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A common choice for making backing plates is marine plywood. The plywood should have no voids and multiple thinner plies. Above all, it should be made with waterproof glue. Typical thicknesses are 1/2-inch or 3/4-inch hardwood plywood. There is a special case for using thinner plywood, but I'll get to that later. The edges of the plywood should be tapered to prevent forming a hard spot in the fiberglass around the edges of the plate. The plywood should be coated with several coats of epoxy to seal out any moisture.
Most people remember to seal the plywood surfaces but then drill fastener holes. A leaking fastener allows water inside the backing plate, delaminating or rotting it. Fastener holes should be drilled oversize and then filled with epoxy. I place the plywood backing plate in position and mark the hole location on the plywood. Using a hole saw or spade bit, I drill out the hole locations. Tape the bottom side of the plate to close off the holes, place on a level surface, and fill the holes with epoxy filler.
Not all backing plates are square. A large hole saw makes very neat backing plates for winches and stanchions.
There are a host of epoxy fillers on the market, but my choice is West Marine 105 resin, slow or fast hardener, and 406 colloidal silica filler. The oversized hole is filled and allowed to cure. The fastener hole is then drilled through the epoxy plug, resulting in a well-sealed backing plate.
The second type of backing plate material is aluminum. Aluminum won't rot or delaminate, and it can be worked with common woodworking power tools such as skill- and jigsaws. Use 1/4-inch minimum, 3/8-inch if needed. A common alloy is 6061-T6 extruded aluminum bar stock. A 3-by-6-by-3/8-inch piece will set you back less than $7 at current prices online. Most online suppliers will cut it to your exact length, eliminating any need for cutting. Grind the edges to a taper similar to the plywood plates.
A third option is stainless steel. Stainless is harder to cut and drill, but it's stiffer and stronger than aluminum. If you have to cut it, use a fine-toothed metal blade in your saber saw and cut slowly using plenty of oil or other lubricant to keep the blade cool. Use the same procedure when drilling. Quarter-inch stainless should be more than adequate, however, it is more expensive than aluminum. A 3-by-6-by-1/4-inch piece costs about $18. Again, online suppliers will cut it to length for you at only a marginally higher price.
Learn all about different sheet pans, cookie sheets, and jelly roll pans in this simple guide for home bakers!
Whether you’re new to baking or you have years of baking experience under your apron belt, the different sheet pans available can be a bit confusing at first glance. What’s the difference between a sheet pan and a cookie sheet? Is a jelly roll pan different from a sheet pan? We’ll cover all of that and more, and you’ll be a sheet pan pro!
Before we get into the specifics of pan sizes, I want to give you a not-so-gentle nudge to read my tips for choosing baking pans. There you’ll learn about how to pick bakeware based on material, thickness, color, and more.
Now, let’s talk about sheet pans!
For home cooks and bakers, full-size sheet pans are not likely to be something that you’ll be able to use. Measuring 26″ x 18″ with about a 1-inch rim around the outside, it just won’t fit in most home ovens. These are designed for larger ovens in commercial kitchens like restaurants and bakeries.
As you might guess from the name, half sheet pans are half the size of a full sheet pan. They usually measure 18″ x 13″ with about a 1-inch rim around the outside, although you’ll see some slight variances in those dimensions.
The workhorse of many home bakers, half sheet pans are great for baking cookies and sheet cakes. For most bakers, having two of these pans will suffice. I like the flexibility of having three of these in my kitchen for those times I’m on a cookie baking spree.
Some of my favorites:
If you’re playing along here, you’ve likely guessed that a quarter sheet pan is a quarter of the size of a full sheet pan and half the size of a half sheet pan. These small pans measure 13″ x 9″ with about a 1-inch rim around the outside. (Don’t confuse this pan with a 13″ x 9″ pan you might use for something like blondies or a cake. Those have sides at least 2-inches tall.)
These pans are great for small batch cookie baking. I also use them when I portion cookie dough for freezing, as you can put lots of cookies on the pan, and it won’t take up a lot of room in your freezer while you wait on them to be ready to bag for long-term freezer storage.
You’ll likely find that these small pans are more useful than you first might think. Use them for gathering ingredients, toasting small amounts of nuts, or for small cooking jobs like roasting vegetables.
