Deep Roaster Pan Quart Capacity

Roasting pans are a versatile piece of cookware that can be used for everything from roasting a Thanksgiving turkey to baking lasagna. They come in a variety of sizes, ranging from 14 to 18 inches in width. When choosing a roasting pan, it is important to consider the size of the pan in relation to the amount of food you will be cooking, as well as the size of your oven.

In terms of quarts, a standard roasting pan typically ranges from 2 to 14 quarts in capacity. A small (14-inch) roasting pan is suitable for birds up to 12 pounds, while a medium (16-inch) pan can accommodate birds up to 16 pounds. For larger turkeys up to 20 pounds, a large (18-inch) roasting pan is recommended.

Roasting pan sizes

Roasting pans are a versatile cookware item, perfect for roasting meat or vegetables, baking lasagna or casseroles, and more. They come in a variety of sizes, so you can choose the right one for your needs. Here is a guide to help you select the perfect roasting pan size for your kitchen.

Roasting pans for residential kitchens typically come in three standard sizes: 14, 16, and 18 inches. These measurements refer to the width of the pan, not the diagonal length. Here's a breakdown of each size:

14-Inch Roasting Pan

The 14-inch roasting pan is usually the smallest size commonly available in home goods stores. It's perfect for roasting smaller portions of food, such as side dishes of vegetables or potatoes. This size is also ideal for smaller ovens that may not accommodate larger pans. A 14-inch pan can typically hold a turkey of up to 12 pounds.

16-Inch Roasting Pan

The 16-inch roasting pan is a medium-sized option, perfect for most home cooks. It allows you to roast larger batches of food, including meats and vegetables on the same pan, making it convenient and reducing the number of dishes you need to clean up afterward. A 16-inch pan can accommodate a Thanksgiving turkey of about 16 pounds.

18-Inch Roasting Pan

If you often cook for larger crowds, the 18-inch roasting pan is the way to go. It is typically the largest size available for a home kitchen and is great for roasting multiple side dishes at once. An 18-inch pan can fit a turkey of up to 20 pounds, but make sure to measure your oven to ensure it can accommodate this large pan properly.

Other Considerations

When choosing a roasting pan, there are a few other factors to keep in mind besides the size:

• Material: Copper, stainless steel, and carbon steel are popular choices for roasting pans. They provide steady heat without being too heavy. Cast iron is another option, but it tends to be heavier and more challenging to manoeuvre in and out of the oven.
• Depth: The depth of the pan is important. If the pan is too deep, your food may not roast evenly. On the other hand, a pan that is too shallow may lead to spillage, especially when cooking with liquids.
• Rack: Choose a roasting pan with a built-in rack to keep your ingredients slightly raised from the bottom of the pan. This prevents them from getting soggy and ensures more even roasting. Removable racks are also convenient.

How to choose the best size roasting pan

Choosing the right roasting pan can be tricky, but it's an essential part of the cooking process. Here are some tips to help you select the best size for your needs:

Size Considerations:

• Oven dimensions: Before purchasing a roasting pan, it's crucial to measure the internal dimensions of your oven, especially if it's on the smaller side. Ensure that the pan you choose will fit properly, taking into account the width, height, and thickness of the walls and handles.
• Food size and quantity: The food you plan to roast should fit comfortably in the pan without touching the sides. This allows for proper air circulation and even cooking. If you're roasting large items like a turkey, ensure the pan is big enough to accommodate it. For smaller portions or sides of vegetables, a 14-inch pan is usually sufficient.
• Juice accumulation: Using a pan that's too large can cause meat juices to spread thinly across the base, burning more easily. You want the juices to "pool up" around the meat.
• Additional ingredients: If you plan to add herbs, vegetables, or side dishes to the pan, you may need a bigger size to accommodate everything comfortably.

Depth and Shape:

The depth of a roasting pan is also important:

• Braising and water baths: If you plan to use the pan for braising or as a water bath, ensure it has sufficient depth to avoid splashes.
• Even cooking: Deeper sides can affect how heat circulates in the pan. Very high sides may cause the hot air to rise too quickly, leading to uneven cooking. Aim for a depth that allows for proper heat circulation and even cooking.
• Vegetables: Choose a pan deep enough to accommodate larger vegetables like potatoes, carrots, or pumpkin.
• Smoke and splashes: Using a pan with higher sides can help prevent juices from splashing and causing smoke when you open the oven door.
• Rectangular pans: These are generally the most effective and popular shape. Opt for one with slightly rounded corners, making it easier to reach all the juices when making gravy.

