20th century. They gained prominence in home cooking in the through professionals like , who showcased thick aluminum models on her TV show for their versatility in food preparation. Their standardization matched commercial oven dimensions, with full-size pans fitting single oven shelves in professional settings, while smaller variants became accessible to home cooks via brands like Nordic Ware starting in 2001. By the 2010s, sheet pans surged in popularity for "one-pan" meals—such as roasted vegetables, sheet-pan dinners combining proteins with starches, or even broiled meats and desserts—driven by recipe trends and , with search interest peaking around 2020 amid a focus on simple, efficient home cooking. Today, they are indispensable in both professional and residential kitchens for tasks ranging from batches and layers to resting fried foods on wire racks, prized for their multifunctionality, ease of cleanup (especially when hand-washed), and ability to handle everything from delicate pastries to hearty roasts without warping under heat.

Overview and History

Definition and Purpose

A sheet pan is a shallow, rectangular designed for use in ovens to facilitate even heat distribution during cooking and processes. It features a flat bottom surface that allows for optimal air circulation and heat exposure, making it suitable for a variety of high-temperature applications. The primary purposes of a sheet pan include vegetables and meats to achieve crispy exteriors while retaining , cookies or cakes in large batches for efficient production, and broiling foods for quick, intense browning. Its versatility extends to serving as a multi-purpose tool in professional and home kitchens, such as for sheet-pan dinners that combine proteins, , and starches in one layer. Key characteristics of a sheet pan include its raised edges, typically about 1 inch high, which form a rimmed design to contain items and prevent drippings from spilling onto surfaces. This rim distinguishes it from unrimmed sheets, which lack containment and are better suited for flat items like single-layer , and from deeper pans such as cake pans, which are intended for batter-based with higher sides for rising. Sheet pans are commonly made from metal to enhance heat conduction.

Historical Development

The sheet pan traces its origins to 19th-century industrial baking trays, heavily influenced by European tinware techniques that involved dipping thin iron sheets in molten tin to create durable, lightweight kitchenware. In the United States, tinsmiths adopted these methods from European immigrants, producing baking trays as part of a broader range of utilitarian items that became staples in households due to their affordability and ease of cleaning. Mass production advancements in the late 19th century further democratized access to such bakeware, allowing it to spread from professional settings to everyday use. By the early , amid the proliferation of home gas and electric , sheet pans benefited from ongoing in practices. Companies like the Katzinger Company in scaled up production from custom-made tin pans to mass-manufactured stock sizes, reaching outputs of 70,000 pans per day to meet the demands of both commercial bakeries and growing home markets. This aligned sheet pan dimensions with emerging specifications, facilitating efficient batch in an era of industrial food preparation. Post-World War II, sheet pans saw widespread adoption in commercial bakeries, with advancements in manufacturing boosting production efficiency and material availability. The mid-20th century marked a pivotal shift toward aluminum fabrication techniques, as companies expanded into heavy-gauge aluminum sheets prized for their heat conductivity and warp resistance in professional and operations. During this period, the suburban expansion transformed sheet pans from primarily professional tools into household essentials, aligning with the rise of home facilitated by affordable ovens and convenience-oriented recipes. Modern innovations in the and saw the application of non-stick coatings to bakeware, evolving from early Teflon developments to durable, oven-safe alternatives like and PTFE enhancements that reduced sticking and simplified cleanup for both commercial and domestic use. These developments built on prior aluminum standards, enhancing versatility while maintaining the pans' core role in efficient, large-scale cooking.

