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Our team of experts tested 10 different brands to find the best sheet pans. Find out which ones you need for roasting, baking and more.
Taste of Home
Sheet pans are far from fancy pieces of cooking gear, but they’re likely some of the biggest workhorses in your kitchen. From easy sheet pan dinners to chewy batches of cookies, a good sheet pan is key to getting crispy veggies and golden-brown baked goods. The best sheet pans should help your recipes bake evenly, clean up easily, retain their shape and—most importantly—hold up to repeated use.
Many folks don’t put a lot of thought into the pans they buy (after all, they look a lot alike). But after trying out 10 different options and using them day in and day out, our Test Kitchen found the best sheet pans to use for everything from roasting to baking.
How We Found the Best Sheet Pan
Over the course of several months, our test cooks and food stylists used these pans daily to see how they stood up to wear and tear. Then they put each sheet pan through a series of standardized tests to see how they compared (learn more about how we test products). We evaluated the sheet pans based on these factors:
Roasting: After roasting seasoned and oiled carrots at 425º for 15 minutes, did the carrots look browned and caramelized? Did they stick to the pan? Did the oil discolor or stain the pan?
Baking: After baking sugar cookies at 350º on ungreased pans, were the cookies evenly browned? Did they release easily from the pan?
Buckling: At high temperatures, did the pan buckle or warp? If so, did it return to its original shape at room temperature?
Price: Is the pan affordable? Is it well priced for how well it performed?
Our Test Kitchen-Preferred Sheet Pans
After months of rigorously testing 10 different sheet pans, a few favorites rose to the top. Here are the best sheet pans, according to our Test Kitchen.
Best Overall Sheet Pan: Nordic Ware Natural Aluminum Baker’s Sheet
Our Test Kitchen experts loved that this Nordic Ware sheet pan is big, durable and easy to clean. The cookies and vegetables browned evenly and were easy to scoop off the tray—no need to pry them off with a spatula.
The largest pan in the Nordic Ware Natural Aluminum series is a whopping 15×21 inches, which is spacious enough for your favorite sheet pan dinners or a big batch of sheet pan desserts. As our food stylist Shannon Roum put it, “Being able to tackle a dozen cookies at a time is dreamy.”
This cookie sheet is advertised as being commercial grade, and it certainly performs that way. After months of use in our Test Kitchen, it still looks (and works) great! When it came to our buckling test, our experts found that the pan occasionally buckled at high heat, as many do. However, it always flexed right back into shape (not as common).
While this sheet pan isn’t nonstick, Shannon found that cookies slid off easily—no parchment paper required. After messier jobs, like roasting veggies, our cooks didn’t notice that sticky residue that sometimes lingers on baking trays even after a wash. All of the oil and baked-on bits wiped off easily with a regular dish sponge and soap (here’s our favorite dish soap), and this pan is also dishwasher safe. (You may notice some slight discoloration after washing, but it’s only cosmetic—your 100% aluminum pan is safe to use.)
From our own cookware collection, we recommend this 18×13-inch Taste of Home baking sheet, which comes with a wire cooing rack that’s perfect for cookies, muffins and more.
“The Test Kitchen loves that it’s so roomy, fits the cooling rack and is heavy-gauge,” says Taste of Home Executive Culinary Director Sarah Farmer. “We love the cool design, too!”
The heavy-gauge metal gives this sheet pan big points for durability. While almost all baking sheets warp and buckle in the oven, only heavy-gauge ones return to their original shape after cooling, Farmer says. Additionally, the patterned surface of this baking sheet encourages air flow to help with even baking.
Like pretty much everything in the Taste of Home cookware and bakeware collection, this baking sheet is nonstick. It’s also suitable for the dishwasher, although we recommend washing it by hand. However, our sheet pan isn’t fit for the broiler—baking only!
Available in both aqua blue and lavender, this 11×17-inch Farberware baking sheet shines in form and function. Like the other two baking sheets featured here, it’s made of warp-resistant metal. It’s also nonstick.
This pan’s textured surface helps promote even browning on whatever you’re baking or roasting. It can withstand oven temperatures up to 500º, which will accommodate nearly any recipe you’d use it for, from cookies to roasted vegetables.
When it comes to care, though, this pan needs a little too much TLC. Hand-washing is recommended and some detergents can damage the finish.
After you use them to make a delicious dinner, side dish or dessert, your sheet pan will need some TLC. Sudsy water is a great place to start, but sometimes baked-on bits get the better of even the most diligent dish-washers among us. This guide to how to clean a baking sheet will help make your pans like-new, no fancy tools required.
