Roasting Pan: Stick Or Non-Stick?

Roasting pans are a must-have for cooking large roasts of meat and poultry, such as a whole chicken or the traditional Thanksgiving turkey. They are typically made of stainless steel, carbon steel, or cast iron, and consist of a rack and a large, deep steel baking dish with raised sides. The rack keeps the food elevated so that it doesn't touch the bottom of the pan, allowing for even heating and airflow. The bottom tray collects pan drippings, which can be used to make gravy. While non-stick roasting pans are available and easier to clean, they may not brown food as well as traditional stainless steel pans and can be more difficult to gauge when making gravy.

Pros and cons of non-stick roasting pans

Non-stick roasting pans are a convenient option for roasting meats and vegetables. Here are some pros and cons to help you decide if a non-stick roasting pan is the right choice for your needs:

Pros of Non-Stick Roasting Pans:

• Easy to clean: Non-stick surfaces make cleaning a breeze, especially when dealing with stubborn residue and stuck-on food.
• Food release: Roasted items release easily from the pan, reducing the risk of tearing meat or leaving food behind.
• Versatility: Non-stick roasting pans can be used for a variety of recipes, from whole roasts like turkeys and hams to braised meats, fish, and vegetables.
• Even browning: Non-stick coatings can help ensure even browning of foods without sticking or burning.
• Affordable: Non-stick roasting pans are often more affordable than other options, making them a cost-effective choice.

Cons of Non-Stick Roasting Pans:

• Limited fond/gravy: The non-stick surface may hinder the formation of fond (browned bits and drippings), which is essential for making gravy.
• Difficulty gauging fond: The dark color of non-stick pans can make it challenging to gauge the amount and color of fond, leading to accidental burning.
• Heat conduction: Non-stick coatings may not transmit heat as effectively as bare steel, requiring slightly longer roasting times.
• Temperature restrictions: Some non-stick pans have temperature restrictions and cannot be used at high temperatures or on stovetops.
• Delicate surface: The non-stick coating may be delicate and require hand washing, limiting their durability and convenience.

How to clean a roasting pan

Roasting pans are available in various materials, including stainless steel, carbon steel, anodized aluminum, untreated aluminum, and non-stick-coated steel. While non-stick pans are convenient for cleaning, they are not ideal for making gravy, as they don't allow the formation of fond (the flavorful browned bits that form when drippings from a roast fall to the bottom of the pan).

General Cleaning Tips:

• Always allow the pan to cool to room temperature before cleaning.
• Avoid using dish soap, especially on carbon steel pans, as it can strip the seasoning and affect the non-stick surface.
• For light cleaning, simply wipe the pan with a paper towel or kitchen towel to remove any leftover gunk.
• For stuck-on food remnants, create a paste with a neutral oil (like grapeseed) and coarse salt. Coat the inside of the pan with this paste, scrub with a sponge, then rinse and dry.
• For burnt or scorched messes, fill the pan with water, place it on the stove, and bring it to a boil. Use a wooden or silicone utensil to scrape up the burnt residue, then rinse and dry the pan.
• As a last resort, steel wool can be used to scrub the pan, but this will strip the seasoning, so be sure to reseason before the next use.

Removing Stains:

• Fill the pan with hot water and return it to the oven at a low temperature for about 30 minutes. Then, let it cool and wipe away the softened residue.
• Spread a layer of ketchup on the pan and let it sit for 10-15 minutes. Afterward, scour the pan with an abrasive scrub.
• Make a paste with baking soda and vinegar, apply it to the pan, and let it soak for up to 30 minutes. Then, scrub with a gentle brush, rinse, and repeat if necessary.
• For stubborn stains, create a paste with baking soda and hydrogen peroxide. Apply it to the stains and let it sit for a few hours or overnight. Then, wipe away the paste and rinse the pan.

Preventative Measures:

• Use foil or parchment paper to line the pan and catch juices, preventing meats from directly contacting the pan surface.
• Wash the pan after each use, especially when there are newly formed brown spots.
• Avoid putting the roasting pan in the dishwasher, even if it is labeled as dishwasher-safe.
• Polish the pan at least once a year with a high-quality dish polisher.

Best non-stick roasting pan alternatives

While non-stick roasting pans are convenient, simple to use, and easy to clean, they do have some drawbacks. For one, they only last a few years and can release fumes when heated over 500°F. Additionally, non-stick pans are not as effective at browning food as other types of pans, and the dark colour of the pan can make it difficult to gauge the colour of the fond.

If you're looking for an alternative to a non-stick roasting pan, here are some options to consider:

• Ceramic non-stick: Ceramic non-stick pans offer similar food release properties to traditional non-stick pans, but without the risk of releasing fumes at high temperatures. They are also more affordable and come in a variety of designs and colours. However, they are less durable than other options and may need to be replaced after a year or two.
• Cast iron: Cast iron pans are highly durable and can develop a natural non-stick surface with proper seasoning. They have superior heat tolerance and retention compared to non-stick pans and are very versatile. However, they are heavy, heat slowly, and require extra maintenance. They are also reactive, so they cannot be used with acidic foods.
• Enameled cast iron: Enameled cast iron offers all the benefits of cast iron but is easier to clean. However, it is much more expensive, heats slowly and unevenly, and is not truly non-stick.
• Carbon steel: Carbon steel pans are durable, versatile, and lightweight. They can develop a non-stick surface with proper seasoning, and they can withstand higher temperatures than traditional non-stick pans. However, they are reactive to acidic foods and require more maintenance.
• Stainless steel: Stainless steel pans are durable, versatile, and can provide a slick cooking surface with proper culinary techniques. They are also non-reactive and require minimal maintenance. However, they are more expensive and can be more difficult to clean than non-stick pans.

