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Top Of The Best Bake & Serve Sets Reviewed In 2018

Last Updated November 1, 2018
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Adrian HoffmanHi! My name is Reginald Meyer. After putting in 50+ hours of research and testing, I made a list of the best Bake & Serve Sets of 2018 and explained their differences and advantages.

In this article, I will be categorizing the items according to their functions and most typical features. I hope that my Top 10 list will provide you great options in buying the right fit for you.

 

 

Feel free to explore the podium, click on the pictures to find out more.

 

 

How to save up to 86%? Here is little trick.

You must visit the page of sales. Here is the link. If you don’t care about which brand is better, then you can choose the Bake & Serve Sets by the price and buy from the one who will offer the greatest discount.

 

 

№1 – CorningWare French White 17-Piece Bake and Serve Set

 
CorningWare French White 17-Piece Bake and Serve Set
Pros
Set includes 15-ounce, 23-ounce, and 2-1/2-quart oval casseroles and 16-ounce, 24-ounce, 2-1/2-quart round casseroles, metal rack and 4 small ramekins.
Durable stoneware resists chipping and cracking; stain-free non-porous surfaces
Classic, white, fluted styling with flared rims for easy handling
 

 

№2 – OXO Good Grips 14 Piece Freezer-to-Oven Safe Glass Bake, Serve and Store Set

 
OXO Good Grips 14 Piece Freezer-to-Oven Safe Glass Bake, Serve and Store Set
Pros
Freezer-to-Oven safe bakeware and storage containers are made from borosilicate glass to withstand extreme temperature changes without the risk of cracking or shattering
Generous handles provide a safe and secure grip while taking dishes from the freezer to the oven, rotating them while baking, and bringing them to the table. Bonus SNAP Containers are leakproof to keep food fresh and liquids contained when all four tabs are locked
 

 

№3 – Pyrex Easy Grab 19-Piece Glass Bakeware Set with Blue Lids

 
Pyrex Easy Grab 19-Piece Glass Bakeware Set with Blue Lids
Pros
Large ergonomic handles for improved handling
Easy snap on lid for secure transport
Soft contours for easy cleaning
 

 

Batch cook

Our food editor Caroline suggests making large items that will feed plenty of people – cookies, traybakes and loaf cakes all tick the right box.

Traybake sponges are often easy to mix and simple to slice and transport. Keep decoration simple with sprinkles of flaked almonds, dessicated coconut or chocolate chips to add some subtle style without unnecessary theatrics.

Coconut carrot slices

Don’t forget about flapjacks – they may not constitute a cake, but they’re always a crowd-pleaser. Once you have a simple base of butter and oats, try adding dried fruit like cranberries, blueberries or apricots, crunchy seeds such as pumpkin or sunflower and touches of spice – ginger works well. Get creative with toppings – drizzles of chocolate or layers of caramel should do the trick.

Get ahead

Avoid cakes and bakes that are best served soon after leaving the oven – Victoria sandwiches and scones are best made on the day, so unless you have lots of time it’s sensible to save them for another occasion. Caroline suggests drizzle cakes, brownies, fruitcake or parkin.

Blackcurrant bakewell

Caroline says it’s worth investing in a good cake box or decent-sized Tupperware. Be careful not to ruin your creations when piling them into boxes- un-iced cakes can be stacked between parchment, but iced cupcakes will need to be arranged in a single layer or placed in a disposable cupcake box – these are available online, or you could ask your local bakery nicely.

Theme your bakes

Consider the event you’re catering for, whether you’re supplying bakes for a festive fate or national occasion. We have a really good selection of Children in Need cakes design by celebrity chefs, including Raymond Blanc, Michel Roux Jr, Gordon Ramsay and Angela Hartnett. Or, go all out with our spotty Pudsey cake – the rainbow sprinkles in the batter add some pizzazz.

BBC Children in Need cupcakes designed by Gary Rhodes, Angela Hartnett, Ainsley Harriott and Anjum Anand.

BBC Children in Need cupcakes decorated by Gordon Ramsay, John Torode, James Martin and Jane Asher.

BBC Children in Need cupcakes designed by Sophie Grigson, Raymond Blanc and Lesley Waters.

BBC Children in Need cupcakes designed by top chefs Michel Roux Jr, Jean-Christophe Novelli and Marcus Wareing.

Think about colour schemes – we created a series of bakes with red details for Comic Relief. These dotty banana fairy cakes and cherry mallow traybake both use glace cherries and icing balls to great effect – there’s nothing like an edible red nose!

