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The best choice depends on what you bake: choose the Chicago Metallic Commercial II for a versatile rimmed workhorse, Nordic Ware Naturals for uncoated aluminum, or Williams Sonoma Goldtouch Pro for a dedicated nonstick cookie sheet. These recommendations come from Food Network’s published testing, not our own. Bon Appétit’s separate 2026 test also named the Nordic Ware its overall baking-sheet pick.
Our three picks, matched to the job
| Pick | Best for | Material and surface | Published dimensions and care |
|---|---|---|---|
| Chicago Metallic Commercial II Uncoated Sheet Pan | All-purpose rimmed sheet pan | Uncoated aluminized steel | Food Network lists 17.75 by 13 inches and 2.25 pounds. It calls the pan dishwasher-safe but recommends hand washing. The publication notes a limited lifetime warranty. Food Network |
| Nordic Ware Naturals Baker’s Half Sheet | Uncoated aluminum and even baking | Pure, uncoated aluminum with reinforced rim | Manufacturer’s outside dimensions are 17.9 by 12.9 by 1 inch. The pan is intended for hand washing. Nordic Ware |
| Williams Sonoma Goldtouch Pro Nonstick Cookie Sheet | Dedicated cookie baking and easier release | Nonstick aluminized steel | Dimensions and weight are not stated in the cited Food Network review. The review says it is not PTFE-free. Food Network |
Best all-purpose rimmed pan: Chicago Metallic Commercial II
Food Network names this its best overall sheet pan. In its tests, cookies and pizza browned underneath without burning while the tops cooked through. Its uncoated aluminized-steel construction makes it a practical choice for baking and savory oven work alike. Food Network says the label can be difficult to remove; it also describes the pan as warp-resistant.
Best uncoated aluminum: Nordic Ware Naturals Baker’s Half Sheet
Food Network selects this as its best aluminum pan, reporting golden-brown cookie and pizza bottoms and crisp, evenly cooked Brussels sprouts. Bon Appétit separately names it the overall winner of its 2026 comparison of 16 baking sheets. That outlet says aluminum heats efficiently for common sheet-pan recipes, which are often developed around aluminum pans.
Nordic Ware identifies model 43100 as made in America, pure uncoated aluminum, with a reinforced rim and lifetime warranty. Its product page calls the surface naturally nonstick, but this is not a nonstick coating. Bon Appétit says discoloration from use is cosmetic and reports that its reviewer expects eventual warping after years of consistent use. The Kitchn, whose page has an older original publication history despite its current 2026 headline context, also names Nordic Ware its overall pick; it flags the embossed edge logo and advises avoiding acidic ingredients and using wood or silicone utensils to reduce scratching.
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Best dedicated cookie sheet: Williams Sonoma Goldtouch Pro
Food Network names this its best cookie sheet. Its testers describe sturdy handling, useful grip space, reinforced edges, and consistent browning from edge to center. Cookies came out rounded and domed with cooked centers; they did not simply slide off, but testers found them easy to lift by hand or with a silicone spatula. The review’s stated drawback is that the pan is not PTFE-free. That is a coating specification, not a broader judgment about safety.
Cookie sheet or rimmed baking sheet?
The terms are often used loosely, but the shapes serve different purposes. A conventional half sheet has a raised rim, helping contain juices and ingredients when roasting vegetables or making a sheet-pan meal. A dedicated cookie sheet may have a broad, flatter baking surface and handholds designed for moving cookies. Food Network puts a home half sheet at about 18 by 13 inches on average; the Nordic Ware model measures 17.9 by 12.9 inches across the outside, with a one-inch rim.
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For an oven-friendly, multipurpose pan, start with a rimmed half sheet. For cookies as the main job, a dedicated cookie sheet can be easier to handle. Before buying, compare the pan’s exterior dimensions with your oven and recipe, and look for the usable flat baking area as well as the outside measurement.
What the published tests tell you—and what they do not
Food Network’s comparison
Food Network’s guide, updated February 5, 2026, says its team selected and evaluated 17 well-regarded pans. It examined material, construction, weight, care directions, utensil compatibility, and heat limits, then baked cookies and pizza and roasted Brussels sprouts. The team assessed browning, evenness, sticking, and warping; it also checked claims such as quick release, scratch resistance, and dishwasher safety, hand-washed pans, and put them through dishwashers. The publication’s method notes include an earlier March 2023 update that added a cookie-sheet pick, so the February 2026 guide date should not be read as proof that every ranking was newly retested then. Read Food Network’s guide.
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Bon Appétit’s comparison
Bon Appétit reports testing 16 sheets. Its procedures included a 450°F convection warp test for 10 minutes, measuring center and edge temperatures after five minutes at 450°F, baking packaged chocolate-chip cookies at 350°F according to package directions, roasting chicken thighs and vegetables, and hand washing. The outlet says stainless steel pans heat and cool more slowly than aluminum; in its tests, stainless pans used with recipe timings tended to undercook baked goods. It also reports that USA Pan performed well but was slightly slower to heat and cool, while a Made In pan performed similarly and cost nearly twice as much in its listed comparison. These are that publication’s test observations, not universal performance guarantees. Read Bon Appétit’s comparison.
Other published comparisons
The Kitchn describes a seven-pan test involving chocolate-chip cookies, broccoli roasted until crisp, a high-temperature warp test, and hand washing; its original article is older than its current headline/update context. Counter Tested reports testing eight pans, baking more than 200 batches of cookies, and testing at temperatures up to 500°F. That outlet calls Nordic Ware its overall pick and USA Pan its nonstick choice; it reports corrugations on the USA Pan produced slightly crisper cookie bottoms but required more involved cleanup, while Nordic Ware had the more even heat result in its measurements. These findings belong to each outlet’s methods and conditions, not to a shared consensus ranking. The Kitchn · Counter Tested.
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How to choose for your kitchen
- Choose the shape first. A rimmed half sheet handles roasting and baking; a dedicated cookie sheet prioritizes cookie access and handling.
- Match material to how you bake. The cited reviews favor uncoated aluminum for responsive, even baking. It can discolor, and Nordic Ware recommends hand washing. Recipe timings may be based on aluminum pans.
- Decide whether a coating is worth the care limits. A coated surface may ease release and cleanup, but check the exact coating and its use and care directions. The Goldtouch Pro review explicitly says it is not PTFE-free.
- Check fit and working area. Measure your oven, then compare exterior size and the actual flat surface available for food.
- Consider construction and upkeep. Rim reinforcement, warp resistance, weight, utensil compatibility, and washing instructions affect day-to-day use. “Dishwasher-safe” does not necessarily mean dishwasher use is best for longevity.
Retail prices, offers, and availability change; the cited reviews’ price listings are snapshots rather than current quotes.
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Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon at the time of purchase will apply.
