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Top Of The Best Jelly Roll Pans Reviewed In 2018Last Updated October 1, 2018
№1 – CoolingBake Stainless Steel Wire Cooling and Baking Rack, Oven Safe Rust-Resistant, Heavy Duty, 11.5″ x 16.5″
№2 – USA Pan Bakeware Jelly Roll Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel
№3 – Chicago Metallic Commercial II Non-Stick Small Jelly Roll Pan, 13 by 9.5-Inch
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
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.
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
Sheet pans can be baking pans, which are generally designed with one or two raised edges, or bun pans, which are also known as jelly roll pans and have raised edges on all four sides. Both can be used to bake items that don’t produce liquid, like cookies and pastries, while bun pans are capable of containing juices that foods release as they bake. Sheet pans are commonly half- or full-sized, but are available in smaller fractional sizes as well.
Loaf pans can be designed for baking one or multiple loaves of traditional, French, or sub sandwich roll bread at once, so you’ll be able to find the right size pan for your commercial baking needs. Specialty bread pans, like those used to bake brioche bread, are also available.
Cake pans, which are available in a variety of sizes and can be round or rectangular, may be used for any basic cake and might come in sets with multiple pans for businesses that make cakes with more than one layer. Tube cake pans are used for bundt and angel food cakes, while springform cake pans are used for cheesecake and other delicate cakes.
Cupcake and Muffin Pans
Muffin pans are commonly used for muffins, cupcakes, cornbread, and popovers, as well as other breakfast pastries and baked treats. Muffin pans come in a variety of sizes, allowing you to make jumbo, standard, or miniature products. Some manufacturers also offer specialty pans for baking hot dog and hamburger buns.
Quiche and Tart Pans
Quiche pans feature a removable bottom, which allows you to remove the dish without damaging the delicate crust of the food. The diameter of a quiche or tart pan can range from to 1inches, so you’ll be able to find the right size pan for your restaurant.
Ramekins and Soufflé Dishes
While the smallest ramekins are used as sauce cups, larger ones made from oven-safe materials can be used to bake single-serving entrees and desserts. Although soufflé dishes, which are generally larger than a ramekin, are made specifically for baking that dessert, ramekins can be used for that purpose, too.
Braising Pots and Dutch Ovens
Braising pots and Dutch ovens are popular types of oven-safe cookware and are designed to slow-cook food, whether it’s meat and vegetables or a casserole. Dutch ovens are deeper, which also makes them ideal for stews, while braising pots are better suited to dishes with less liquid. These can be crafted from brightly-colored enameled cast iron and are often used as serving dishes.
Roasting pans, often available with a lid, are another popular type of oven-safe cookware that can double as a serving dish. Available in a variety of sizes and shapes, they can also be used to cook meat, vegetables, and casseroles, but are shallower than braising pots or Dutch ovens and are more compatible with dishes that don’t require a liquid base.
Cuisinart MultiClad Pro 2-Quart Saucepan.
After conducting an in-depth analysis of various saucepans available the Groom+Style review team thinks the
Cuisinart MultiClad Pro 2-Quart Saucepan is the best option for the average households. It can be exhaustively used for almost any type of cooking.
The Cuisinart MultiClad pro has everything you are looking for in a saucepan at an affordable price. It is a stainless steel pan with tri-ply throughout, a long stay cool handle securely fitted with rivets, a V-shaped opening at the pan juncture for easy pouring, and snug-fit lid with a holder.
Another saucepan that comes close is the Cuisinart MultiClad Unlimite. The anodized aluminum exterior and stainless steel interior contributes to the superior heat distribution and is non-reactive to alkaline or acidic material. It can be used on the stovetop or in the oven.
It has a long narrow body which helps the steam stay in for a longer time eventually facilitating moisture retention. So if you are into making soups and sauces where moisture retention is important, the Cuisinart MultiClad Unlimited may be the right pick for you.
Continue your investigations of the best saucepans around.
Lodge Logic 12-inch cast iron skillet.
The Lodge Logic 12-inch cast iron skillet is another compelling competitor to the frying pan mentioned above as it also has superior heat conductivity and cooks evenly. It is moderately priced and falls well within the average household budget.
It is great for frying and slow cooking. It can either be used on a stovetop or in the oven. Since the pan is heavy, it is designed with two handles on either side for greater balance.
Cast iron can rust, stain or get pitted when exposed to moisture, air, and certain food. So when buying, it is highly recommended to understand the maintenance procedure of the pan.
Lodge LDPDouble Play Grill.
So if you are health conscious or a sports enthusiast with strict guidelines on your diet, this cookware can help you make delicious food while keeping those extra calories in check.
The Lodge LPGICast-Iron Reversible Grill/Griddle, 20-inch x 10.44-inch is another challenger in this series with a bigger surface, so you can cook more food in one go, which is ideal for larger families. This griddle is also made of cast iron and has slopes on the edges for extra safety and convenience. It has two side grip handles for easy transport.
