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Top Of The Best Baking & Cookie Sheets Reviewed In 2018Last Updated March 1, 2019
№1 – Vremi 3 Piece Baking Sheets Nonstick Set – Professional Non Stick Sheet Pan Set for Baking – Carbon Steel Baking Pans Cookie Sheets with Red Silicone Handles – has Quarter and Half Sheet Pans
№2 – silicone Baking Mat, Non Stick Cookie Sheet Liner, Food Safe Silicone Baking Sheets for Food Baking and Cooking ( 3-Pack 2 Half Sheets + 1 Qtr Sheet )
№3 – Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
Winners of the CreditDonkey Best Baking Blogs have been announced. This guilt-free list will inspire beginner bakers who want to make their treats from scratch and the more experienced bakers who want to up their game in the kitchen.
Self-taught baker Michelle learned about high altitude baking the hard way when she moved to Denver, and she now blogs her best high altitude tips and adapted recipes.
Why Hummingbird High is a Top Baking Resource: Follow along with Michelle’s travels and baking adventures, including delicious recipes.
Two Peas and Their Pod
At Maria’s house, the kitchen is always open and she is always up for entertaining with fresh and family-friendly foods.
Why Two Peas and Their Pod is a Top Baking Resource: The site has everything, but Maria is best known for her collection of more than 200 cookie recipes.
Brown Eyed Baker
Michelle hopes to inspire others to explore in the kitchen as she shares her favorite recipes for desserts and comfort foods.
Why Brown Eyed Baker is a Top Baking Resource: Learn from Michelle’s Italian roots and be ready to try something new in the kitchen. Search by recipe or ingredient to find bright photos and easy-to-follow recipes.
Half Baked Harvest
Tieghan cooks and bakes for a family full of picky little siblings, and shares fresh recipes that will please everyone at the table.
Why Half Baked Harvest is a Top Baking Resource: Creative spins on classic recipes and unique combinations that you can cook even in the craziest kitchen.
Jenny loves cooking and experimenting with her own recipes. Her family-friendly recipes have won multiple competitions.
Why Picky Palate is a Top Baking Resource: Designed with family in mind, Jenny’s recipes are healthy, delicious, and sure to please even the pickiest eaters.
My Name is Yeh
Molly lives on a farm and fuels her love of food with the bounty of fresh produce and ingredients.
Why My Name is Yeh is a Top Baking Resource: Follow along on Molly’s farm adventures as she shares her culinary experiments and delicious homestyle meals.
Cupcakes Take The Cake
A team of baking enthusiasts blog about all things cupcake related, including recipes and best tips.
Why Cupcakes Take The Cake is a Top Baking Resource: This blog is a must-read for cupcake lovers: fun and unique cupcake flavors and designs, tasty recipes, and links to the best bakeries around the country.
The Little Kitchen
Julie knows you don’t need a huge kitchen to make gourmet meals. She shares quick and simple meals for all occasions.
Why The Little Kitchen is a Top Baking Resource: Julie’s recipes are easy to follow and delicious; she incorporates her experiences and stories when sharing many recipes.
Read: Double Chocolate Cupcakes with Salted Caramel Buttercream
Buns in My Oven
Karly wants to make food and baking fun, and she shares her favorite baked goods recipes with a few dinner items in there to balance things out.
Why Buns in My Oven is a Top Baking Resource: Gorgeous photos for every recipe, plus a baked good for every occasion. Karly even shares weekly meal plans to make your home cooking so much easier.
Pastry chef Anita is always experimenting and is out to show that anyone can make delicious pastries in their own kitchen.
Why Dessert First is a Top Baking Resource: Anita’s recipes are as beautiful as they are delicious; her blog includes baked goods recipes with sophisticated flavors and fun travel and restaurant reviews.
Read: Happy Birthday to Me: Strawberry Pink Velvet Cake
This blog is about all things sweet and delicious: recipes for baked goods, reviews of bakeries and cafes, sweets-related crafts, and more.
Why CakeSpy is a Top Baking Resource: Mouth-watering recipes with clever writing and fun illustrations. The blog shows how to bake cakes and provides other fun ways to share your love of sweets.
Read: Healthy Vision: Because We Eat With Our Eyes First!
Glory turned to baking as a creative outlet and now creates amazing works of art with her decorative (and delicious) desserts.
