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If you were forced to pare down your kitchen supplies to include only the bare minimum, sheet pans would make the cut. In my case, many sheet pans: I have nearly ten and pull one out almost every day, often multiple times a day. I’ve been known to make a big batch of granola to eat for breakfast throughout the week, and to crisp up bacon on the weekend (way less mess than frying in a skillet). For lunch, I often quickly transform a handful of nuts or a can of chickpeas from raw to golden brown, the perfect additions to salads. For dinner, I prep any number of ingredients — roasted or charred vegetables, filets of fish, cuts of meat. And at least once a week you’ll find me turning to a single sheet pan dinner in an attempt to cut down on dishes, whether a whole roasted chicken nestled on top of a layer of potatoes, or a rectangular pizza loaded with cheese. Then, of course, there’s dessert. Cookies are a given, but sheet pans also make excellent vessels for large-format cakes, as well as trays for catching pie or tart juice overflow. The point is, they’re serious workhorses.
They’re also made by a lot of different brands. So how do you know the one you’re buying will hold up to all that cooking without staining, warping, or scratching? To help answer that question, I tested several out myself and also spoke to 13 professional cooks and bakers about the sheet pans they love (and how they take care of them). And if you’re interested in other essential cookware, take a look at my guide to skillets and Dutch ovens, too.
Update on August 27, 2024: Added testing notes to the OXO sheet pan and an image of it in use; updated prices and checked stock for all products.
What we’re looking for
Material
Most sheet pans on the market are made from either aluminum or aluminized steel (basically, carbon steel treated with an aluminum-silicon alloy, a.k.a. mixture). If this sounds nitty-gritty, that’s because it is — but all you really need to know is that the core material isn’t a huge determiner for a good sheet pan. While some people say bare aluminum is the best for even heat conductivity, in our research, we found that both work well and that there are other factors to consider when deciding which sheet pans are best for you.
Coating
A nonstick coating can make cleanup a whole lot easier. But it makes long-term care a bit fussy, since you have to make sure to avoid metal utensils that will damage the surface and pay attention to any recommendations for maximum temperature exposure.
Size
The largest sheet pan on this list (smaller than commercial-size pans but still bigger than a standard half-sheet) is great if you’re blessed with a large oven and are consistently feeding four or more people or baking all the time (though it’s certainly the most niche option on the list). Half-sheets, which generally measure around 11-by-16 inches, are the most versatile and probably what you think of when you think of a sheet pan. Make sure to look at specific measurements if it matters for your oven or kitchen, though; they can vary by up to a few inches on either side. Finally, quarter-sheet pans are half of that, perfect for single-serving snacks and meals as well as more targeted tasks, like toasting nuts.
Rim
There are many dedicated “cookie” sheet pans out there with rims on only two or three sides, as opposed to four. This is supposed to make transitioning cookies from sheet to cooling rack particularly easy, since you can just slide them off. You could always use a spatula, but I did include one particularly well-constructed cookie sheet on the list, if that’s what you’re looking for. (And despite the name, this kind of sheet pan works equally well for roasted vegetables.) There are also trays with wider flat rims on two sides, making for more of a handle than those with rolled rims. But in my experience, those tend to be flimsier, and weren’t recommended by any of our experts, so they’re also not on this list.
Best sheet pan overall
Material: Aluminum | Coating: None | Size: Half-sheet | Rim: Rolled
Nordic Ware makes the most durable sheet pans out there. I’ve owned two of their half-sheets and two of their quarter-sheets for nearly a decade and haven’t had to replace them yet. They’re incredibly sturdy and never bend in the oven (whereas cheaper models I’ve owned have gotten wonky after some use). They distribute heat as evenly as possible. All ovens are different, and all sheet pans will be a bit hotter toward the edges than the middle, but I find that for the most part, aluminum does a better job at uniformly browning than nonstick. They also clean up well. While I’m not fussy about keeping them shiny, I’ve never had an issue with grease or food sticking to the point I can’t get it off with a good scrub. (Hot tip: When dealing with particularly tough grime, S.O.S. Steel Wool Pads work every time.)
Brittany Bennett, owner of Taartwork, is a fan of the Nordic Ware sheet pans, too. She says they’ll “make you feel like a professional in your home kitchen,” and chef and television host Elena Besser says they’re the “closest brand to the industrial baking sheets” she used in the kitchen at the beloved Brooklyn restaurant Lilia. Claire Saffitz, baker and cookbook author, says they can “really take a beating.” While the surface color might change over time, especially with the use of acidic ingredients like vinegar and tomatoes, that doesn’t affect the actual quality of cooking at all, which is still as even as ever, Saffitz says. Nordic Ware also notes that while metal utensils may cause scrapes, those are also merely cosmetic. I can attest to this, too, as I use my fish spatula against the surface pretty consistently to no negative effect.
While not nonstick, if you’re making something that might require some help with easy removal, like cookies, you can simply place a silicone mat or parchment paper on the surface, both easy and cheap solutions. Plus, a set of two sheet pans is only $22, meaning that if you find yourself craving that new, shiny silver color after a while, you won’t feel bad about replacing them.
