Emilie Meyer
Roasting pans are used for roasting food, typically meat such as poultry, beef, or pork, but they can also be used for vegetables. While most roasting done today is technically baking, the pans are still referred to as roasting pans. Roasting pans come in various sizes and shapes, such as oval, round, or rectangular, and can be made from different materials, including stainless steel, aluminum, cast iron, coated enamelware, and clay. Some roasting pans come with lids, which can be useful for trapping moisture, reducing splatter, and keeping food warm. However, many cooks argue that roasting should be done without a lid to prevent the meat from being steamed instead of roasted.
| Characteristics | Values |
|---|---|
| Purpose | Roasting food, typically meat such as poultry, beef, or pork, but can also be used for vegetables |
| Use | Technically, most roasting done now is baking |
| Frequency of use | In England, roasting pans are used frequently for the Sunday roast dinner. In North America, they are used less often, usually for special occasions such as Thanksgiving and Christmas |
| Other uses | Water bath, oversized casserole dish, baking sausages, making toad in the hole, roasting vegetables |
| Materials | Metal (stainless steel, cast iron, enamelled, non-stick coated) or Pyrex |
| Lid | Some roasting pans come with lids, also known as "covered roasters." Lids can be useful for making casseroles, keeping food warm, and reducing splatter. However, many cooks argue that roasting should not involve a lid as it can cause the meat to steam instead of roast |
| Rack | Some roasting pans come with racks, which can be removable. Racks keep the meat out of the drippings and allow for better air circulation. However, some people find them unnecessary or a nuisance for cleanup |
| Size | Roasting pans come in various sizes, typically with low sides of 5-7.5 cm (2-3 inches) or high sides of 6-9 cm (2.5-3.5 inches). The size chosen depends on the size of the oven and the amount of food being cooked |
| Shape | Roasting pans can be oval, round, or rectangular. The shape chosen depends on the type of food being cooked; for example, oval pans are good for roasting turkey or chicken, while rectangular pans are better for steaks |
| Handles | Handles are useful for maneuvering heavy roasts in and out of the oven |
What You'll Learn
Roasting pan materials
Roasting pans are made from a variety of materials, each with its own advantages. Here are some of the most common materials used for roasting pans:
Aluminium
Aluminium is a popular choice for roasting pans due to its excellent heat conduction properties. It is also relatively lightweight, making it easy to handle when full. Anodised aluminium is a type of aluminium that has been treated to create a non-stick surface, which is ideal for browning meat. Aluminium is also inexpensive, making it a cost-effective option for those who want a disposable roasting pan.
Stainless Steel
Stainless steel is another common material for roasting pans. It is known for its durability and ease of cleaning, as it resists taking on marks. Stainless steel roasting pans may also have a non-stick coating, which can make cleaning even easier. Additionally, stainless steel helps create a sticky fond on the bottom of the pan, which is perfect for making gravy.
Cast Iron
Cast iron is a heavy-duty material that conducts heat well and retains it for a long period, keeping your roast warm for serving. It is a durable and efficient option but can be quite heavy, especially when roasting large joints of meat. Enameled cast iron is also easy to clean and has thick sides, making it ideal for retaining heat.
Coated Enamelware
Coated enamelware is a non-stick material that is easy to clean and ideal for browning food.
Clay
Clay cookers are covered pots that can brown food when the oven temperature is raised towards the end of the cooking process. They have excellent heat-transferring and retaining capabilities, making them versatile for baking puddings and cakes.
Elevated Roasting Pan: Grease or No Grease?
You may want to see also
Roasting pan shapes and sizes
Roasting pans come in a variety of sizes and shapes, and the best one for you will depend on your needs and the size of your oven.
Sizes
Roasting pans for residential kitchens typically come in three sizes: 14, 16, and 18 inches. These measurements are taken width-wise, not diagonally, so make sure you plan accordingly when shopping for one.
14-inch roasting pans are usually the smallest size and are great for roasting smaller portions of food, such as sides of vegetables or potatoes. They're also ideal for smaller ovens that may not be able to accommodate larger pans. A 14-inch pan can typically accommodate a turkey of up to about 12 pounds.
16-inch roasting pans are a medium-sized option that will work well for most home cooks. These pans are ideal for roasting larger batches of food at once, including sheet pan meals that involve roasting meats and vegetables on the same pan. A medium 16-inch roasting pan can fit a turkey of about 16 pounds.
18-inch roasting pans are typically the largest size available for a home kitchen. They are great for roasting multiple sides at once and can fit a turkey of up to 20 pounds. However, make sure to measure and ensure that a pan this large will fit in your oven properly.
Shapes
The shape of your roasting pan can also vary, with oval, round, and rectangular pans being the most common. An oval-shaped pan is convenient for roasting a turkey or chicken, while a rectangular pan is better for steaks as it provides more space for cutting.
Other Considerations
When choosing a roasting pan, it is also important to consider the material, depth, and whether it has a rack. Copper, stainless steel, and carbon steel are popular options that provide steady heat without being too heavy. Cast iron is another option but tends to be heavier and more difficult to manoeuvre.
