How to Clean AND Cook with Sheet Pans
If you’re like me, SHEET PAN are probably some of your most well-loved and perpetually dirty kitchen items. No amount of scrubbing and soaking seems to get any of that burnt residue off. Sometimes it’s time to set soap and water aside and look for new methods of cleaning stubborn stains and residue. So before you toss those dirty pans, give these methods of cleaning sheet pans a try.
Try Baking Soda and Vinegar
This method uses items you’ll already have in your cupboard to help loosen the residue and keep your pans clean.
Fill your sink with hot water and add equal parts baking soda and white vinegar (about half a cup of each). Make sure your sink is plugged.
Submerge your pans in the mixture and allow them to soak for between 30 minutes to an hour.
Use some elbow grease and give the pan a serious scrub, using the coarse side of a sponge. Scrub in a circular motion to avoid noticeable scratching (although some scratching may still occur).
Once you’ve scrubbed to your heart’s content, give the pan a good hand wash with soap and water to remove the vinegar smell, and dry immediately to avoid rust.
Try Dryer Sheets
Yes, you read that right. This laundry room staple works wonders on grimy sheet pans.
Leave your sheet pan in the sink or on the counter. Add one or two dryer sheets and dish soap, and fill the pan with warm water. Let it sit for 2 to 3 hours.
When you return, throw out the dryer sheets and dump the water out of the pan. Any caked-on food should lift easily with soap, water, and a sponge.
Try Peroxide and Baking Soda
Go scrounge up the hydrogen peroxide from your first aid supplies because this method makes cleaning dirty sheet pans a breeze. It should be noted that this method is likely too harsh for sheet pans with non-stick coatings.
Start by mixing baking soda and hydrogen peroxide into a paste.
Spread the mixture across the surface of the pan and allow it to sit for 2 to 3 hours.
Use a sponge to wipe away the paste. No harsh scrubbing should be needed!
How to Keep Your Sheet Pans Clean?
Now that your pan is free of grime and gunk, let’s keep it that way. The simplest way to keep your pans clean all the time is to use parchment paper or aluminum foil when cooking with them. And remember, scratches and stains are signs of your pans being put to good use, and that’s not such a bad thing.
How to Make the Best Sheet Pan Dinners
The genius behind this oven-baked spin on one-pot-cooking is that it’s supposed to make for simple prep, no-fuss cooking, and speedy clean-up. And all that’s true — as long as you keep these 6 simple tips in mind:
1. Use the Right Kind of Pan
The right baking sheet to use for sheet pan dinners is called a half-sheet pan. It’s made of heavy-gauge metal, measures 18 by 13 inches, and has a 1-inch rim all the way around. It’s sturdy enough to take high oven heat — and sometimes broiler heat if your recipe calls for it. The size allows for ingredients to be spread out so you don’t crowd the pan. (Crowded pans make for mushy meals because the ingredients steam instead of roast.) And the rim is low enough for heat to move across the ingredients to give them a crisp, brown, caramelized finish. Jellyroll pans may look the same, but they’re generally smaller and flimsier than half-sheet pans. The good news is half-sheet pans are not expensive and they’re the kind of multi-taskers that you’ll use again and again for a whole lot more than sheet pan dinners.
2. Line the Pan for Easy Clean-Up
You’ll see lots of blog photos of sheet pan dinners where the pan is all crusty with baked-on bits. (See the photo at top, for example.) But let’s get real. You’re not interested in scrubbing pans. The solution? Line the pan with heavy-duty foil or parchment paper (not waxed paper). You might have to do a little light washing later, but a well-lined pan cleans up in a jiffy.
3. Give Dense or Whole Vegetables a Head Start
Sturdy vegetables like potatoes and carrots take much longer to cook than softer vegetables like green beans, asparagus, and tomatoes. Depending on what else you’re adding to the pan, you should roast the denser vegetables for 30 minutes or more before adding the other vegetables to the pan. In this recipe for Greek Lemon Chicken and Potato Bake, small whole potatoes cook along with bone-in chicken leg quarters for 45 minutes, then the green beans are added 15 minutes before the pan comes out of the oven. If you cut the denser vegetables into small pieces, they’ll need a shorter head start.
4. Oil Up the Ingredients
To ensure that vegetables don’t dry out while they’re cooking, make sure you completely coat them with oil. The best way to do this is to put them into a large bowl and add the oil and any other seasonings in your recipe. Then stir with a spoon or with your hands to cover everything thoroughly. A smart move is to do the dense vegetables first and get them started in the oven (see tip #3), then use what’s in the bowl to coat the softer vegetables that will be added to the pan later.
5. Know When to Rack ‘Em
Most sheet pan dinners can be baked right on the pan with no rack needed. After all, that’s how you get those tasty caramelized surfaces. But, let’s say you want to bake breaded chicken or fish along with vegetables. To keep that crisp coating from getting soggy from the veg, use a wire rack to raise the breaded ingredients above the moisture in the pan. Use the same approach when you’re roasting a cut of beef or pork so the juices baste the ingredients while the meats gets gloriously browned. Everyone wins.
6. Add Flavor Boosters
Try seasoning blends: jerk seasoning, Old Bay, za’atar, Chinese five-spice powder, garam masala, or Italian seasoning.
Use spicy chiles: fresh jalapeños or serranos, canned chipotles, crushed red pepper, dried cayenne, or ancho powder.
Add sauces and drizzles: wasabi sour cream, herbed aioli, maple syrup, olive oil, or balsamic vinegar. Toss in some nuts: pecans, almonds, cashews, peanuts, pine nuts, or walnuts.
Squeeze on or zest some citrus: lemon, grapefruit, lime, or orange.
Sprinkle on fresh aromatics: cilantro, parsley, oregano basil, green onion, or thyme before serving.