A sheet pan is a shallow, rectangular metal baking pan with a raised rim, used in professional kitchens for baking, roasting, cooling, mise en place and transporting prepared ingredients. It is also called a baking sheet or bun pan in some kitchens. The rim helps contain liquids, fat and small ingredients during handling and cooking.
Exact dimensions vary by manufacturer and rim design. Choose a pan that fits the oven rack and the equipment used in the operation.
Sheet pans are commonly made from aluminium or aluminized steel. Aluminium heats efficiently and is widely used for baking; darker or heavier pans may brown food differently. Chefs use sheet pans to roast vegetables, bake pastries, toast nuts, hold pre-portioned ingredients, cool products and organize mise en place. Parchment paper, silicone mats or suitable liners may be used according to the recipe and pan manufacturer’s instructions.
A sheet pan is shallow and broad, designed for baking and roasting. A hotel pan or gastronorm pan is deeper and used for holding, cooking, transporting and storing food. They are not interchangeable for every task.
Chef’s tip: Avoid overcrowding when roasting; food releases moisture and may steam instead of browning. Use a pan with enough surface area for the batch, and allow hot pans to cool on a stable rack.
Key distinction: A sheet pan is a shallow, rimmed baking and roasting pan, not a deep storage or service pan.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