Best nonstick sheet pan
Material: Aluminized steel | Coating: Nonstick | Size: Half-sheet | Rim: Rolled
Although Great Jones’ Holy Sheet is a relative newcomer — it launched in November 2019 — it has made a splash in the kitchens of professional cooks and food content creators with its bright, bold colors that are easily spotted in countless photos on my Instagram feed. But they’re not all looks. I’ve been pleasantly surprised at how actually nonstick the surface is — I’ve roasted vegetables and salmon filets without too much olive oil, and both slide right off. The Holy Sheet also takes minimal effort to clean — less than the Nordic Ware ones. A spongy soap and a pretty light hand leaves it looking good as new.
Several of our experts say not only did the Holy Sheet become their instant favorite, but it stands the test of time. Erin Jeanne McDowell, recipe developer and cookbook author, has owned one for several years and says, “the finish has held up well even to intense use. Its beautiful appearance hasn’t caused its capabilities to suffer in any way. It hasn’t warped, scratched, or chipped.” And both candy artist Maayan Zilberman and cook and television host Molly Yeh say it’s super sturdy. At two pounds each, they’re slightly heavier than the Nordic Ware half sheet, but that makes them feel particularly durable, even standing in as a pizza stone for Yeh.
The aesthetic does have its perks, though. I’ve used mine to make snack plates a couple of times, with the deep blue peeking out from under crackers, cheese, and fruit. Strategist senior editor Jen Trolio uses her blue one as a tray to carry food to the grill and as serveware during the summer. And even though she cooks with it at least once a week, she also says it cleans up nicely and still looks presentable even after four years.
Best sheet pan for baking
Material: Aluminized steel | Coating: Nonstick | Size: Half-sheet | Rim: Rolled
OXO is always solid when it comes to kitchen basics, so it’s no surprise their nonstick sheet pan is great, too. Though it’s not as aesthetically striking as the Great Jones Holy Sheet, it’s significantly less expensive, coming in at only $25 instead of $40. I’ve been using it at least once a week for the past several months, and it looks good as new. Though it doesn’t create as much browning on food as my steel Nordic Ware pans, it bakes evenly. This is in part thanks to the micro-texture on the bottom, which improves airflow (case in point: the extremely uniformly crispy chickpeas pictured below).
It’s also the go-to sheet pan for Kristen Tomlan, the founder and CEO of DŌ Cookie Dough Confections. She says the textured bottom is ideal for baked goods, and that “the light color of the sheet pan helps slowly transfer heat so the bottoms of your pastries don’t get too brown.” This may be more noticeable with something like sugar cookies than chocolate chip cookies, but in general, the darker the pan, the faster your baked goods will darken on the outside.
Best three-sided sheet pan
Material: Recycled steel and aluminum | Coating: Nonstick | Size: Half-sheet or smaller | Rim: Three-sided
This King Arthur tray is the only model on this list with three sides, an attribute that lets me slide roasted vegetables or scones onto a platter in one fell swoop. It also allows easier access to the rimmed edges — I can go straight in with a spatula, which is especially useful when food is sticking and needs some jabs to loosen. It feels super sturdy — though still lightweight — and hasn’t warped or discolored at all in the year I’ve been using it. As with the Oxo sheet pan above, it has a textured bottom to promote airflow and even browning (especially nice when it comes to baked goods where a uniform color is desirable).
Best sheet pan for heat retention
Material: Cold-rolled steel | Coating: None | Size: Half-sheet | Rim: Rolled
Baker Laurie Ellen Pellicano has a set of baking sheets just like these that have a super-dark surface and a heavy, “cast-iron-light” feel. She picked hers up years ago (likely from an industrial pizza-supply store, where she says she often sees similar ones) and uses it for a myriad of things — pizza, yes, but also focaccia and other breads, galettes and tarts, and even charred vegetables. “The way the pan holds heat is really great, and the surface makes things brown a lot faster.” That makes them too intense for cookies or other delicate baking, but ideal for all the aforementioned foods, where a dark bottom is key.
Best durable sheet pan
Material: Aluminized steel | Coating: None | Size: Half-sheet | Rim: Rolled
Made with a similar construction to the Nordic Ware sheet pans, these from Chicago Metallic should last you a very long time. They certainly have for Pellicano, who has been using them in both professional and home settings her entire life. She says their domestically manufactured goods (another bonus, in Pellicano’s mind) are the kinds that can be passed down from generation to generation. “To me, they are synonymous with incredible steel, quality, and durability,” she says. “If I see Chicago Metallic, I know it will be sturdy, not warp, and will outlast others.”
Best sheet pan for buying in bulk
Material: Aluminum | Coating: None | Size: Half-sheet | Rim: Rolled
“I’ve gotten so many fancy sheet pans over the years, and honestly, none really lives up to the hype,” says Emily Petrick of Whisk and Whittle. Instead, she prefers to buy these Winco trays at restaurant-supply stores. “These are sturdy, easy to clean, cheap, and easy to replace because, let’s be honest, disasters happen. And most important, they get the job done,” she says. They have “no bells and whistles,” but they’re made from heavy aluminium so they’re less prone to warping. The one caveat: They’re not nonstick, so you’ll want to use parchment paper with these, too.
