How to Use a Cooling Rack the Right Way

A wire cooling rack does more than hold cookies. Used well, it improves texture, drainage and airflow across the kitchen. Here is how to get the most from one.

Let air reach every side

The whole point of a rack is airflow underneath. Elevated feet stop baked goods from steaming on a hot tray, keeping bottoms crisp. Space items so air moves freely between them rather than crowding the surface.

Use it inside a sheet pan

Set a rack in a sheet pan and you catch drips while roasting or draining. A properly sized stainless steel cooling rack that fits a jelly roll pan turns into a roasting and draining tool, not just a cooling one.

Roast and crisp on it

Oven-safe racks lift meat and vegetables so heat circulates all around. That renders fat and crisps skin better than a flat pan. Confirm your rack's heat rating first, since not all racks tolerate high oven temperatures.

Drain fried and greasy food

Draining on a rack beats paper towels, which trap steam and soften crusts. Grease drips through the grid while airflow keeps food crisp. Place a lined tray underneath to catch the runoff for easy cleanup.

Mind the grid gaps

Wide gaps let small items slip through. For tiny cookies or delicate pieces, choose a finer mesh or lay a sheet of parchment on top. Match the grid to what you cool most often.

The bottom line

Give food airflow, pair the rack with a sheet pan, and use it for roasting and draining too. Handle those basics and one simple rack does the work of several tools.