Roasting Pan Sides: How High?

A roasting pan is a large, high-walled pan, similar to an oversized casserole dish or a baking sheet with taller sides. The most common size is 16 inches long, with smaller variations around 14 inches and larger ones up to 18 or even 20 inches. The standard depth for a roasting pan is around 3 inches, which is considered ideal for even heat distribution and preventing spills. Roasting pans are usually made from thick materials such as stainless steel, carbon steel, or cast iron, which conduct heat very well. They often include a rack to keep the food elevated and allow for even cooking. While roasting pans are typically used for large roasts of meat and poultry, they are also versatile and can be used for roasting vegetables, preparing one-pan meals, baking desserts, and simmering gravy.

Roasting pan materials

Roasting pans are made from a variety of materials, each with its own advantages and disadvantages. Here are some of the most common materials used for roasting pans:

Stainless Steel

Stainless steel is a popular choice for roasting pans due to its durability, ease of cleaning, and ability to create a delicious sticky fond on the bottom of the pan, which is perfect for making gravy. Stainless steel pans may also have a non-stick coating, making them even more convenient. They are typically heavy enough to distribute heat evenly without being too difficult to handle.

Aluminum

Aluminum is another common material for roasting pans because it is an excellent heat conductor, ensuring even cooking. However, aluminum pans can be lightweight, so some opt for anodized aluminum, which is naturally non-stick and has a dark colour that helps brown meat as it roasts.

Cast Iron

Cast iron is a great heat conductor and retains heat well, making it ideal for keeping your roast warm at the table. It is a heavy material, which can make it impractical for larger roasts, but it is efficient and hardy. Enameled cast iron is also super easy to clean.

Stoneware

Stoneware is a fire-treated clay that has excellent heat-transferring and heat-retaining capabilities. It is versatile and can be used for baked goods as well as roasts. It also looks great when used as a serving dish.

Non-Stick

Non-stick roasting pans are a good option if you're looking to prioritise easy cleaning over heat distribution. While stainless steel and aluminum pans may have non-stick coatings, a fully non-stick pan ensures your food won't stick.

Roasting pan shapes and sizes

The standard roasting pan is rectangular and 16 inches long, but they come in various shapes and sizes, from 12 to 20 inches. The size you need depends on what you plan to cook. If you want to roast a small turkey (12 pounds or under), a 14-inch pan will do. For medium-sized turkeys (12 to 16 pounds), opt for a 16-inch pan. And if you're cooking a large turkey (up to 20 pounds), you'll need an 18-inch roaster.

Oval roasting pans are another option, offering a bit more room for your roast. Covered oval roasters can also double as serving dishes and are great for storing leftovers in the fridge.

When it comes to depth, most people agree that 3 inches is the ideal height for the side walls. If the sides are too shallow, you might have to worry about spills and calculate exact volumes. On the other hand, if they're too deep, you may end up accidentally steaming your ingredients instead of roasting them.

Materials

Roasting pans are usually made from stainless steel, carbon steel, or cast iron—materials that conduct heat very well. Stainless steel is a heavy material that distributes heat uniformly, making it a great choice for large roasts. Cast iron is also an excellent heat conductor, but it produces heavier cookware that requires more muscle to move in and out of the oven.

Handles

When choosing a roasting pan, look for large, sturdy handles that are easy to grip, even with bulky oven mitts. Fixed, thick, and riveted handles are best, as flimsy handles can be more of a hindrance than a help.

Racks

Many roasting pans come with a removable rack, which keeps the food raised above the bottom of the pan, allowing air to circulate and promoting even cooking. Racks are especially useful when cooking meat, as they allow excess fat and liquid to drain off. However, racks can sometimes stick to the food, and the juices that collect at the bottom of the pan may evaporate and burn.

If your roasting pan doesn't come with a rack, you can create your own by using a cooling rack, making small foil balls, or filling the bottom of the pan with vegetables.

Roasting pan racks

A roasting pan is a large, high-walled pan, similar to an oversized casserole dish or a baking sheet with taller sides. The most common size is 16 inches long, with smaller and larger variations available. The high sides of a roasting pan trap heat and allow for the storage and accumulation of liquids.

A roasting pan with a rack is ideal for roasting meat, as the rack promotes air circulation, facilitates even roasting, and keeps the roast out of its juices. The rack is also useful if you want to avoid a "steamed" effect when cooking vegetables.

• The Cuisinart 16″ Roasting Pan comes with a rack and is equally great at searing on the stovetop and roasting in the oven.
• The All-Clad Flared Roaster is an upgrade pick with exceptional searing and roasting capabilities. It comes with a flat rack that can fit large roasts or smaller cuts.
• The Anolon Tri-ply Clad Roaster comes with a non-stick rack and is a good alternative if the Cuisinart is unavailable.
• The Mainstays Nonstick Steel Roasting Pan and Rack Set is a 2-piece set that measures 17.5" x 12.75" x 2.7".
• The Pioneer Woman Timeless Nonstick Roaster comes with a wire rack insert.
• The Imperial Home Stainless Steel Roasting Pan with Rack measures 16" x 12".
• The Granite Ware 18" Covered Oval Roaster has a capacity of 15 pounds.

