The Best Rimmed Baking Sheets for Exquisite Baked Goods

Finding Your Next Rimmed Baking Sheet: A Buyer’s Guide

Rimmed baking sheets are used by health-conscious chefs to bake everything from vegetables to cookies and to prepare one-sheet dishes for quick weekday dinners. Quite useful, anyone who cooks on a regular basis should own at least one set. However, determining which rimmed baking sheet you should use depends on the type of food you intend to make. When choosing your perfect baking sheet, you’ll need to assess the material, the rim, and whether or not you need a non-stick coating, among other things. To help, we’ve put together this buying guide with all the information you need to know to make the purchase a piece of cake. Let’s take a look!

What Are Rimmed Baking Sheets Made Of?

Rimmed baking sheets are made from a range of materials, each with its own set of benefits and drawbacks. When selecting a rimmed baking sheet based on material, consider what foods you’ll make most often and if you plan to hand wash the baking sheet or put it in the dishwasher.

Stainless steel

Although stainless steel is commonly used for kitchenware, it is not the greatest material for baking sheets. It is, nevertheless, an excellent choice for broiling. Compared to other materials, stainless steel distributes heat poorly but is dishwasher-safe and rust-resistant.

Aluminum

Aluminum is used in some low-cost baking sheets. These baking sheets are excellent heat conductors and don’t rust readily. However, because of their light color and gleaming surface, some foods may not brown properly. Keep in mind that aluminum is a volatile metal that alters the flavor of acidic foods. These foods might also stain the baking sheet. If you choose this material, look for heavy-gauge aluminum rimmed baking sheets to avoid deformation. Lastly, these baking trays are not dishwasher-safe as powerful detergents can turn the black coating chalky.

Anodized aluminum

These rimmed baking sheets make use of a metal’s strengths while improving on its flaws. Anodizing is a procedure that improves the density of a metal’s outer surface. Thanks to this process, aluminum becomes tougher and less susceptible to abrasion. Anodized aluminum rimmed baking sheets, like genuine metal, heat and cool quickly and are not dishwasher-safe. What’s more, because these sheets have a darker color, your desserts may become too brown if you don’t keep an eye on them. Because of this, these baking sheets aren’t the best choice for daily baking.

Carbon steel

Carbon steel baking sheets are not as dark as anodized aluminum, so baked items and veggies get just the right amount of browning. Carbon steel sheets are typically coated with a dark oil or wax to preserve them and can achieve a seasoning comparable to cast iron. These rimmed baking sheets can withstand greater temperatures, transmit heat well, and adjust quickly to temperature fluctuations. With that said, you have to be a bit more careful when it comes to cleaning these sheets; you shouldn’t dip them in water or put them in the dishwasher.

Aluminized steel

These baking sheets combine the greatest properties of carbon steel and aluminum. The majority have a carbon steel foundation that has been hot-dip galvanized with an aluminum-silicon alloy. Even baking and heat dispersion are hallmarks of this high-quality cookware. They are corrosion-resistant, but if you use them for baking acidic foods, they may discolor. Hand wash to increase the life of these aluminized steel baking trays.

What Kind of Coating Should You Choose?

Some rimmed baking sheets contain surface coatings, which keep food from sticking during baking or keep the baking sheet from corroding. Some baking trays are perforated or have various texturing on them. This provides many benefits, such as enhancing even distribution of heat and improving ventilation, resulting in faster, more equal baking and less warping. It can also help prevent sticking by minimizing the amount of food that comes into contact with the surface. To avoid sticking, carbon steel baking sheets are commonly coated with a fine layer of oil or wax. You should be mindful that this coating solidifies with use . Ceramic, silicone, or chemical coatings are examples of non-stick finishes. Because of their fine surface, they make flatter biscuits with non-textured bases. Keep in mind that food cooks more rapidly when it’s cooked on a baking sheet with a deeper finish. Searing non-stick cookware is normally not recommended since the intense heat might ruin the finish. Always follow the manufacturer’s directions for cleaning and proper baking (such as following temperature limits) if you choose to go with a non-stick rimmed baking sheet.

Two Key Features of Rimmed Baking Sheets

Insulation

Inner air gaps in insulated rimmed baking sheets aid heat dispersion, although they may extend the cooking time.

Rims

You will need a baking sheet with a rim to prevent spillover if you’re baking foods with juices or veggies coated in oil. Keep in mind that narrow rims can lead to warping. Instead, look for thick sheets with curled rims to properly line the sides of the pan. Wire strengthening in the rims of your pan will keep it from warping under high heat, which, if this happens, can cause irreversible deformation. Young chefs or those with limited hand strength may also find it easier to hold a rimmed baking sheet with oven mitts if the baking sheet has higher, stronger rims.

How Much Should You Spend?

Inexpensive

The cheapest rimmed baking sheets are typically between $5 and $10. Sheets in this price category are often composed of stainless steel or aluminum and they’re unlikely to feature embossing.

Mid-range

Rimmed baking sheets in the mid-range range from $15 to $20. Made of a variety of metals, these baking sheets must have some sort of rim support to prevent deformation.

Expensive

Rimmed baking sheets of the greatest quality cost $20 or more. These sheets are typically constructed of strong aluminized steel, anodized aluminum, or carbon steel, and they should be patterned to improve non-stick characteristics.