Other Factors to Consider:

• Handles: Some pans have handles that horizontally extend from the sides, making them easier to hold but increasing the overall size. Foldable handles save space but may be difficult to grab with oven mitts.
• Weight: Heavier pans are better for larger roasts and moving the pan from the oven to the stovetop. Lighter pans are more suitable for smaller pieces of meat or when you don't want to cook vegetables in the same pan.
• Rack: A roasting rack allows air to circulate under the roast, keeping the skin crispy. Flat racks offer more surface area for larger roasts, while V-shaped racks are designed for poultry and oblong cuts of meat.

In summary, when choosing the best size roasting pan, consider the internal dimensions of your oven, the size and quantity of food you plan to cook, the depth and shape of the pan for even cooking, and the design of the handles and rack for ease of use.

Roasting pan materials

Roasting pans are made from a variety of materials, each with its own advantages and disadvantages. Here is a guide to help you choose the right material for your roasting pan:

Aluminium

Aluminium is a popular choice for roasting pans due to its excellent heat conductivity, ensuring even heat distribution. It is also lightweight, making it easier to handle and manoeuvre in and out of the oven. However, one drawback of aluminium is that it can be prone to warping if not thick enough.

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 pans may also have a non-stick coating, making them even more convenient. However, they can be heavier than aluminium pans.

Cast Iron

Cast iron roasting pans are heavy-duty and efficient. They are excellent heat conductors and retain heat well, making them ideal for keeping food warm when serving. While they are on the heavier side, they are sturdy and long-lasting. Enameled cast iron pans also offer the benefit of being super easy to clean.

Anodised Aluminium

Anodised aluminium combines the benefits of aluminium and non-stick cookware. The anodisation process creates a naturally non-stick surface, and the dark colour helps to brown meat as it roasts. Anodised aluminium pans are also lightweight yet solid and strong.

Stoneware

Stoneware is a type of fire-treated clay that has excellent heat-transferring and retaining capabilities. It is a versatile option, suitable for not only roasting but also for baking puddings and cakes. Stoneware roasting pans also look great when used as a serving dish.

Coated Enamelware

Coated enamelware roasting pans have a non-stick surface, making them easy to clean. They are also suitable for browning meat, as they can be used on both the stovetop and in the oven.

Clay

Clay cookers, such as covered clay pots, are another option for roasting pans. By raising the oven temperature toward the end of cooking, you can achieve a browned finish on your roast.

When choosing a roasting pan material, consider factors such as heat conductivity, ease of cleaning, weight, and durability. The ideal roasting pan should be heavy enough to prevent warping but not too heavy that it becomes difficult to handle when full.

Roasting pan shapes

Roasting pans come in a variety of shapes, with rectangular and oval being the most common. Rectangular pans are generally more versatile and practical than oval pans, as they provide a larger cooking area. This makes them ideal for cooking two whole chickens or preparing layered casseroles such as lasagna. Rectangular pans are also better suited for use as a bain-marie, a hot water bath used for baking delicate dishes such as crème brûlée and cheesecake.

Oval roasting pans, on the other hand, are more attractive and can accommodate large items such as a turkey or a large roast. However, their shape can be limiting and may not be as versatile as rectangular pans.

When choosing a roasting pan, it is important to consider the size and shape that best suits your needs. If you plan to cook for larger crowds, a larger rectangular pan may be more suitable. If you only need a pan for occasional roasting, a smaller oval pan may be sufficient.

In addition to the shape, other factors to consider when choosing a roasting pan include the material, heat circulation, stovetop performance, size, handles, and the type of rack included. It is also important to ensure that the pan has enough space to fit in your oven properly.

Roasting rack types

Roasting racks are an essential tool for cooking a roast or a whole turkey. They are structures that fit inside roasting pans and cradle the meat, keeping it off the bottom of the pan. This allows for air circulation around the meat, ensuring even cooking.

There are two main types of roasting racks: horizontal racks and standing racks. Horizontal racks lay flat on the roasting pan, while standing racks sit vertically in the pan and are commonly used for roasting poultry.

When choosing a roasting rack, it is important to select one that fits the size of the meat being roasted. The rack should be large enough to hold the meat 2 to 3 inches off the bottom of the pan, allowing for proper air circulation. Additionally, the roasting pan should be deep enough to hold the hot air around the sides of the meat and large enough to accommodate the meat with 2 to 3 inches of empty space all around.

Some common materials used for roasting racks include stainless steel, wire, and enamel-coated metal. It is also important to note that some roasting pans come with built-in racks, which can be convenient and ensure even roasting.

Overall, the use of a roasting rack is crucial for achieving the perfect roast, as it allows for even cooking and prevents the meat from sticking to the bottom of the pan.

Frequently asked questions