restrict 1 copied and sizes
A sheet pan that has a unremitting lip around all cardinal lateral may be label a jelly move pan. A pan that has at least one lateral flat, so that it is easy to slide the baked product off the end, may be label a cookie sheet.
Some bakers prefer to use a lining, rather than bake directly on a sheet pan, particularly for delicate or sticky pastries. Sometimes using no lining is better, and for many reasons: the linings or wrappers may have chemicals that get into the cake; research has shown that it takes less time to cook without a lining.