When choosing a roasting pan, it's important to consider factors such as material, heat circulation, stovetop performance, size, shape, and handles. Rectangular roasting pans are generally more versatile than oval pans, and stainless steel racks are preferred over non-stick racks, as they are more durable.

Best non-stick roasting pan options

Non-stick roasting pans are great for cooking large pieces of meat, like whole birds, whole fish, roasts, and tenderloins. They are also large enough to cook meat and vegetables at the same time, browning and caramelizing both for one-pan meals.

Best Overall: Anolon Tri-Ply Clad Stainless Steel Rectangular Roaster with Nonstick Rack

This roasting pan is as functional as it is beautiful. Its exterior is made of shiny stainless steel and comes with a non-stick rack, which makes it easy to remove roasted meats without tearing the skin. The rack is what sets this pan apart from the others and makes it our top pick. The inside of the pan has a channel along the edge that prevents excess fat from pooling under the meat while cooking. The handles are comfortable and it is easy to clean. This pan is also dishwasher-safe and comes with a lifetime limited warranty.

Best Value: Cuisinart MultiClad Pro Stainless Roaster with Rack

This pan is a very close runner-up to the Anolon. It is made with triple-ply construction, and our chicken and vegetables were cooked evenly. The surface of the pan is completely flat, so it is ideal for making pan sauces as it provides an even cooking surface. This pan is also one of the larger ones, making it ideal for serving larger crowds.

Best Nonstick: GreenPan Reserve Ceramic Nonstick Roasting Pan

GreenPan is known for its non-stick cookware performance, and this roasting pan is no exception. The pan is coated with a ceramic non-stick coating that is free of PFAs, PFOA, lead, and cadmium, and won’t release toxic fumes even if it’s accidentally overheated. Our roast chicken easily released from the pan and came out extra-juicy, evenly browned, and crisp. The pan has some heft, but it still feels comfortable to maneuver. It also comes with a V-shaped rack, which helps to cradle roasts and promote even browning and crisping.

Most Versatile: Five Two Essential Roasting Pan and Rack

This durable roasting pan scores high marks for both performance and design. It is made with three layers of stainless steel and a highly conductive aluminum core that promotes even heating. We found that the chicken was cooked through and the vegetables were evenly roasted. The low-angled walls are designed to promote crisping, and our testing yielded a roasted chicken with skin so crisp that it crackled audibly when we inserted an instant-read thermometer. The 360-degree pouring rim means you can tilt the pan from any angle to easily save drippings or pour gravy.

Best Splurge: All-Clad Stainless-Steel Flared Roasting Pan

If you want to treat yourself, the All-Clad pan is a great option. It was the priciest on our list, but it produced the crispiest, most even chicken skin of all the pans we tested. The flared sides of the pan allow for more steam to escape and expose a larger surface area of the food to oven heat. The pan comes equipped with a rack and can hold up to a 20-pound turkey. It is also lightweight, weighing only 5 pounds, 4 ounces. The pan can withstand heat up to 600 degrees and comes with a lifetime warranty.

Differences between non-stick and traditional roasting pans

A roasting pan is a must-have for cooking large pieces of meat, such as whole birds, whole fish, and roasts. It is also large enough to cook meat and vegetables simultaneously, browning and caramelizing them for flavourful one-pan meals.

When it comes to choosing between a non-stick and a traditional roasting pan, there are several differences to consider. Firstly, non-stick roasting pans often have a dark interior, which can make it challenging to monitor the colour and development of the fond (the caramelized brown bits that form at the bottom of the pan). Traditional stainless steel pans, on the other hand, have a lighter interior that allows for better visualisation of the fond. This is important because the fond is key to making delicious gravy or pan sauces.

Another difference lies in the ease of cleaning. Non-stick pans, as the name suggests, typically have a coating that prevents food from sticking to the surface, making them easier to clean by hand. Traditional stainless steel pans may require more elbow grease to scrub off any stuck-on food, but they can also withstand scouring without flaking or damaging the surface.

Additionally, non-stick pans may not transmit heat as effectively as traditional pans, which can result in longer roasting times. Traditional stainless steel pans, particularly those with an aluminium core, tend to distribute heat more evenly, leading to more consistent cooking results.

When it comes to making gravy, the design of the pan comes into play. Some non-stick pans have a raised middle or ridges on the bottom, which can make it challenging to scrape up the fond and whisk gravy smoothly. Traditional stainless steel pans with a flat bottom are generally better suited for these tasks.

Lastly, the choice between a non-stick and a traditional roasting pan may depend on your specific needs and preferences. Non-stick pans are ideal for those who prioritise easy cleaning and want to avoid food sticking to the pan. Traditional stainless steel pans, on the other hand, are better suited for achieving even browning, developing fond for gravy, and conducting heat efficiently.

Frequently asked questions