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Small Rimmed Baking Sheet Lid

By Riddley Gemperlein-Schirm Published

Does this plastic cover do a better job than plastic wrap or aluminum foil at keeping foods fresh?

We love the rimmed baking sheet lid that fits on our recommended rimmed baking sheet, so we were curious to know if we could also recommend the smaller version, the Nordic Ware Storage Lid for Quarter Sheet, which is designed to fit our favorite small rimmed baking sheet, the Nordic Ware Naturals Quarter Sheet. The lid is made of clear, BPA-free plastic and costs about $8.

To test if it was easy to use, we attached and removed it numerous times from both new and used copies of our favorite small rimmed baking sheet. The lid was a breeze to snap on and off, and it was much more efficient to use than plastic wrap or aluminum foil, which require some fussing to secure in place. Plus, neither plastic nor foil is reusable.

To see if the lid could keep food fresher than plastic or foil, we filled three rimmed baking sheets with sliced eggplant, covered them—one with plastic, one with foil, and one with the lid—and refrigerated them. We also filled three baking sheets with sliced strawberries and bananas, covered them similarly, and froze them. After 24 hours, the eggplant stored on the lid-covered sheet looked fresher than the eggplant stored on the other two sheets; after two days, the fruit on the lid-covered sheet had significantly less freezer damage than the fruit on the sheets wrapped with plastic and foil.

We also tested the sturdiness of the lid by positioning it on the sheet and stacking 10 pounds of food items on top, leaving the lid weighted overnight. While the lid did bow a bit, it wasn’t damaged and gradually snapped back into shape once the weighty items were removed. The lid was also easy to clean. After slathering on a mix of oil, mustard, and garlic, we washed the lid and found no evidence of staining.

We did have one minor complaint. The lid is equipped with two tabs on its shorter ends that fasten below the baking sheet’s rim and secure the lid to the sheet. We wish that the lid had four latches, as it felt a bit unstable at times. However, it was still sturdy enough to keep food fresh and prevent any food from spilling out of the sheet.

If you own our favorite small rimmed baking sheet, we recommend this inexpensive accessory.

Equipment Review Small Rimmed Baking Sheet Lid

Does this plastic cover do a better job than plastic wrap or aluminum foil at keeping foods fresh?

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.