What pan do you use for baking cookies? Some bakers always reach for a cookie sheet, while others use a baking sheet. And some bakers assert a cookie sheet is a baking sheet—that the two pans are the same. Learn how these pans measure up and which type you should use for your cookies—and biscuits and scones. Some recipes call for a specific type of bakeware: aluminum, nonstick, glass, insulated, black steel, or heavy gauge. But other recipes make no specifications. Knowing the differences between these types of bakeware will give you a culinary advantage.
Although cookie sheets are often referred to as "baking sheets," there are differences between a cookie sheet and a baking sheet (also known as a baking sheet pan or simply a sheet pan):
Baking sheet pans have rolled edges with a lip around the entire pan, whereas cookie sheets do not.
Baking sheets are often used for roasting and other savory preparations.
Baking sheets can also be used for very shallow cakes, like those used for jelly rolls.
Baking sheets can be used for cookies.
Cookie sheets are specifically designed for baking cookies. They have a lip on one side for easy gripping and three flat sides.
Cookie sheets' flat edges allow you to slide cookies off without disturbing their shape, and the lack of sides means air circulates around the cookies more easily, cooking them more evenly and more quickly.
Cookie sheets offer the advantage of a large surface area ideal for holding a large number of cookies, but their lack of edges limits their uses. (Roasting, for example, is impossible on a cookie sheet because juices will run off the pan.)
Sizes
Baking sheet pans come in:
Full-size (18 x 26 inches): These pans are a staple of commercial kitchens but are too large for most home ovens.
Half-sheet pans (18 x 13 inches): Handy in a home kitchen, these pans are used for sheet-pan dinners, roasting vegetables, and baking cookies and quick breads.
Quarter-sheet pans (13 x 9 inches): The right size for many toaster ovens and are great for toasting breadcrumbs, nuts, and coconut in small amounts.
Cookie sheets do not come in regulated sizes and might be 10 x 14 inches or 14 x 17 inches. They are often more square than a baking sheet.
Basic Aluminum Cookie Sheets and Baking Sheet Pans
Affordable, durable, and easy to clean, these pans conduct heat quickly and uniformly which is useful for baking. Aluminum can react to acidic foods such as tomatoes, resulting in a metallic taste, and can cause delicate foods to discolor. Also, aluminum imparts a metallic taste to some foods. To prevent such mishaps, line aluminum bakeware with parchment paper or use a Silpat (a nonstick baking mat).
Other Types of Cookie Sheets
Insulated Cookie Sheets
Pros: Cookie sheets are insulated to prevent the bottoms of the cookies from browning too much or too quickly and are ideal for when you’re baking thin or delicate cookies, or treats should be lightly colored, such as spritz cookies and shortbread.
Cons: Insulated sheets bake more slowly, so the baking times given in the recipe may need to be modified. Don't use these sheets if you want crispy edges or browned bottoms on your cookies.
Nonstick Cookie Sheets
Pros: Because they are dark in color, these pans bake cookies more quickly than standard aluminum pans do. Cookies come out crispy, and the nonstick surfaces are easy to clean.
Cons: Nonstick pans vary greatly in quality; some are much better and longer-lasting than others, but the finish on nonstick cookware eventually wears off.
Other Types of Baking Sheet Pans
French Black Steel Sheet Pans
Pros: These heavy-duty metal sheets conduct heat very well, resulting in even browning. These pans are excellent to use for puff pastry and, according to Martha, are the best baking sheets for palmiers.
Cons: These pans require special care. They must be seasoned regularly with kosher salt (rubbing salt into the surface prevents corrosion), and they must be kept dry, as a damp steel sheet pan will rust.
Darker Pans vs. Lighter Pans
Darker pans tend to brown baked goods faster, so you may need to lower the oven temperature and reduce the baking time when using them.
Baking sheet pans have rolled edges with a lip around the entire pan, whereas cookie sheets do not. Baking sheets are often used for roasting and other savory preparations. Baking sheets can also be used for very shallow cakes, like those used for jelly rolls. Baking sheets can be used for cookies.
