Baking trays and baking sheets are two of the most commonly used bakeware items in the kitchen. While they may seem interchangeable, there are some key differences between the two that impact how they can be used.
Baking Trays
A baking tray is a baking pan with low sides all around. The most common baking trays are made of metal like aluminum, steel, or non-stick coated metals. The low sides allow heat to circulate around food for even cooking. Baking trays are ideal for items like cookies, biscuits, rolls, and baked breaded items that don’t require containment.
Key Features of Baking Trays
- Low sides (usually less than 1 inch)
- Rectangular or square shape
- Made of metal like aluminum, steel, or non-stick coated metals
- Some have a lip on one or two sides to assist with getting the tray in and out of the oven
- Range in sizes from small quarter sheet pans to large half sheet sizes
- Non-stick or regular surface
Common Uses for Baking Trays
- Cookies
- Biscuits
- Dinner rolls
- Baked breaded items like chicken tenders or fish sticks
- Roasting vegetables
- Bacon
- Broiled or baked fish fillets
- Pizza
- Baked goods like granola bars, blondies, shortbread
Baking Sheets
A baking sheet is a flat pan with no sides. It is typically made of aluminized steel for even heating. The lack of sides promotes air circulation and direct heat contact. Baking sheets allow for a nice crispy exterior on baked goods. They are ideal for foods like cookies, french fries, and roasted vegetables.
Key Features of Baking Sheets
- No sides
- Rectangular or square shape
- Made of metals like aluminized steel or aluminum
- May have a small lip on one side
- Range in sizes from quarter sheet pans to half sheet pans
- Non-stick or regular surface
Common Uses for Baking Sheets
- Cookies
- Baked breaded foods like chicken tenders or fish sticks
- Root vegetables
- French fries
- Bacon
- Pizza
- Baked goods like granola bars, shortbread, biscotti
Differences Between Baking Trays and Sheets
While baking trays and sheets can often be used interchangeably, there are some key differences that impact how they function:
| Baking Tray | Baking Sheet |
|---|---|
| Has short sides (less than 1 inch) | Has no sides |
| Provides some containment for batter or liquids | Provides no containment |
| Typically made from aluminum or non-stick coated metals | Typically made from aluminized steel for even heating |
| Allows for air circulation but less direct heat contact | Allows for maximum air circulation and direct heat contact |
| Good for items like cookies, biscuits, breaded foods | Good for items like french fries, pizza, cookies |
When to Use a Baking Tray
- Baking batter-based items like cake, brownies, banana bread that need containment
- Baking foods that need some protection from too much direct heat like breaded chicken or fish
- Roasting vegetables with some liquid that may drip
- Baking cookies that spread a lot
When to Use a Baking Sheet
- Baking cookies that don’t spread much and need a nice crisp bottom
- Roasting root vegetables that don’t need containment
- Making french fries or potato wedges
- Baking thin breaded items that need direct heat like breaded chicken strips
- Cooking bacon
- Making pizza
Conclusion
Baking trays and baking sheets are both useful, versatile pans to have on hand. The key differences come down to baking trays having shallow sides while baking sheets have no sides at all. Baking trays provide some containment and protection from direct heat. Baking sheets maximize air circulation and direct heat contact for crispy edges. Knowing when to use each comes down to the specific food you are making and desired results. Both trays and sheets can be used successfully for cookies, breaded foods, roasted veggies and more. Having both options gives you flexibility to achieve optimal results.