Sheet pan

A sheet pan is a flat metal tray with a low rim, about 2.5 cm (1 in) high, all the way around. It is the most used pan in many kitchens: for cookies, roasted vegetables, chicken pieces, granola, toasting nuts, and whole dinners cooked on one tray. In the UK it is called a baking tray. A flat cookie sheet with no rim, or a rim on one side only, is a different pan.

How to use it

Common sizes:

Name	Size
Full sheet	46 x 66 cm (18 x 26 in), too big for most home ovens
Half sheet	33 x 46 cm (13 x 18 in), the standard home size
Quarter sheet	23 x 33 cm (9 x 13 in)

1. Line it with parchment paper or a silicone baking mat for anything sticky or sugary. For crisp roasted vegetables, oil the pan directly or use parchment, since a mat browns less.
2. Spread food in one layer with space between pieces.
3. For crisp meat or anything you want dry all over, set a wire rack inside the pan.
4. Turn the pan halfway through cooking, since most ovens have hot spots.

Substitutes

A shallow roasting pan for meat and vegetables. A flat cookie sheet for cookies only. In a Swedish oven, the deep långpanna does the same jobs.

Common mistakes

• Overcrowding. Vegetables steam and go soft instead of browning. Use two pans if needed.
• Using a thin pan at high heat. It warps with a loud bang and food slides. Heavy aluminum pans stay flat.
• Running cold water over a hot pan. That also warps it.
• Using a dark pan without checking early. Dark metal browns cookie bottoms faster.
• Putting a full sheet in a home oven. It may not fit, or it blocks air flow.

In recipes

"Baking sheet" in a US recipe usually means a rimmed half sheet. "Lined baking tray" in a UK recipe means a tray covered with baking paper.