Perforated Aluminum Baking Sheet, 40 x 30 cm, Ø3 mm Holes, 2.0 mm Thick

A perforated tray has holes that let hot air and moisture move through the pan, while a non-perforated (solid) tray is a continuous sheet.

What that changes in practice

Airflow and browning

• Perforated: more airflow under the product → often crisper bottoms and more even drying.
  
• Solid: less airflow underneath → can be slightly softer on the bottom, especially for pastry.
  

Moisture management

• Perforated: steam can escape → helps reduce “soggy bottoms” for items like pâte sucrée shells, choux, cookies, and reheating baked goods.
  
• Solid: moisture is trapped between product and pan → better when you want gentler baking or less drying.
  

When to choose which

• Choose perforated for crisp texture: tart bases, shortbread/cookies, choux, reheating to refresh crust.
  
• Choose solid for versatility and “catching” liquids: roasting, items that may drip (juicy fruit, savoury bakes), or when you need to use the pan without a mat/liner.
  

With mats/parchment

• If you put a full silicone mat or full parchment sheet on a perforated tray, you reduce the airflow benefit (though the tray can still be a sturdy, flat carrier).
  
• If your goal is crispness, use perforated without a full barrier, or use a mesh/partial liner designed for airflow.