In praise of the quarter sheet pan
May 14, 2019 by DarcieI have to admit to being a little late to the party on this, but I did not appreciate the versatility of quarter-size sheet pans until very recently. Why would I want yet another item to clutter my small kitchen when I had a nice stack of half-sheet pans at my disposal? Cathy Barrow’s excellent Pie Squared convinced me to try quarter-sheet pans and now I am hooked. (I mean really hooked – I got rid of all of my pie pans because I only make sheet pan pies anymore.) Food & Wine Magazine loves quarter-sheet pans too, and explains why they deserve a place in your kitchen.
Food & Wine offers several suggestions on how to put the petite pans to good use. One smart example is for roasted vegetables. If you are making a dish with different types of vegetables, some will inevitably be done well before the others. It’s tough to separate them using one large tray, but most ovens will accommodate multiple quarter sheet pans so you can place different vegetables on separate sheets and pull out only those that are done and leave the rest to finish.
I’ve found many other uses for these smaller trays, including:
- toasting nuts and making croutons
- transporting ingredients from the fridge to your work surface
- keeping compliated recipes organized – ramekins on a sheet tray work great for small amounts of spices or herbs, and a quarter-sheet pan doesn’t hog too much counter space
- breading meats or veggies
- making personal sized pizzas
Are you a member of the quarter-sheet pan fan club? If so, what’s your favorite use for them?
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