Best Stainless Steel Baking Sheets (Tested + Reviewed)

Uncover the secret to non toxic baking. I have tested and am reviewing a list of the best stainless steel baking sheets + stainless steel non toxic bakeware. The durability and versatility will win you over!

Feeling lost on how to choose the best stainless steel baking sheets? I’ve compiled a list of considerations and recommendations to make the decision process a little easier.

*Affiliate Disclosure: I do have affiliate links in this blog post. If you purchase something from my link, I will receive a small commission from the sale.  This comes at no cost to you but is paid by the company.  I do not take becoming an affiliate with any company lightly.  If I am, it’s because I believe in the company and their product.

*Suzi(Gurl Gone Green) is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Stainless Steel Jelly Roll Pan
There are many reasons that stainless steel is a great choice for your bakeware!

Why Choose Stainless Steel For Baking

Here are a few reasons that stainless steel is a top choice for my bakeware:

1. Non Reactive Material 

Stainless steel does not leach or react with food while cooking including acidic foods which can react with aluminum, cast iron and copper pans.

2. Durability 

Stainless steel is resistant to corrosion, staining, and scratching and can last for 10 years or more – the highest quality can last a lifetime!

3. Even Heat Distribution 

Stainless steel requires a copper or aluminum core in order to transfer heat effectively.

4. Aluminum vs. Stainless Steel

Aluminum can warp easily and react when cooking acidic foods whereas stainless steel is durable and is non-reactive.

baking supplies
When choosing better ingredients for your baking, you also want to consider what you are baking on!

Factors to Consider When Choosing a Stainless Steel Baking Sheet

With all that is on the market, there are a few considerations to help you find the very best stainless steel baking sheets.

1. Thickness and Gauge 

The Manufacturers’ Standard Gage provides the thicknesses for standard steel, galvanized steel, and stainless steel. Gauges run inversely which means the smaller the gauge, the thicker the pan. Higher gauge sheet pans are not as durable as lower-gauged pans. Baking pans fall within the 10 – 18 gauge range. The thinner a pan is the more likely it is to warp under extreme heat.

2. Size and Dimensions

Baking sheets are generally 12 or 13 inches by 18 inches. Most ovens are 22 inches wide.

3. Edge and Rim Design

Rimmed baking sheets are generally more versatile than rimless baking sheets. Rimless sheets with their smooth edges make them a great choice for cookies. They are also good if you have an oven that has heat spots or fluctuations. 

4. Price vs Quality 

Investing in a quality baking sheet can save you money in the long run especially if you take proper care of it. This does not always mean it has to be the most expensive one, just the one that meets your baking needs. 

An 18/10 grade of stainless steel is the best grade for baking sheets. This ratio refers to the percentage of chromium and nickel respectively. Nickel in stainless steel is key if you want your baking sheets to last longer and not rust, warp, or corrode over time. Please note: if you have a nickel allergy, you may want to use stainless steel bakeware without nickel, such as the brand, TeamFar listed below.

Best Stainless Steel Baking Sheets

Stainless Steel Baking Sheet FAQ’s

1.Is it ok to use metal utensils on stainless steel baking sheets?

Yes, metal utensils can be used on stainless steel baking sheets as long as they don’t have a ceramic or nonstick coating.

2. How do I avoid warping my stainless steel baking sheets?

Here are a few tips to avoid your warping of your stainless steel baking sheets:

  • Use a pan with warped edges.
  • Avoid abrupt changes in temperature.
  • Evenly distribute food.
  • Use a heavier baking sheet.

3. Why is my stainless steel baking sheet discoloring, and is it safe?

Stainless steel baking sheets can become colorful if exposed to harsh chemicals such as chlorine-containing dishwasher detergents or leaving pans empty on high heat or overheating oil in them.

4. What gauge stainless steel is best for baking sheets?

10-12-gauge baking sheets are the best. This is because the lower the gauge, the thicker the sheet is and the less chance there is of the sheet warping due to extreme temperatures.

Non Toxic Bakeware
There are many other non toxic bakeware options beyond stainless steel!

More Non Toxic Bakeware Options

  1. Ceramic Coated – a healthier alternative for a non-stick surface.  
  2. 100% Ceramic – this means that there are no metal substrates, no aluminum core, they are 100% pure ceramic not just ceramic-coated.
  3. Silicone – a synthetic polymer that makes for flexible molds, baking mats, utensils and other baking products. It’s a healthier non-stick alternative to plastic containing products, just be sure to opt for silicone without fillers or additives and avoid baking at high temperatures (428℉ or higher).
  4. Cast Iron – a workhorse of a pan that is anything but non-stick, however, proper seasoning can help create a slicker surface although it will never get to Teflon slick. It also doesn’t circulate heat evenly, but once it’s hot, it stays hot for a long time. It’s important to note that iron can leach from cast iron pans so consider the health implications for yourself and especially for children under 3 years of age.
  5. Glass –  it’s durable, safe, and easy to clean, but glass can break in response to rapid changes in temperature. This can usually be mitigated if you use borosilicate glass instead of tempered glass. 

Related Content: Best Non Toxic Bakeware

Conclusion: Are Stainless Steel Baking Sheets A Non Toxic Option?

Yes, stainless steel baking sheets are a great non-toxic option. They provide a safe, non-porous surface that will not leach chemicals into your food. 

With that said, you may have seen some research in regards to cookware that suggests that chromium and nickel may be released under certain conditions such as a combination of new cookware, low grade stainless steel, and heating or boiling for long periods of time, usually with acidic foods. However, a person would need to be highly sensitive to chromium or nickel to trigger an allergic reaction and the conditions would have to be just right for this to occur. As I mentioned, this is with cookware, but thought it was worth pointing out in case you had seen similar research floating around on the internet and were wary of stainless steel cookware or bakeware for that matter.

What is your favorite type of non toxic baking sheet? Share below!

If you liked this post, check out these past posts:

Cheers, Suzi


Suzi is a wife, and mama who is passionate about sharing her natural lifestyle with those around her. She created Gurl Gone Green to show how our everyday decisions, from what we use on our face, home and the food we eat affect us more than we know. She loves holding space where people can weed through the marketing clutter to find truth, and ultimately make the best decision for their families.


  1. cheryl larimer

    Thanks for the detailed review and recommendations. This will be my gift to myself and my family next year. So many chemicals getting into our already chemical laden food.

    • Suzi

      Hi Cheryl,

      So exciting for you! Yes, I agree- every swap really adds up.

  2. Kennedy

    Hello there! I just received a high quality stainless steel cookie sheet from Williams Sonoma. I have been cooking on the aluminum Nordic ware for years and wanted to get away from aluminum. Have you noticed your cookies need to cook longer on the stainless steel? What adjustments have you made in regards to baking time on stainless steel? I’m used to following recipes to a T when it comes to baking, and I’m already noticing perhaps I need to bake longer with stainless steel cookies sheets?! I haven’t found any information on this anywhere else, so I would love some feedback from a pro!

    • Suzi

      Hi Kennedy,

      Haha, I wouldn’t call myself a pro but I have had some experience using them. The biggest difference between aluminum and stainless steel is how they retain heat. Aluminum heats more quickly and cools quicker, whereas stainless steel takes longer to heat up but retains the heat for much longer. Yes, I have found I need to bake things longer in stainless steel. One trick I’ve learned is to put my pan in the oven when I start heating up the oven. This helps it to preheat in your oven and come up to temperature. I always try recipes out the first time and then see if it still needs to be cooked longer in my stainless steel- if it does I just preheat my pan next time.


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