Buffet Roaster Pan Capacity Explained

A buffet roaster pan is a versatile piece of cookware that can be used for more than just roasting a turkey. It can be used to roast chicken and vegetables, prepare one-pan meals like lasagna, bake desserts, and simmer gravy and pan sauces. The size of the pan depends on the intended use. If you want to cook a large turkey, you'll need a bigger pan, but if you only plan to roast chickens or vegetables, a smaller one will suffice.

The capacity of a buffet roaster pan can vary depending on its size and shape. Some pans can hold up to 18 quarts or more, which is enough to accommodate a large turkey or multiple chickens. Others may have a capacity of around 2 to 3 quarts, which is suitable for smaller dishes or side dishes.

When choosing a buffet roaster pan, consider the material, shape, size, and features such as a rack or lid. Stainless steel, carbon steel, and aluminium are common materials, each with its advantages and disadvantages in terms of heat retention, durability, and ease of cleaning. The shape and size should be based on your intended use, and the features should match your specific needs, such as whether you want a non-stick coating or a lid for storage.

The best roasting pans for different budgets

A roasting pan is a versatile piece of cookware that can be used for much more than just roasting the occasional turkey. You can use it to pile veggies, bake lasagna, or make an easy one-pan meal.

If you're looking for the best roasting pan for different budgets, here are some options:

Budget options:

• Granite Ware 19-inch Covered Oval Roaster: This is a good option if you're just looking for something to roast your turkey in and don't plan on using it for much else. It's a durable and economical choice, but it can't be used on the stove.
• Rachael Ray 16" x 13" Roaster: This nonstick-coated steel roaster is a stylish and functional option at an accessible price point. It can fit a 20-pound turkey or roast and can be used on the stovetop. However, it's not dishwasher-safe.
• Farberware Nonstick Steel Roaster: This compact roaster is perfect if you don't have a lot of space or don't cook for a crowd. It has a nonstick coating, making cleanup a breeze, but its maximum heat threshold is only 450 degrees Fahrenheit.

Mid-range options:

• Cuisinart MultiClad Pro 16" Roasting Pan With Rack: This durable tri-ply roasting pan is great for searing on the stovetop and roasting in the oven. It has a flat cooking surface, sturdy handles, and can accommodate a large turkey or roast.
• Anolon Tri-ply Clad Roaster with Nonstick Rack: This fully clad tri-ply roasting pan is spacious and sturdy, with large handles. However, the channel around the edge makes it less suitable for stovetop use.
• KitchenAid Enameled Cast Iron Au Gratin Oval Roasting Pan: This attractive roasting pan is easy to care for and can be used on the stovetop. It fits a chicken well and is perfect for a pork or beef roast.

Premium options:

• Williams Sonoma All-Clad Stainless-Steel Flared Roaster: This roaster is an exceptional choice that does everything well. It has flared sides that allow for excellent heat circulation, a flat rack that can accommodate various sizes and shapes, and lightweight construction.
• All-Clad Stainless-Steel Roasting Pan with Rack: This roaster is well worth the splurge, cooking food beautifully in the oven and on the stovetop. It has a V-shaped interior rack that can hold up to a 20-pound bird, wide and tall handles, and it's dishwasher-safe.
• Hestan Provisions Stainless-Steel Nonstick Roaster with Rack: This roaster can handle anything from chicken to turkey, with a sturdy rack that fits snugly in the pan. The nonstick surface makes cleanup a breeze, and the handles are sturdy, making it easy to lift in and out of the oven.

So, whether you're on a budget or looking for a premium option, there are roasting pans available that can suit your needs and help you create delicious meals.

The best materials for a roasting pan

When choosing a roasting pan, it's important to consider the materials used, as this will affect the pan's durability, heat conduction, and ease of cleaning. Here are some of the best materials for roasting pans:

Tri-ply Stainless Steel: Roasting pans made of tri-ply stainless steel, such as the Cuisinart MultiClad Pro 16" Roasting Pan, offer excellent heat conduction and distribution. They are durable, non-reactive, and easy to clean. Tri-ply stainless steel pans are also bright, allowing you to monitor the colour of your fond easily.

Carbon Steel: Carbon steel roasting pans, like the Made In Blue Carbon Steel Roasting Pan, offer excellent heat retention and can develop a non-stick surface with proper seasoning. They are induction-compatible and usually have high sides, which promote even browning. However, they require hand washing and regular seasoning to maintain their non-stick quality.

Non-stick Coating: Non-stick coated roasting pans, such as the Farberware Nonstick Steel Roaster, are easy to clean and help prevent food from sticking. They are ideal for those who want low-maintenance cookware. However, non-stick coatings can break down over time and may not be dishwasher-safe or stovetop-safe.

Aluminium: Aluminium is a lightweight and affordable material for roasting pans. It is an excellent heat conductor, but it is reactive and can impart a metallic taste to your food. If you choose an aluminium pan, look for one with a non-stick coating to prolong its lifespan.

Cast Iron: Cast iron roasting pans, like the KitchenAid Enameled Cast Iron Au Gratin Oval Roasting Pan, are durable and can provide even heat distribution. They often have enamel coatings, which make them easier to care for and give them a stylish appearance. However, they are heavier than other materials and may not be dishwasher-safe.

Ceramic Coating: Roasting pans with a ceramic coating, such as the Caraway Roasting Pan, offer excellent non-stick properties, making them easy to clean. They usually have a stainless steel or aluminium base for added durability. However, the ceramic coating may require more careful cleaning to avoid scratching.