PREPARATION

Generously butter two disposable foil pie or cake pans.

In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100–110˚F. If it is hotter, allow to cool slightly.

Sprinkle the yeast evenly over the warm mixture and let set for minute.

Add cups of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.

Cover the bowl with a towel or plastic wrap and set in a warm place to rise for hour.

Step 1: Brining the chicken breasts.

Edited: As it turns out, some store-bought chicken breasts are now sold pre-brined.  So double-check your packaging before doing this step.  If it has already been pre-brined in a sodium solution, just move onto step two.  🙂

Step 3: Rub the chicken breasts with your desired seasoning.

Preheat the oven to 400F. 

Cut the sweet potatoes in half, lengthwise. Place the potatoes on a rimmed baking sheet. 

Drizzle the potatoes with the oil, and then rub the oil on the flesh of each potato. Sprinkle each potato with just a pinch of salt. 

Flip the potatoes over, flesh-side down on the baking sheet. Some oil will spill over on the sheet pan–that’s normal and okay. 

Bake the sweet potatoes, uncovered, for 30-3minutes, until the skins begin to look shriveled and soft. Remove the potatoes from the oven. 

The baked sweet potatoes should be slightly brown and caramelized on the top of the flesh and soft throughout the potato. Enjoy the potatoes warm, or place them in an air-tight container in the fridge to enjoy later in the week. 

Our guarantee

Gretchen Holt-Witt is raising money for cancer research, one cookie at a time. This cookbook sports easy to make, delicious recipes for everything from Cranberry Oatmeal Raisin cookies to VT Maple Cupcakes with Maple Icing. 100% of the author’s proceeds and royalties will be donated to Cookie’s for Kids’ Cancer, to fund pediatric cancer research.

Texas sheet cake

Sheet cake is a standard baking treat in Texas, and we’re getting involved with our version of the chocolatey tray bake. We’ve bumped up the topping with lots of chocolate to make an easy idea for a birthday cake, or simply to enjoy as an afternoon snack. This recipe also makes a great base for a children’s birthday cake, we have plenty more birthday cake ideas here.

Nut and oat breakfast bars

A healthy on-the-go breakfast or anytime snack, these nut and oat breakfast bars are packed with goodness and provide a real energy boost. You can add a sprinkling of chia, flax or other seeds too. More low calorie breakfast ideas here, folks!

Classic chocolate brownies

A classic, gooey chocolate brownie recipe that can be ramped up with added ingredients (we’ve included three suggestions in the recipe). This recipe uses a square tin, but you can use an oblong or even round cake tin provided it is roughly the same size – just keep an eye on the brownie, you may need slightly less or more time than the recipe states. Here are our other best brownies recipes to try.

Easy Oven Baked Beef Ribs

Here is how the conversation usually went. My sister calls me up-

Sister: Mama wants you to make beef ribs for  {insert any occasion}.

Well guess what happened? My husband liked this oven baked BBQ rib recipe better than Grandma Barbs!!   The only thing I did differently was add more spices to the rib spice rub recipe. I think this kicked up the taste of BBQ sauce and even helped to tenderize them a little more.

Ok enough blabbering about these doggone beef ribs. Go make them for your man. For your wife.  For yourself. For your kids. Somebody! Just make them. And devour them one by one until you push back from the table totally stuffed. I may or may not have done that. I served these oven baked BBQ beef ribs with sweet corn, steamed broccoli, garlic Texas toast and cinnamon mashed sweet potatoes…and of course sweet ice tea!

Pear-Ginger Chutney

When I was growing up on my grandfather’s farm, deciding what type of potato to use was easy. He grew russets in his big vegetable garden, and that was what we used—no matter what we were making.

Knowing the starch level of a potato can help you choose one that will bake up fluffy and light or hold its shape in a salad.

Russets (high starch) are the consummate Idaho “bakers.” They’re ideal for making potato pancakes, french fries, shoestring potatoes, and heavenly mashed potatoes.

Regardless of variety, all potatoes should feel heavy and firm, never soft, wrinkled, or blemished. And try not to buy potatoes in plastic bags since it’s hard to evaluate them.

Magic cookie bars 

Also referred to as Hello Dolly bars or Seven Layer bars, these deluxe bar cookies are a perfect bake sale treat. Start with a graham cracker base, top it with a melange of chocolate chips, nuts and coconut, and swirl it all together with sweetened condensed milk. They keep beautifully, and are sturdy enough to travel well. 

