Tiffany Haney
The gauge of a baking sheet refers to its thickness, with a higher number denoting a thinner pan. The best baking sheets fall within the 10- to 18-gauge range, with 18-gauge being the thinnest recommended option. Baking sheets are commonly made from aluminium, which is durable, affordable, and conducts heat well, but it can be prone to staining. Rimmed baking sheets are the most versatile option for home cooks, allowing for roasting, baking, and creating dishes with raised edges, such as deep-dish pizza. When choosing a baking sheet, it is important to consider factors such as thickness, material, and rim type to ensure optimal cooking results and durability.
| Characteristics | Values |
|---|---|
| Gauge range for baking pans | 10-18 |
| Thickness of 10-gauge pans | 0.102 inches |
| Recommended gauge for cookie sheets | 10-12 |
| Recommended gauge for baking and roasting vegetables at 350-500F | 13 |
| Recommended gauge for baking at 350F | 18 |
| Gauge of Nordic Ware's aluminium baking sheet | 20 |
| Gauge of Misen's Aluminium Half-Sheet Pan | 16 |
| Gauge of Artisan Professional Classic Aluminum Half-Sheet | 18 |
| Gauge of inexpensive steam pans | 24 |
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What You'll Learn
Rimmed vs. rimless baking sheets
When it comes to baking sheets, there are two main types: rimmed and rimless. So, which one should you choose for your kitchen? Let's take a detailed look at the pros and cons of each type to help you decide.
Rimmed baking sheets are a versatile option for any home cook. The raised edges on these sheets serve multiple purposes. Firstly, they act as spill-proof walls, making them ideal for roasting vegetables, toasting nuts, baking proteins, or making sheet cakes. You can even use them for deep-dish pizzas. The edges also come in handy when collecting drips from pies or cakes, preventing that unwanted soggy bottom. Rimmed sheets are typically sized 12 or 13 inches by 18 inches, providing ample space for your culinary creations.
One of the key advantages of rimmed sheets is their ability to divert hot-air currents away from the food, resulting in slower baking. This feature ensures that your baked goods don't brown too quickly and helps achieve an even bake. However, this also means that your food might take a few minutes longer to cook compared to a rimless sheet.
Now, let's talk about rimless baking sheets. These sheets lack the raised edges of their rimmed counterparts, which has both advantages and disadvantages. The absence of rims allows for better air circulation, resulting in faster baking times. If you're in a hurry and need to bake cookies in a flash, a rimless sheet might be your best friend. The smooth edges also make it a breeze to slide your cookies onto a cooling rack.
However, the lack of rims can be a double-edged sword. Rimless sheets are not as versatile and may not be suitable for juicy or oily foods, as the liquids can drip over the sides. Additionally, the thinner construction of rimless sheets makes them more susceptible to warping at high temperatures. To prevent this, opt for a thicker gauge when choosing a rimless sheet.
When it comes to gauge, the lower the number, the thicker the sheet. For rimless cookie sheets, a 10- to 12-gauge option is recommended to prevent warping. On the other hand, a good rimmed sheet should be around 18-gauge, providing a balance between weight and durability.
In conclusion, both rimmed and rimless baking sheets have their unique advantages. If you're looking for versatility and don't mind a slightly longer bake time, go for a rimmed sheet. But if speed is your priority, and you primarily bake cookies or drier foods, a rimless sheet might be your best bet. Remember to consider the gauge and opt for thicker sheets to ensure durability and even cooking. Happy baking!
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Thickness and gauge
The thickness of a pan is an important factor to consider when purchasing one, as it affects the pan's durability, weight, and heat distribution. Thickness is also related to the gauge of the pan, which is a unit of measurement indicating the thickness of the metal sheet. Lower gauge numbers indicate thicker metal sheets, while higher gauge numbers refer to thinner metal sheets.
For instance, in the gauge measurement system, a sheet of 30-gauge standard steel is 0.012 inches thick, while 9-gauge standard steel is 0.1495 inches thick. The gauge range for standard steel is the largest, spanning from 3 to 36. In comparison, aluminum has a gauge range from 3 to 35, and galvanized steel has the smallest range, from 9 to 32.