Roasting pan recipes

Roasting pans are large, high-walled pans, similar to oversized casserole dishes or baking sheets with taller sides, but not the same. They are incredibly versatile and can be used for much more than just roasting the Thanksgiving turkey.

The standard size for a roasting pan is 16 inches long, with smaller variations around 14 inches and larger ones around 18 inches. The ideal height for the side walls is around 3 inches—high enough to prevent spills but not so tall that the contents will steam rather than roast.

When choosing a roasting pan, opt for one made from a thick, heavy material that distributes heat evenly, such as stainless steel or aluminum. Cast iron is another option, but its weight may make it impractical for cookware as large as roasting pans. Look for a pan with fixed, thick, riveted handles for stability and ease of access.

Some roasting pans come with a removable rack, which can be used to keep the roast out of its juices and promote air circulation for even cooking. However, racks can sometimes stick to the food, and the juices at the bottom of the pan may evaporate and burn.

In addition to roasting meats, roasting pans can be used to cook a variety of dishes, including:

• Vegetables: Roasting pans are perfect for cooking large batches of vegetables, helping to achieve a crispy, golden finish without overcrowding.
• One-pan meals: Roasting pans can be used to cook generous slabs of protein and vegetables together, making them ideal for meal prep.
• Casseroles and lasagna: The large size and deep sides of roasting pans make them well-suited for casseroles and lasagna.
• Breakfast: If your roasting pan is stovetop compatible, it can double as a griddle for cooking eggs, bacon, and pancakes.
• Seafood pan roast: A creamy tomato-based stew with shrimp, crawfish, and crab served over steamed rice.

Roasting pan cleaning

Roasting pans are large, high-sided pans with handles, sometimes featuring removable racks and a ribbed bottom. The sides of a roasting pan are typically around 3 inches tall, allowing for the accumulation of juices and the option to cover the pan with aluminium foil to create a mini "tent" for roasting.

When it comes to cleaning your roasting pan, there are several methods you can use to remove stubborn stains and burnt-on pieces. Here are some tips and tricks to get your roasting pan looking brand new:

Before Cleaning:

Always allow your roasting pan to cool down to room temperature before cleaning. Do not put a hot pan under cold water, as this can damage the pan.

Cleaning Methods:

• Utilise the pan drippings by making a gravy. Pour off excess fat and place the pan on the stovetop over medium heat. Add water or broth and scrape the bottom of the pan to incorporate the drippings. Whisk in flour to thicken and season to taste.
• Fill the pan with hot water and place it back in the oven at a low temperature for about 30 minutes. Remove the pan from the oven and let it cool before draining the water. The contents of the pan should wipe clean easily.
• Use a combination of salt and dish soap. Soak the pan in soapy water for a few hours, then scrub with salt and soap using a metal sponge to remove any stubborn gunk.
• Spread ketchup on the pan and let it rest for 10-15 minutes. Afterwards, scour the pan with an abrasive scrub to remove stains.
• Make a paste with baking soda and vinegar. Add 1 cup of vinegar and 1/4 cup of baking soda to the pan, let it soak for up to 30 minutes, then scrub with a gentle brush. Rinse and repeat if necessary.
• For tough stains, create a paste with 1/4 cup of baking soda and 1 tablespoon of hydrogen peroxide. Spread the paste on the stains and let it sit for a few hours before wiping it away with a sponge and rinsing the pan.
• If you're using a Dutch oven, avoid using steel wool or other abrasive materials that could scratch the enamel coating. Instead, use a lemon coated with salt to scrub away any burnt food. Alternatively, you can use a mixture of hydrogen peroxide and baking soda, heating it until bubbling before scrubbing.

General Tips:

• Wash your roasting pan after each use, especially when you notice new brown spots.
• Rinse gently with warm water and a non-abrasive sponge.
• Soak the pan in warm water for about an hour, then scrub away any remaining stuck-on spots. Repeat as needed.
• For burnt-on black spots, coat the stains with baking soda after soaking, rinsing, and drying the pan. Combine 1 cup of hot water and 1/3 cup of vinegar, pour it over the stains, and let the pan soak for an hour. Scrub away the burnt pieces and repeat if necessary.
• To prevent stains and gunk from building up, use foil or parchment paper to line your roasting pan before adding your food.
• Avoid putting your roasting pan in the dishwasher, even if it is labelled dishwasher-safe.
• Polish your roasting pan once a year using a high-quality dish polisher to give it some extra TLC.

Products:

Some products that can be useful for cleaning your roasting pan include:

• Bar Keeper's Friend: A mild abrasive cleaner that is less harsh on the skin than steel wool.
• Steel wool: Useful for metal roasting pans but avoid using it on enameled surfaces like a Dutch oven.
• Baking soda and vinegar: Creates a mild abrasive paste that is effective at removing stains.
• Hydrogen peroxide and baking soda: A stronger paste for more stubborn stains.
• Lemon and salt: A natural alternative to abrasive cleaners, useful for enameled surfaces.

Frequently asked questions