This addictive magic cookie bar recipe comes together in minutes!

Whoopie pies 

Cupcakes can be tricky to sell at bake sales because they have a lot of exposed frosting that can be damaged easily. I consider whoopie pies an ideal alternative. Featuring soft, cake-like cookies that sandwich a creamy filling, they satisfy cake cravings — but are a little easier and less treacherous to transport!

Try our carrot cake whoopie pies (with cream cheese frosting filling!). 

Who should get this

If you cook or bake at all, you should own a solid baking sheet. Too many kitchen cupboards house a hodgepodge of clunker cookie sheets. You know the kind. Warped. Wobbly. Dented. So thin they’re apt to char the undersides of cookies before browning the tops. And that’s unfortunate, because a quality baking sheet costs little and (if it has rims) can serve as a great all-purpose pan for many culinary tasks.

A variety of cookies baked on both sheet pans and cookie sheets during our 201tests. Photo: Christine Cyr Clisset

How we picked and tested

Baking sheets come with or without rims, and each design has its merits. We focused mostly on rimmed sheets because our experts unanimously prefer them due to their versatility for both baking and cooking. Rimless sheets are made specifically for baking cookies and can make sliding a batch of cookies baked on parchment directly onto a cooling rack easier. But the lack of a rim means that things that don’t stick to the pan are liable to slide off.

Whether you go rimmed or rimless, look for a thick aluminum pan that won’t warp under higher heat. Although sheets come in aluminized steel and even tri-ply construction (an aluminum core sandwiched by stainless steel), bare aluminum conducts heat more efficiently, especially for baking; it heats up quickly and evenly and will cool down quickly once you take it out of the oven. Steel tends to heat unevenly, causing hot pockets on the sheet, and tri-ply sheets may retain heat longer than bare aluminum ones.

As for gauges of metal, the smaller the gauge, the thicker the metal sheet. The well-reviewed heavy-gauge aluminum sheets we found ranged from 1gauge on the thin end (about 0.040inch thick) to 1gauge on the thicker end (0.080inch thick).

Heavy-gauge rimmed sheets are also good for tasks beyond cookie baking, such as roasting vegetables, baking bread, and browning granola. And professional chefs use such pans for heavier jobs like cooking meat and roasting bones for stock. The rim allows you to stir food around without having it slide off onto the bottom of your oven.

Avoid dark or nonstick sheets.

For a nonstick cooking surface, our experts agreed that they prefer baking on a parchment-lined pan over baking on a specific nonstick pan, or even on a silicone baking mat. Photo: Christine Cyr Clisset

You’ll also find insulated cookie sheets, which consist of two thin sheets of metal sandwiching an air pocket. Such sheets tend to bake cookies much more slowly and will prevent them from burning. These pans can be good for baking delicate cookies such as meringue and tuiles. However, both of our experts say you can just as easily bake delicate cookies on a regular sheet pan (particularly with a sheet of parchment paper).

Some pans have perforated or slightly ridged surfaces to promote even browning. None of the top-rated sheet pans we found have this kind of surface (although we tested a couple).

Although you certainly can purchase high-quality sheet pans at restaurant-supply stores, the inventory isn’t consistent at every shop, so we reviewed only those models that are readily available online or at stores around the country.

The six sheet pans we tested for our 201review. Photo: Christine Cyr Clisset

The five sheet pans and cookie sheets we tested in 201Photo: Katie Hausenbauer-Koster

For the 201review, I baked sturdy slice-and-bake cookies and monitored for even browning on the tops and bottoms. I also baked honey florentines to see how evenly the pans would bake delicate cookies that can burn easily. To test for warping (and for even browning) we baked pissaladière on whole wheat dough at 450° Fahrenheit for 30 minutes, as well as sweet potato fries at 425°F for 3minutes.

Honey florentines from our 201tests. The darkest was baked on the Chicago sheet; the lightest, to its right, on the 13-gauge Vollrath sheet. Photo: Christine Cyr Clisset

For our 201update, I made sugar cookies and florentines, and I tested for warping by roasting oven potato chips at 500°F. As with our original testing, I baked all of the cookies on parchment paper and rotated the pans front to back. For each test, I baked one sheet pan at a time and placed the sheet on the middle rack. Additionally, I monitored whether the pans developed scratches from regular use and noted how easy they were to clean.

