Whether you’re a novice or seasoned cook, baking sheets are a reliable workhorse in the kitchen. Simple as they are, there’s a certain alchemy that happens when food hits their metal surface, arguably making these humble kitchen staples the most important tool in your arsenal. To help us on our quest to find a perfectly weighted, holy-grail sheet, we tapped Tyler O’Laskey of Perenn Bakery in Reno, Nevada, and Rita-Ashley Cunningham of Cupcakes by Ritaa in Atlanta for their recommendations. Whether you’re on the hunt for a no-frills workhorse to help you perfect tomorrow’s sheet-pan dinner or a stylish matte-gold option that deserves to be on display, we’ve found the best baking sheets to level up your next recipe.

• Best Overall: USA Pan Heavy Duty Nonstick Baking Pan
• Best Value: Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
• Best Splurge: Williams Sonoma Goldtouch Pro Nonstick Sheet Pan
• Best Stainless Steel: Wildone Stainless Steel Sheet Set
• Best Design: Matfer Bourgeat Tapered Edge Blue Carbon Sheet Pan

Features to Keep in Mind

Material

According to O’Laskey, you can’t go wrong with bare aluminum if you’re on a budget and cooking in large quantities. “At our bakery, we use 18-gauge or heavier aluminum baking sheets lined with parchment,” he says. It’s less expensive than aluminized steel (which is made by dipping steel in an aluminium-silicon alloy) or tri-ply construction (aluminum sandwiched between stainless steel) and distributes heat evenly. That said, O’Laskey recommends splurging if you want one that’ll last for years. “For baking at home, I use a nicer quality aluminized steel pan,” he says. “They will last a lifetime, so they are worth the slightly higher investment.” Stainless steel is a good option for anyone who prefers to avoid aluminum altogether. Plus, stainless steel retains heat well and helps ensure that food cooks evenly.

Size

When it comes to sizing, a full sheet measures 26 x 18 inches with sides about one inch high. A half sheet is—you guessed it—precisely half the size of a full sheet at 18 x 13 inches. A quarter sheet and an eighth sheet go down in size accordingly, and a jelly roll pan is between a half sheet and a quarter sheet. Which sheet is best for you, of course, depends on what you’re baking and the size of your oven, so pay close attention to what the recipe calls for and check the oven rack dimensions before buying.

Gauge

A heavier gauge is also important, but it comes down to budget. “The heavier the gauge, the more expensive, and the heavier the pan, the better the pan conducts heat and the more even your baking will be,” O’Laskey explains.

Our Top Picks

Best Overall: USA Pan Heavy Duty Nonstick Baking Pan

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O’Laskey’s mom gave him a hand-me-down USA Pan when he moved to college—and it’s going strong more than a decade later. “My wife and I still use it several times a week at home,” he says. “It looks and bakes the exact same as it did when my mom gave it to me.” That’s because the commercial grade aluminized steel sheet is reinforced to prevent warping and covered in a patented nonstick, BPA-free silicone coating, ensuring even cooking and high-performance baking.

Best Value: Nordic Ware Commercial Baker’s Half Sheet

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A less expensive but solid alternative to pricier options, Nordic Ware’s rustproof aluminum sheet is a fan favorite for bakers of all experience levels with nearly 20,000 reviews and an unwavering 5-star rating on Amazon. “The finish might fade and not look as shiny after a few uses, but silicone mats or parchment paper fixes all that and cuts down on messes at the same time,” O’Laskey says. To keep it looking like new, avoid using it to cook acidic foods like vinegar and tomatoes.

Best Splurge: Williams Sonoma Goldtouch Pro Sheet Pan

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If you’re looking for a more elevated design, this nonstick option from Williams Sonoma will do the trick. With its matte-gold finish and signature heft (fair warning: some reviewers complained about the weight), this commercial-grade aluminized steel sheet is bound to become a family heirloom if cared for properly. “It’s beautifully designed and long-lasting—low maintenance!” O’Laskey says.

Best Stainless: Wildone Stainless Steel Sheet Set

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For those concerned about aluminum possibly leaching into food, try going the stainless steel route. This one is a reliable must-have for its sleek finish, sturdiness, and rust-free surface. Rita-Ashley Cunningham of Cupcakes by Ritaa prefers this pan because it’s easy to clean and is available in five sizes (choose from a mini 9-inch to an extra large 18-inch option). A word of warning, though: some buyers mention that the base can warp over time, so make sure you distribute food evenly across the surface and heat it slowly to prevent the metal from buckling.

