The Sheet Pan: A Multiuse Kitchen Tool

The sheet pan may not be a new kitchen tool for you. But did you know that not all sheet pans are created equal? There are subtle but important differences among them that make them more or less suited for certain kinds of cooking or baking. In this quick guide, we talk about the basic differences between baking sheets and cookie sheets, as well as how a pan’s material and coating might affect cooking time and food flavor.

The baking sheet (sometimes called a jelly roll pan) has a rolled rim, making it ideal for savory dishes, such as roasted vegetables or protein, because the juices can be contained. Baking sheets are also good for desserts such as cranberry bars and sheet cakes.

Unlike the baking sheet, the classic cookie sheet is usually flat on three sides—allowing for even airflow during baking and making it easier to remove cookies without breaking them—and raised slightly on one end, for easier handling. If a cookie sheet is rimmed, it will likely be shallower than a baking sheet. Cookie sheets are ideal for such items as oatmeal cookies and chocolate peanut butter blossoms.

The most common sheet pan for home cooks is the 13-by-18-inch sheet. Some home ovens can accommodate pans up to 16-by-22, but pans larger than that usually fit only in commercial ovens (Webstaurant Store, n.d.).

Aluminum sheet pans are the most economical and practical pans because they are inexpensive and easy to clean. They also conduct heat evenly and cool quickly. The downside to aluminum is that it scratches and dents easily, and it can react with acidic foods, such as tomatoes or citrus fruits, giving them a slightly metallic taste (Stewart, 2019). To avoid this, line an aluminum pan with parchment paper or a silicon mat, or use nonstick cooking spray.

Speaking of nonstick, coated pans are a good choice if you want a crunchier cookie or crispier vegetables. Nonstick pans also reduce baking and roasting times. Like nonstick pans, insulated pans give you a crispier product, but baking time will be longer.

Time to Cook

Grab a baking sheet and a cookie sheet and try the savory and the sweet recipes below.

Baking Sheet Recipe: Italian Roasted Mushrooms, Cauliflower, and Tomatoes

6 servings | serving size: ⅙ of recipe

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash whole, fresh produce under cold, running water by rinsing parsley and gently rubbing mushrooms, cauliflower, tomatoes, and garlic. Prewashed, packaged items do not require further washing.

Ingredients

• 1 pound fresh or frozen cremini mushrooms
• 2 cups cut fresh or frozen cauliflower
• 2 cups cherry tomatoes
• 12 garlic cloves
• 2 Tablespoons olive oil
• 1 Tablespoon Italian seasoning
• Nonstick cooking spray
• 1 Tablespoon chopped fresh parsley

Directions

1. Preheat oven to 400°F.
2. In a large bowl, combine the mushrooms, cauliflower, tomatoes, and garlic.  Add the olive oil and Italian seasoning and toss to coat.
3. Spray a baking sheet with non-stick cooking spray and spread the vegetables onto the baking sheet. Roast for 20-30 minutes or until the mushrooms are golden brown and cauliflower is tender.
4. Garnish with parsley.

Recipe adapted from Jo Cooks: Italian Roasted Mushrooms and Veggies

Cookie Sheet Recipe: Oatmeal Cookies

24 servings | serving size: 1 cookie

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water.

Ingredients

• 1¼ cups quick oats
• 1½ teaspoons baking powder
• 1½ teaspoons cinnamon
• ½ teaspoon salt
• 1 cup whole wheat flour
• ¼ cup unsweetened applesauce
• 4 Tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ cup honey
• 1 large egg
• ⅓ cup dark chocolate chips
• ¼ cup raisins
• ¼ cup chopped walnuts or pecans, optional

Directions

1. In a large bowl, whisk together oats, baking powder, cinnamon, salt, and flour. Rewash hands with soap and water after touching flour.
2. In a medium bowl, whisk applesauce, butter, vanilla, honey, and egg until blended. Rewash hands with soap and water after touching the raw egg. Pour the liquid mixture into the flour mixture and stir until combined. The dough should be wet and sticky. Fold in the chocolate chips, raisins, and nuts. Cover and place in the refrigerator and let chill for 30 minutes or up to three days.
3. When ready to bake, preheat the oven to 350°F. Remove the dough from the refrigerator. With a cookie scoop or spoon, drop the dough into 1½-inch balls and arrange on a nonstick cookie sheet. Leave 1 inch of space around each cookie. Gently flatten each cookie with a spoon to make it ¾ inch thick.
4. Bake until the cookies are golden and firm around the edges and set on top, about 10 minutes.

Recipe adapted from Wellplated: Healthy Oatmeal Cookies

Resources 

Stewart, M. (2019, September 5). Baking sheets 101: the difference between cookie sheets and baking pans. Martha Stewart: Baking Sheets 101

Webstaurant Store. (n.d.) Sheet pan size guide. Webstaurantstore: Cookie Sheet Size Chart