The 18-gauge Nordic Ware Baker’s Half Sheet performed as well as or better than every other pan we tested. It baked cookies more evenly than sheets twice the price and didn’t warp at high heat (an issue with cheaper pans and even a few pricier ones). Although you could find a comparable pan at a kitchen-supply store, the Nordic Ware is the best option that’s readily available online.

In every test, the Nordic Ware sheet baked evenly, with no noticeable hot spots or cool spots. In our 201testing, it uniformly browned the bottoms of our slice-and-bake cookies while also evenly browning the tops. Delicate honey florentines caramelized nicely on the Nordic Ware without becoming too dark. The bottom of the pizza crust for our pissaladière also baked evenly with no noticeable dark or light spots. Several other sheets we tried, such as the Chicago Metalworks model and the Vollrath Wear-Ever Standard Duty Half-Size Sheet Pan, both browned the bottom of our cookies slightly unevenly. In our 201testing, we did get darker spots on sugar cookies baked on the Nordic Ware, but this result was due to our rolling the dough a bit thinner in some spots than in others.

Some sugar cookies browned a little more than others on the Nordic Ware pan, but this result was due to uneven dough rolling on our part. Photo: Katie Hausenbauer-Koster

The Nordic Ware sheet also avoided warping at high heat. During our three high-heat tests—at 425°F, 450°F, and 500°F—the pan didn’t buckle or bend. Both the most expensive pan (Vollrath 1gauge) and the least expensive pan (Bakers and Chefs 1gauge) in our tests warped slightly at 450°F.

Sweet potato oven fries on the Nordic Ware sheet. Photo: Christine Cyr Clisset

Flaws but not dealbreakers

Of course, the Nordic Ware sheet pan isn’t perfect. I found that a regular nylon scrub pad slightly scratched the surface of the aluminum. The metal is also soft enough that utensils could scratch the surface a bit, but I found that to be so with all of the pans I tested.

And as with all bare aluminum sheet pans, oils and fats bake onto the aluminum, and they can be annoying to get off. We have a few tricks for preventing and removing such stains in Care and maintenance.

Long-term test notes

After two years of heavy use, the Nordic Ware Baker’s Half Sheet still performs really well. We’ve roasted vegetables at 500°F without it warping and used it to support casseroles and pies. The pan is discolored from baked-on fats, but it functions as well as it did the first time we used it.

We tested several aluminum sheet pans that baked about on a par with the Nordic Ware, but all of them cost more. At the time, the more expensive Artisan Half Size Aluminum Baking Sheet was closest in price to the Nordic Ware, and it’s a good choice if our main pick sells out. Although the Artisan had the same dimensions, in our tests we fit two fewer sugar cookies on this pan, but that may have come down to unscientific cookie positioning on our part.

The Artisan sheet pan (which has “Polar” stamped on the bottom) tended to brown some of our cookies more than the Nordic Ware. Photo: Katie Hausenbauer-Koster

Pull Quote

Don’t run aluminum sheets through the dishwasher, as the detergent and heat tend to discolor the metal.

The best way to clean aluminum sheet pans is to hand-wash them with a nylon pad or some other soft, abrasive scrub pad. Don’t run aluminum sheets through the dishwasher, as the detergent and heat tend to discolor the metal.

Baking on a layer of parchment will keep your pans spotless and create a nonstick finish (as well as a small amount of insulation) for your cookies. Parchment paper that’s 1inches wide should fit directly into a sheet pan. (You’ll need to fold wider paper a bit at the edges.)

For tough baked-on messes, you could turn to nonabrasive cleansers such as Bar Keepers Friend or Bon Ami (recommended by the Cookware Manufacturers Association). Keep in mind, however, that all of the instructions for the models we tested recommend only hand-washing sheets with hot, soapy water.

The competition

We featured the Bakers and Chefs Half Size Aluminum Sheet Pan as our runner-up in our 201guide. In our tests it baked cookies (and everything else we cooked on it) as well as the Nordic Ware, and you get two for the price of one of our main pick. The pan did buckle in high heat, which isn’t a big deal if you use it only for making cookies. But since this pan is available exclusively at Sam’s Club stores, it isn’t the easiest to find. If you do happen to be in a store, we recommend snagging a set.

Pissaladière baked on the Focus Foodservice sheet. Photo: Christine Cyr Clisset

The warped 13-gauge Vollrath sheet pan on top. Thicker isn’t necessarily better. Photo: Christine Cyr Clisset

We tested the 12-gauge, very thick Half Sheet Pan by Island Ware for our 201update. It baked cookies very nicely and didn’t over-brown roasted potato chips. But it didn’t perform any better than the much less expensive Nordic Ware.

