I can’t count how many times a day I reach for these. It may seem counterintuitive, but I am always using baking sheets when I cook. Well, maybe not so counterintuitive – think of all the things you can use it for. After sauteeing a thick piece of meat, toss it on a sheet pan to finish evenly in the oven. Roast vegetables, meat, or even fruit. Keep finished foods warm at a low oven temperature. And yes, of course, they are indispensable when baking.

I like to have several types on hand – they are not an expensive piece of equipment and obviously worth the investment. A sheet pan with walls is useful if something is going to release juices (meatloaf, roasted veggies tossed in oil, a steak, etc.) so that the pan gets dirty, but your oven stays clean. I also enjoy pans without walls for other uses, and even the circular shaped “pizza pans” which I use not only for pizzas, but for tarts and giant cookies as well. Once you have a few, you’ll see what I mean – it’s the kind of kitchen tool you can’t imagine being without.

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