Best quarter-sheet pan
Material: Aluminum | Coating: None | Size: Quarter-sheet | Rim: Rolled
For some reason, quarter sheet pans are rarer to find in home kitchens, but I think they’re often even more useful than their half-size counterparts. They are, of course, great for cooking smaller quantities of food, ideal if you’re making a meal for one. But in my mind, they come in most handy if you need your oven for multiple components in a larger meal and don’t want each thing to take its own turn. You can roast, for example, nuts, fish, and leeks all at the same time, each on their own schedule, putting them in and taking them out as necessary. Not to mention, quarter sizes are much easier to store and clean than half sheets. Emily Fiffer, co-owner of Botanica in Los Angeles, is a fan of these Nordic Ware ones. According to her, other perks include baking a few late-night cookies (without it looking sad), and using them as trays to carry things from inside to outside, especially helpful if you’re grilling.
Best nonstick quarter-sheet pan
Material: Aluminized steel | Coating: Nonstick | Size: Quarter-sheet | Rim: Rolled
Great Jones also makes quarter-sheets, which come in a set of two. They’re constructed the same as the half-sheet, which means they work just as well for all your roasting, baking, and broiling needs. But in my mind, they have one additional bonus: They’re perfect for doubling as platters, similar to their larger counterpart, the Holy Sheet. With vibrant color options of royal blue, forest green, and raspberry red, they look like they’re meant to be on the table, filled with appetizers like crudité and dips or cheese and crackers, and even mains like a carved roast chicken or a whole fish with pan sauce.
Best enamel sheet pan
Material: Steel | Coating: Enamel | Size: Slightly smaller than quarter-sheet | Rim: Rolled
My love of enamel has been documented on this site. But my favorite new additions are these trays from Falcon Enamelware (the brand was first introduced to me by recipe developer Chloe Walsh, who owns their water pitcher and is a fan of the durable material). Even though they’re called serving trays, they are, in fact, proper sheet pans that are oven safe up to 530 degrees.
The ultra-smooth surface is ideal for roasted vegetables and shortbread cookies, which release with ease. I’ve also used them for smaller-quantity tasks like roasting chickpeas and a single serving of parchment-wrapped fish (they’re about 1.5 inches shorter and half an inch slimmer than a standard quarter sheet). They’re also just slightly taller than a quarter sheet tray; I baked brownies in one (the same batch size as I would put in a quarter sheet) with no overflow. Everything I’ve made turns out evenly cooked, and I haven’t had any issues with warping.
Strategist senior editor Winnie Yang says she doesn’t mind the patina that comes with aluminum but thinks these look far nicer for serving. That’s the biggest plus in my mind: I love their bright white bottoms and the various colors on the outside. I’ve set them out directly on the dinner table several times and when not in use for cooking, they’ve held snacks. They’re also incredibly easy to clean. Yang says her aluminum sheet pans take a fair amount of elbow grease with the corners, but these only require minimal scrubbing.
Best sheet-pan set
Material: Aluminum | Coating: None | Size: 3 sizes | Rim: Rolled
If you want a variety of sizes, Strategist senior editor Crystal Martin recommends this three-piece set from the same brand as our overall best sheet pan. After using an old and warped nonstick sheet pan for about eight years, she invested in this Nordic Ware trio when she got into baking last summer. It comes with the half-sheet and quarter-sheet previously mentioned on this list, plus a larger 13.5-by-19.5-inch one, for a bit less than if you were to buy each separately. (Make sure to measure your oven if this one piques your interest, though it should fit in standard-size models. For what it’s worth, it’s the size my mom, an avid and great home cook and baker, turned to regularly to feed four of us when I was growing up.)
Martin loves the flexibility of having them all — the biggest for batches of cookies, the middle for creating more even heat when baking a Bundt cake, and the smallest for individual batches of roasted vegetables and heating up tortillas. Even with the different dimensions, storing them is easy. “I put them in my narrow 12-inch cabinet along with cooling racks and muffin pans,” she says. “They don’t take up much space because they nestle.”
Some more kitchen essentials we’ve written about
Our experts
• Brittany Bennett, founder of Taartwork
• Elena Besser, cook and television host
• Emily Fiffer, co-owner and chef of Botanica
• Crystal Martin, Strategist senior editor
• Erin Jeanne McDowell, baker and cookbook author
• Laurie Ellen Pellicano, baker
• Emily Petrick, founder of Whisk and Whittle
• Claire Saffitz, baker and cookbook author
• Kristen Tomlan, founder and CEO of DŌ Cookie Dough Confections
• Jen Trolio, Strategist senior editor
• Winnie Yang, Strategist senior editor
• Molly Yeh, cook and television host
• Maayan Zilberman, founder of Sweet Saba
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