Best Design: Matfer Bourgeat Blue Carbon Sheet Pan

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“This is the cast iron pan of sheet trays,” says O’Laskey, who recommends this design for anyone who “nerds out” over quality cookware and takes care of their tools “like a significant other.” It’s also a great option for anyone who’s completely opposed to aluminum. When properly cared for, it develops a “seasoned” nonstick coat over time, like cast iron, that won’t wear off like other nonstick coatings. Plus, the sleek blue design makes it a sheet pan you’d be proud to serve straight from the oven.

Ask the Experts

What’s the difference between a baking sheet and a cookie sheet?

It all comes down to the rim. Cookie sheets have one raised edge to allow baked goods to slide off onto the cooling rack or plate with ease, whereas baking sheets have four raised edges that are each about one inch tall. It’s a matter of personal preference: “I prefer the security of the rimmed sheets [because] there’s less chance of dropping pastries,” O’Laskey says.

How do I clean my baking sheet?

No need to overcomplicate it—a general purpose Scotch-Brite pad and soapy water will do. Let it soak for 2-3 hours if the grime is especially bad.

What’s the best way to prolong the life of a baking sheet?

Follow O’Laskey’s golden rule and always line your sheet to keep it in pristine condition. “I don’t really know anyone professionally that doesn’t use some type of barrier between the food and the cooking tray,” he says, noting that either a silicone mat or parchment paper will do the trick. “Soak a silicone mat after baking [and] it will shorten the cleaning up by a ton.”

The post The Best Baking Sheets Are More Than Just a Backdrop for Your Next Recipe appeared first on Saveur.

When the sun is blazing and the air is thick, the last thing on your mind is cooking over a hot stove. For many of us, summer is synonymous with cool, crisp, refreshing salads. Regardless of which leafy greens you choose—whether arugula and watercress for a crunchy spring salad or basil and mint for grilled watermelon and shrimp—making sure they’re clean and moisture-free is essential. Nothing ruins a dish faster than soggy leaves.

But with countless salad spinners to choose from, knowing where to start can be tricky. Overall functionality is a priority, but size, drainage, and durability are also key. And should you choose a pump-operated version over a pull-string? To help streamline your search, we reached out to four chefs for pointers. Here’s what we learned about the best salad spinners in every category.

• Best Overall: Farberwear Pro Pump Spinner
• Best Value: Cuisinart Salad Spinner
• Best Compact: IKEA Tokig Salad Spinner
• Best Collapsible: Prepworks by Progressive Collapsible Salad Spinner
• Best Stainless Steel: OXO Steel Large Salad Spinner
• Best Pull String: Mueller Large 5L Salad Spinner

Types of Salad Spinners

Pump operated

Pump-operated spinners typically involve pushing a button to start the spinning cycle. They are considered the most user-friendly since they require the simple push of a button.

Pull string

No buttons here. Pull string spinners require you to pull a cord to initiate the spin. In terms of ease, they’re somewhere between a pump-operated and a manual version.

Manual

Manual spinners have a handle you must physically turn to produce the momentum for each spin. They’re definitely ideal for smaller servings since they require a little more elbow grease.

Our Top Picks

Best Overall: Farberwear Pro Pump Spinner

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This pump operated salad spinner is a fan favorite for its ample 6.65 quart capacity and clear, non-slip bowl that secures the spinner while in use. Max Hardy, chef and owner of Coop Detroit and Jed’s Detroit, loves its versatility and ease-of-use. “This spinner is one-handed and prepares your produce and veggies in seconds,” Hardy says. “You can use the separate basket as a colander and the clear plastic bowl to serve your salad in as soon as it’s ready.”

Best Value: Cuisinart Salad Spinner

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This manual salad spinner has a knob that’s easy to turn, and we especially love the secure locking mechanism. Plus, the shape is both functional and versatile: “It’s built with quality and has grips on the bottom, which prevent it from sliding off the table while in use,” says Devan Cameron, chef and owner of Braised & Deglazed. “Another useful feature is the built-in drain spout, which lets you quickly drain the water without having to lift the lid.”