The convenience and simplicity of this chicken dinner make it extra awesome. Feel free to change the veggies throughout the year—the sticky-spicy-sweet sauce is tasty on everything!! —Julie Peterson, Crofton, Maryland
My whole house smells incredible when this cake is in the oven. Change it up with other extracts—maple is heavenly. —Holly Balzer-Harz, Malone, New York
The smell of peanut butter and chocolate always brings my cookie-hungry family running to the kitchen. The recipe is so quick and easy, I often stir up a batch while making dinner. —Pat Doerflinger, Centerview, Missouri
Chicken Provolone, though one of my simplest dishes, is one of my husband’s favorites. It is easy to prepare and looks fancy served on a dark plate with a garnish of fresh parsley or basil. Add some buttered noodles for an easy side dish. —Dawn Bryant, Thedford, Nebraska
These delicious snacks make wonderful gifts, and although they look and taste like they came from an expensive chocolate shop, they couldn't be more guilt-free. The dried fruit and nuts are heart-healthy and full of fiber. Bet you can't eat just one! —Alina Niemi, Honolulu, Hawaii
Looking for low carb? This simple snack recipe is a fantastic way to satisfy your pizza cravings while skipping the usual carb-filled crust. —Taste of Home Test Kitchen
A fellow home cook shared this recipe for a sweet, fruit-filled pastry. My son, who isn’t a dessert fan, was disappointed when he came home to find his dad had polished off the last kolache in the batch. —Ann Johnson, Evansville, Indiana
A British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with white fish like cod or haddock. —Linda Schend, Kenosha, Wisconsin
Comfort-food flavor comes in attractive packages that are just the right size! This recipe is a favorite Christmas dinner or Thanksgiving menu idea. —Taste of Home Test Kitchen
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. —Penny Ann Habeck, Shawano, Wisconsin
I stumbled across this recipe while looking for something different to take to a brunch. Boy, am I glad I did! Everyone asked for the recipe and was surprised it called for only five ingredients. It's the perfect treat to bake for an informal get-together. —Traci Collins, Cheyenne, Wyoming
Thumbprint cookies are a Christmas classic, and I especially like my updated version with pistachios. The rich, buttery bites are not only delicious, but they are also pretty enough to give for gifts—if you manage to share them! —Laura Murphy, Columbus, Mississippi
If chicken cordon bleu and Stromboli had a baby, this would be it. Serve with jarred Alfredo sauce, homemade Alfredo sauce or classic Mornay sauce on the side if desired. —Cynthia Gerken, Naples, Florida
I picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine. Even my dad, who's not big on candy, loves it. —Susan Wacek, Pleasanton, California
These tasty taters were a spur-of-the-moment recipe I created from leftovers! It's a true mash-up meal that combines two dinnertime favorites into one super-fun meal. —Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania
Making these cookies is therapeutic for me. I often watch a movie while I put them together. I take a lot of cookies to fundraisers, and these gingersnaps are quite popular. If you'd like, you can make variations by changing the cookie base or varying the nuts. —Deirdre Cox, Kansas City, Missouri
Here's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. —Annette Grahl, Midway, Kentucky
I'm grateful my neighbor gave me this special recipe. When you see the cookies' pretty shape and savor the pineapple filling and sweet frosting, you'll know they're worth the effort. —Sarah Lukaszewicz, Batavia, New York
My husband does a lot of fishing, so I'm always looking for different ways to serve his catches. A professional chef was kind enough to share this recipe with me, and I played around with some different veggie combinations until I found the one my family liked best. —Kathy Morrow, Hubbard, Ohio
My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska
This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. —Maxine Hron, Quincy, Illinois
Even though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. —Chellie Helmke, Jackson Center, Ohio
When I started making this bread, my husband and our six children liked it so much I was baking every day. I was thrilled when the judges at our county fair gave these braids a blue ribbon and best of show award! —Nancy Montgomery, Hartville, Ohio
My mother liked making these cool, creamy treats when I was growing up in the States because they're so quick to fix. Then I made them for my three kids.—Sandy Armijo, Naples, Italy
This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan
It isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. —Donna Bardocz, Howell, Michigan
These baked hot dog sandwiches appeal to kids of all ages. Even my husband, Allan, admits to enjoying every bite! We like to dip them in ketchup and mustard. —Linda Young, Longmont, Colorado
It simply wouldn't be Christmas at our house without this old-time favorite twist on peanut brittle. No one believes how easy it is to make! —Lynette Kleinschmidt, Litchfield, Minnesota
Leftover meat sauce makes a hearty calzone that tastes like it’s made from scratch. Top the calzones with a sprinkling of Parmesan. —Taste of Home Test Kitchen
My family always loves it when I make this wonderful dessert. Old-fashioned strudel was too fattening and time-consuming, but this revised classic is just as good. It's best served warm from the oven. —Joanie Fuson, Indianapolis, Indiana
As a mom of four, I appreciate shortcut recipes. This one uses refrigerated biscuits, giving me time for special touches, like adding homemade whipped cream and hot fudge. —Melissa Haines, Valparaiso, Indiana
This recipe is hiding a big surprise. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices. —Ann Marie Moch, Kintyre, ND
Inside these golden puff pastry "packages", chicken breasts rolled with spinach, herbed cream cheese and walnuts are a savory surprise. I like to serve this elegant entree when we have guests or are celebrating a holiday or special occasion.
