• Baking tray: A flat surface with raised edges, ideal for roasting vegetables, meats, or sheet cakes.
  
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  Baking sheet: Typically flat or slightly rimmed, perfect for cookies, pastries, and biscuits.
  
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  Baking pan: Deeper with taller sides, used for cakes, brownies, casseroles, or breads.
  

The most common materials are:

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  Aluminium: Lightweight, heats quickly, and distributes heat evenly.
  
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  Stainless steel: Durable and resistant to rust, great for high-heat cooking.
  
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  Non-stick coated trays: Prevent food from sticking and make cleaning easier.
  
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  Cast iron or carbon steel: Retain heat well and are excellent for roasting.
  

Wash with warm, soapy water and a soft sponge.

For stubborn stains, soak in hot water with baking soda.

Avoid harsh scrubbing on non-stick trays to preserve the coating.

Some stainless steel and aluminium trays are dishwasher safe, but always check manufacturer guidelines.

• Use parchment paper or silicone baking mats.
  
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  Lightly coat the tray with oil, butter, or cooking spray.
  
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  Invest in non-stick trays for effortless release.
  

Replace your trays or pans when they:

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  Have deep scratches or dents
  
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  Show peeling non-stick coating
  
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  Develop rust or warping
  
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  No longer heat evenly