The biggest difference between a cookie sheet and a baking sheet is the former doesn't have a rim around the edge. Some will have a bent lip on one side, making it easy to grab with potholders. Without the rim, it makes removing hot cookies much easier since you don't have to maneuver the spatula around any edges.
A sheet pan, also referred to as baking tray, baking sheet, or baking pan, is a flat, rectangular metal pan placed in an oven and used for baking pastries such as bread rolls, cookies, sheet cakes, Swiss rolls, and pizzas.
Baking Dishes—those made of porcelain, glass, or ceramic—are slow to heat and don't provide a lot of browning. Baking pans, on the other hand, are made of metal or tin and conduct heat quicker than baking dishes. Baking Dishes can withstand extreme oven temperatures, while baking pans may warp under high heat.
Baking pans, also known as sheet pans and jelly roll pans, have a flat surface with a one-inch high edge around the sides of the entire pan. With these raised edges, baking a loose batter (like Texas Sheet Cake) or softer dough makes this a clean and practical choice for baking.
Stainless steel cookie sheets are another option but don't conduct heat as well and can be harder to clean. Nonstick cookie sheets may be made of aluminum or steel, but (as the name suggests) are coated in a smooth nonstick finish and usually are darker in color.
Why Is It Called a Cookie Sheet? “A cookie sheet is a flat metal tray that is used to bake cookies,” says Jarquin. So basically, it's called a cookie sheet because it's specifically designed for baking cookies!
Nearly all recipes intended for home bakers call for baking cakes in multiple round cake pans, whether it's 6-, 8-, or 9-inch pans, but a sheet pan can act as any or all of these sizes.
Foil. A double sheet of foil works well as a lid when you need a closer fit than a sheet pan or a frying pan would provide. It's a little more difficult to manipulate than a lid, but it traps heat and moisture just as effectively.
Ceramics are generally fine to use in the oven. However, do not use plates decorated with adhesive designs. Equally, if the ceramics are glazed, make sure they are manufactured to use in a built in oven .
Do I need to grease the glass pan before baking the chicken? It's a good idea to lightly grease the glass pan with cooking spray or a thin layer of oil to prevent the chicken from sticking. This also helps to create a golden, crispy exterior on the chicken.
Baking sheet pans have rolled edges with a lip around the entire pan, whereas cookie sheets do not. Baking sheets are often used for roasting and other savory preparations. Baking sheets can also be used for very shallow cakes, like those used for jelly rolls. Baking sheets can be used for cookies.
As it turns out, using aluminum foil will actually lead to your cookies being baked unevenly. Here's how it works: Because aluminum is a heat conductor, the part of the cookie that is directly touching the aluminum foil (i.e. the bottom) will receive more heat and, thus, bake faster.
Baking pans are frequently made from aluminum (an excellent heat conductor), or an aluminum-steel combination. Less common are stainless steel pans; while easy to clean and non-reactive, they don't conduct heat as well as aluminum.
In a pinch, baking directly on an ungreased baking sheet will work fine; the cookies have enough fat in them to prevent severe sticking — although you might need a thin metal spatula to pop some of them off.
Nearly all recipes intended for home bakers call for baking cakes in multiple round cake pans, whether it's 6-, 8-, or 9-inch pans, but a sheet pan can act as any or all of these sizes. Maybe you want a wedding-cake-esque tower of tapering layers. A sheet pan has your back.
If you're using a cookie sheet to bake a Swiss roll cake or brownies, you can butter and flour your pan to prevent sticking. To do this, simply use your fingers to coat the inside of your cookie sheet with soft butter, then sprinkle the pan with flour.
Even if your cookie sheet is made of a heat-resistant material, exercise caution when using it on the stove. Avoid placing it directly over high flames or burner elements, as this can cause uneven heating and potential damage to the sheet.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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