Rimmed baking sheets, also called half-sheet pans, are true workhorses in the test kitchen. We have stacks of them that we use every day for obvious tasks like baking cookies or roasting oven fries or root vegetables. But we also use them for baking chicken or fish, toasting nuts and seeds, roasting vegetables such as green beans and asparagus, and baking jelly roll cakes. More unusually, we use baking sheets for sorting dried beans or spreading out cooked rice or pasta to cool before making salads. In a pinch, an inverted baking sheet can even stand in for a pizza peel or baking stone.
And that’s just the start. Slipping a wire cooling rack inside (to elevate food for increased air circulation and also to contain mess) makes these pans even more versatile—it’s our go-to setup for roasting and broiling meats, holding breaded foods before and after frying, and drizzling chocolate over desserts. When choosing a baking sheet, be sure to include a rack in your order and make sure it will fit inside. Our favorite baking sheet—the Nordic Ware Baker’s Half Sheet—fits perfectly with our winning wire rack from Checkered Chef.