Sheet Pan Buying Guide: The Half Sheet, a Wire Rack and What to Skip
One heavy aluminum half sheet, a rack that fits it, and a reusable mat. That covers most of the oven.
Short answer
- Buy a bare aluminum half sheet (about 18 × 13 in) with a rolled or steel-reinforced rim, so it doesn’t warp.
- Add an oven-safe wire rack that fits inside it, for crisp roasting and cooling.
- Optional: a silicone mat for cookies. Use parchment for very high heat.
A rare US-made pick
Most bakeware is imported. Nordic Ware is the exception: it says its Naturals aluminum pans are still made in Minneapolis, with an encapsulated steel rim to resist warping, oven-safe to 500°F, “of domestic and imported materials.” Bare aluminum browns evenly and has no coating to wear off. The trade-off: acidic foods like tomatoes can darken it, and it shouldn’t go in the dishwasher.
What actually differs
| Bare aluminum | Nonstick steel | Thin “cookie sheet” | |
|---|---|---|---|
| Browning | Even | Darker, faster | Uneven |
| Warping | Low with a reinforced rim | Medium | High |
| Coating wear | None | Wears with metal tools | Varies |
| Dishwasher | No | Often yes | Varies |
Skip it if…
Aluminum half sheet
- You need dishwasher-safe, or you roast tomatoes on it every week.
Wire rack
- It isn’t labeled oven-safe. Some racks are for cooling only.
Silicone mat
- You mostly roast at 450°F+. Check the listed max temperature.
How we checked
We haven’t lab-tested these. This guide is built from maker specs and care instructions, and patterns in public owner reviews. When we photograph or use one ourselves, we’ll say so here.
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