Design and Materials

Construction Materials

Sheet pans are primarily constructed from metals valued for their thermal properties and durability in high-heat environments. The most common materials are aluminum and , with and also used, each offering distinct advantages suited to and applications. Aluminum is favored for its lightweight nature and superior heat conductivity, allowing it to heat up quickly and distribute evenly across the surface. provides exceptional durability and resistance to warping, making it ideal for heavy use, while offers an affordable alternative with good versatility for both stovetop and oven tasks. Coated variants, such as those with non-stick PTFE (Teflon) or layers, are applied over these base metals to reduce food and simplify cleanup. Key properties of these materials influence their performance in cooking. Aluminum excels in rapid but retains less effectively than , cooling faster after removal from the , which suits quick-bake items like . Its lower weight—typically 1-2 pounds for standard sheets—facilitates easy handling, though uncoated aluminum can react with acidic foods like tomatoes or , potentially imparting a metallic or leaching trace amounts into the food. , in contrast, is non-reactive, safely handling acidic ingredients without flavor alteration, and offers better retention for sustained , albeit at a heavier weight of 2-4 pounds. provides balanced conductivity and retention similar to stainless but is more prone to if not properly maintained, requiring for longevity. Non-stick coatings enhance release properties but may degrade over time, with PTFE risking chemical breakdown at temperatures above 500°F. Manufacturing processes for sheet pans typically begin with stamping flat metal sheets using dies and hydraulic presses to form the desired shape and edges, ensuring uniformity and strength. For aluminum, anodizing follows, an electrolytic process that thickens the oxide layer to improve corrosion resistance and eliminate reactivity with foods. Composite constructions, such as —where a steel core is coated with an aluminum-silicon —or clad layers combining metals for optimized conductivity, are produced through rolling and techniques to balance properties like even heating and durability. From environmental and health perspectives, these materials emphasize and . Metals like aluminum and are highly recyclable, with aluminum recoverable indefinitely without quality loss and stainless steel reusable multiple times through melting and reforming, reducing the need for virgin resources. concerns arise primarily with coatings; non-stick PTFE can leach per- and polyfluoroalkyl substances (PFAS) if scratched or overheated, potentially linking to issues like disruption, though intact coatings pose minimal risk under normal use. As of 2025, several U.S. states, including , have banned the sale of cookware containing intentionally added PFAS effective January 2025, while a similar bill in was vetoed in October 2025. Silicone coatings, while more stable, may release additives into food under prolonged high heat, prompting preferences for uncoated metals in -conscious applications.

Dimensions and Variations

Sheet pans are available in standardized dimensions that cater to both home and professional kitchens, with the most common sizes in the United States being the full sheet, half sheet, and quarter sheet. The full sheet pan measures 26 by 18 inches, designed primarily for commercial s where it fits one per shelf to maximize batch cooking capacity. The half sheet pan, at 18 by 13 inches with rim heights typically around 1 inch, is the standard for most home s and versatile for everyday baking tasks. Quarter sheet pans, measuring 13 by 9 inches and also with 1-inch rims, offer a compact option for smaller portions or limited space. These U.S. sizes generally feature rim heights of 1 to 2 inches to contain foods while allowing even heat circulation. In and professional settings worldwide, sheet pans often adhere to the (GN) standard, which provides modular sizing for efficient storage and equipment compatibility. The full-size 1/1 GN pan measures 53 by 32.5 centimeters (approximately 20.9 by 12.8 inches), while the 1/2 GN is half that length at 53 by 16.25 centimeters, both commonly used in commercial kitchens for streamlined operations like buffet service or large-scale . These GN dimensions facilitate stacking and fitting into specialized racks or ovens, promoting uniformity in environments. Variations in sheet pan design extend beyond basic sizes to accommodate specific needs, including jelly roll pans with slightly deeper 1-inch rims—often in 15 by 10.5-inch or 12 by 17-inch formats—to support the rolling of thin cakes without spillage. For smaller appliances, toaster oven sheet pans are compact, typically around 11 by 17 inches or smaller like 9.5 by 7 inches, ensuring a proper fit in limited spaces. Commercial versions tend to be heavy-duty with thicker gauges for repeated high-heat use, whereas lightweight home models prioritize ease of handling while maintaining similar size options in materials like aluminum or . The choice of sheet pan dimensions is influenced by practical factors such as oven compatibility, where half or quarter sizes prevent overhang in standard residential units; batch capacity, allowing full sheets for large-scale production; and stacking efficiency for storage in both home cabinets and professional pantries.

