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A Perfect Trio for Small Kitchen Jobs and Smaller Kitchens

By Riddley Gemperlein-Schirm Published

A small cooling rack and small plastic lid are the perfect complements to our favorite small rimmed baking sheet.

Large rimmed baking sheets, which measure 16½ by 11½ inches, are the MVPs in most home kitchens—we use ours in the test kitchen for roasting, baking, toasting, and much more. Recently, our test cooks have developed an affinity for smaller, quarter-size rimmed baking sheets, which measure 11½ by 8 inches. Their petite size makes them ideal for small tasks such as baking a few cookies, roasting one or two fish fillets, and toasting nuts or seeds; they even fit inside a large toaster oven.

Nordic Ware, the maker of our favorite large rimmed baking sheet, also offers a smaller version, the Nordic Ware Naturals Quarter Sheet, for about $9, so we decided to put it to a few kitchen tests to see if we could recommend it as well. We loved its sturdiness and straight sides, which made it easy to grip and slide in and out of the oven. Its 1¼-inch rim also kept food from spilling over when we tossed cauliflower in oil or flipped chicken. We were so happy with this sheet’s performance that we highly recommend it.

And while this sheet is a kitchen gamechanger on its own, it becomes a real workhorse when combined with our recommended small wire rack from Checkered Chef, which is sturdy and fits snugly inside the sheet, and our recommended plastic lid, also from Nordic Ware, which is durable, easy to attach and detach, and ably keeps foods fresher than either plastic wrap or aluminum foil.

Equipment Review Small Rimmed Baking Sheet (Quarter-Sheet Pan)

A petite version of this kitchen essential is the perfect size for smaller tasks.

Equipment Review Small Wire Rack

It’s sturdy, tiny, and the perfect match for our favorite small rimmed baking sheet.


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.