When choosing a pan, it is essential to consider the type of stove you will be using. For induction cooktops, thicker and heavier pans made of carbon steel or cast iron are recommended for even heating and durability. De Buyer, for example, does not recommend using any of their pans that are less than 2.5 mm thick on induction stovetops. For gas stoves, however, you can use pans of any thickness, although most people prefer pans no thicker than 3 mm.
Additionally, the intended use of the pan should be considered. For example, if you are a serious home cook who frequently bakes and roasts vegetables, you may want to invest in higher-quality, industrial-grade pans that will last longer. In this case, 13-gauge aluminum half sheet pans might be a better option than 18-gauge pans, as they are less likely to warp at higher temperatures.
Thickness and weight are also important factors in pan selection. While a thicker pan may offer better heat distribution and warp resistance, it can also make the pan heavier and more challenging to handle, especially if it is a larger size. Ultimately, the ideal thickness and gauge of a pan depend on individual preferences, stove type, and intended usage.
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Material options
When it comes to choosing the right material for your pan, several factors come into play, including the type of cooking you plan to do, the desired durability, and heat conductivity. Here is a detailed look at some of the most common materials used for pans and their advantages:
Aluminium
Aluminium is a popular choice for baking sheets due to its excellent heat conductivity. It heats up quickly and evenly, resulting in evenly cooked and browned food. Additionally, aluminium pans cool down rapidly, preventing burnt results and facilitating batch cooking. While untreated aluminium is the most widely available option, some aluminium pans feature coatings, which can impact their performance and ease of cleaning. For instance, the Nordic Ware pan, made of uncoated 20-gauge aluminium, is praised for its efficient heat conduction and ease of cleaning. However, the 18-gauge Artisan Professional Classic Aluminium Half-Sheet pan is noted for being challenging to clean, with food sticking to its surface.
Stainless Steel
Stainless steel cookware is known for its durability and versatility. While it may take some time to master cooking with stainless steel, it is a worthwhile investment for those seeking long-lasting and adaptable kitchen equipment. Stainless steel pans can vary in thickness, with some users opting for lighter gauges for boiling and others preferring thicker gauges, such as 14-gauge or 16-gauge, for their homemade pans.
Cast Iron
Cast iron skillets are incredibly versatile and can be used on various heat sources, including cooktops, ovens, grills, and even open wood fires. They are suitable for almost all cooking methods, showcasing their adaptability. Cast iron pans are known for their durability and ability to retain heat, making them a popular choice for many cooks.
Rimless Sheets
Rimless baking sheets, often made of aluminium, are advantageous because they allow for the quick transfer of cookies or baked goods to a cooling rack, minimising residual baking. However, it is important to consider the gauge when choosing a rimless sheet, as thinner pans may be more susceptible to warping due to the lack of a supporting rim.
When selecting a pan, it is essential to consider the intended use, desired durability, heat conductivity, and thickness or gauge. The ideal material and gauge for your pan will depend on these factors, ensuring you make an informed decision that suits your specific needs and preferences.
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Oven size and sheet pan size
Sheet pans, also known as bun pans, baking sheets, or cookie sheets, come in various standard sizes. The size of your oven will determine which sheet pan size is ideal for you.
Full-size sheet pans are 18" x 26"" and are designed for commercial ovens in restaurants and bakeries. They are unlikely to fit in most home ovens. A 2/3 size sheet pan, measuring 16" x 22", is the largest size that will fit in a standard 30" oven. This size is ideal for home bakeries and can hold a 25-pound turkey or up to three 9" pie dishes.
Half-size sheet pans, measuring 13" x 18", are a common choice for home bakers, especially for baking cookies and sheet cakes. Two of these pans can fit on each shelf of a commercial oven. Quarter-size sheet pans, measuring 9 1/2" x 13", are a good option for smaller countertop convection ovens and can fit four to a shelf in a commercial oven. They are also useful for small-batch baking and cooking.
