5 Reasons Your Baking Sheets Look Terrible—and How to Care for Them So They Last a Lifetime

If your baking sheets have seen better days, you’re not alone. Most of us have crusty, grody trays from years of (happy!) baking. The good news is that this is sort of a good thing! According to Clara Krueger, a baker’s hotline specialist at King Arthur Baking Company, baking pans will naturally develop a patina over time with use. “There’s no need to scrub this off,” she says. “It actually helps to make the pans more non-stick, like the seasoning of a cast-iron pan.” So you have permission to take it a little easy when it comes to maintenance! 

All of this being said though, you also don’t want any new baking sheets to look like they’ve been through the wringer after just a few uses. You still need to care for them! Here, Krueger shares the most common mistakes people make with their baking sheets and a few tips to keep them looking their best. 

You’re Cleaning Them too Aggressively

According to Krueger, we need to chill out with our aggressive cleaning because it’s actually working against us. “Many home bakers get a little bit too adamant about keeping their sheet pans spotless,” she says. “Using abrasive scour pads and cleaners to scrub a pan that has a non-stick coating can damage the coating.” (And generally speaking, you should never apply any kind of sharp, metal tools to them either, like a steel fork, to prevent scratching.)

Her recommended method for cleaning a pan is incredibly simple: She just washes pans front and back with dish soap, hot water, and a soft sponge to get rid of lingering grease. Keeping up this basic routine is gentler on pans and will keep sticky gunk from building up.

You’re Not Using Baking Sheet Liners

Liners will, of course, mitigate staining on your pans and keep them looking their best, so you should absolutely have some on hand at all times. On top of this, they ensure easy release of baked goods like macarons. Plus, they make the clean-up process way easier—so much so, you might not need to scrub the pan when you wash it!

Parchment paper liners are the easiest option, but silicone options are low-waste and a more permanent tool you can just wash and reuse. Krueger notes though that silicone tends to hold onto grease. “They can be a little annoying to clean,” she says. “I often find that I have to wash mine twice after baking anything greasy.” So if you’re all about low-fuss, you might want to take that into consideration. 

Your Baking Sheet Liners Are Too Small

Continuing on the theme of baking sheet liners—you might be picking the wrong size. When you choose a liner that’s too small, your baked goods will stick to the edges of your pan, which are generally harder to scrub clean because of the angles. 

You Grease Your Sheets With Butter

Surprise! This tip might shock you, but greasing your sheets with butter could be making your trays look worse. Here’s why: Butter has a low smoke point compared to other fats and oils, which may lead to burning and result in a charred residue. Instead, Krueger suggests using vegetable oil, vegetable shortening, or baking spray. 

You Rinse Your Hot Pans in Cold Water

If you’re in a rush after baking and start washing a warm pan, never run cold water over it. Doing this could cause warping, which is the result of uneven heating, forcing the metal to expand and contract, and ultimately, buckle. So procrastinating is totally OK here! Let the sheet cool down fully before you wash it.

Warping can also happen when you place your cool sheet in the hot oven. To prevent this, preheat the pan in the oven for a few minutes (not too long!) or run hot water over it first. Keep in mind that thick, high-quality baking sheets are less prone to warping, so you may want to invest in a new set if your sheets are all wonky. (Warped ones can actually lead to uneven cooking!)