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Baking equipment is just as important as the ingredients you use. But since most of us stocked our kitchens forever ago, we might not realize just how big an impact our pans have on our baking.
That’s why I decided to put a bunch of baking pans to the test. For this post, I focused on sheet pans and cookie sheets, to keep things simple. There are SO many types of baking pans but I find that your standard sheet pan/cookie sheet is the most used in the kitchen.
Note: if you’re curious about my FULL list of recommendations for my favorite baking equipment (including a wider variety of baking pans such as cake pans, loaf pans, and cookware), or you are interested in more baking science, then you’ll LOVE my Magic of Baking online course + community. I hope you’ll check it out!
Let’s get to testing and see which are the best baking pans, and which are the worst!
The Best (and the Worst) Baking Pans I’ve Meticulously Tested
Side-by-Side Testing
Take a look at the below cookies. I made a few batches of my Ultimate Chocolate Chip cookie dough. Here were the control parameters:
- Each batch was baked in a 350°F oven for exactly 12 minutes.
- One pan was baked at a time.
- The dough was kept refrigerated between batches, for temperature consistency.
- Each pan was lined with parchment paper only. No added grease/butter/nonstick spray.
- The only difference between each batch was the baking pan.
- You can already see what a difference the various baking pans made:
Exact Products Used to Find the Best Baking Pan:
- T-fal Air Bake Natural Aluminum Pan
- Wilton Baker’s Best Heavy Duty Nonstick Cookie Pan
- Walmart’s Mainstays Uncoated Tin-Free Steel Cookie Sheet (this was less than $5)
- Viking Ceramic Nonstick Bakeware
- Nordicware Natural Aluminum Half Sheet Pan
- Good Grips Nonstick Pro Half Sheet Pan (this is “micro-textured”)
I knew that baking on different pans was going to result in a slightly different outcome, but the results were even more dramatic than I was expecting. They did fall in line with something I’ve known to be true: that nonstick pans and dark-colored pans brown much more quickly and aggressively, compared to light-colored pans. So let’s get onto what you really want to know…
Which is the Best Baking Pan?
These have become my go-to unlined aluminum sheet pans. I’m a big fan of the Nordic Ware brand. To me, it yielded the perfect Goldilocks batch of cookies, which were perfectly golden brown.
- The heat conductivity of the Nordic Ware pans is perfect; it heats evenly without being too aggressive, allowing your baked goods time to spread a little without burning on the bottom, yet still caramelizing slightly.
- This is what you’ll find in most professional kitchens, and is the basic type of pan we used in culinary school.
- I use these pans daily, for both sweet and savory preparations. I now have five of these durable pans in my kitchen!
- This is the pan I use when I’m testing new recipes. I always use the most straightforward and basic equipment possible because I don’t want to skew or warp my baking results because I’m using different or high-end equipment that many readers won’t have.
- You can get a 2-pack of the pan used in this experiment here.
I also have two more recommendations, depending on your baking preferences.
If you like golden crusts
If a golden crust is your preference, you may want to choose a nonstick option – but not all non-stick cookie sheets were created equal. I’d recommend the OXO Good Grips Pro Half Sheet Pan.
- It’s ceramic-reinforced with a two-layer coating for easy food release while protecting against scratching, staining, and corrosion.
- This pan is micro-textured with a non-stick pattern, to minimize surface contact and increase airflow, for even baking.
- This coating makes the pan bake more quickly, so that’s another reason why these cookies browned more than the unlined aluminum.
- The next time I bake with this pan, I’ll probably shave a few minutes off the baking time.
If you like pale crusts and a soft texture
If pale, soft cookies are your thing, you may want to choose the T-Fal Air Pan option.
- The layer of air in the center of this pan reduces the heat of the pan, reducing browning and burning.
- I personally don’t prefer this result, but I know many do, so I wanted to mention it!
- I don’t love that this pan doesn’t have rims. Move too fast and your cookies will slide right off!
The Worst Baking Pan?
I would definitely NOT recommend:
- Walmart Mainstays pan. This pan was super flimsy. It warped AND rusted after first use and cleaning.
- I also wasn’t a big fan of the Viking pan either, which basically burnt my cookies on the bottom.
