And whenever you’re deep-frying, that sheet tray fitted with a wire rack is your best friend: have it ready right next to the stove to let freshly fried chicken drip and cool without getting soggy. The sole aluminum-coated steel sheet in our lineup, it matched the performance of the all-aluminu... Norpro 18 Inch x 13 Inch Commercial Grade Aluminum Jelly Roll Pan. CWC X Rae Dunn, Porcelain Ramekins for Creme Brulee Dishes, Cooking Bacon just got a Whole Lot Easier. The solution? The Vollrath pan is much thicker than the Nordic Ware (13 gauge) and pricier too ($23 per unit compared to $12), but produced middle-of-the-road results. Now that you know which sheet pan to choose, it's time to put it to work. However, when you buy something through our retail links, we may earn an affiliate commission. 1. Skip the nonstick surface and instead simply line the pan with parchment paper, or a silicone baking mat if you’re cooking something delicate. Chicago Metallic Nonstick Jelly Roll Pan, $14. It should survive some wear and tear—this isn’t a piece of kitchen equipment we want to be delicate with—and deliver the results we’re looking for, whether that’s a crisp, brown bottom on a grandma-style pizza, a golden-hue on tender sugar cookies, or charred florets on broccoli blasted at high heat. You’re seeing this ad based on the product’s relevance to your search query. 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Sure, you could run your cooked grains under cold water to stop the cooking, but that’ll make them all wet and soggy. The sheet warped after just 15 minutes at 450° and was the least reliable in terms of even or consistent cooking: cookies were too dark, focaccia was brown on the bottom before its interior was cooked, and roasted vegetables left stains that we couldn’t scrub off. Nonstick coatings are occasionally more trouble than they’re worth. If you want to cook a big batch of whole grains that will keep in the fridge for cold salads or other meals throughout the week, we recommend lining a sheet tray with parchment paper and spreading the hot grains out over the tray to cool faster so they don’t overcook. You want air to circulate all the way around foods that will release liquid while they roast (like meat), so the food gets crispy instead of cooking in its own juices. 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