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.
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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.
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
360 Cookware Large Cookie Sheet
Best for cookies and appetizers.
Material
- Cladded metal
- .07 Gauge (The .07 gauge is thicker than 10-12 gauge making it sturdier).
- T-304 Surgical Grade 18/10 Stainless Steel.
Features
- Oven safe up to 500 degrees
- Multilayer design
- Diameter 17.5″ x 14.22”
- Made in the USA
Review
If you’re a cookie lover then this is the perfect cookie sheet for you! It bakes up the perfect cookies. Again, with 360 Cookware you get such even baking which makes all the difference. I love the large cookie pan because you can fit so many cookies on one pan. It cuts down the baking overall. If you know someone who is an avid baker, this would be such a great gift!
Pros
- Even heat distribution
- Made in the U.S.A.
- Cleans easily
- Heirloom quality- will have a lifetime
- Large pan so you can fit a large batch of cookies on it
Cons
- The only downside is there is no lip on the cookie sheet so things can slide off easier, if you’re not used to using a traditional cookie sheet.
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TeamFar Stainless Steel Baking Sheets
Best for baking cookies, veggies, meats or to use as a serving tray.
Material
- 430 Stainless Steel Grade 18/0 (chromium/nickel ratio).
Features
- Diameter 17.6’’ x 13’’
- 1” lip to prevent spills
- Mirror finish
Review
So I originally got these years and years ago when I first started learning about the harmful chemicals in pots and pans. I also couldn’t afford a higher quality stainless steel at the time, so I searched and searched and found TeamFar on Amazon.
These pans are stainless steel and while they might not be as good of quality as 360 Cookware (read my full 360 Cookware review here if you want all the details on what makes them so special) they are a good option for those just starting out and not wanting to break the bank and still avoid harmful chemicals. I use parchment paper that is unbleached a lot when I’m using them so food isn’t necessarily directly touching the pan. Not that I would be overly concerned, but since learning more about different stainless steel and how quality can vary from brand to brand, I am a little more aware. Like I said, 360 Cookware is the top stainless steel brand I would recommend over any other.
These pans do the job though and aren’t as heavy as the 360 Cookware pans. They have held up but I do find they stain easier than 360 Cookware. They aren’t as heavy as I mentioned, which means they’re not as sturdy either. Sometimes they’ll pop in the oven. These are a great budget friendly option that you can use for so many things. I’ve used them for roasting veggies, cookies, nuts- really anything. I do like the lip they have on them as well. Makes it great for not spilling as I mentioned earlier.
Pros
- Even heat distribution
- Made in the U.S.A.
- Cleans easily
- Budget friendly
- Versatile for sweet and savory dishes
Cons
- Not as good stainless steel quality as 360 Cookware
- Not as sturdy
360 Cookware Jelly Roll Pan
Best for baking cookies, brownies, warming up rolls, cooking bacon, and roasting veggies.
Material
- Cladded metal (Cladded is the process of layering sheets of metal and bonding them together).
- .07 Gauge (The .07 gauge is thicker than 10-12 gauge making it sturdier).
- T-304 Surgical Grade 18/10 Stainless Steel
Features
- Oven safe up to 500 degrees
- Diameter 13.87″ x 10.02″
- Nearly 1” lip to prevent spills
- Made in the USA
Review
I have never actually used this pan to bake a jelly roll but I have used it for so many other things! It actually works as a cookie sheet so well because it has a 1” lip all the way around it so you don’t have to worry about things sliding off or spilling. I use this for cookies more than even their cookie sheets. I just find I like a lip so that things aren’t spilling. Who likes to clean spills in the oven?! Not me.
I also like this for roasting veggies, baking rolls, roasting nuts, granola bars, and granola. It also works great for roasting chicken too. Really, this pan can do so much! It’s sturdy and holds up so well! The one thing I would say is that it is smaller than an average cookie sheet so you may want two if you have a larger family.
Pros
- Even heat distribution
- Made in the U.S.A.
- Cleans easily
- Heirloom quality – will have a lifetime
- Versatile – great for sweet and savory items
Cons
- Smaller size, so can’t fit as much on a pan
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360 Cookware Pie Pans
Best for you guessed it – pies!
Material
- Cladded metal
- .07 Gauge (The .07 gauge is thicker than 10-12 gauge making it sturdier).
- T-304 Surgical Grade 18/10 Stainless Steel
Features
- Oven safe up to 500 degrees
- Diameter 11.95”
- Inside height 1.72”
- Made in the USA
Review
I used to think all pie pans were created equal, that’s until I started using 360 Cookware’s Pie Pan and my thoughts changed. This pie pan is really the best! I have made pies, quiches, pot pie, shepherd’s pie and they all turn out exceptionally well in this pie pan. I love how there is a higher lip to it, which really helps things not to spill out when baking.
