What is the difference between perforated and non perforated sheet pans?

The key difference between perforated and non-perforated sheet pans lies in their surface:

Perforated Sheet Pans

Have small holes (perforations) throughout the surface.

Main use: Promotes better airflow and heat circulation.

Benefits:

Crispier bottoms on baked goods (e.g., pizza, croissants, baguettes).

Faster and more even baking or roasting.

Ideal for foods where moisture needs to escape (e.g., frozen items or pastries).

Best used with: A silicone baking mat or parchment to prevent sticking and avoid batter dripping through.

Non-Perforated Sheet Pans

Solid surface, no holes.

Main use: General-purpose baking (cookies, sheet cakes, roasted vegetables).

Benefits:

Holds batters or liquid-based items (like brownies or cakes).

Easier for delicate items that would fall through perforations.

Better for: Recipes needing a moist or soft base, like muffins or soft cookies.