How to Choose Baking Sheets and Bakeware

Baking pans look simple, but the material, finish, and size can affect how food bakes. A few well-chosen pieces cover most home baking.

Common pieces

• Rimmed baking sheets for cookies, roasted vegetables, and sheet-pan dinners.
• Cake and loaf pans for cakes, quick breads, and meatloaf.
• Muffin tins for muffins and cupcakes.
• Cooling racks to let baked goods cool with air around them.

Materials

• Aluminum is lightweight and heats evenly, and is a common choice for baking sheets.
• Steel can be sturdy, and is often coated.
• Glass and ceramic hold heat and are good for casseroles and some baked dishes.
• Silicone is flexible and releases food easily, but is less rigid, so many people set silicone molds on a baking sheet.

Light or dark finish

Dark pans absorb more heat and tend to brown food faster, while lighter pans reflect more heat. If you switch pans, check your food earlier, and follow recipe instructions for the pan type they call for.

Nonstick coatings

Nonstick bakeware can make removing food easier, but the coating can wear. Use non-metal utensils unless the manufacturer says otherwise, and follow the care instructions.

Size and fit

Measure the inside of your oven before buying large baking sheets, since a pan that does not fit will block air flow. Recipes often name the pan size, so keep that in mind when you build your collection.

Warping and sturdiness

Thin pans can warp at high heat. A heavier pan is less likely to bend, though heavier pans also cost more and are harder to handle.

Care and safety

• Let pans cool before washing, because sudden temperature changes can damage them.
• Do not use glass or ceramic bakeware in ways the manufacturer does not recommend, such as moving it from the freezer to a hot oven.
• Parchment paper or liners can reduce sticking and make cleanup easier.

See our guide to caring for knives and cookware for general care tips.

Specifications vary by product, so confirm details with the retailer before you buy.