Some of my favorites:
As the name implies, jelly roll pans are often used to make (you guessed it!) jelly rolls as well as Swiss rolls, which are thin cakes that are filled and rolled. They’re a bit smaller than half sheet pans, but the exact dimensions can vary. If you do a quick search for a jelly roll pan, you’ll find a few different sizes. Most commonly, they are either 10″ x 15″ or 12″ x 17″. If you remember how to measure area from your geometry classes, you’ll realize pretty quickly that that’s a pretty big difference in sizes. In fact, the latter size is fairly close to the size of a half sheet pan.
If the recipe you’re using doesn’t specify dimensions, you may have to use your best judgment about what size you need. I don’t often use a jelly roll pan, but you will find one used in a few recipes here at BoB, like Toasted Pecan Roulade and Butterscotch Cream Cheese Swirl Bars.
You can also use these pans for baking cookies and for some cooking applications. You’ll likely find, however, that trying to scale a recipe that fills a different size pan to be less than straightforward.
Some of my favorites:
Cookie sheets are designed for baking cookies and other things that don’t need a rim around the outside to prevent spilling or sliding. You definitely wouldn’t want to bake a cake or another batter on these. Stick with cookies, biscuits, scones, and other portioned doughs.
Unlike rimmed baking sheets, these pans have one or two slightly elevated sides to make it easier to get them in and out of the oven. Theoretically, the lack of a rim also allows heat to circulate around the cookies more easily.
Unless you have a particular affinity for cookie sheets, you can absolutely make use of your half sheet pans for baking cookies. I’ll tell you a little secret. I don’t think I’ve ever owned a cookie sheet, and I bake a lot of cookies.
If you have a large oven, you may be able to make use of a two-thirds sheet pan. At two-thirds the size of a full-size sheet pan, these pans measure approximately 16″ x 22″. These are great for large batches of cookies.
While it’s not quite as useful as its larger counterparts, an eighth sheet pan may prove helpful to you in certain situations. These small pans measure approximately 6.5″ x 9″, which is half the size of a quarter sheet pan.
Use these little pans for small jobs like toasting a small amount of nuts or baking a few cookies from the freezer. Some small-batch baking recipes may use this size pan as well. These pans are also great for organizing your baking ingredients when you’re getting ready to bake.
If you’re replacing some or all of your baking pans, then you likely know which pans you use most often. If you’re new to baking, it can be tough to know what you need to get a basic baking setup. In either case, my best advice is to take the time to think about the types of baked goods you want to make. That should help you decide what sheet pan size you need.
If you’re a cookie baker, then I recommend starting with a couple of half sheet pans. They’ll do a great job of baking cookies, while also opening up the possibility of baking sheet cakes, scones, and other baked goods that require a sheet pan.
Depending on the material and quality of your pans, they’ll take varying degrees of care to maintain.
Aluminum, stainless steel, shiny, dark, light, non-stick…. There are a lot of options when it comes to baking pans. For further reading about what to consider when choosing pans based on material, color, and more, see my tips for How to Choose Baking Pans.
Take your baking knowledge a step further with these related topics.
Home bakers will most commonly use half sheet pans, which measure 18″ x 13″ with a 1″ rim.
What is the difference between a cookie sheet and a baking sheet?The main difference is in the edges of the pans. A cookie sheet usually has one or two elevated sides, while a baking sheet has a rim all the way around it. Either will work for baking cookies and other baked goods that won’t slide off the pan while baking.
What are the different sizes of sheet pans?Half sheet pans measure 18″ x 13″. Quarter sheet pans are 9″ x 13″. Eighth sheet pans are 9″ x 6.5″. Jelly roll pans are usually 10″ x 15″ or 12″ x 17″. Full sheet pans are 26″ x 18″ and are designed for commercial ovens. These pans all have a raised rim that’s about 1-inch high.
How do I know what size sheet pan I have?You can easily determine your baking sheet’s size by using a measuring tape or ruler to measure the width and length of the inside of the pan.
What is a rimmed baking sheet?A baking sheet that has a shallow rim (about 1 inch) around the outside edges is called a rimmed baking sheet. Some common rimmed baking sheets are sheet pans and jelly roll pans.
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