Tips for Cooking with Sheet Pans

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Published 2017

To use a sheet pan for baking, roasting, or broiling, first spray the pan with nonstick cooking spray. For even easier cleanup, spray the pan with nonstick cooking spray and line it with aluminum foil (for cooking meat) or parchment paper (for fish and vegetables). If using foil, then spray the foil lightly with nonstick cooking spray as well.
In general, cut foods to about the same size and thickness so they will all cook evenly on the sheet pan in the same period of time. You can add different ingredients in batches to allow for varied cooking times. Spread the ingredients in the pan in a single layer to ensure that they cook evenly.
Have a set of heavy metal tongs on hand; they’re indispensable for turning over ingredients in the pan and for transferring foods from the pan to a serving platter or cutting board.
Use a good-quality instant-read meat thermometer—it’s the best way to test if meat is the perfect temperature.
With some exceptions, many meats and vegetables need to be brushed, sprayed, or tossed with cooking oil or a marinade containing oil before baking, roasting, or broiling.
Sheet pans are oven safe to 450°F (230°C).
A pan with a 1-inch (2.5-cm) lip is essential: the lip seals in juices for flavor, keeps meat juicy, and helps reduce the chance of hot liquid spilling as the pan is removed from the oven.
Make sure to preheat the oven to allow the heat to quickly seal the surface of the food. Most ovens take 15 to 30 minutes to preheat.

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