Culinary Applications

Baking and Roasting Techniques

Sheet pans are versatile tools for both baking and roasting, enabling efficient heat distribution and hands-off cooking. For roasting, arrange ingredients in a single layer on the pan to promote even browning and crispiness by allowing hot air to circulate freely around each piece. This technique prevents steaming, which occurs when items are overcrowded and release moisture that traps heat unevenly. Lining the sheet pan with parchment paper or aluminum foil facilitates easier cleanup and reduces sticking, particularly for delicate items like vegetables or baked goods; parchment is ideal for non-greasy applications, while foil works well for higher-fat roasts. In convection ovens, which use a fan to circulate air for more uniform heating, reduce the recipe's temperature by 25°F to avoid over-browning on the exterior while ensuring the interior cooks through properly. For standard ovens, preheat the sheet pan itself alongside the oven to jump-start the cooking process, creating an immediate sear that enhances flavor through the . Lightly coat the pan or ingredients with oil—such as spraying neutral oil on the lined surface or tossing food in —to prevent and promote without sogginess. typically occurs at 400–450°F for 20–30 minutes for vegetables like , depending on size and desired char; denser items like root vegetables may require slightly longer at the lower end of this range for tenderness. Meats follow similar guidelines, with adjustments for thickness to reach safe internal temperatures. Baking on sheet pans, such as , benefits from consistent moderate at around 350°F for 8–12 minutes per batch to achieve even spreading and golden edges without overbaking. Position batches on the middle rack and rotate the pan halfway through if the has hot spots, ensuring uniform doneness across multiple trays. For optimal results, space items adequately—about 2 inches apart for —to allow proper expansion and air flow. is paramount: always use thick mitts or potholders when handling preheated pans, as surfaces can exceed 400°F and cause severe burns; additionally, avoid overcrowding to maintain conditions rather than , which could lead to undercooked or uneven results. Half-sheet pans, measuring approximately 18 by 13 inches, fit most standard home s, making them practical for these methods.

Common Recipes and Uses

Sheet pans are widely used in home cooking for convenient one-pan meals that minimize preparation and cleanup. Popular examples include sheet pan fajitas, where sliced , bell peppers, and onions are seasoned with spices like and , then roasted together for a flavorful dish. Another favored recipe is roasted with vegetables, such as or , often dressed with , ginger, or for a quick, nutritious dinner ready in under 30 minutes. Baked also highlight the pan's versatility, with layers of chips topped with cheese, beans, and jalapeños baked until melted and bubbly. In professional kitchens, sheet pans enable efficient bulk preparation for high-volume service. Restaurants frequently use them for large batches of or pastries on trays, leveraging the pans' even distribution for consistent results across multiple units. They also serve as bases for pizzas in commercial settings, where is stretched and topped before , and for reheating assembled dishes like sandwiches or appetizers during busy shifts. Seasonal and niche recipes further demonstrate the sheet pan's adaptability. For holidays like Thanksgiving, cooks roast turkey parts—such as breasts or legs—alongside gravy ingredients on a single pan for juicy results without a traditional roasting rack. Meal prep often incorporates sheet pan-roasted vegetables tossed into salads, like chopped romaine with chicken and pan juices for a make-ahead lunch option. Desserts benefit too, as seen in lemon bars, where a shortbread crust is baked in the pan before adding a tangy lemon filling for easy slicing and serving. Adaptations for dietary needs and efficiency expand the sheet pan's role. Vegetarian and vegan recipes thrive on this format, including sheet-pan paneer tikka with spiced yogurt-marinated cheese and , or roasted with squash in coconut curry for plant-based mains. Scaling for batch cooking is straightforward, allowing multiple sheet pans to roast or proteins simultaneously for weekly prep, as in large trays of chickpeas and sweet potatoes dressed for salads.