Why Glorious Treats is a Top Baking Resource: Glory puts creative spins on old classics and makes sure everything is picture perfect.
Heather is an artist-turned-baker who incorporates her two loves to create desserts that are both delicious and beautiful.
Why SprinkleBakes is a Top Baking Resource: Heather’s food is gorgeous, and her blog features a great variety of baked recipes.
Always curious about food, Joanne has created hundreds of recipes and shares the best tested versions on her blog.
Why Fifteen Spatulas is a Top Baking Resource: Organized by type of meal, Joanne has an amazing amount of recipes on her blog, plus tips for making the most of your food.
Love Bakes Good Cakes
Jamie wants to instill a love of cooking in her readers through the old family favorites recipes she adapts and shares.
Why Love Bakes Good Cakes is a Top Baking Resource: The blog shares what it is like to be a cook and a mom and makes things easy for busy families.
This husband and wife team shares recipes that are tested in their own kitchen and that are delicious and easy to make.
Why Inspired Taste is a Top Baking Resource: Adam and Joanne prove that baking from scratch is better than a mix and well worth your time – you’re sure to find recipes to add to your regular dinner rotation on this blog.
Kristin is a high school teacher who escapes to the kitchen for a creative outlet and a way to experiment with delicious new baking recipes.
Why Pastry Affair is a Top Baking Resource: With a rustic touch and hearty ingredients, Kristin has recipes for cakes, cookies, and everything in between.
Eat The Love
Irvin has been baking since he was a young boy and loves combining ingredients together to create the perfect treat.
Why Eat The Love is a Top Baking Resource: Irvin’s personality and amazing photography shine as he shares delicious recipes with hearty and comforting ingredients that will make your mouth water.
Desserts for Breakfast
Scientist Stephanie uses her blog as a way to test out new recipes and add to her collection of desserts for breakfast.
Why Desserts for Breakfast is a Top Baking Resource: Stephanie mixes unique flavors for scrumptious recipes and artistic photos.
Jo’s Blue AGA
Self-taught baker Jo made it big on the Great British Bake Off; she now has a home cooking school and blogs her best recipes and stories.
Why Jo’s Blue AGA is a Top Baking Resource: Jo’s recipes are warm, inviting, and perfect for families. The blog features a mouth-watering collection of sweet and savory baked goods.
Showcasing rich South Texas culture and flavors, Vianney’s blog is full of bright food and life stories.
Why Sweet Life is a Top Baking Resource: Vianney shares bright, unique recipes with lots of Latin American and Texas flavors, plus delicious drink recipes.
Sarah’s blog started as a way to re-created her mom’s good food when she was away at college; it has transformed into a celebration of baking with indulgent and creative recipes.
Why Broma Bakery is a Top Baking Resource: Enjoy fun twists on classic recipes, all with rich flavors and shown with minimalist photography.
With a sweet tooth passed down in her family, Julianne is a natural baker who shares all of her beautiful creations and no-bake desserts on her blog.
Why Beyond Frosting is a Top Baking Resource: Julianne’s recipes are perfect for each season and include everything from ice cream to cookies and cakes. She says “dessert is the most important meal of the day.” She even has a section for “skinnier” versions of favorite treats.
Susan decided to learn to cook when she became a stay-at-home mom, and she hasn’t looked back – her blog showcases her culinary journey and amazing baked recipes.
Why DoughMessTic is a Top Baking Resource: Susan’s latest cookbook is all about s’mores, which means a lot of the recipes are for desserts, but there are also lighter versions and fun travel tales.
The Ninja Baker features some sweet baked dessert recipes that aim to bridge the cultural and culinary gap between America and Japan.
Why Ninja Baker is a Top Baking Resource: The unique, Japanese-inspired baking recipes on this blog are like nothing else you’ll find online!
The Crepes of Wrath
Sydney loves trying new flavors and learning new kitchen techniques; her blog is a collection of her favorite recipes and baking experiences.
Why The Crepes of Wrath is a Top Baking Resource: Almost all of Sydney’s recipes can be made without expensive ingredients or fancy equipment.
Life Made Simple
Natalie believes baking should be a piece of cake and shares recipes that use simple, budget-friendly ingredients.
Why Life Made Simple is a Top Baking Resource: With Natalie’s recipes, anyone can get in the kitchen for delicious sweet or savory dishes.
