Prep to Pan

The Story Behind the TeakHaus × USA Pan Collection

For more than a decade, we’ve built cutting boards. We know what teak can do — how it handles moisture, how it protects a knife’s edge, how it ages in a way that makes a kitchen feel like home. But we’ve also watched, for just as long, the same inefficiency play out in kitchens everywhere.

Someone chops vegetables on a good board. They pick up the board, tilt it over a pan, and half the garlic slides onto the counter. Or they scrape everything into a transfer bowl, carry it to the stove, and dump it into the pan — adding a step, a dish, and a minute of friction to something that should be seamless.

The board and the pan are the two most-used tools in any kitchen. They sit inches apart on the counter. And yet nobody had ever engineered them to work together. So we asked: what if the board was built to meet the pan?

That question became Prep to Pan.

Two Trusted Names. One Workflow.

Prep to Pan is a collaboration between TeakHaus and USA Pan — the American manufacturer whose aluminized steel sheet pans have been the standard in commercial bakeries for over 50 years. Their pans are in professional kitchens, restaurant supply houses, and America’s Test Kitchen recommended lists. They make the pan your local bakery uses to bake 200 croissants a day.

We bring the board. They bring the pan. Together, the two create something neither could build alone: a precision-fit system where the board’s edge sits flush against the pan, and prepped ingredients swipe directly from cutting surface to baking surface in one clean motion.

No transfer bowl. No food lost on the counter. No extra dishes. The workflow is: chop on the board, swipe into the pan, slide the pan into a 400°F oven. When dinner’s done, the board goes from counter to table for serving. That’s the entire system.

💡 THE SHEET PAN DINNER WORKFLOW

Heat your oven to 400°F. Prep vegetables, protein, and aromatics on the teak board. Swipe directly into the USA Pan sheet pan. Season, drizzle with oil, and slide into the oven. 20–30 minutes later, dinner is done. The board becomes the serving surface for bread, sides, or the main course itself.

Why These Two Materials

The Board: FSC®-Certified Plantation Teak

Teak is the material that started TeakHaus. Its natural oils repel moisture, resist bacteria, and protect the wood from the inside out. It doesn’t warp. It doesn’t crack at the seams. It doesn’t dull your knives the way harder woods do. And it ages beautifully — a teak board that’s been used daily for five years looks richer than the day it arrived.

Every Prep to Pan board is made from plantation-grown teak certified by the Forest Stewardship Council. FSC® certification means the wood is harvested from responsibly managed forests with strict environmental protections, replanting requirements, and fair labor practices — verified through independent annual audits. Our zero-waste production process turns every offcut, every shaving, and every scrap into something useful. Nothing goes to landfill.

The Pan: USA Pan Aluminized Steel

USA Pan’s sheet pans are made from aluminized steel — a steel core coated with aluminum for superior heat distribution and corrosion resistance. The fluted surface promotes even airflow under your food, which means consistent browning across the entire pan. No hot spots. No undercooked corners.

The pans are PFAS-free, made entirely in the USA, and built for the kind of daily commercial use that breaks consumer-grade alternatives in months. A USA Pan sheet pan in a home kitchen is, quite simply, overkill — in the best possible way.

🌿 A CIRCULAR PARTNERSHIP

Renewable FSC® teak meets infinitely recyclable aluminum. Both materials are chosen for their long life and minimal environmental impact. The board is built from sustainably harvested wood with zero-waste production. The pan is built from recyclable steel and aluminum. Two materials, two brands, both committed to products you keep for decades rather than replace every few years.

Which Set Is Right for You?

Prep to Pan launches with four sets: two sizes and two grain constructions. The right choice depends on how you cook and how much counter space you have.

By Size: Half Sheet vs. Quarter Sheet

Half Sheet sets (17.7 × 15.4 in board + standard half sheet pan) are sized for full family meals. Sheet pan dinners for four, traybakes with multiple proteins and vegetables, batch roasting for the week ahead. If you regularly cook for three or more people, this is the workhorse size.

Quarter Sheet sets (13 × 11.4 in board + standard quarter sheet pan) are built for smaller kitchens, couples, and single-person cooking. Side dishes, single proteins, roasted vegetables for one or two. They also fit into smaller ovens and take up less counter space — ideal for apartments and galley kitchens.

By Construction: Edge Grain vs. End Grain

Edge Grain boards (SKUs 2003 and 2006) are the classic, accessible entry point. Long planks of teak arranged side by side, narrow edge up. The surface is smooth, uniform, and lightweight. It’s knife-safe, moisture-resistant, and easy to maintain. For most home cooks, edge grain does everything you need.

End Grain boards (SKUs 2004 and 2007) are the premium tier. Short blocks of teak turned so the end face points upward, creating a distinctive checkerboard surface. When the blade comes down, it slides between the upright wood fibers instead of cutting across them. Two things happen: your knife stays sharper longer, and the fibers spring back together after each cut — the self-healing property that professional chefs specifically seek out. End grain boards are heavier, thicker, and built for people who invest in their knives and want a surface that protects that investment.

How to Use Your Prep to Pan Set

Step 1: Prep. Set the board on the counter with the pan-fit edge facing the sheet pan. Chop your vegetables, proteins, and aromatics directly on the teak surface.

Step 2: Swipe. Use your knife or a bench scraper to push the prepped ingredients from the board directly into the pan. The flush edge means nothing falls between the surfaces.

Step 3: Bake. Season, drizzle with oil, and slide the pan into a preheated oven. Sheet pan dinners typically cook at 400–425°F for 20–30 minutes.

Step 4: Plate. When dinner’s done, the teak board goes from counter to table for serving bread, sides, or the main course itself. One board, multiple roles, less cleanup.

Care Instructions

The board: Pre-oiled and ready to use out of the box. Hand wash with mild soap, towel dry, and stand upright for airflow. Apply food-grade mineral oil 2–3 times per month to maintain the surface. Never dishwasher, never submerge.

The pan: Hand wash recommended. The aluminized steel surface improves with use — it develops a natural patina that enhances non-stick performance over time. Avoid abrasive scrubbers that strip the surface coating.

A New Category

Prep to Pan isn’t just a new product. It’s a new way of thinking about the two tools every kitchen uses most. The board and the pan were always meant to work together — we just made them fit.

Renewable FSC® teak. Commercial-grade USA Pan aluminized steel. Professional performance. Sustainable materials. One effortless workflow.

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