Made of aluminum or stainless steel, sheet pans were originally designed for baked goods, such as cookies, rolls, and biscuits, but are equally well suited for savory dishes and are a mainstay for home cooks and chefs alike. Commonly known as rimmed or sided baking sheets, they may also be called jelly-roll pans, as they are traditionally used to make thin sheets of sponge cake. While restaurant-style sheet pans tend to be large (18 by 26 inches/45 by 66 cm), the ones used by home cooks are either small (12½ by 8¼ inches/31.5 by 21 cm, known as quarter sheet pans) or standard (18 by 12 inches/45 by 30 cm, known as half sheet pans). Regardless of size, sheet pans are rectangular in shape and have rims that are 1 to 1½ inches (2.5 to 4 cm) high. All of the recipes in this book were made using one or two heavy-duty half sheet pans with a 1-inch (2.5-cm) rim.