The ideal size and shape for a roasting pan

The ideal roasting pan should be versatile, durable, and able to cook large quantities of food. The size and shape of the pan are important factors to consider when choosing the right one for your needs. Here are some tips to help you select the ideal size and shape for a roasting pan:

Size:

• Roasting pan sizes are typically determined by measuring the length of the pan from rim to rim. The width and depth of roasting pans can vary across different brands.
• The three most common roasting pan sizes are 14 inches (small), 16 inches (medium), and 18 inches (large). A 16-inch pan is the most popular size as it offers a good balance between capacity and compactness.
• When choosing a roasting pan size, consider the number of people you plan to cook for and the amount of food you intend to roast. The pan should be large enough to fit the meat with some space around it to allow for proper air circulation and prevent overcooking.
• Larger roasting pans over 18 inches are usually used in commercial kitchens. For home use, make sure to select a size that fits comfortably in your oven.

Shape:

• Rectangular roasting pans are generally more versatile than oval pans. They provide a larger cooking area, allowing you to cook multiple items at once, such as two whole chickens.
• Rectangular pans are also better suited for purposes other than roasting, such as making casseroles or lasagna, or using them as a bain-marie for delicate desserts.

Other Considerations:

• Material: Tri-ply construction, which consists of aluminum sandwiched between stainless steel, is an excellent choice for roasting pans. It combines durability, superior heat conduction, and ease of cleaning. Avoid materials like non-stick coating or dark interiors, as they can be less durable and make it difficult to monitor the cooking process.
• Heat Circulation: Look for pans with taller sides (around 3 inches) to keep juices from splashing out while also allowing proper heat circulation.
• Stovetop Performance: Choose a pan with a flat bottom and even heat distribution to facilitate tasks like searing and making gravy on the stovetop.
• Handles: Opt for sturdy, upright handles that provide a secure grip, even with bulky oven mitts. Avoid thin, folding handles that can be difficult to grip.
• Rack Type: V-shaped racks are common, but flat racks offer more surface area and can accommodate larger roasts. However, racks are not necessary, as you can place the meat on a bed of vegetables to add flavor to your gravy.

In summary, the ideal size and shape for a roasting pan depend on your specific needs and budget. A 16-inch rectangular pan with a depth of 3 to 4 inches is a good choice for most kitchens, offering a balance between capacity and compactness. For smaller roasts or side dishes, a 14-inch pan can be sufficient, while an 18-inch pan may be more suitable for large parties or holiday gatherings.

The importance of a roasting rack

A roasting rack is an important component of a roasting pan. While it is not necessary to have one to roast food, it does optimise air circulation so that food cooks evenly on all sides. A roasting rack is especially useful when preparing large cuts of meat or a big turkey.

A roasting rack raises the food being cooked above the bottom of the pan, preventing it from coming into direct contact with the heat source and pooling fat. This ensures that the bottom of the roast does not overcook. A roasting rack also allows juices and fat from the meat to melt and drip into the pan, which can then be used to make gravy.

When selecting a roasting rack, it is important to consider its size and shape. The rack should be large enough to elevate the entire roast and fit inside the roasting pan. The shape of the rack can be either V-shaped, U-shaped, or flat, with flat racks allowing the food to sprawl and shaped racks compacting the food. It is also beneficial for the rack to have handles, as this makes it easier and safer to remove the roast from the pan for carving.

In addition to the benefits of using a roasting rack, it is worth noting that some people prefer to place their meat on a bed of chopped onions or other vegetables, as this can improve the taste. Ultimately, the decision to use a roasting rack or not depends on personal preferences and the desired outcome of the roast.

How to clean and maintain a roasting pan

To clean and maintain a roasting pan, it is important to wash it after each use, especially when there are brown spots. Allow the pan to cool to room temperature, then rinse gently with warm water and a non-abrasive sponge. Next, let the pan soak in warm water for about an hour and start scrubbing. Repeat this process until all stuck-on spots are removed.

If burnt-on black spots appear, even with regular cleaning, you can use a few pantry staples to remove them. After soaking, rinsing, and drying the pan, coat the tough stains with baking soda. Then, combine 1 cup of hot water and 1/3 cup of vinegar in a small bowl and pour this mixture onto the stain. Let the pan soak for an hour, then scrub the stain again. Repeat this process until the burnt pieces are gone.

To remove old stains, first try soaking the pan with a baking soda and vinegar mixture for an hour before scrubbing. If that doesn't work, create a more aggressive cleaning paste by combining 1/4 cup of baking soda and 1 tablespoon of hydrogen peroxide. Spread the paste on the stains and wait a few hours before wiping it away with a sponge.

To keep your roasting pan clean, consider the following tips:

• Use foil or parchment paper to line the pan and catch juices and prevent meats from browning the tray.
• Wash the pan after each use to prevent stains from building up.
• Avoid putting the roasting pan in the dishwasher, even if it is labelled dishwasher-safe.
• Polish the pan at least once a year with a high-quality dish polisher.

For more intensive cleaning, the following methods can be used:

• Use the pan drippings to make a gravy by transferring the roast to a platter and covering it to retain heat. Pour off excess fat from the pan and place it on the stovetop over medium heat. Add water or broth, bring to a simmer, and scrape the bottom of the pan to incorporate the flavours. Whisk in flour to thicken, then finish with a splash of brandy.
• Fill the pan with hot water and put it back in the oven on low heat for about 30 minutes. Then, remove the pan and let it cool before draining the water. The contents of the pan should wipe clean.
• Try a combination of salt and dish soap. Salt is abrasive and can help remove gunk and filth with the help of a metal sponge. Let the pan soak in soapy water for a few hours, then use salt as an abrasive to finish cleaning.
• Spread ketchup on the pan and let it rest for 10-15 minutes. Then, use an abrasive scrub to remove the stains.

Frequently asked questions