Let Me Eat Cake
Nastassia has had every job imaginable in the food industry and uses her vast experience to share amazing recipes, hospitality tips, and kitchen advice.
Why Let Me Eat Cake is a Top Baking Resource: A huge variety of pie, cake, and cookie recipes, plus recommendations of where to get your sugar fix throughout California.
Make Bake Celebrate
Military wife Toni turned to baking as a creative outlet and a fun thing for her family; her skills have blossomed into delicious and fun party food.
Why Make Bake Celebrate is a Top Baking Resource: Find the perfect treat for any occasion, from pies, cakes, and ice cream for holidays and birthdays.
Nosh With Me
Amateur baker Hilary loves creating new recipes with her mixer and showcases baked sweet and salty treats and dishes on her blog.
Why Nosh With Me is a Top Baking Resource: Find kitchen tips, candy reviews, and delicious recipes, all by Hilary and her trusty KitchenAid mixer.
Ruthanne shows that great baking doesn’t need to be complicated – her simple recipes are delicious and perfect for bakers of all levels.
Why Easybaked is a Top Baking Resource: Impress your guests with these easy-to-follow recipes that are sure to be delicious, including fun cakes and playful cupcakes.
Handle the Heat
With a culinary degree and years of experience, Tessa knows her way around the kitchen. She blogs about decadent recipes and baking tips to add a little sweetness to your life.
Why Handle the Heat is a Top Baking Resource: Tessa’s cupcake and cookie recipes and tips for baking and decorating will help anyone learn to bake like a pro.
Using a team of experienced bakers, the blog showcases true American baking and lots of brownies.
Why Baked NYC is a Top Baking Resource: Follow baking trends, find twists on classic recipes, and see what baking is like in the U.S. and around the world.
Aside from more than 200 creative cupcake recipes, Stefani’s blog also showcases her other experiments in baking.
Why Cupcake Project is a Top Baking Resource: Stefani’s cake recipes are unique and creative and unlike anything you’ve ever tasted before, plus she includes baking and decorating tips.
Read: Baked Spiced Apple Cider Donut Holes Made with Brown Sugar
Hot Bread Kitchen
With a goal of changing the food industry and creating the new generation of bakers, Hot Bread Kitchen shares interesting food news and delicious baked recipes.
Why Hot Bread Kitchen is a Top Baking Resource: Find innovative spins on classic entree and dessert recipes, as well as fun culinary news.
Also known as bitter chocolate, it doesn’t have sugar, flavorings, or added fat. It’s composed only of chocolate liquor (the ground-up nibs) or the roasted and hulled cocoa beans (a paste that is solidified into bars).
Any recipe where you want a strong chocolate flavor, especially brownies and fudge. It also makes tasty hot chocolate.
Bittersweet and Semisweet Chocolate
Technically, they’re the same. And if they have similar percentages of chocolate, they can be used interchangeably in recipes. Both types are made with sugar and at least 3percent chocolate liquor.
Brownies, cakes, and other baked goodies. They’re also good melted into dips, sauces, cake glazes, and hot chocolate.
Milk chocolate is made with at least percent chocolate liquor plus at least 1percent milk solids (including milk, cream, and condensed milk) with added sugar, cocoa butter, and butterfat. Look for 3to 4percent cocoa for a more chocolaty flavor.
White chocolate has none of the cocoa solids that make up the dark stuff, only the fat. By definition, it’s at least 20 percent cocoa butter, 1percent milk solids, and no more than 5percent sugar. Vanilla and other ingredients are added. But check the ingredients to be sure you’re getting real white chocolate; don’t buy anything that has fats other than cocoa butter, such as palm oil, says Maricel Presilla, a chef and the author of “The New Taste of Chocolate,” (Ten Speed Press, 2009).
Fruity desserts. Think cranberry and white chocolate chip cookies. Pastry chef Anna Markow of Amali in New York City says the subtle, sweet flavor balances the acidity in fruit.
The crunchy pieces are hulled, roasted, and crushed cocoa beans. When ground, the nibs turn into the liquor and butter used to make all forms of chocolate.
Seasoning and baking. They add a sharp chocolaty taste and crunchy texture to baked goodies. They’Âre also a great ice cream topper.
