Kitchen Tools

A baking sheet is often called a sheet pan or bun pan and is typical for having a large space for baking and low rims around (about 1″).

It is perfect for baking cookies, roll up cakes, buns, bars and more.

On the other hand, it is not suitable for baking products which have excessive liquids (for those select a baking dish, chafer pan, or other options – read more here).

You can buy multiple sizes, shapes, and surfaces (for example, special sheets for cookies), but I recommend that you select the commercial grade version since they are usually cheaper and perform better than those made for home use.

If you go the commercial route, your kitchen will be more organized since they are stackable. You can also purchase useful and perfectly fitting accessories for commercial baking sheets which expand their versatility:

• Cooling rack (which create a great food container) – read more here
• Parchment paper (precut exactly for the size of your baking sheet) – read more here
• Silicone mats (fitted exactly to your baking sheets) – read more here
• Lids – read more here

In commercial baking, you have these three most common sizes of baking sheets:
¼ size (9 ½ x 13″) – buy only if you often prepare very small batches
½ (medium) size (13 x 18″) – best for households too, fits most ovens
Full size (18 x 26″) – great for large batches, but only fits very large home ovens

Note: In our recipes, we often require a ½ baking sheet, but you can use any other kind of sheets you already have too.

I would recommend you buy a few. I have about 30 and sometimes, especially during Christmas baking, I still run out of them since I use them for storage too. In my opinion, 6 should be a decent starting number for all families, and since they are very affordable, it should be manageable.