non-stick baking sheet

16.50 x 11.74 x 1.2 inch/42.00 x 29.50 x 3.0 cm interior measurement

Available at The Bay & The Gourmet Warehouse.

I like a baking sheet to be durable, and this pan is as sturdy as can be. The steel holds the heat evenly and the waffle pattern allows a little air to circulate under your goodies, to promote even baking.

This baking sheet is a staple item for cooks and bakers of all experience levels.

  • An essential baking tool for novice and experienced bakers
  • From cookies to sheet cakes or roasted potatoes to pizza, this sheet is a staple item for cooks and bakers of all experience levels
  • 0.03 inch/0.8 mm thick carbon steel
  • Heavy gauge steel distributes heat evenly and consistently
  • Rolled edge design for durability and resistance to warping
  • Double glazed non-stick layer is FDA approved and PTFE and PFOA free
  • The non-stick surface is safe for temperatures up to 445°F/230°C
  • Hand wash only
  • Do not use peroxide, baking soda or vinegar to clean and do not scrape or use metal scouring pads. Avoid using metal tools, or other sharp tools, in direct contact with the non-stick surface to prevent its damage. Do not cut baked contents inside the pan.

Anna Olson Kitchen

This items is also available in Anna Olson Kitchen Baker’s Box - a 5-piece collection of quality baking pans, with a bonus silicone spatula.


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anna's top tips

  • When I bake oatmeal cookies or chocolate crinkle cookies, I gently smack the tray of baked cookies on the counter right after I pull them from the oven – this flattens them and helps to set the centre, keeping them chewy.
  • Removing cookies from the tray to a cooling rack within 2 minutes of removing from the oven will halt the cooking, and also ensure a crisp outside to cookies like chocolate chip.
  • When buying parchment paper to line your baking pans, you’ll find the rolls of paper come in varying widths. Try to buy the size that fits the width of your baking sheet, to avoid waste and make lining your baking sheet easy.
  • If piping delicate batter such as choux paste or lady fingers onto a parchment-lined baking sheet, dab a little of the batter underneath each corner so that the paper sticks to the sheet, so that the paper won’t lift up as you pull your piping tip away. The baked batter underneath will pop right off after baking…no scrubbing needed.
more baking tips



Crispy Baked Chicken Wings


Baking Day with Anna Olson

Recipes to Bake Together.

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