Sheet pan

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A baker aboard a United States aircraft carrier places a hot sheet pan full of bread rolls on to a cooling rack
Cookie sheet

A sheet pan, baking tray or baking sheet is a flat, rectangular metal pan used in an oven. It is often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, swiss rolls and pizzas.

These pans, like all bakeware, can be made of a variety of materials, but are primarily aluminum or stainless steel. The most basic sheet pan is literally a sheet of metal. Common features that may be found in sheet pans include: one or more unraised edges to assist food removal, one or more raised edges (lips) to retain food, a contiguous rim to retain both food and shallow liquid, handles to assist in moving the pan into and out of the oven, a layer of insulation (typically air) designed to protect delicate food from burning (air bake pan), or perforations to aid in speeding cooking (pizza tray).

Types and sizes[edit]

A sheet pan that has a continuous lip around all four sides may be called a jelly roll pan. A pan that has at least one side flat, so that it is easy to slide the baked product off the end, may be called a cookie sheet.

Professional sheet pans used in commercial kitchens typically are made of aluminum, with a 1 in (2.5 cm) raised lip around the edge, and in the United States come in standard sizes.[1] The full-size sheet pan is 26 by 18 in (66 by 46 cm), which is too large for most home ovens. A two thirds sheet pan (also referred to as a three quarter size sheet pan) is 21 by 15 in (53 by 38 cm).[2][3] A half sheet pan is 18 by 13 in (46 by 33 cm); quarter sheets are 9 by 13 in (23 by 33 cm). The half sheet is approximately the same size as mass-market baking sheets found in supermarkets, and the quarter sheet is a common size for rectangular, single-layer cakes. Other commercial kitchen equipment, such as cooling racks, ovens, and shelving, is made to fit these standard pans.

Common U.S. Baking Tray Dimension Conventions.
Values are approximate and vary based on rim size and style.
Conventional Size Name Width (in) Depth (in) Height (in)
Full 26 18 1
Two Thirds/Three Quarters 21 15 1
Half 18 13 1
Quarter 13 9.5 1
Eighth 6.5 9.5 1

See also[edit]

  • Griddle, a type of flat cooking surface usually used for a type of shallow frying, or conductive cooking
  • Parchment paper (baking), sometimes used for lining sheet pans


  1. ^ . Retrieved 2017-10-17. Missing or empty |title= (help)
  2. ^ "Crestware 15 by 21 by 1.33-Inch Sheet Pan: Kitchen & Dining". 2014-02-12. Retrieved 2014-03-03.
  3. ^ "Three Quarter-Sized Sheet Pans | Chicago Metallic". Retrieved 2014-03-03.

External links[edit]