Perfect Cookie Baking: Pans For Uniformity

Baking pans and sheets come in a variety of shapes and sizes, and choosing the right one can make a big difference in the outcome of your cookies. The most common pan for cookies is a 13” x 9” x 2” pan, sometimes called a quarter sheet. Jelly roll pans, measuring 15½” x10½” x 1”, are also popular for baking cookies. Cookie sheets, on the other hand, are flat and rimless, offering a large surface area for baking multiple cookies at once. The size of your baking pan can impact the baking time, with smaller pans requiring longer baking times and vice versa. Additionally, the material of the pan, such as glass or nonstick surfaces, can also affect the temperature and duration of baking.

Cookie sheets vs. baking sheets

Cookie sheets and baking sheets are often used interchangeably, but there are some differences between the two.

Baking sheets, also known as baking sheet pans or sheet pans, have rolled edges with a lip around the entire pan. They are used for roasting and other savoury preparations, as they are good for containing liquids. They can also be used for very shallow cakes, like those used for jelly rolls, and for cookies. They come in several sizes, including full-size (18 x 26 inches), half-sheet pans (18 x 13 inches), and quarter-sheet pans (13 x 9 inches).

Cookie sheets, on the other hand, are specifically designed for baking cookies. They have a lip on one side for easy gripping and three flat sides. The 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 quickly. Cookie sheets offer a large surface area ideal for holding a large number of cookies, but their lack of edges limits their uses. They 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.

In summary, the main difference between cookie sheets and baking sheets is that cookie sheets have zero to two slightly raised edges, whereas baking sheets have four distinctly raised edges. If you are looking for a pan to bake cookies, a cookie sheet is the better option as it provides extra space, better air circulation, and easier removal of baked goods. However, if you are looking to roast or bake something more liquidy, a baking sheet is the way to go as it provides a rigid structure to contain juices and liquids.

Quarter sheet pans

These pans are made from heavy-duty materials such as aluminized steel, which aids in even heat distribution and durability. The reinforced rims help resist warping and provide a good grip for oven-mitted hands. The fluted or corrugated bottom of the pan is not just for show; it helps to circulate air for even baking and strengthens the pan.

When using a quarter sheet pan, it is important to note that they conduct heat efficiently, so you may need to reduce the baking time and temperature as necessary. It is recommended to hand wash these pans with warm water and mild dishwashing soap, rather than placing them in the dishwasher. To maintain the pan's appearance, it is also suggested to use a silicone baking mat or line the pan with aluminium foil when roasting vegetables or baking higher-fat foods.

Overall, quarter sheet pans are a valuable addition to any kitchen, providing the same qualities as larger pans but in a more compact size.

Half sheet pans

Half-sheet pans are a great option for baking cookies, as they are the perfect size for most home ovens, allowing for good air circulation. They are also versatile and can be used for roasting vegetables, making sheet pan dinners, and more.

Half-sheet pans typically measure 18 by 13 inches, and this standard size means that even if you mix and match brands, they should nest and store together easily. They usually have a rim around the perimeter to keep juices and liquids from being lost, and they often feature rolled edges for a comfortable grip.

When choosing a half-sheet pan, look for one made from a heavier gauge material, such as uncoated aluminum or aluminized steel. These materials conduct heat evenly, release food easily, and are resistant to warping. Some popular options include the Nordic Ware Natural Aluminum Commercial Baker's Half Sheet and the Vollrath Wear-Ever Half Sheet Pan.

If you're looking for a nonstick option, consider the aluminized steel USA Pan Bakeware Half Sheet Pan or the Blue Diamond Bakeware Ceramic Nonstick Half Cookie Sheet. These feature a nonstick coating for easy food release and cleanup.

Remember to always follow the recipe's instructions for the type of pan to use and adjust the temperature and timing as needed if using a different type of pan.

Full sheet pans

When choosing a full sheet pan, consider the material and gauge. Aluminum is a popular choice due to its superior heat conductivity, but it may react with acidic ingredients, so parchment paper or a silicone liner is recommended. Aluminized steel and stainless steel are also viable options, providing even heat distribution and resistance to warping. Thicker gauges, such as 16 or 18, offer increased durability and better heat distribution, but they also add weight and may slow down the browning process.

Jelly roll pans

When using a jelly roll pan, it is important to note that they conduct heat efficiently, so you may need to reduce the baking time and temperature as necessary. Additionally, it is recommended to hand wash the pan with warm water and mild dish soap, rather than placing it in the dishwasher. To maintain the pan's appearance, it is suggested to use a silicone baking mat or line the pan with aluminium foil when roasting or baking high-fat foods.

Frequently asked questions