Rotating Pans: Essential Or Excessive?

Roasting pans are a staple in many kitchens, especially for cooking large roasts of meat and poultry, such as a Thanksgiving turkey or Christmas ham. They are usually made of stainless steel, carbon steel, or cast iron, and come in various shapes and sizes, with the most common size being 16 inches. While they are useful for cooking large meals, they are not necessary, as there are several alternatives that can be used instead, such as a roasting rack, a disposable aluminum pan, a broiler pan, a casserole dish, or a cast-iron skillet.

Roasting pan alternatives

Roasting pans are a staple in many kitchens, especially when it comes to cooking large pieces of meat like turkey, chicken, or beef roasts. They are designed to cook these foods evenly while trapping the juices underneath. However, if you don't have a roasting pan, there are several alternatives that you can use. Here are some options to consider:

Casserole Dish

A large casserole dish can serve as a reliable alternative to a roasting pan. Make sure that your casserole dish is made of a material that can withstand high temperatures, especially if you're cooking meat. Ceramic or thick stainless steel are good options. The size of the casserole dish will depend on what you're cooking. For a large turkey, you'll need something bigger than the standard 9x13-inch dish.

Broiler Pan

A broiler pan typically has a rack for drippings but lacks the high sides of a roasting pan. It can still be a good option, especially if paired with a grill rack, but keep an eye on the amount of liquid in your roast to avoid spillage.

Cast-Iron Skillet

Cast-iron skillets are versatile and can be used for roasting smaller cuts of meat. They can go from stovetop to oven, have excellent heat retention and can crisp meats perfectly. Just make sure your skillet is oven-safe and big enough for what you're cooking.

Dutch Oven

A Dutch oven is a great option if you're looking to roast a whole chicken or a smaller roast. It's designed to go from stovetop to oven, can withstand high temperatures, and comes in various sizes.

Rimmed Baking Sheet

A rimmed baking sheet can work as a roasting pan, especially if you place a wire cooling rack inside to ensure even heating. Make sure the baking sheet has raised edges to contain the juices and place a sheet of aluminum foil underneath to catch any spills.

Foil Roasting Pan

Disposable foil roasting pans are a cost-effective option, especially if you only roast meat once in a while. However, they tend to be flimsy and may not handle the weight of a large roast. Place the foil pan on a sturdy baking sheet for easier handling.

Cake Pan

A 9x13-inch cake pan is the standard size, but you may need something larger if you're cooking a full-sized turkey. Make sure the sides are tall enough to catch the juices.

Oven-Safe Skillet

For smaller cuts of meat, an oven-safe skillet made of cast iron or stainless steel can be perfect for the job. Avoid using pans with non-stick surfaces or handles that might melt in the oven.

DIY Roasting Rack

If you're using any of the above alternatives, you'll also need a roasting rack to keep the meat raised above the pan juices. You can use a metal cooling rack, create small balls of aluminium foil to place under the meat, or use vegetables like carrots, potatoes, or onions as an edible rack.

Roasting rack alternatives

Roasting racks are used to keep the roast elevated from the bottom of the pan, allowing air to circulate and helping the roast to cook evenly. If you don't have a roasting rack, there are several alternatives you can use:

• A wire cooling rack - Choose a rack that fits inside a standard baking dish and place it inside your pan.
• Vegetables - Create an edible rack by lining the bottom of the pan with carrots, potatoes, onions, or celery. The vegetables will add flavour to your roast and can be served as a side dish.
• Aluminium foil - Roll foil into small balls or tight cylinders and place them at the bottom of the pan to create a makeshift rack.

If you don't have a roasting pan, there are also several alternatives that can be used:

• A large casserole dish - Casserole dishes are typically made of glass, ceramic, stainless steel, or enameled covered cast iron. If using a ceramic dish, ensure it can withstand the temperature required for your recipe.
• A broiler pan - Broiler pans usually come with the oven and consist of two pieces that fit together. The top piece, which has holes, acts as a roasting rack.
• A cast-iron skillet - A cast-iron skillet can go from stovetop to oven and its thick walls help circulate heat. However, not all handles are heat-resistant, so use caution.
• A braiser - An oven-safe roasting pan with high sides and handles, which make it easy to take the pan in and out of the oven.
• A rimmed baking sheet or cookie sheet - Place your food directly on the metal surface or add a wire rack to elevate the meat and promote even heating. You may want to use a sheet of aluminium foil underneath to catch any spills.
• A Bundt pan - Excellent for roasting chicken, especially if you place the cavity of the chicken around the centre, allowing the skin to become crispy and golden brown. Place another dish underneath to catch the juices.

Storing a roasting pan

• In a wide, deep cabinet.
• In the drawer under the oven. Ovens often have a pull-out drawer underneath, which can be used for storage.
• On top of a sturdy, freestanding file cabinet.
• On top of the fridge.
• On a shelf, stored vertically.
• On a hanging rack, as long as it's not too close to the sink.
• Nestled in a drawer or on a shelf with other pots and pans, with a kitchen towel or trivet in between to prevent scratches.

Cleaning a roasting pan

Roasting pans are easy to clean, especially when they are maintained properly after each use. Here is a step-by-step guide to cleaning your roasting pan:

• Allow the roasting pan to cool down completely. Never put a hot roasting pan in a sink of warm water. This can cause cracking or shattering in glass, ceramic, or enamel-clad pans. It can also warp the metal, creating an uneven heating surface.
• Separate the pan and the rack.
• Pour warm water and gently rub with a non-abrasive sponge to remove excess residue and fat.
• Soak the pan and the rack in warm water with detergent for about an hour.
• Scrub again with the sponge to remove all debris and stuck-on stains.
• If necessary, repeat the soaking and scrubbing process until the pan is clean.
• If you are dealing with burnt food or stubborn stains, you can use baking soda, vinegar, or a combination of both. Sprinkle baking soda on the stain and scrub gently with a moistened sponge. Alternatively, mix vinegar and water and pour it into the pan. The acidic vinegar will help to break down the buildup. You can also use a mild commercial cleaner, such as Bar Keepers Friend, for this purpose.
• Rinse the pan with hot water and dry it thoroughly with a microfiber towel.

Some additional tips for maintaining your roasting pan:

• Clean your roasting pan after each use.
• Do not use the dishwasher. Hand washing is the best way to ensure a thorough cleaning.
• Line the floor of the pan with aluminium foil or vegetable to prevent brown bits and stains.
• Polish the pan once a year with a high-quality polish.

Roasting pan uses

Roasting pans are large, oven-safe dishes that are typically used for cooking large pieces of meat, such as a whole chicken or turkey. They usually come with a rack that fits inside the pan and holds the meat above the bottom of the pan, allowing for even cooking and airflow. The rack also allows juices from the meat to drip down into the bottom tray, which can then be used to make gravy. Roasting pans are also great for cooking large quantities of vegetables.

• Roasting a whole chicken or turkey: The pan's large size and rack make it ideal for cooking these large birds.
• Cooking meat with gravy: The drippings from the meat can be used to make gravy, and the pan can withstand high temperatures needed for browning and searing meat.
• Roasting vegetables: The large surface area and high sides of the pan make it perfect for roasting large quantities of vegetables.
• Braising meat: Roasting pans can be used on the stovetop to sear meat before adding liquid and vegetables and finishing in the oven.
• Baking pasta dishes and casseroles: The high sides and even heating of the pan make it suitable for baking casseroles and other dishes.
• Making cakes and rolls: Roasting pans can also be used for baking cakes, rolls, and other baked goods.

Frequently asked questions