The depth of the pan is also important, as a pan that is too deep may not allow for proper roasting, while a pan that is too shallow may be prone to spillage.
Finally, look for a roasting pan with a built-in rack, which will keep your ingredients slightly raised from the bottom of the pan, preventing them from getting soggy and ensuring more even roasting.
PAN Card Surname: Match Mandatory?
You may want to see also
Roasting pan lids and their uses
Roasting pans are large, oven-safe dishes that are typically used for roasting meat and vegetables. While some roasting pans come with lids, many cooks say that roasting should be done without a lid, to avoid steaming the food instead of roasting it. However, proponents of using a lid argue that it traps moisture, which then drips back down onto the food, essentially turning the roaster into a self-baster. A lid can also be useful for keeping food warm after it has been removed from the oven, and for reducing splatter and keeping the oven clean.
Roasting pans can be used for a variety of dishes, including braised meats, casseroles, lasagna, and roasted vegetables. They are particularly useful for cooking large quantities of food, such as for a dinner party or potluck. Roasting pans can also be used on the stovetop for searing meats and making gravy.
When choosing a roasting pan, it is important to consider the size of your oven and the type of food you will be cooking. The most common size is a 16-inch pan, which can accommodate large cuts of meat such as a turkey. It is also important to consider the material of the roasting pan, as dark-coloured pans cook food faster and brown it better than shiny ones. Stainless steel, cast iron, and non-stick coated materials are all popular options.
PAN Compliance: US Companies and India
You may want to see also
Roasting pan racks
A flat, horizontal rack is ideal for a smaller oven, as a V-shaped rack will position the meat higher up, which may lead to overcooking or drying out. The rack is placed at the bottom of the pan, and the meat is placed on top. This setup enables hot air to flow around the meat, ensuring even cooking. It is also helpful for larger cuts of meat or a whole turkey, as it can be challenging to turn them over in a standard pan.
The benefits of using a roasting rack are significant. Firstly, the hot air circulates below the meat, ensuring even roasting. Secondly, the juices and fat from the meat will drip into the pan, which can then be used to make gravy. Additionally, the meat won't be laid in grease while roasting, resulting in a healthier option.
Reducing Water: Pan Venting Essential?
You may want to see also
How to clean a roasting pan
Roasting pans are a great way to prepare tasty roasted meat and vegetables. However, they can be notoriously difficult to clean. Here is a detailed guide on how to clean a roasting pan, including how to tackle stubborn stains and burnt-on food.
Firstly, it is important to let the pan cool down to room temperature. Do not be tempted to run hot water over it, as this can ruin the pan. Once it has cooled, gently rinse the pan with warm water and a non-abrasive sponge. Then, let the pan soak in warm water for about an hour. Repeat this process until any stuck-on spots are removed.
If you are dealing with burnt-on food, there are a few different methods you can try. One method is to fill the pan with hot water and place it back in the oven on low heat for about 30 minutes. Then, remove the pan from the oven and let it cool before draining the water. You should find that the contents of the pan can now be easily wiped clean.
Another method for removing burnt-on food involves using a combination of baking soda and vinegar. Coat the stains with baking soda and then, in a small bowl, combine 1 cup of hot water with 1/3 cup of vinegar. Pour this mixture onto the stain and let the pan soak for an hour. Then, start scrubbing and repeat the process if necessary.
If you are still struggling to remove the burnt-on food, you can try a more aggressive cleaning paste. Combine 1/4 cup of baking soda with 1 tablespoon of hydrogen peroxide and stir until the paste is thickened. Spread the paste on the stains and wait a few hours before wiping it away with a sponge.
To remove stubborn stains from your roasting pan, you can try using salt and dish soap. This method involves using an abrasive scrubbing agent to lift stains. Create a mixture of salt and dish soap and use a metal sponge to scrub away any gunk and filth. You can also try using ketchup! Apply a layer of ketchup to the pan and leave it for 10-15 minutes before scouring the pan with an abrasive scrub.
Finally, to keep your roasting pan in good condition, be sure to wash it after each use and avoid putting it in the dishwasher. You can also use foil or parchment paper to line the pan before cooking to catch juices and prevent meats from browning the tray.
Spray and Flour: Nonstick Pan Necessity?
You may want to see also
Frequently asked questions
Roasting pans can come with or without lids. Some cooks say that roasting should never involve a lid, as the food will steam instead of roast. However, others argue that a lid can be useful for trapping moisture, reducing splatter, and keeping food warm.
A lid can be useful if you want to use your roasting pan to make large casseroles, or a large batch of something like baked beans. A lid can also be used to keep food warm after removing it from the oven. Some lids can even be flipped over and used as a second roasting pan.
If you use a lid on a roasting pan, your food will steam instead of roast, which can ruin a roast by making it dry and tough. If your roasting pan is too small, a lid can also cause the sides of your food to steam and turn white and squidgy instead of browning.
