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In this video, a Frenchman visits New York and buys a half sheet pan, which he appears unfamiliar with (both the term and the device itself) despite being an experienced cook. So I'm wondering: is there not a sheet pan convention outside the US? I'd just assumed that the full/half/quarter sheet system was universal. Ditto for the sheet pan itself, since it's cheap and indestructible. Are those only used in the US?

(I did find this history of the standard sheet pan, which discusses patent filings and brand names in the US in the early 20th century, but that thread doesn't discuss whether it's unique to the US.)

  • Maybe he just never seen/needed a half size sheet pan in France ? – Max Oct 18 '17 at 13:18
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I'm not aware of any standard size baking trays in Europe. Here in Germany your baking tray comes with your oven. As several manufactures produce basically the same product some trays may be used interchangeably, but there is no guarantee that they really fit.

You can purchase universal folding trays that can adjust to the different ovens but they come with their own issues.

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    Correct. Just bought a new oven and the old trays are a few cm too short. That was in The Netherlands and you can assume equipment is the same for the entire European market. Maybe even for the entire 220V market. – Jan Doggen Oct 18 '17 at 7:25
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    not only this, but in parts of Europe, nobody ever uses sheet pans. I am not sure we had one when I was growing up, but if we did, my mother must have assumed it is a tray to catch dirt/protect the oven floor. We baked casseroles and stews in rimmed pans (round or rectangular) in different sizes, sometimes almost as wide as the oven, and baked our cookies in them too. – rumtscho Oct 18 '17 at 7:33
  • In the US, sheet pans originated in professional kitchens before moving to the home market. So is there also no comparable convention in commercial kitchens in Europe? – crmdgn Oct 18 '17 at 10:47

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