They come in sizes big and small, rimmed or without sides. We use them to bake just about anything but mostly cookies. And they can get super grungy with layers of baked- and burnt-on grease, resulting in ugly stains and residue buildup.
Does any of this sound familiar to you? If so, I have good news. Your baking sheets can be cleaned and restored — even back to the way they looked when new.
What follows is a relatively quick and easy way to get rid of baked-on grease, stubborn food residue and even rust on any type of baking sheet — aluminized steel, aluminum and nonstick — as well as cleaning and maintenance tips to keep them sparkling clean.
<strong>HOW TO DEEP CLEAN BAKING SHEETS</strong>
Sprinkle equal amounts of washing soda and cream of tartar onto the baking sheet.
Pour a small amount of very hot water on top of the sheet.
Mix the ingredients into a thick paste.
Spread the paste evenly across the pan, making sure to cover all of the gunk and grime.
Let sit for 20 minutes.
Scrub stains with a nonabrasive scrubbing pad, such as Scotch-Brite heavy duty for aluminized steel or nonscratch for aluminum and stainless steel.
Wash paste and dirt off the pan with hot water and blue Dawn.
Rinse well and then dry thoroughly before storing.
<strong>HOW TO MAINTAIN BAKING SHEETS</strong>
To prevent a buildup of food residue, grease or rust going forward, follow these tips for cleaning and maintaining baking sheets:
• Avoid big messes to begin with by lining your pan with aluminum foil, parchment paper or silicone baking mats.
• Coat pans with a very light layer of oil to prevent rusting.
• After washing, immediately dry baking sheets to avoid a buildup of bacteria and rust.
• When possible, hand-wash baking sheets immediately after use.
• Never put an aluminum baking sheet through the dishwasher. Aluminum has a negative reaction with automatic dishwasher detergent that can damage the finish and stain it permanently.
<strong>BEST INEXPENSIVE BAKING SHEETS</strong>
<strong>Aluminum</strong>
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheets are my absolute favorite baking sheets, not only because they are inexpensive but also because they are relatively heavy — but not too heavy to be easily managed in and out of the oven. They clean up well and have a nice rim size.
I also own this baking sheet in full-sheet size, but I rarely use it because it’s super large. The half-sheet size might be the only sheet pan you ever will need — and so nice you might want to own two.
<strong>Aluminized steel</strong>
USA Pan Warp Resistant Nonstick Aluminized Steel Bakeware Cookie Sheet is another great one. While a bit more pricey than aluminum, aluminized steel is much heavier, which makes it more warp-resistant; it conducts heat super well, and it is resistant to scratching. Quite easy to clean and maintain, too.
<strong>Nonstick</strong>
Wilton Perfect Results Premium Nonstick 21-by-15-inch Mega Baking Pan is a great nonstick choice. This is also a sturdy cookie sheet, and the price is right. However, because it has a nonstick coating, it is more delicate and requires gentle handling and care.
<strong>CONCLUSION</strong>
A good baking sheet is one you’ll be making delicious memories with for years to come. When you know exactly how to clean your baking sheets and keep them free of baked-on grease, grime and gunk, it will give you that spark of joy that makes baking so much fun.
Start with a good one such as the Nordic Ware I recommended above, and you never will have to worry about hopelessly stained baking sheets or heat warping again.