Roasting Pan Size: Does It Matter?

The size of your roasting pan does matter. The right size will depend on what you're cooking, how much of it you're cooking, and the size of your oven.

Roasting pans come in a variety of sizes, but the most common are 14, 16, and 18 inches. A 14-inch pan is typically the smallest size available in stores and is suitable for roasting smaller portions of food, such as sides of vegetables. It can also accommodate a turkey of up to 12 pounds. A 16-inch pan is considered medium-sized and is ideal for roasting larger batches of food, including meats and vegetables on the same pan. This size pan can fit a turkey of up to 16 pounds. If you need to roast a larger turkey or cook for a bigger crowd, an 18-inch pan is the way to go. This size can fit a turkey of up to 20 pounds, but make sure it will fit in your oven.

When choosing a roasting pan, it's important to consider not just the size of the pan itself but also the depth. The pan should be deep enough to avoid splashing when braising or using it as a water bath, but not so deep that the hot air rises too quickly and cooks the food unevenly. Additionally, make sure the pan has a rack to keep the food raised above the juices and promote even roasting.

Roasting pan sizes

The size of a roasting pan does matter. The food should fit comfortably inside the pan without touching the sides. This allows for air circulation and even cooking. Roasting pans for residential kitchens typically come in three sizes: 14, 16, and 18 inches.

A 14-inch roasting pan is usually the smallest size available in most stores and is ideal for roasting smaller portions of food, such as vegetables or potatoes. It can also accommodate a turkey of up to 12 pounds.

The 16-inch roasting pan is a medium-sized option that is perfect for roasting larger batches of food, including meats and vegetables on the same pan. It can fit a turkey of up to 16 pounds.

If you cook for larger crowds, an 18-inch roasting pan is the largest size typically available for a home kitchen. It can fit a turkey of up to 20 pounds.

When choosing a roasting pan, it is important to consider the size of your oven. Make sure to measure the internal dimensions of your oven, especially if it is a smaller model. Also, take into account the thickness of the pan walls and the height of the handles, as they can affect the overall size of the pan.

The depth of the roasting pan is also crucial. It should be deep enough to avoid splashes when braising or using it as a water bath. However, if the sides are too high, the hot air will rise quickly, and the food may not cook evenly. A depth of 3 to 4 inches is generally recommended.

In addition to size and depth, the material and design of the roasting pan are important factors to consider. Stainless steel and copper are considered the best materials due to their steady heat distribution and lightweight. Cast iron is another option but tends to be heavier and more challenging to manoeuvre.

Handles are also a matter of preference. Some pans have permanently extended handles, making them easier to grab but taking up more space. Others have foldable handles, which can be difficult to grip when removing the pan from the oven.

Lastly, consider choosing a roasting pan with a built-in rack. This will keep your ingredients slightly raised, preventing sogginess and ensuring even roasting.

Choosing the right material

The material of your roasting pan is an important consideration. You want a material that is a good heat conductor, distributes heat evenly, and is easy to clean. Here are some of the most common materials used in roasting pans and their pros and cons:

Stainless Steel

This is a popular choice for roasting pans due to its excellent heat distribution and ease of cleaning. Stainless steel is also a heavy material, which helps with heat conduction and makes it sturdy and durable. However, stainless steel pans can be quite heavy, making them more difficult to manoeuvre in and out of the oven. They also tend to have hotspots, and food may stick to the pan.

Aluminium

Aluminium is a fantastic heat conductor and relatively lightweight. Anodised aluminium is naturally non-stick and has a dark colour that helps brown meat. However, it may not be heavy enough to support the weight of large joints of meat. Disposable aluminium pans are also available, but they are too lightweight for heavy roasts and may not be sturdy enough.

Cast Iron

Cast iron is an excellent heat conductor and retains heat well, keeping your roast warm at the table. It is efficient, hardy, and easy to clean, especially when enamelled. However, cast iron can be very heavy, especially for larger joints.

Stoneware

Stoneware, or clay, has great heat-transferring and heat-retaining capabilities. It is versatile and can be used for baking puddings and cakes. It also looks great when used as a serving dish.

Coated Enamelware

Coated enamelware has a non-stick surface, making it easier to clean.

Clay Cooker

A covered clay pot can brown food if the oven temperature is raised towards the end of cooking.

When choosing the material of your roasting pan, consider the type of food you will be cooking, the weight of the pan, heat conduction and distribution, ease of cleaning, and your budget.

Pan depth

The depth of a roasting pan is an important factor to consider when purchasing one. The depth of the pan will determine the level of heat distribution and the amount of liquid that can be stored.

A roasting pan that is too deep will not allow for a nice roast, as the ingredients will be steamed instead. On the other hand, a pan that is too shallow will be prone to spillage, especially when braising or cooking with liquids. The ideal depth for a roasting pan is three inches, which is the standard for most pans. This depth allows for even roasting without the risk of spillage.

When choosing a roasting pan, it is also important to consider the size of your oven. If you have a smaller oven, a larger roasting pan may not fit properly. Additionally, the handles of the pan can affect the overall cooking size, so it is important to consider the size and position of the handles.

Another feature to look for in a roasting pan is a built-in rack. This will keep the ingredients slightly raised from the bottom of the pan, preventing them from becoming soggy and ensuring even roasting. Removable racks are also convenient for added flexibility.

Handles

Some roasting pans have handles that are permanently extended. These can be useful, providing reliable stability and making the pan easier to grab from the oven. However, they also take up more space and can reduce the overall cooking size of the pan. They may also prevent the pan from fitting inside your oven, so it's important to check the internal measurements of your oven before purchasing a pan with extended handles.

On the other hand, pans with foldable handles can be difficult to grab when pulling the pan out of the oven, as they may be flimsy and hard to grip.

A good option is to look for a roasting pan with fixed, thick, and riveted handles. This way, you get the best of both worlds: stability and ease of access without taking up too much space.

Additionally, when considering the handles, don't forget to also think about the weight of the pan. You want a pan that is heavy enough not to warp but not so heavy that it becomes difficult to handle when full and hot. A good balance is key.

Racks

When choosing a roasting pan, it is important to select one with a built-in rack, preferably one that is removable. This will make cleaning easier and allow for more versatility in how you use the pan.

If you don't have a roasting rack, there are several alternatives you can use:

• Create a bed of vegetables such as carrots, potatoes, and onions at the bottom of the pan. This will keep your food raised and add flavour to your roast.
• Roll foil into small balls and place them at the bottom of the pan to create a makeshift rack.
• Use a wire cooling rack that fits inside your pan.

The rack is an essential component of a roasting pan, ensuring your food cooks evenly and thoroughly.

Frequently asked questions