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Tips from the Experts

My Baking Sheet Warped. Now What?

A misshapen baking sheet may look disheartening but it is both preventable and fixable. 
By Published Jan. 17, 2023

Have you ever been shocked by a sudden bang in your oven—and peered in to find that your baking sheet has suddenly seized into a warped position? 

Thankfully, this isn’t cause for alarm. 

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Why Do Baking Sheets Warp?

Any baking sheet can warp at least a little. It is the natural result of the metal expanding and contracting unevenly across the pan as it heats during cooking and then cools down. 

Most pans will spring back into place when the hotter and cooler spots equalize, but they can remain warped if the thermal stress is too great. 

A warped pan will still do its job, but we prefer one that sits flat. Your best bet is prevention. 

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How to Prevent Baking Sheets From Warping 

  • Avoid rinsing a hot baking sheet in cold water. Instead, let the sheet cool before washing so that the metal can contract gently and evenly in the process.
  • Ensure that the food covers the entire pan. Any bare spots will heat faster, and the temperature differential can cause the pan to buckle. If  the food won’t cover the pan, switch to a smaller baking sheet.
  • Buy a sturdy brand. Our winner is the Nordic Ware Naturals Bakers Half Sheet. For smaller tasks, we love this brand’s quarter-sheet and eighth-sheet versions. 

If your sheet still warps, read on.

How To Fix A Warped Baking Sheet  

While the following may seem extreme, stick with me. It works.

1. Heat the baking sheet in a 200-degree oven for about 10 minutes, or until warm to the touch.

2. Lay a towel down on a hard and flat surface, such as concrete floor or workbench.

3. Place the pan upside down on the towel.

4. Cover the pan with another towel to prevent scratching, then tap gently with a mallet until the original shape returns. Voila!

Equipment Review

Small Rimmed Baking Sheets (Quarter- and Eighth-Sheet Pans)

These petite versions of a kitchen essential are the perfect sizes for smaller tasks.
Read Our Review

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.