All the magic happens on one pan, so cleanup is a breeze.
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Credit: Greg Dupree

Crank up the heat and load on any creative combo of protein, veg, and starch. But before you start cooking, make sure you have the right pan. Look for an 18- x 13-inch heavy-duty aluminum pan with at least 1-inch sides (called a rimmed baking sheet or jelly-roll pan). The high sides will contain foods and be easier to grip. One we love: Nordic Ware Naturals for Sur la Table, $20.

Lemon Chicken With Artichokes and Kale

Credit: Greg Dupree

A generous sprinkling of Parmigiano-Reggiano cheese enriches everything on the pan, coating the chicken and vegetables with savory, nutty richness.

Sheet Pan Flank Steak With Salsa Verde

Credit: Greg Dupree

Our smart technique cooks the steak perfectly: A superhot pan, preheated under the broiler, sears the underside of the meat while the heating element chars the top.

Arrange the fish and the broccoli-carrot mixture on the same pan for quick cleanup:

Roasted Pork with Apples and Potatoes

Credit: Greg DuPree

This is one-pan cooking at its best. After the meat and produce are done, the browned bits in the pan get scraped up into a buttery finishing sauce.

Why the Warp?

Metal expands as it heats and contracts as it cools, which explains why the pan may twist with an audible “pop” in the oven or when cold foods hit a preheated pan. Not to worry: It should straighten as the temperature evens out.

Sheet Pan Curried Tofu with Vegetables

Credit: Greg Dupree

This flavor-packed vegetarian meal is full of great textures—soft sweet potatoes, crispy tofu, toothsome cauliflower, juicy pomegranate, and creamy yogurt sauce.