Baking Sheet Pans

Explore a wide selection of commercial baking sheet pans available in full, two-thirds, half, quarter, and eighth sizes—ideal for bakeries, restaurants, and catering operations. Crafted from durable 16-, 18-, and 20-gauge aluminum, with select heavy-duty options in 10- and 12-gauge, these pans deliver consistent heat distribution and reliable performance for everyday baking tasks.

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Also known as baking sheets or bun pans, these versatile tools are perfect for baking cookies, rolls, and pastries, as well as for cooling, displaying, or transporting baked goods. Their smooth, flat surface promotes even browning, while lightweight aluminum construction makes them easy to handle and clean. For kitchens that prefer a tougher material, select models are also available in stainless steel for added durability and longevity.
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Learn More About Sheet Pans

From high-volume baking to small-batch prep, sheet pans are workhorses in commercial kitchens. If you’re deciding between aluminum and stainless steel or comparing gauges and sizes, use the quick guide below, then explore the FAQ for detailed care and usage tips.

Sheet Pan Size Guide

Standardized sizes help you match pans to your oven and workflow:

  • Full Size: 26" × 18" Best for high-volume baking in commercial ovens.
  • Two-Thirds: 22" × 16" Maximizes rack space for medium batches.
  • Half Size: 18" × 13" Common everyday size for most tasks.
  • Quarter: 12" × 9" Ideal for small batches and prep work.
  • Eighth: 9-1/2" × 6-1/2" Compact option for warming and organization.

FAQ's


Hand wash aluminum sheet pans with warm water and mild detergent to maintain their finish and prevent discoloration. For stuck-on residue, use a baking soda and water paste with a soft sponge or brush. Avoid abrasive cleaners or steel wool to prevent scratching and oxidation. Dry thoroughly after washing to prevent corrosion.


Stainless steel pans can be cleaned with warm water and dish soap using a non-abrasive sponge. For tougher stains or grease, apply a baking soda paste and scrub gently. Although many are dishwasher safe, hand drying is recommended to avoid water spots or discoloration.


While some stainless steel pans are dishwasher safe, frequent dishwashing may cause discoloration or water spots. Aluminum sheet pans are best hand-washed to avoid pitting and dulling. Always dry pans completely after washing to maintain their appearance.


Yes, aluminum sheet pans are safe for baking and cooking. They conduct heat well and are widely used in commercial kitchens. However, they may react with acidic foods like tomatoes or citrus. To avoid this, use parchment paper or silicone baking mats as a barrier.


Popping sounds occur when metal expands unevenly as it heats, causing the sheet pan to flex or buckle. This is common and usually temporary. Thinner pans are more prone to permanent warping, while thicker gauge pans are more stable.


A full-size sheet pan (18" x 26") fits two 9” x 13” pans side by side, with space around the edges for airflow and even cooking.


A half sheet pan (18" x 13") can hold two 9” x 13” pans perfectly, without extra space.


Sheet pans can be stored in various ways based on space and volume. Common options include:


A jelly roll pan is smaller (typically 10" x 15") with shallow sides, designed for baking thin cakes. Sheet pans are larger, come in full, half, and quarter sizes, and are used for baking, roasting, and prep.


Use a paste of baking soda and hydrogen peroxide, let sit 15–30 minutes, then scrub and rinse. Vinegar with dish soap also works well. To prevent buildup, line pans with parchment paper or silicone mats.


Aluminum is preferred in commercial kitchens for its heat conductivity, light weight, and durability. Stainless steel is non-reactive and durable but conducts heat less efficiently, which can affect baking performance.