Baking Sheet And Pan: What's The Difference?

Baking sheets and pans are essential for any baker or cook, but do you need to use both at the same time? The answer is no. Baking pans and cookie sheets are often considered the same, but there are distinct differences between the two. Baking pans, also known as sheet pans or jelly roll pans, have a flat surface with a one-inch raised edge around all sides. This edge is useful for containing loose batter and softer doughs, as well as preventing toppings or crumbs from falling into your oven. Cookie sheets, on the other hand, have minimal edges and are designed for sliding cookies off without breaking them. While they are less versatile, cookie sheets are ideal for baking cookies as the lack of edges allows for better airflow, preventing crisp edges or excessive browning.

The difference between a baking pan and a cookie sheet

Although cookie sheets are often referred to as "baking sheets," there are some differences between the two.

A baking sheet, also known as a sheet pan, rimmed baking sheet, or jelly roll pan, is a flat pan with 1-inch edges on all sides. They are typically made of metal, such as steel or aluminium, and are great for roasting vegetables, baking sheet cakes, and accommodating an entire meal. They are also commonly used for baking cookies.

On the other hand, cookie sheets are designed specifically for baking cookies. They have a large, flat surface with minimal edges, often just a lip on one side for gripping. 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 are also great for baking more delicate cookies, such as meringues or shortbread, as they prevent excessive browning.

Both types of pans are typically made of aluminium, which is a great conductor of heat and affordable. However, aluminium can react with acidic foods and cause discolouration, so it is important to line aluminium bakeware with parchment paper or a silicone mat.

The pros and cons of using aluminium foil on a baking pan

Baking sheets and pans are essential for any kitchen. They can be used for a variety of purposes, from roasting vegetables to baking cakes and cookies. While they are similar, there are some differences between baking pans and cookie sheets. Baking pans, also known as sheet pans or jelly roll pans, have a flat surface with a one-inch raised edge around all sides. Cookie sheets, on the other hand, have minimal edges and are designed for sliding cookies off without breaking them.

Now, let's discuss the pros and cons of using aluminium foil on a baking pan.

Pros of Using Aluminium Foil on a Baking Pan:

• Aluminium foil is a versatile material that can be used in the kitchen in many ways, including lining baking pans.
• It can help with easy cleanup after baking, especially if you use a new sheet of foil each time.
• It can be a cheap alternative to buying a baking sheet or pan, especially if you don't bake very often.
• It can be moulded into different shapes to fit your baking pan or dish.
• It can be washed and reused multiple times before recycling, reducing waste.

Cons of Using Aluminium Foil on a Baking Pan:

• Aluminium is an excellent conductor of heat, so any food that comes into direct contact with the foil may cook unevenly, burning in some spots and remaining undercooked in others.
• It is not ideal for baking cookies, as the bottoms may become over-browned or burnt while the tops remain undercooked.
• It is not suitable for use in a microwave oven, as the microwaves reflect off the aluminium, causing uneven cooking and possibly damaging the oven.
• It is not recommended for lining the bottom of your oven, as it can cause heat damage.
• It is not airtight, so it is not ideal for storing leftovers in the refrigerator, as it allows bacteria to grow faster.
• It may not be strong enough to support the weight of the food you are baking, especially if you are using multiple layers of foil to create a makeshift tray.
• It may be too hot and fragile to handle safely after removing it from the oven.

In conclusion, while aluminium foil can be a convenient and inexpensive option for lining a baking pan, it is important to be aware of its limitations and potential drawbacks, especially when it comes to heat conduction and food safety. For more frequent bakers, investing in a good-quality baking sheet or pan is likely a better option.

The best material for a baking sheet

Aluminum

Aluminum is a popular choice for baking sheets as it is a superior conductor of heat and responds well to temperature changes. It heats up quickly and cools down fast, preventing overcooking. Aluminum baking sheets are typically the least expensive option and are ideal if you are hard on your bakeware. However, aluminum is prone to staining and scratching and may corrode when exposed to acidic foods.

Aluminized Steel

Aluminized steel is another option, which combines the benefits of aluminum and steel. It provides better heat distribution than aluminum but may not cool down as quickly. Baking sheets made of aluminized steel are often coated with a nonstick ceramic coating, which makes cleanup a breeze. However, this coating may be more delicate and susceptible to cracking.

Stainless Steel

Stainless steel is less common for baking sheets as it is not the best conductor of heat. It takes longer to heat up and may not brown your baked goods as efficiently. However, it is a durable option that is easy to clean and maintain. Look for stainless steel baking sheets made from 18/10, 18/8, or 18/0 stainless steel for the best results.

Nonstick Coated Steel

Nonstick coated steel baking sheets are designed for convenience. The nonstick coating prevents food from sticking and makes cleanup easier. However, these coatings may break down at high temperatures, and the dark color of the coating may cause your baked goods to brown more quickly.