Best Compact: Ikea Tokig Salad Spinner

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If you’re preparing a meal for yourself or just a few guests, this affordable salad spinner is a reliable option that stands the test of time. “I have one from 10 years ago that still works,” says Tyler Akin of Le Cavalier in Wilmington, Delaware. “I even use the catch to drain pasta if I’m in a pinch and it’s closer to the front of my cabinet than the colander. Biggest ups to Ikea—there’s nothing wrong with this and it’s a perfect size if you’re drying greens for two or three.”

Best Collapsible: Prepworks by Progressive Collapsible Salad Spinner

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Short on storage? This salad spinner drains water just as easily as its larger counterparts without taking up tons of valuable real estate. “Because it’s collapsible, you can keep this spinner on the kitchen counter for everyday use,” Hardy says. “This spinner is space-saving and collapses to half its size for compact storage, and expands to full size for everyday use.” As an added bonus, it’s dishwasher safe.

Best Stainless Steel: OXO Steel Large Salad Spinner

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This pump operated salad spinner is equal parts practical and stylish. The basket and bowl can be used separately and are dishwasher safe, too. “It’s the perfect size to clean my herbs and salad greens,” says Jacob Solomon, executive chef of Testaccio in Chicago. “Plus, the stainless steel bottom is super durable, and the inner spinner basket acts as a great colander for rinsing.”

Best Pull String: Mueller Large 5L Salad Spinner

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While this brightly-colored salad spinner is officially controlled by a pull string, it also features a button stop that lets you adjust and activate the spinning as needed. “They make great products,” Akin says of Mueller. “I had the pleasure of using this at a friend’s dinner party when I was put to work, and the feel was very durable despite the pump operation. One can’t argue with the distinctive design, either.”

Ask the Experts

What’s the best way to clean a salad spinner?

Clean the basin with dish detergent and a sponge. Use the same approach for the insert, but with the spray function on your faucet to really target between the slots. “A lot of people just rinse out the salad spinner after using it, but this is not actually okay,” Cameron says. “Raw salads can sometimes contain dangerous bacteria like E Coli and can lead to food poisoning. I always wash the spinner out with soap and water by hand. You can wash some salad spinners in the dishwasher, but be sure to check the manufacturer’s manual first.”

Every product is independently selected and vetted by editors. Things you buy through our links may earn us a commission.

The post The 6 Best Salad Spinners for Everything From Arugula to Watercress appeared first on Saveur.

When it comes to food storage containers, whether they’re for keeping pasta at the ready on the countertop or stashing leftovers in the fridge, the winning material is clear: glass. Eco-friendly, glass won’t absorb odors, comes in an endless variety of sealable options, and—let’s face it—delivers a timeless aesthetic with which plastic just can’t compete.

We called on a handful of chefs and industry insiders who routinely put their storage through its paces, then mixed their picks in with a few of our own favorites. Here, a roundup of the best glass food storage containers we rely on, ranging from Pinterest-worthy pantry stackers to canisters chic enough to make AP flour look fancy.

Our Top Picks

• Best Overall: Glasslock Container Set
• Best Value: Ball Mason Jars
• Best Seal: Airscape Glass Food Storage Containers
• Best For Tiny Servings: OXO Tot Glass Baby Blocks
• Best Starter Set: Pyrex Simply Store 18-Piece Set
• Best To Display: Barcelona Iron Top Canister
• Best All-Purpose: Weck Canning Jars

Best Overall: Glasslock Container Set

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Lee Wallach, founder of Home Appétit, a weekly meal-delivery service based in Philadelphia, Pennsylvania, enlists this set of rectangular, lidded containers to corral the high volume of ingredients he preps each day in his kitchen. The plastic snap-on tops close securely thanks to a thick rubber seal around the edges—which also happens to be removable for easy cleanup. “Stackability is another key element I look for,” explains Wallach. “My fridges are always full, so it’s important to keep things fresh, but also to create more space.” The flat lids accomplish this perfectly. Oven- and microwave-safe, the Glasswork line also gets high marks for even heating. Pro tip: Hit the hardware store for some painter’s tape for labelling the containers. An appealing bright blue, with not-too-sticky backing, the tape is ideal for keeping track of what’s what in a stocked refrigerator.

