A good baking sheet is the quiet hero of challah. It conducts heat evenly so the bottom browns without scorching, it does not warp and pop in a hot oven, and it is big enough to hold two proper braids. Two pans come up again and again in tests, and we would happily own either.
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Our two picks
Tips for happy loaves
- Space them out. A half sheet holds two large braids with room to puff, or about a dozen rolls.
- Line it. Parchment makes cleanup trivial and keeps the bottoms golden, never dark.
- Use a light-colored pan. Dark pans absorb heat and can scorch the base of a rich dough.
- Rotate halfway. Turn the pan once during baking for an even color from end to end.
- Wash gently. Warm soapy water and a soft sponge keep aluminum pans looking new. Skip the dishwasher.