- Wilton Non-Stick baking sheet was also not a favorite. The non-stick coating on this pan caused the cookies to bake far too quickly, darkening the bottoms of the cookies more than I prefer.
Final Thoughts & Tips
- I like my cookie sheets unlined. This means that the pan does not have a nonstick coating.
- Always use parchment paper to line your pans, but don’t grease them. This causes burned bottoms.
- You can use silicone mats instead if you prefer. Check out my Silpat vs Parchment article here!
- Even if your pans say they’re dishwasher-safe, I always recommend hand washing. This will prolong the pan’s lifespan and prevent rust.
Which is Your Favorite?
Let me know in the comments below which baking pan is YOUR favorite, and if you learned anything through my experimenting! I hope you found this helpful.
More Baking Science Articles:
- Glass vs Metal Baking Pans
- Buttermilk 101
- How to Cream Butter & Sugar
- Cake Flour 101
- The BEST Cookie Scoops (Plus How and Why to Use One!)
- Ultimate Guide to Chocolate Chip Cookies
- Baking Soda vs. Baking Powder
Be sure to download my Baking Secrets guide for even more helpful tips:
If parchment paper or a silpat mat is used, how much does the actual pan matter since the dough is not directly on its surface?
I love my Pampered Chef stones. I bake all my cookies on them. I have never had a problem. The only thing I need to use parchment paper with is press cookies. I use the parchment paper to get ahead of the pans and just slide it on.
Did you try the USA BAKEWARE? I have not tried the Nordicware cookie sheets, but have several cake pans. I really do like the USA cookie sheets. Is Nordicware better?
I never use anything anymore except my Airbake cookie sheets. I’ve never had burned cookies and my family and friends love the crisp edges and soft middles easily achieved with these pans. I’ve given many as gifts and have heard nothing but praise for them. Probably the one caution is to take care of them. Hand wash and don’t submerge, but they are easy to clean.
I enjoyed reading this informational baking sheet article. Like you stated…”I always use the most straight forward and basic equipment possible, like these unlined sheet pans. I don’t want to skew or warp my baking results because I’m using different or high end equipment that most of you won’t have.”
I, as most, unless stated, are normal ppl. and appreciate that you were thoughful enough to think of me (as most)! And am looking forward to more related, updated, etc. informative articles from you and your “Down to Earth” personality. Take care and God Bless!
Cool test, but I would be interested in seeing the exact same baking test with all pans again, but this time using parchment paper on each pan. Would the bottoms of cookies from each pan brown similarly to the no-parchment outcomes?
What type of sheets would these cookies yield? I like the “Goldilocks” version that you prefer as well. I have these but am almost tempted to buy the ones you use if they’re more likely to turn out that way. I have had pretty good luck with these though. I also use parchment paper.
https://www.amazon.com/gp/product/B000FN9V6G/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
I’m not sure, Jessica. I’ve never used those.
I use plain old aluminum pans that I purchased from Sysco, one from target that’s almost the same. I love them, use them for everything!
so very happy I found you!!
Thanks so much, Debbie!
I like my Doughmaker cookie sheets. I also have All-Clad cookie sheets but prefer the Doughmaker. The All-Clad cookie sheets are very heavy but they do give an even baking to the cookies.
My husband and I were gifted Nordicware pans when we were married, and they have become my favorite. They’re such great pans! I love them. 🙂
That’s awesome!
I have the full sheet aluminum pans with a lip that I buy at Sam’s Club. They are two pans for under $10. I’ve used them for years for all my cookies and I love them. I always line them with parchment paper too.
Good to know!
When we were young and broke we used Walmart aluminum pans. Then I found some Wilton pans on sale AND I had a coupon. I was pumped! I bought four. Wilton was the go to brand for baking, right? Wasn’t that impressed. A friend had the air-bake type sheets….
wasn’t all that impressed with hers. Sister-in-law got a Pampered Chef baking stone. Liked it for pizza or bread. Cookies? Not so much. Then I tried a Nordicware. (Cue heavenly choirs….) Plain aluminum Nordicware. Love them! Best cookie sheets ever in my opinion. I have four which is just right for batch baking in my kitchen. I gave the hubs the Wilton pans to use when he’s grilling but threatened mayhem and murder if he so much as looked like he was even thinking about touching my Nordicware, lol!
Haha!! Glad we’re on the same page 🙂