Best Value: Ball Mason Jars

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The OG of glass storage, Ball Corporation’s Mason jar first turned up in kitchens in 1884—and has been an American icon ever since. At about $4 apiece, the Mason Jar is also a bargain. That’s just one reason food stylist and recipe developer Carla Contreras claims this versatile vessel as her kitchen go-to.  “I use these jars to hold everything from iced coffee to hard boiled eggs,” she says. “I also fill them with nuts, seeds, and dried fruits, then line the jars up in the door of my fridge. They are inexpensive, functional, and beautiful.”

Best Seal: Airscape Glass Food Storage Containers

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With minimalist wood tops and a sleek profile, these good-looking canisters are already a step up from your average flour bin. Add tough tempered glass and an interior lid that forces extra air out and these Airscape containers are what you’d call pretty and smart. Fill them with flour, coffee, cereal, gummy bears…it’ll all stay as fresh as the day it was first opened.

Best For Small Portions: OXO Tot Glass Baby Blocks

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If you’re the type of new parent to take on preparing baby food from scratch, let us at least offer you one shortcut: these 4-ounce block containers, which are marked for portioning, won’t leak, and can go directly from the freezer to the oven or microwave. Bonus: The plastic lids are free of all the bad stuff (that’d be BPA, PVC, and Phthalates—but we bet you knew that already.) As for more grown-up options, chef Wallach likes to store pre-portioned snacks, as well as sauces and dips, in these cute little, er, babies.

Best Starter Set: Pyrex Simply Store 18-Piece Set

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Yes, says Pyrex, you can have it all. This 18-piece collection in a range of sizes is not only made from the tough tempered glass the company is known for, but the price tag also happens to be starter-kitchen friendly. The performance of the lids, however, is what won over chef Eric Brownlee of Winston-Salem’s The Katharine Brasserie & Bar. “Your typical glass storage container comes with plastic lids that often break, especially at low temps,” he explains. The toppers on these colorful little workhorses go from freezer to microwave without wear or cracking. 

Best to Display: Barcelona Iron Top Canister

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Made in Hungary (the metal is hand-forged), these beauties aren’t exactly practical when you consider the price of more than $100 each. That said, the striking allure of reclaimed wood, iron, and glass cannot be denied. The good news: The food-safe wax coating on the top creates a solid seal, so they really do work for room-temperature storage. Put ‘em somewhere where you can see ‘em.

Best All Purpose: Weck Canning Jars

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Originally produced in Germany back in 1895 by J. WECK and Company, a home canning supply manufacturer, this is Europe’s version of the Mason Jar. The lid system is trickier, incorporating a glass top, a rubber gasket, and little metal clips. The whole apparatus is expensive (around $9 for the 25-ounce size). Tack on the fact that this wildly popular jar isn’t even technically approved for home canning in the U.S. and you may find yourself asking what all the fuss is about. All we can offer is that we’re suckers for charm. Go ahead, fill them with your signature homemade granola at the holidays…you’re going to want your jar back.

Features to Keep in Mind

Glass Strength

If the containers aren’t labeled oven-safe, then they probably aren’t made of tempered glass. Stronger than regular annealed glass (the stuff used for less-expensive decorative jars and bottles), tempered glass is treated to withstand the extreme temperatures of your oven or freezer. Tempered glass is also less likely to shatter or scratch, making it a worthy investment.

Lid Pros and Cons

On again, off again—the lids are the busiest component, so durability is non-negotiable. Will the clips hold up? How tight is the seal? Is it made to survive in the microwave? We looked for a secure close, as well as material that could handle temperature extremes and frequent use.

The post The Best Glass Food Storage Containers for Every Corner of Your Kitchen appeared first on Saveur.

From fragrant chamomile roast chicken to citrusy mantecados, our feeds have been inundated with images of people’s culinary triumphs—and their trials and tribulations, too. Workaday baking sheets pulled their weight through it all. Simple yet versatile, these humble kitchen staples are arguably the most important tool in your arsenal, but some are better than others. To help us on our quest to find an ideally weighted, perfect-for-everything, Holy Grail sheet, we tapped Tyler O’Laskey of Perenn Bakery in Reno, Nevada, and Rita-Ashley Cunningham of Cupcakes by Ritaa in Atlanta for their recommendations.