-Brad Moritz, Limerick, Pennsylvania
To surprise my banana-loving family, I made this dessert for a reunion, where it stood out among the usual fare. These special treats are something to look at and mouthwateringly delicious. —Ruby Williams, Bogalusa, Louisiana
I loved chicken nuggets as a child. This baked version is healthier than the original, and it's a great meal for kids. — Haili Carroll, Valencia, California
Mom’s best party food included baked crescent dough, piled with mushrooms and cheese. I borrowed her idea and serve with garlic butter or hot sauce. —Jenny Mikulich, Monticello, Illinois
My daughter started making these as a "healthy" alternative to cookies since we seem to like cookies of any kind. I've never been able to eat just one, so this recipe seemed perfect for us. —Nichole Jones, Idaho Falls, Idaho
I use these shiny beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. —Jennifer Newfield, Los Angeles, California
Whenever I can get salmon for a good price, I always turn to this simple and delicious recipe. It’s good served with mashed potatoes and fresh green beans, too. —Edie DeSpain, Logan, Utah
I wanted to impress my husband's family with something you'd expect to find in a European bakery, and these chocolaty treats are what I came up with. The flaky pastry melts in your mouth. —Darlene Brenden, Salem, Oregon
This gorgeous galette takes traditional chicken potpie and gives it a fun open-faced spin. The rich filling and flaky cheddar-flecked crust make it taste so homey. —Elisabeth Larsen, Pleasant Grove, Utah
Most people tell me what they like best about these rolls is they're so moist. I like them because they're simple to make, freeze well and because I grew up on oatmeal and still love it! —Jeanette Fuehring, Concordia, Missouri
My husband and I avoid fried foods, but potatoes are part of our menu almost every day. These delectable sliced potatoes get nice and crispy and give our meals a likable lift. —Mary Lou Kelly, Scottdale, Pennsylvania
Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're irresistible for dunking into milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, Washington
Here’s a fabulous alternative to deep-fried shrimp. Coating the shrimp with panko breadcrumbs, spraying with cooking spray and then baking give this appetizer a breaded shrimp taste without all the saturated fat and calories of deep-frying. —Cher Schwartz, Ellisville, Missouri
I usually used a glass as a cutter so the biscuits are bigger than average size, and I always baked some extras to send home with the kids. They liked to split them and fill them with cheese or peanut butter and strawberry jam. —Eleanore Hill, Fresno, California
I make this delicious coffee cake with its creamy pumpkin filling for almost every holiday gathering, and everyone loves it. —Carol McCartney, Danville, Ohio
This hearty, satisfying dinner has all the flavors of an authentic jambalaya with little effort. The foil packets can be prepared a day ahead and cooked right before serving. These are also good on the grill! —Allison Stroud, Oklahoma City, Oklahoma
Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy chickpea recipe will have everyone happily munching. —Julie Ruble, Charlotte, North Carolina
When I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. —Katie Ferrier, Houston, Texas
This wonderfully light dessert is our standby at Thanksgiving and Christmas. The hint of pumpkin and the refreshing ice cream make a most delicious after-dinner treat. —Gayle Lewis, Yucaipa, California
My grandmother always made a holiday fruitcake. I turned her recipe into cookies that are perfect anytime, especially with a cup of tea. —Amanda Digges, South Windsor, Connecticut
Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario
Pigs in a blanket aren’t just for kids! Dijon and Camembert transform this children’s favorite into a version that’s perfect for grown-ups. —Crystal Schlueter, Northglenn, Colorado
Similar to an almond crescent, this coffee cake is light and flaky with a rich almond center. It’s so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York
I love the bright and buttery flavor of these tender scones with glaze that soaks in. Serve them with a yummy jam, or try them as a base for strawberry shortcake. —Angela LeMoine, Howell, New Jersey
Balanced beautifully in the sweet spot between cake and cookie, these sensational slices will be the centerpiece of your cookie tray.—Sherry Thompson, Seneca, South Carolina
These soft rolls are out of this world. The addition of oat makes them a little heartier than other dinner rolls. —Patricia Rutherford, Winchester, Illinois
Chocolate lovers will go crazy over these cookies that feature loads of chocolate! When friends ask me to make "those cookies," I know exactly what recipe they mean. —Rebecca Jendry, Spring Branch, Texas
As a mother of two, it seems the only time I have in my day for creativity is in the kitchen. I received a similar recipe from a co-worker but decided to add veggies and spices to give it my own spin. —Denise Tutton, Ridgway, PA
This recipe is definitely a must-try, and all you do is bundle up creamy turkey filling in crescent dough. I usually double the recipe so I have extra for lunch the next day. —Lydia Garrod, Tacoma, Washington
When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're great with a glass of milk. —Paula Zsiray, Logan, Utah
My family just about jumps out of bed when the smell of eggs, sausage and buttery pastry hits their noses. This recipe is morning magic. —Misty Michelle Leddick, Chester, South Carolina
Sarah Farmer, Taste of Home Executive Culinary Director, contributed to this article.
Note: This blind taste test was performed by our staffers and was not part of a sponsorship. All opinions shared are our own, and have not been influenced by advertisers.
Lisa is an associate editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. At home, you'll find her working on embroidery and other crafts.
Teddy is an associate digital editor at Taste of Home specializing in SEO strategy. As a home cook herself, she loves finding inspiration at the farmer's market. She also enjoys doing any sport that involves water and taking long walks with her black lab mix, Berkeley.