Several rounds of testing have proven the Nordic Ware pan to be the best out there—and one of the most affordable. It’s this mix of quality and value that earns it a top spot on our list.
What I love: It’s made of 20-gauge uncoated light aluminum, which means it gets hot quickly but also evenly, producing crispy, golden-brown results—whether you’re roasting veggies for a sheet-pan dinner or baking cookies.
The rolled edges help the pan resist warping when subjected to high temperatures. Most sheet pans will start to bend at some point during their lifespan, but the Nordic Ware stays flat for longer than its competitors. When it does warp, it tends to bulge in the middle rather than fold in on the sides, which is easier to work with.
Generally, we try to avoid recommending products that you know you’ll have to replace. However, aluminum is one of the easiest and most efficient materials to recycle on earth, so I think it’s okay here.
What I’d leave: The surface of this aluminum sheet pan will stain and discolor over time, though this won’t impact the quality of your food and isn’t itself a cause for replacing the pan. The warping that will inevitably happen after several years of consistent use, however, is your sign to recycle the old pans and get a new pack.
To extend your sheet pan’s lifespan for as long as possible, hand-wash it rather than putting it through the dishwasher, as the machine’s heat and detergent will wear away at the surface.
How I tested baking sheets
Our testing process consisted of several steps:
I placed the pan in a 450°F convection oven for 10 minutes to see if it warped right out of the gate. I listened for any loud pops or banging sounds, which indicate that the metal is starting to contort under the stress of high heat.
After letting each baking sheet cool down back to room temperature, I put each one back in the 450°F oven and heated them for five minutes. Immediately after removing a pan from the oven, I took a surface temperature reading from the center and edge of the pan, and did so again every 30 seconds for a total of two minutes. This test reveals how fast a pan heats and cools, and how evenly that heat is spread throughout the surface of the pan, especially as it dissipates.
I baked store-bought chocolate chip cookies at 350°F per the listed instructions on the package, and evaluated the results for color, evenness, and spread.
I cooked vegetables and chicken thighs coated in oil in the pan to see how well the sheets browned or if they burned the food. This test gives us a practical sense of handling and how easy it is to maneuver in and out of a hot oven.
I hand-washed the pans with soap and water to see how easy they were to clean.
Alongside this testing, long-term anecdotal experience and recommendations from our Test Kitchen editors and industry professionals helped to inform our final decision.
