Roasting Pan: How It Works

A roasting pan is a large, oven-safe dish with a rack that helps elevate the food being cooked. The rack ensures that the food doesn't touch the bottom of the pan, allowing for even heating and preventing the food from getting soggy. The rack also has slots that allow juices from the food to drip into the bottom tray of the pan. Roasting pans are usually made of heavy-duty metals such as stainless steel, carbon steel, or cast iron, which can withstand high temperatures for long periods without warping. They have tall, straight walls that trap heat inside, ensuring that food cooks evenly and maintains moisture.

Roasting pans are usually made of heavy-duty metal

Stainless steel roasting pans are particularly good at searing meats for braised dishes on the stovetop because they can be used at hotter temperatures than pans made with non-stick materials. They also tend to hold their heat better than non-stick pans, making them ideal for casseroles.

Carbon steel is another good option for roasting pans as it heats up quickly and retains heat well. It also conducts heat evenly, solving any worries about uneven browning.

While cast iron is a great heat conductor, roasting pans made from this material can be very heavy and difficult to manage.

They can withstand high temperatures

Roasting pans are designed to withstand high temperatures for long periods of time. They are made of heavy-duty metal, such as stainless steel, carbon steel, or cast iron, which can handle large tasks like whole birds, beef roasts, and hams. These materials can withstand direct heat at very high temperatures of more than 350°F.

The heavy-duty construction of roasting pans ensures they don't warp or buckle under high temperatures. The tall, straight walls of a roasting pan trap heat inside, allowing food to cook evenly and crisp while maintaining moisture. This is in contrast to sheet pans, which have shallow sides and do not trap heat as effectively.

Additionally, the rack within a roasting pan allows for even heating and prevents the meat from touching the bottom of the pan. This design facilitates air circulation and enables juices to drip down and flavour the food underneath.

Roasting pans made of cast iron can also be used on stovetops to brown meat before placing it in the oven for roasting.

They have tall, straight walls to trap heat

Roasting pans are designed with tall, straight walls to trap heat inside. This feature ensures that food cooks evenly and crisps nicely while maintaining moisture. The walls are also high enough to prevent spillage and to allow for the option of covering the pan with aluminium foil to create a mini "tent", trapping heat and building a makeshift Dutch Oven.

The high sides of a roasting pan also help to create a microclimate around the food, allowing for even cooking and browning. This is especially important when roasting large cuts of meat, such as a whole turkey or chicken. The tall sides ensure that the meat cooks evenly on all sides and doesn't dry out.

Additionally, the tall, straight walls of a roasting pan allow for the accumulation of liquids. This is particularly useful when roasting meat, as it allows for the collection of juices and drippings that can be used to make gravy.

The depth of a roasting pan is an important factor to consider. If the sides are too shallow, there is a risk of spillage, and if they are too deep, the food may steam instead of roast. The ideal depth for a roasting pan is around three inches, which provides enough space to contain the food and any liquids without causing it to steam.

They have a rack to keep the roast elevated

Roasting pans are large, oven-safe dishes with racks that keep the roast elevated. The rack prevents the roast from touching the bottom of the pan, promoting even heating and allowing the juices to drip down and flavour the vegetables underneath. This also helps to crisp the bottom of the meat.

The rack is removable, and some choose to roast without it. However, it is useful for preventing the meat from stewing in its juices and helps to create a crispy finish.

The rack is also useful for cooking two dishes at once. For example, a roast can be cooked on the rack, while vegetables are cooked underneath, flavoured by the juices of the meat.

The rack is a somewhat controversial feature, as it can stick to the food, and the juices it collects can burn. However, it is a useful feature for achieving even cooking and a crispy finish.

They are versatile and can be used for braising

Roasting pans are incredibly versatile and can be used for braising. Braising is a cooking method that combines roasting and steaming, and it is perfect for tougher cuts of meat that need to be coaxed into tenderness.

Braising involves covering your ingredients in liquid and cooking them slowly over a few hours. The benefit of using a roasting pan for braising is that it can go from stove to oven without losing any flavour. The tall, straight walls of a roasting pan are perfect for trapping heat inside, and the removable rack that comes with most roasting pans is ideal for keeping ingredients elevated and preventing them from touching the bottom of the pan. This promotes even heating and allows juices to fall through the rack.

When braising, it is important to use a pot that has a lid that fits securely to trap moisture. A roasting pan with a lid is perfect for this. The best braising liquid is one that is flavourful, such as wine or broth, and you only need enough to partially submerge the ingredients.

The process of braising begins on the stovetop, where you sear the meat to create a Maillard reaction, forming a crispy crust. You then deglaze the pan with your chosen braising liquid and add the meat back in, along with vegetables and aromatics like onion, garlic, celery, and carrots. The entire pan then goes into the oven, where the low and slow cooking process tenderises the meat and infuses it with flavour.

Braising is a fantastic way to cook tougher cuts of meat, and a roasting pan is the perfect vessel for this cooking method.

Frequently asked questions