In summary, if you are looking for a versatile and responsive baking sheet, aluminum is a great choice. For nonstick properties and a sleek appearance, consider aluminized steel with a ceramic coating. If durability is your priority, opt for stainless steel. Finally, nonstick coated steel is ideal if you want an easy release and don't mind the potential for quicker browning.

The different types and sizes of baking pans

Baking pans come in a wide range of sizes and types, each serving a different purpose. Here is a list of some of the most common types of baking pans and their sizes:

• Full Sheet Pan (26" x 18"): This size is usually too large for home cooking and is more commonly found in commercial kitchens and bakeries.
• Half Sheet Pan (18" x 13"): This is a standard size for home bakers and is perfect for most home kitchens and ovens.
• Quarter Sheet Pan (13" x 9"): This smaller version is ideal for convection and toaster ovens, as well as personal baking or smaller batches.
• Jelly Roll Pan (15" x 10"): Designed specifically for creating jelly roll cakes, this pan is named after the dessert. It is a thin cake that is baked, layered with jelly, and rolled into a round loaf cake.
• 9" x 13" Baking Pan: This versatile pan is the standard size and typically holds about three quarts. You can easily convert most cake or cupcake recipes into this size without major adjustments.
• 8" x 8" or 9" x 9" Square Baking Pan: This is the ideal size for brownies and bars.
• 9" or 10" Round Cake Pans: This is the standard size for traditional layer cakes, but it's also useful for dishes like biscuits, sweet rolls, and even meatballs.
• Muffin Pan: If you enjoy baking muffins or cupcakes frequently, a muffin pan is essential.
• 9" or 10" Pie Pan: A basic pie pan can also be used for roasting chicken or making quiche. Look for deeper pie dishes to accommodate lots of filling.
• 9" x 5" Loaf Pan: In this standard loaf pan, you can bake everything from pound cakes to banana bread, meatloaf, and yeast breads.

It's important to note that the size and type of baking pan can impact the baking time and temperature. Using a larger pan than specified in a recipe will result in a shallower depth of batter and faster baking. Conversely, a smaller pan will lead to a deeper batter and longer baking time. Additionally, pans with higher edges, like baking pans, may require slightly longer bake times compared to cookie sheets due to reduced airflow and heat circulation.

How to clean a baking sheet

Baking sheets are one of the most frequently used items in a kitchen, and they can get dirty quickly. Here is a guide on how to clean them:

Firstly, it is important to note that non-stick baking pans require different care than their uncoated counterparts. For non-stick pans, always avoid heavy-duty or abrasive scrubbing.

Method 1: Baking Soda and Hydrogen Peroxide

This method requires you to:

• Sprinkle baking soda liberally all over the surface of the pan.
• Spray a generous amount of hydrogen peroxide over the baking soda until all the powder is wet.
• Let the mixture sit overnight.
• Use a plastic scraper to scrape all the baking soda into a pile and dump it into the garbage.
• Wash the pan in warm, soapy water with a scrubby sponge.

Method 2: Baking Soda and Vinegar

• Make a paste with baking soda and vinegar and spread it on the surface of the pan.
• Let it sit for 30 minutes, then scrub away with a damp sponge.
• Rinse and wash with warm soapy water.

Method 3: Cream of Tartar and Vinegar

• Sprinkle cream of tartar evenly across the baking sheet.
• Spritz the cream of tartar with enough vinegar to soak through.
• Let the mixture dry for at least eight hours, then scrub away with a scrubby sponge and warm water.
• Rinse with soap and water.

Method 4: Easy-Off Oven Cleaner and Brillo Pads

• Spray the entire surface of the pan with Easy-Off.
• Place the pan in the oven or set it outside in a safe place for 20 minutes.
• Put the pan in the sink, run warm water, and use a Brillo pad to scrub away any remaining grime.
• Rinse and wash well with warm soapy water.

Method 5: Soaking in Boiling Water and Baking Soda

• Pour boiling water onto the pan.
• Add a few tablespoons of baking soda.
• Once the solution stops bubbling, allow it to sit for an hour before wiping away the burned-on debris with a soft cloth.
• Finish the job by hand-washing the sheet pan with mild dish soap.

Method 6: Scrubbing with Aluminium Foil and Baking Soda

• Rinse the dirty sheet pan so that the surface is wet.
• Sprinkle on baking soda and add enough water to make a paste.
• Crumple your aluminium foil into the size of a golf ball.
• Scrub at the burnt debris on the baking sheet with the foil.
• Rinse off the paste and loosened food scraps with soapy water.

General Tips:

• Parchment paper or aluminium foil placed on the pan before adding food can help keep the baking sheets clean.
• Always let the pan cool completely before washing it; blasting a hot pan with water can contribute to warping.
• Embrace the patina! A pristine baking sheet is simply one that doesn’t get used.

Frequently asked questions