Baking Sheet

Also called a cookie sheet or a sheet tray. A flat, rectangular metal pan used for baking cookies, pastries, and breads. Sheets can be rimmed or rimless, and are essential for evenly browning baked goods. Baking sheets come in different sizes, the most common being:

Full Sheet Pan: ≈18×26in or 46x66cm (about the size of a doormat) Typically used in commercial kitchens; may not fit in standard home ovens.
Half Sheet Pan: ≈13×18in or 33x46cm (a bit larger than two pieces of printer paper side by side lengthwise) Standard for most home kitchens and recipes – most recipes assume that home cooks will use this size.
Quarter Sheet Pan: ≈9×13in or 23x33cm (slightly longer and wider than a piece of paper) Fits toaster ovens, ideal for smaller batches, and easy to wash.
Eighth Sheet Pan: ≈6×9in or 15x23cm (about the size of a standard tablet) Useful for very small batches, toasting nuts, or prepping ingredients.

Use quarter-sheet pans! They can be bought cheaply from a restaurant supply store (with racks and lids included) and fit in the dishwasher. Even if 1 half-size baking sheet is needed for the amount of food, 2 quarter sheets can be used most of the time and the washing-up is much easier.
As said by Serious Eats, "...embrace the patina. A pristine baking sheet is simply one that doesn't get used." Don't worry too much about having a super clean sheet pan – my grandma is the only person that I have ever seen to have perfectly clean sheet pans.
Adjust your cooking time until you are used to your sheet pans and oven. For example, darker pans brown bottoms of cakes and cookies faster.
Don't throw away old pans! They are super useful for gardening, crafts, and other tasks around the house.

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Baking, Equipment, Oven, Preparation