Nordic Ware Prism Aluminum Baking Sheets
Crispy gets crispier.
Sure, you know aluminum baking sheets are a homemade pastry’s best friend, thanks to its ability to conduct heat super evenly for a better bake. But for those times when we covet extra-crispy edges on everything from cookies (like these Oatmeal Chocolate Chips beauties) to roasted broccoli, this durable baking sheet is the one we grab. The embossed grid pattern on the surface of the sheet improves airflow during cooking, which makes for lots of crispy bits—and it also makes the sheet tray stronger, longer-lasting, and more scratch-resistant than ordinary aluminum.
Choose from a quarter sheet, a half sheet (likely the size you’re most used to seeing), or a big sheet, which has 35% more surface area than a half sheet to fit another dozen cookies but still fits most standard ovens. The quarter and half sheets come in sets of 2—you’ll want plenty of these around for roasting brussel sprouts, baking meatballs, and churning out dozens of scones.
Photography by Rocky Luten & James Ransom
Details & Materials -
Quarter Sheet: 12.94" L x 9.63" W x 1.13" H; Half Sheet: 17.88" L x 12.88" W x 1.06" H; Big Sheet: 21" L x 15" W x 1" H
Care & Notes
Before initial use and after subsequent uses, hand wash with warm, soapy water. Dishwasher use is not advised, as discoloration will occur due to the cleaning agents used in automatic dishwasher detergent. This discoloration is merely cosmetic and will not affect baking properties or safety of the pan.
Natural aluminum pans work well with parchment paper, silicone baking mats, and also traditional butter or shortening and flour methods. When roasting savory foods such as vegetables, butter or cooking oil work well.
Nylon, wood, or silicone utensils are recommended. Metal utensils and scouring pads may scratch natural aluminum pans, but will not affect baking performance.
Shipping & Returns
Cannot be shipped to U.S. Territories or P.O.Box/APO/FPO/DPO addresses.
View our Return Policy.
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
Low effort—but it doesn't look that way!
Or: How to stretch a pie to feed a crowd. Thanks Martha!
Bill Smith calls it the easiest pie recipe in the world.