Help! Everything Sticks to My Baking Sheets.

(Image credit: Apartment Therapy)

Q: I use my aluminum half-sheet pans for so many things: cookies, cakes, roasted vegetables, etc. After each use, I clean it thoroughly, but many things stick to the pans.

I’m wondering if I shouldn’t give the pans such a thorough cleaning, to develop a kind of seasoning on the pan? There are nonstick sheet pans, of course, but I know those coatings don’t last.

Sent by Hannah

Editor: I’m curious about what exactly is sticking to the pan. Cookies really shouldn’t; cakes, when baked in a properly greased pan, shouldn’t; and roasted vegetables, when generously tossed with fat, shouldn’t stick either. I will say that my favorite baking sheets do have a bit of a patina to them, but I’m also rather liberal with my use of fat when roasting things that have a high risk of sticking, like veggies or meat. My suggestion is to try roasting vegetables or meat with a bit more fat and see how that works. Pay attention to cooking times and techniques, too. Sometimes when recipes call for flipping things halfway through, it’s a part of the strategy to cook evenly and prevent them from sticking and burning.

Kitchn readers, have you encountered a problem like this? And suggestions for Hannah?

We support our readers with carefully chosen product recommendations to improve life at home. You support us through our independently chosen links, many of which earn us a commission.