Give Best Apples for Baking: Apple Pie, Applesauce, Cider 1/5
Give Best Apples for Baking: Apple Pie, Applesauce, Cider 2/(18votes)
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Not all apples are ideal for cooking! Below is a chart with some of the best apples for baking—from apple pies to applesauce.
Ever eaten a mushy apple pie? Often, the cause of this is a soft apple, such as a McIntosh. Have no fear! When you use the right kind of apple, you may find you actually like apple pie!
We spent 200 hours researching and tested 20 types of essential cookie-related items to find the best gear to make holiday baking fun and stress-free.
We’ve reviewed all of our picks in this piece, and double checked their availability in preparation for the holiday season. We remain confident this is the best cookie-baking equipment. ; Rose Levy Beranbaum, author of
A good stand mixer will make your baking (and cooking) life a lot easier. If you bake a lot and have been struggling with a low-grade mixer or a hand mixer, you might want to upgrade. A well-made stand mixer can produce loaves of rustic bread or moist cake layers, it can make quick work of whipping egg whites into meringue, and it can churn out dozens upon dozens of holiday cookies.
If you make a lot of cookies every year, investing in a classic KitchenAid stand mixer is worthwhile.
We believe that the KitchenAid Artisan is the best mixer for the home baker who’s looking for an equipment upgrade. After spending more than 1hours on research, consulting experts Anne Gordon of The Good Batch and Sarah Carey of Everyday Food, performing 30 hours of side-by-side testing on six stand mixers and two hand mixers, and conducting long-term testing for a year, we can definitively say that the brand that rolled out the first tabletop mixer in 191is still the best. Sometimes you really can’t beat a classic. The Artisan isn’t cheap, but since refurbished units are often available, we think this can be an affordable machine, and for the money, the KitchenAid Artisan can’t be beat in performance and versatility.
A budget strainer set
These are not as heavy-duty as the All-Clad models, but they cost much less. This is a great set for the occasional baker.
If you’d rather invest in just one high-quality strainer, Cook’s Illustrated likes the CIA Masters Collection Very Fine Mesh Strainer. According to Cook’s Illustrated, it “produced the smoothest sauce and silkiest pudding,” and its handle was strong enough to withstand being banged against the counter a few times.
One thing that multiple experts told us to avoid at all costs: old-fashioned, crank-operated flour sifters. Such tools don’t hold as much as a large strainer does, can’t strain anything besides dry ingredients like flour, and become difficult to clean, with the moving parts easily getting gummed up. As Matt Lewis put it, “They’re messy, they’re silly, and it’s a device you really don’t need in your kitchen.” —MP
OXO Good Grips Stainless Steel Multi-Purpose Scraper & Chopper
The Ateco cookie cutters had the heaviest-gauge metal of any we tested.
The Ateco cookie cutters had the heaviest-gauge metal of any we tested, and the difference was immediately noticeable. Many metal cookie cutters are made of tin or tin-plated steel, which is often flimsy. The two tin-plated steel cutter sets we tested—the Wilton Holiday 18-Pc. Metal Cookie Cutter Set and the R & M Holiday Classics 12-Piece Cookie Cutter Tub—were easy to bend out of shape. The Ateco cutters, while not completely impossible to bend, were thicker and more resilient; they required significant force to bend even a little. The seam where the loop of the cutter was closed was also welded in more places than on the other metal cutters, making the Ateco designs less likely to break.
Tin-plated cutters are also more vulnerable to rust, and at least one of the R & M cutters showed signs of rust around the folded seam of its top edge after we hand-washed it just once and allowed it to air dry. The Ateco cutters, on the other hand, are still gleaming.
It’s also hard to find sets of copper cutters. One set we found, the relatively affordable Old River Road Holiday Cookie Cutter Set, was difficult to use. Getting the cookie dough out of the tiny details, like the reindeer antlers, was nearly impossible, and the cutters did not lie nearly as flat as any of the others we tested, so they didn’t cut all the way through in certain spots. If, as Dosik put it, there’s a cookie shape you “know you’re going to make religiously,” you may want to invest in a high-quality copper cutter. But for cookies you’ll make only once a year, the Ateco cutters are a better buy, and they can last you just as long.
The Ateco Christmas cutters are the smallest of all we tried, on average 2½ inches from end to end, as opposed to 3½ or inches, but this shouldn’t be a dealbreaker unless you have your heart set on cookies the size of your hand. If that’s the case, go for the snowflakes or for the Ateco 10-Piece Stainless Steel Star Cutter set, which have cutters ranging from 1½ inches to or 7½ inches, respectively.
