Baking sheet pans are a necessity in any kitchen. They are a staple that every chef or home cook should own several of. Though often used for baking pastries and cookies, these pans are highly versatile. They can also be used for a wide variety of other tasks, such as a drip pan. Baking sheets come in a wide variety of sizes to suit varying needs.
The classic version of this pan is simply a flat rectangular sheet with a raised lip on one side. This lip helps the baker remove the sheet from the hot oven and the open edges are perfect for sliding cookies and other pastries off of the pan. Another version of these pans have a short lip around all of the edges. This variation is also referred to as a jelly roll pan. These are better suited for baking items that might run off, like brownies or candy bar type desserts. While they can also be used for items like cookies, the raised edges can make it more challenging to get the items off of the pan.
While baking sheet pans have traditionally been made from metal, some newer versions of this classic pan are being made out of rubber or silicone. Each material has advantages and disadvantages that chefs should consider when purchasing supplies for their kitchen.
Metal baking sheet pans are typically made of aluminum baking sheets m or steel baking sheets. Some also have a nonstick coating that helps prevent items from sticking to the pan as they cook. These pans can easily be found in a variety of sizes, including quarter size, half size, and full size. One of the greatest features of these pans is that they are durable and will last for years even with heavy use. They come in a wide variety of prices from very affordable to high end, fitting the budgets and demands of both small or large restaurants.
The primary down fall of metal baking sheet pans is that they can cause uneven heating, leading to burnt food items. This can even be a challenge when the pan is out of the oven because it retains heat for a long period of time. Removing hot items from a baking sheet pan may cause them to crumble and break. However, if you leave them on the hot pan for too long they will continue to bake and may burn or stick to the pan.
A new option on the market is baking sheet pans made from silicone. Chefs praise their ability to distribute heat evenly, making pastries and cookies perfectly browned. Silicone is nonstick, so it is very easy to slip baked items off of the sheet. Though not as easily available as metal sheet pans, silicone baking pans are becoming available in more baking sheet sizes as they gain popularity.
Critics complain that pans made from silicone cost too much and doubt their sturdiness and ability to last as long as their metal counterparts. People also worry because using silicone in this manner is relatively new, so there may be unforeseen safety risks with continually reheating this material. Silicone is also very flimsy. This makes the pans harder to carry and may cause the chef to burn them self or drop their food. It is also a challenge if you would like to cut the food while still in the silicone jelly roll pan. A little too much pressure and you can easily cut right through your expensive pan. Because these pans do not conduct heat as well, it also can be challenging to thoroughly cook the center of thicker food items.
Whichever baking sheet pan you pick, there are perks and downfalls. However, being informed can help you decide which pan is best for your kitchen. You might even find you prefer to use both depending on what you are baking. Another alternative might be to purchase silicone mats to use with your metal baking sheet pans, giving you the best of both materials.
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