Care and Maintenance

Cleaning Methods

Proper cleaning of sheet pans is essential to maintain their functionality and extend usability, beginning with allowing the pan to cool completely after use to prevent warping from . Once cooled, gently scrape off any residue using a plastic scraper or to avoid scratching the surface. For most sheet pans, hand-washing with hot, soapy using a soft or cloth is recommended, though some coated varieties are dishwasher-safe provided they are labeled as such by the manufacturer. Material-specific techniques address unique properties of common sheet pan constructions. Aluminum pans, prone to discoloration, benefit from a paste made of baking soda and water applied to stains, allowed to sit for 15-30 minutes before scrubbing lightly and rinsing. sheet pans may develop rainbow-like discoloration from high heat; this can be removed using a commercial cleaner like , following the product's instructions to avoid pitting. Non-stick coated pans require gentle care, avoiding abrasive scrubbers or harsh chemicals that could damage the coating and reduce its effectiveness. For stubborn stains such as burnt-on , soaking the sheet pan in a solution of equal parts white and for 30 minutes to an hour can loosen residues without harsh scrubbing. For particularly tough buildup on pans, a commercial cleaner can be applied sparingly to the affected area, but only if suitable for the material—avoid on aluminum or non-stick coatings to prevent damage—in a well-ventilated space and with protective gloves to ensure safety. Non-stick coatings on sheet pans generally simplify routine washing by allowing to release easily, reducing the need for intensive cleaning methods. To prevent buildup and simplify future cleaning, lightly grease sheet pans with or before use, which creates a barrier against sticking, and clean them promptly after cooling rather than allowing residues to harden.

Storage and Durability

Proper storage of sheet pans is essential to prevent surface damage and maintain their functionality over time. Vertical storage in cabinets or pantries, using dividers to create slots, allows for easy access while minimizing the risk of scratching when retrieving items. This method is particularly effective for half-sheet and quarter-sheet sizes, which fit well in standard cabinet depths without requiring excessive space. Alternatively, hanging sheet pans on wall-mounted racks or pegboards keeps them visible and protected from stacking pressure, ideal for smaller kitchens where cabinet space is limited. Nesting multiple pans horizontally should be avoided unless protective separators, such as non-slip fabric dividers, are used between them to prevent abrasions on the baking surfaces. Several factors influence the durability of sheet pans, primarily related to material and usage conditions. Warping occurs due to from rapid temperature fluctuations, such as placing a cool pan directly into a hot or exposing a hot pan to cold water; to mitigate this, avoid oven temperatures exceeding 500°F and allow pans to reach room temperature gradually. For aluminum pans, which are prone to this issue, selecting heavier-gauge options with reinforced rims enhances resistance. In humid environments, can develop on uncoated surfaces if moisture accumulates during storage; pans are recommended for their resistance, and ensuring dry conditions by wiping pans thoroughly before storing helps prevent this. sheet pans, made from durable materials like , typically last 2 to 5 years with regular use, though frequent high-heat exposure can shorten this period. Signs of wear in sheet pans include visible dents or warping, which cause uneven distribution and inconsistent results, necessitating replacement to avoid issues or poor performance. Flaking or peeling of non-stick coatings exposes the base metal, potentially leading to if particles enter , and should prompt immediate disposal. Persistent sticking of or discoloration that affects flavor transfer also indicates degradation; guidelines recommend replacing pans exhibiting these symptoms after 2 to 5 years of weekly use, or sooner if structural is compromised. For enhanced protection during travel or in mobile settings like RVs and campers, protective sleeves or non-slip padding can be placed between stacked sheet pans to cushion against vibrations and impacts. These accessories, often made from or , facilitate safe stacking in limited spaces while preventing scratches and dents.

References

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  58. https://www.walmart.com/c/kp/pots-and-pans-protectors
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