The smallest sheet pan size is the 1/8 sheet pan, measuring 6 1/2" x 9 1/2". These pans are commonly used in commercial foodservice operations for preparing individual servings or small quantities of ingredients. They are also perfect for oven-to-table use and can double as serving trays.
While the size of the sheet pan is important for ensuring it fits your oven, other factors come into play when choosing the right sheet pan. The material and gauge of the sheet pan can impact its durability, heat conduction, and suitability for different cooking methods. For example, stainless steel cookware is known for its durability and versatility, but it may take some time to get used to cooking with it. Additionally, the rim size of the sheet pan can affect its compatibility with certain recipes. Rimmed baking sheets, with a rim of about 1 inch, are suitable for most baking and roasting tasks, while cookie sheets have minimal or no rims, making them ideal for cookies and other portioned doughs.
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Staining and sticking
Gouging a non-stick pan with a metal utensil should be avoided as it can damage the non-stick coating. Instead, it is recommended to use wooden utensils as they are malleable enough to not scratch the coating. Silicone utensils are another option, but it is important to ensure that they are made of a single piece or that the adhesive attaching the head is heat-safe.
To prevent staining and sticking in non-stick pans, proper cleaning and maintenance are essential. After each use, the pan should be thoroughly cleaned with warm soapy water to remove any food films that can cause discolouration and sticking. For stubborn stains, a mixture of boiling water, white vinegar, and baking soda can be used. This process may take 15 to 30 minutes or longer for tough stains. Additionally, it is recommended to use gloves while scrubbing with baking soda to protect your hands from drying out.
Stainless steel pans, while not 100% non-stick, can be made temporarily non-stick by proper heating and the application of a thin layer of oil on the surface. This creates a barrier that prevents food from sticking and makes cleaning easier. However, stainless steel pans should be preheated on low to medium heat for one to two minutes to ensure optimal performance and prevent sticking.
To maintain the condition of stainless steel pans, it is important to address any scratches that may occur. While scratches on stainless steel pans do not render them unsafe, they can create a stickier surface. Proper cleaning and the use of appropriate utensils can help prevent scratches and prolong the life of the pan.
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Frequently asked questions
The best gauge for a sheet pan depends on its intended use. Sheet pans are available in a range of materials, including untreated aluminium, aluminized steel, stainless steel, and non-stick coatings. The gauge scale is regressive, meaning that as the number increases, the thickness of the pan's material decreases. The recommended range for baking pans is between 10- and 18-gauge, with 10-gauge being the thickest and 18-gauge the thinnest. For cookie sheets, a lower gauge is suggested due to their higher risk of warping without the support of a rim.
Rimmed baking sheets, also known as "half-sheet" pans, typically measure 12 or 13 inches by 18 inches. These pans fit perfectly into most ovens, leaving enough space for optimal air circulation. Rimmed sheets are versatile and can be used for roasting vegetables, toasting nuts, baking proteins, making sheet cakes, and even deep-dish pizzas. They are also useful for collecting drips and can be used with a cooling rack for 360-degree air circulation, ensuring even cooking and avoiding soggy bottoms on cakes, cookies, and bread loaves. Rimless baking sheets, on the other hand, are ideal for quickly sliding cookies onto a cooling rack to minimize post-oven residual baking. They are also easier to handle and rotate mid-bake in ovens with inconsistent heat spots.
Several brands offer high-quality sheet pans, including Nordic Ware, Vollrath, Artisan Professional Classic, Misen, All-Clad, and USA Pan Bakeware. Nordic Ware's 20-gauge aluminium pan performs well, producing evenly cooked and browned food while remaining easy to clean. The Artisan Professional Classic Aluminum Half-Sheet is 18-gauge and does a decent job of crisping baked goods, but it is challenging to clean. Misen's 16-gauge aluminium half-sheet pan was the top pick in 2022, offering a weightier option. All-Clad's Nonstick Pro Release Half-Sheet is a heavy-gauge aluminized steel option with a PFOA-free ceramic-reinforced nonstick finish. The USA Pan Bakeware Half-Sheet Pan is also a heavy aluminized steel option with a ceramic nonstick coating. For those seeking stainless steel cookware, Hestan's luxe line performs well and is visually appealing.