It also is perfect for getting a great crust. It is very sturdy too. I find some pie pans are lighter but I like a sturdy one since pies can be heavy and need some good support from the pie pan. I think what really makes it bake a great pie is that it evenly distributes the heat when baking. So you end up with a perfectly golden pie crust and cooked center. It really is the best!
Pros
- Even heat distribution
- Made in the U.S.A.
- Cleans easily
- Heirloom quality- will have a lifetime
Cons
- Wish there was a pie lid for leftovers
Use code GURLGONEGREEN25 to save 25% off!
360 Cookware Cake Pans
Best for cakes!
Material
- Cladded metal
- .07 Gauge (The .07 gauge is thicker than 10-12 gauge making it sturdier).
- T-304 Surgical Grade 18/10 Stainless Steel
Features
- Oven safe up to 500 degrees
- Diameter 9.85”
- Inside height 2”
- Made in the USA
Review
I am not a proficient cake baker, but I will say that when I’ve used 360 Cookware’s cake pans they always make my cakes look so much better! And it’s the even heat distribution that makes this possible. I also love the handles that come with these pans – they really make all the difference in ensuring a clean baking session! The handles also make it easier to get the cakes out of the pan. Besides cakes, I also use these for cheesecakes too.
Pros
- Even heat distribution
- Made in the U.S.A.
- Heirloom quality- will have a lifetime
- Clean easily
- Handles keep baking clean and cakes looking great
Cons
- None that I can think of.
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360 Cookware Loaf Pan With Handles
Best for breads, pound cakes, meatloaf.
Material
- Cladded metal
- .07 Gauge (The .07 gauge is thicker than 10-12 gauge making it sturdier).
- T-304 Surgical Grade 18/10 Stainless Steel
Features
- Oven safe up to 500 degrees
- Diameter 11-7/8
- Inside height 2-5/8”
- Outside height 2-3/4”
- Weight 1.5lbs
- Made in the USA
Review
Can I just say having a loaf pan with handles is an absolute game changer! It makes baking anything in it so much nicer because you can easily grab the handles when moving it from the oven and not worry about touching the loaf in the process or getting dough or batter on your hand when transferring it to the oven. It sounds silly but it really makes it such a cleaner process.
I also love how this bakes my bread too. I know I mentioned above about the pie pan being special but the loaf pan is right up there as well. After using this for the first time I remember thinking, ok I guess certain loaf pans are better than others! This helps give my bread a great rise on the crust and bake evenly. I use this weekly. Such a great loaf pan I would recommend for anyone!
Pros
- Even heat distribution
- Made in the U.S.A.
- Cleans easily
- Heirloom quality – will have a lifetime
- Works great for both sweet and savory dishes
Cons
- None that I can think of.
Use code GURLGONEGREEN25 to save 25% off!
360 Cookware Bake and Roast Pan
Best for breakfast meats, casseroles, root veggies, cinnamon rolls, sheet cakes.
Material
- Cladded metal
- .07 Gauge (The .07 gauge is thicker than 10-12 gauge making it sturdier).
- T-304 Surgical Grade 18/10 Stainless Steel
Features
- Oven safe up to 500 degrees
- Diameter 13.87″ x 10.02”
- Inside height 1.96”
- Made in the USA
Review
This is a great versatile stainless steel pan. I find I use it for sweets and for savory foods. It also has handles which I love. This is great for lasagnas, or any casserole. I especially like the handles for casserole dishes because my oven mitt isn’t getting food on it when I transfer it. It also works great for making rice krispie treats, sheet cakes, granola bars, cobblers- really the list is endless. Definitely a great gift item for someone getting married as it’s so versatile in how it can be used.
Pros
- Even heat distribution
- Made in the U.S.A.
- Cleans easily
- Heirloom quality- will have a lifetime
- Versatile- great for sweet and savory dishes
Cons
- There isn’t a lid to cover the pan with for leftovers
Use code GURLGONEGREEN25 to save 25% off!
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.
More Non Toxic Bakeware Options
- Ceramic Coated – a healthier alternative for a non-stick surface.
- 100% Ceramic – this means that there are no metal substrates, no aluminum core, they are 100% pure ceramic not just ceramic-coated.
- 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).
- 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.
- 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:
- Best Non Toxic Cookware (Ultimate Guide)
- Xtrema Review: 100% Pure Ceramic Cookware
- Best Non Toxic, Non Stick Cookware
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.
Hi Cheryl,
So exciting for you! Yes, I agree- every swap really adds up.
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!
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.