The Essentials
You can’t make a sheet-pan supper without the all-important sheet pan, but there are a few other things to keep on hand—and in mind—for successful sheet-pan cooking.
The Sheet Pan: The Unsung Hero
These pans aren't just for baking cookies anymore. We discovered that there is no limit to what these broad, flat pans can do, so long as the pan has a few critical features. This pan measures in at 18 by 13 inches, boasts a good, sturdy rim, and has a light-colored surface for ideal browning. Solid construction proved more important than the choice of materials: Too-flimsy, too-thin pans warp under high heat and transfer heat too intensely.
Wire Rack: The All-Important Sidekick
The success of many of our sheet pan recipes depends on a wire rack to elevate the food for ideal crispness. A good rack should be sturdy and able to withstand a hot broiler, it should clean up without warping or damage, and it must fit inside a standard 18 by 13-inch rimmed baking sheet. Our winning model aced every test and features a grid small enough to keep food from falling through.
Have an Extra on Hand
You will need only one pan to make these recipes, but we recommend owning at least two sheet pans because they have so many uses.
Sizzle without the Skillet
The telltale sign of a great sear is the lively hiss you hear when food hits a hot skillet or grill. When we wanted that sensation in the oven, we preheated our sheet pan to kick-start the browning process the moment our food hit the already-hot pan.