Silverstone’s Hybrid Ceramic Nonstick Bakeware Cookie Pan browned cookies relatively evenly in our tests, but the pan feels a little flimsy. We could wiggle it a lot more than a sheet pan, and we worried that it might buckle over time. We were also not clear on whether the bright (albeit attractive) turquoise finish would chip over the long term. It was a hair wider than the tested sheet pans, too, and barely fit in our oven.

Although the Circulon pan browned cookies relatively evenly, we found that it over-browned oven chips. Photo: Christine Cyr Clisset

The Wilton Jumbo Aluminum Cookie Sheet has recommendations from both Good Housekeeping and Kitchen Daily. It baked cookies nicely in our tests, but we found that with just one handle, it was difficult to rotate in the oven. As its name suggests, this sheet is big—it’s 1by 20 inches—and it was the only one I tested that didn’t fit into my compact oven (which measures only 18.inches deep and about 1inches wide). Instead, I tested this sheet in a friend’s standard-size oven.

The rest

Norpro Heavy Gauge Aluminum Jelly Roll Pan: America’s Test Kitchen recommends this pan, but it didn’t have higher user reviews than other pans we decided to test.

Anolon Commercial Bakeware Jelly Roll Pan: This pan recommended by America’s Test Kitchen appears to be discontinued.

Gourmet Standard Tri-Ply Stainless Steel Jelly Roll Pan: Another America’s Test Kitchen recommendation that also appears to be discontinued.

AirBake by WearEver Ultra Shallow Baking Pan: Recommended by Kitchen Daily. Not more highly rated than other sheets we decided to test.

Farberware Nonstick 10-by-15-Inch Cookie Pan: Too flimsy looking and not more highly rated than other models we tested.

Williams-Sonoma Nonstick Insulated Cookie Sheet: Not enough positive user reviews to seriously consider, and it since appears to have been discontinued.

Williams-Sonoma Goldtouch Nonstick Cookie Sheet: Not rated higher than other sheets we tested, and too expensive to seriously consider for this review.

AirBake Ultra Insulated Nonstick 16-by-14-Inch Cookie Sheet: Serious Eats reviewed this pan and liked it. But we didn’t include insulated baking sheets in this review due to our experts’ dislike for them.

Calphalon Classic Bakeware 14-by-17-Inch Cookie Sheet: Expensive and not more highly rated than the other sheets in our test.

Doughmakers Grand Cookie Sheet: Recommended by Kitchen Daily, but not better reviewed than the other cookie sheets we decided to test.

All-Clad Cookie Sheet: Positively reviewed by Kitchen Daily but appears to be discontinued. It was also too expensive for us to seriously consider for this review.

Jump back.

When you start looking at the fine print of sheet pan specs, you’ll see some models advertised as “open bead” and others as “closed bead.” Those terms refer to the way the rims are constructed. I called Vollrath, maker of restaurant-quality sheet pans, and the representative explained that pans with closed-bead rims are generally made of a thinner gauge of metal, so they need a wire that runs through the crimped edge of the rim to help reinforce the pan, reducing the risk of warping. The technique is basically an economical way to provide strength to a lower-grade baking sheet. Thicker-gauge sheets are generally open bead, because they don’t need the reinforcement of an added wire. These are the only type of sheet pan that the NSF (National Sanitation Foundation) can certify for use in restaurants, and they’re generally more expensive.

Sources

Sharon Franke, The Secret to Perfect Cookies, Good Housekeeping, December 5, 2010

What cookie sheets work best for baking cookies?, Better Homes & Gardens

Caroline Russock, So what cookie sheet should you buy? Over 120 cookies later, I found out., Serious Eats, December 14, 2010

 

 

 

 

How to save up to 86%? Here is little trick.

You must visit the page of sales. Here is the link. If you don’t care about which brand is better, then you can choose the Bake & Serve Sets by the price and buy from the one who will offer the greatest discount.

 

 

Final Word

First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.

Most important, have fun and choose your Bake & Serve Sets wisely! Good luck!

So, TOP3 of Bake & Serve Sets

 

 

Questions? Leave a comment below!

Chatting about Bake & Serve Sets is my passion! Leave me a question in the comments, I answer each and every one and would love to get to know you better!



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