We tried the best of the best.
Below are the features we took into consideration, and what we recommend you look for before purchasing:When it comes to heat conduction , bare aluminum is queen. It heats up quickly and cools down fast, which means your food will start cooking when it goes into the hot oven and stop cooking when it comes out. It’s also light in color, which gives you more control over just how brown the bottom of your cookies, cakes, or pizzas become.
Aluminized steel, which is essentially steel sandwiched in aluminum, is more likely to heat unevenly, and stainless steel is widely known to be a loser, which explains why the stainless steel baking sheet we tested was so unreliable.While a standard “half sheet” tray is 18x13, not all rimmed half sheets have these exact dimensions. Of the sheets we tested, one was 16x12, another was 17x11¼ , and some were a true 18x13, with more sizes in between.
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