• Best Overall: USA Pan Heavy Duty Nonstick Baking Pan
• Best Value: Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
• Best Stainless Steel: Wildone Stainless Steel Cookie Sheet Set

Features to Keep in Mind

Material: According to O’Laskey, you can’t go wrong with bare aluminum if you’re on a budget and cooking in large quantities. “At our bakery, we use 18-gauge or heavier aluminum baking sheets lined with parchment,” he says. It’s less expensive than aluminized steel (which is made by dipping steel in an aluminium-silicon alloy) or tri-ply construction (aluminum that’s sandwiched between stainless steel) and distributes heat evenly. That said, O’Laskey recommends splurging if you want one that’ll last for years. “For baking at home, I use a nicer-quality aluminized steel pan,” he says. “They will last a lifetime, so they are worth the slightly higher investment.” Stainless steel is a good option for anyone who prefers to avoid aluminum altogether: Though they take longer to heat up, the non-reactive metal retains heat well, helps ensure that food cooks evenly, and can go in the dishwasher after dinner.

Size: Most everyday cooks prefer the versatility of a half sheet, which fits perfectly in smaller-sized home ovens, but there are uses for every dimension. A full sheet measures 26 by 18 inches with rims about one inch high; they’re largely used in restaurants, so unless you’re buying for a commercial oven, you’ll want to 86 this one. A half sheet is—you guessed it—precisely half the size of a full sheet at 18 by 13 inches; these can be used for just about every kind of recipe, from sweet to savory. Quarter and eighth sheets are good options for prep work, setting your mise en place, or small baking projects, as are jelly roll pans, which fall somewhere between a half and a quarter sheet. Which is best for you, of course, depends on what you’re baking and the size of your oven, so pay close attention to what the recipe calls for and measure your oven rack before buying.

Gauge: A heavier gauge is also important, but it comes down to budget. “The heavier the gauge, the more expensive; the heavier the pan, the better the pan conducts heat and the more even your baking will be,” O’Laskey explains. Heavier pans also tend to be more durable than thin ones, so you might want to consider paying more up front for a sheet pan that lasts.

Our Top Picks

Best Overall: USA Pan Heavy Duty Nonstick Baking Pan

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O’Laskey’s mom gave him a hand-me-down USA Pan when he moved to college—and it’s going strong more than a decade later. “My wife and I still use it several times a week at home,” he says. “It looks and bakes the exact same as it did when my mom gave it to me.” That’s because the commercial grade aluminized steel sheet is reinforced to prevent warping and covered in a patented non-stick, BPA-free silicone coating, ensuring even cooking and high-performance baking.

Best Value: Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

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A less expensive but solid alternative to pricier options, Nordic Ware’s rustproof aluminum sheet is a fan favorite for bakers of all experience levels. “The finish might fade and not look as shiny after a few uses, but silicone mats or parchment paper fixes all that and cuts down on messes at the same time,” O’Laskey says. To keep it looking like new, avoid using it to cook acidic foods like vinegar and tomatoes.

Best Stainless: Wildone Stainless Steel Cookie Sheet Set

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For those concerned about aluminum possibly leaching into food, try going the stainless steel route. Rita-Ashley Cunningham of Cupcakes by Ritaa prefers this pan because it’s easy to clean and is available in five sizes (choose from a mini 9-inch to an extra large 18-inch option); it’s also a must-have for its sleek finish, sturdiness, and rust-free surface. Be sure to distribute food evenly across the surface and heat it slowly to prevent the metal from buckling.

Ask the Experts

What’s the difference between a baking sheet and a cookie sheet?

It all comes down to the rim. Cookie sheets have one raised edge to allow baked goods to slide off onto the cooling rack or plate with ease, while baking sheets have four raised edges that are each about one-inch tall. It’s a matter of personal preference: “I prefer the security of the rimmed sheets [because] there’s less chance of dropping pastries,” O’Laskey says.

How do I clean my baking sheet?

No need to overcomplicate it—a general purpose Scotch-Brite pad and soapy water will do. Let it soak for 2-3 hours if the grime is especially bad.

What’s the best way to prolong the life of a baking sheet?

Follow O’Laskey’s golden rule and always line your sheet to keep it in pristine condition. “I don’t know anyone professionally who doesn’t use some type of barrier between the food and the cooking tray,” he says, noting that either a silicone mat or parchment paper will do the trick. “Soak a silicone mat after baking—it will shorten the cleaning up by a ton.”

The post The Best Baking Sheets Are More Than Just a Backdrop for Your Next Recipe appeared first on Saveur.