Challenging them is the Presto 070622-inch Electric Griddle with Removable Handles which is made of a heavy aluminum base and a superior quality non-stick exterior to give it a perfectly smooth finish. It has detachable handles and a slide out tray for easy cleaning.
As opposed to the conventional stove top griddles referred to above, this one is an electric griddle with a larger cooking area available at a surprisingly low price.
The heat control feature helps the griddle to heat to the desired temperature and also spread evenly throughout the surface for uniform cooking. Most electric griddles have suffered in providing this vital feature and fall short in achieving customer satisfaction.
How to Care for your Cast Iron Cookware
To care for cast iron cookware, it is advised to not use soapy water but clean it with a paper towel. If the food is stuck to the pan you could run hot water over it to loosen and then remove it. After washing, it needs to be thoroughly dried to prevent rusting.
Farberware Classic Series Stainless Steel Stockpot.
Stockpots are deep narrow pots with lids traditionally used to make stock or broth. The Farberware Classic Series Stainless Steel 16-Quart Covered Stockpot is surely a classic in this range with a heavy duty stainless steel body for even cooking and its reflective surface makes it truly attractive.
Another contender in this category which is moderately priced is the T-fal A92280 Specialty Total Nonstick Dishwasher Safe Stockpot, 12-Quart, Black.
If you are looking for a pot with contemporary looks to suit your kitchen and also do the desired job this stockpot is a perfect choice. The Aluminium body gives uniform heating and the non-stick layer makes it easy to clean. The handles are as soft and comfortable as it can be, and are well fitted with rivets.
To create beautifully spiraled jelly rolls, this pan is a must-have. The pan also works nicely as a baking sheet, perfect for smaller batches of cookies, scones, biscuits, rolls, or even roasting vegetables.
This eco-friendly and easy-to-clean pan is manufactured from a mix of 65% recycled steel (for strength and durability), and aluminum (for superior conductivity). Made exclusively for us by USA Pans, the gold standard in professional bakeware. This line of heavy duty pans bearing the King Arthur Flour name are unsurpassed in quality, durability and innovative design.
Pan is coated with Americoat, a clear, non-stick, non-toxic, environmentally friendly coating that is specially formulated for superior baking and an easy release of baked goods.
Our customers, and our test kitchen bakers, swear by these pans; try them yourself and see the difference they can make in your favorite recipes.
This is truly your kitchen’s workhorse. It’s durable, lasts forever, and is up for just about any task you need.
Use it for: Recipes that start on the stovetop and need to be finished in the oven; anything that needs a good, hard sear (like steak). You can also use it for shallow frying, sautéing (it’s a great substitute for woks), and baking.
Buy these sizes: A 10″ pan will serve you well. If you’re looking to branch out, and have the storage space, consider investing in specialty sizes from massive (17″!) to teeny-tiny (3.5″; great for single fried eggs).
Coated with a tough lining (Teflon is the most common), these pans are convenient to have on hand for sticky, wet foods, or anything that has a high probability of adhering to the surface. A well-seasoned cast-iron serves the same function, but consider the nonstick your bulletproof (and fool-proof) option. “If you cook eggs regularly, a nonstick pan is a must,” says Rick Martinez, BA’s associate food editor. Many nonstick pans have plastic handles that are not heat-proof (a.k.a. plastic) so be aware that you most likely won’t be able to put them in the oven.
Stainless Steel Skillet
These heavy-duty pans can go from the stovetop to the oven (most are able to handle temperatures in the 450-500˚ range; just make sure the handle is heat-proof), and can do just about…anything you need them to.
Use it for: Browning and roasting meat, sautéing veggies, stir-fries, pan sauces, toasting spices.
Buy these sizes: Start with a 10″. If you have more room and want to invest in another, add a 12″ to your collection.
Large Stainless Steel Stock Pot
DIY stock isn’t hard to make if you’ve got the time and the right equipment. Thankfully, investing in a quality stock pot means you can do everything from simmering bones to making big batches of soup, and even canning sauces and pickles, if you are into preserving produce.
Use it for: Boiling pasta (the noodles need plenty of room to swim around), simmering beans, making stock, canning.
Buy these sizes: A 12-18-quart pot will serve you well; your stock pot should be large enough to hold a chicken carcass or two.
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 Jelly Roll Pans wisely! Good luck!
So, TOP3 of Jelly-Roll Pans
- №1 — CoolingBake Stainless Steel Wire Cooling and Baking Rack, Oven Safe Rust-Resistant, Heavy Duty, 11.5″ x 16.5″
- №2 — USA Pan Bakeware Jelly Roll Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel
- №3 — Chicago Metallic Commercial II Non-Stick Small Jelly Roll Pan, 13 by 9.5-Inch