The Wilton 101-Piece Cookie Cutter Set has kid-friendly shapes for every occasion.
CIA Masters Collection Cooling Rack
A cooling rack will help your cookies cool quickly and efficiently, so you can start decorating sooner. It’s also great if you’re drizzling your cookies with glaze or dipping them in chocolate, because the excess can drip off without pooling around the base of the cookie. Cheap, flimsy racks are common, but if you don’t have a rack already, you’ll find that a sturdy, oven-safe one has many uses beyond cooling baked goods, including cooking bacon in the oven or even making whole roasts.
The CIA Masters Collection Cooling Rack fits inside a half-sheet baking pan and has a third set of feet to brace the center of the rack.
After testing several cooking racks, we concluded that the 12-by-17-inch CIA Masters Collection Cooling Rack has just about everything we look for. It’s one of the few we’ve found that’s oven-safe and designed to fit well in a half-sheet baking pan. It’s sturdier than other racks we’ve looked at, and its tight grid pattern (as opposed to parallel wires) won’t let cookies bend or fall through. We also like that it has a third set of feet that run down the middle, bracing the center of the rack. Should you ever want to use the rack for something heavier, like a roast, or even some cakes, the third set of feet will prevent the rack from buckling in the middle.
Cook’s Illustrated names the CIA rack as the most highly recommended model. One thing to be wary of is that it’s made of chrome-plated steel, and some reviewers have complained of rusting. Rust is a common problem with cooling racks, which easily trap water in their corners—Matt Lewis told us he’s never had a rack that didn’t rust—and you can best avoid it by hand-washing and drying the rack every time.
Bakewell Tart Slices
Bakewell tart slices are a twist on the classic British dessert that is perfect for picnics. These sweet almond cake bars are easy to make and very portable
Easy Cupcake Decorating Ideas To Inspire You For The Alzheimer’s Society’s Cupcake Day 2018
Find cupcake decorating ideas that will take your cupcakes to the next level, whether you’ve baked or bought them. These easy cake decorating hacks start with a simple cupcake and show you how to transform them into something special
The Queen’s Recipe For Drop Scones
When they’re Her Majesty’s own recipe for drop scones, you know they’re going to be good…
Buckingham Palace’s Salmon, Broad Bean and Tarragon Quiche
Coming with royal approval, this quiche is the perfect picnic food…
Sour Cream Cake with Lavender
This sour cream cake with lavender yields a moist bake that will tantalise the taste buds toped with lavender icing and sparkles
James Martin’s Bourbon Glazed Monster Doughnut with Malted Milk Ice Cream
James Martin’s glazed doughnut and homemade malted milk ice cream takes a bit of extra effort but is well worth the results for a perfectly spongy doughnut
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Also known as Mutsu, this apple is a cross between a Golden Delicious and an apple from the Mutsu province of Japan. Dull-green in colour and nicely balanced in both sweet and tart flavours, you’ll find this apple available later in the season. When you see it, buy a bag and try your hand at one of our favourite French desserts:
Part of the mcintosh family, this apple is high in moisture with a shiny red skin. It’s crisp and juicy flesh tends to resist browning when cut–a bonus when prepping a lot of apples for a recipe. It’s a good all-purpose apple, and is used in this recipe:
Baked Apples with Dried Fruit and Maple Whipped Cream
Additional Information: Look for apples free of bruises or blemishes and with nice, taut skin – which tends to wrinkle over time, signaling that the flesh is also turning dry and mealy too. They can be stored at room temperature but will keep longer refrigerated.
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
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.
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.
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.
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
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 Baking & Cookie Sheets wisely! Good luck!
So, TOP3 of Baking & Cookie Sheets
- №1 — Vremi 3 Piece Baking Sheets Nonstick Set – Professional Non Stick Sheet Pan Set for Baking – Carbon Steel Baking Pans Cookie Sheets with Red Silicone Handles – has Quarter and Half Sheet Pans
- №2 — silicone Baking Mat, Non Stick Cookie Sheet Liner, Food Safe Silicone Baking Sheets for Food Baking and Cooking ( 3-Pack 2 Half Sheets + 1 Qtr Sheet )
- №3 — Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet