Roasting Pan: Picking The Perfect One

Roasting pans are a staple in many kitchens, adding convenience to roasting a turkey and cooking beef, pork, or whole chicken. They are large, oven-safe pans with a rack that fits inside, usually made of thick stainless steel or aluminum. When selecting a roasting pan, it is important to consider the size of your oven and the type of food you will be cooking. The pan should be big and fairly deep, about 3-4 inches, to hold all the drippings from your roast and any vegetables you want to cook alongside it. It should also have sturdy, easy-to-grip handles for maneuvering heavy food in and out of the oven.

Some roasting pans come with covers, which can give the pan more versatile uses such as stewing or pot roast. However, it is important not to use the cover when roasting, as it will cause the meat to steam instead of roast. If you are concerned about over-browning, you can tent the meat with aluminum foil.

When it comes to materials, roasting pans are typically made of heavy-duty metal such as stainless steel or cast iron. Heavy-duty construction is key for roasting pans as they need to handle large tasks like whole birds and beef roasts. Some pans also have a non-stick coating, which can make cleanup easier but is not recommended for higher roasting temperatures.

Additionally, consider the shape of the pan. Rectangular roasting pans are generally more versatile than oval pans, as they provide more cooking area and can accommodate two whole chickens. They are also better suited for purposes other than roasting, such as making a bain-marie or layered casseroles.

Roasting pan materials

Roasting pans are usually made from heavy-duty metal, such as stainless steel, cast iron, carbon steel, or aluminium. They occasionally have a non-stick coating, which is convenient for cleaning but not suitable for higher roasting temperatures.

When choosing a roasting pan, it's important to consider the material. Stainless steel and cast iron are durable and suitable for roasting large birds, beef roasts, and hams. Carbon steel heats up quickly and retains heat well. It is also suitable for searing several small birds and then finishing them in the oven. Aluminium conducts heat well but can feel flimsy and doesn't last as long as stainless steel.

It's worth noting that roasting pans made from different materials may have specific care instructions. For example, carbon steel roasting pans require seasoning to create a naturally non-stick surface and prevent rust. On the other hand, copper pans require specialised copper polish to restore lustre and shine if they become tarnished.

When selecting a roasting pan, it is crucial to choose a sturdy pan with a suitable material that can handle the weight of the food and distribute heat evenly for optimal cooking results.

Roasting pan shapes and sizes

Roasting pans come in a variety of shapes and sizes. The most common sizes are 14, 16, and 18 inches, measured width-wise. The size you need will depend on what you plan to cook in it and how much space you have in your oven and kitchen.

A 14-inch roasting pan is typically the smallest size available in home goods stores. It's ideal for roasting smaller portions of food, such as sides of vegetables or potatoes, and for those with smaller ovens. This size can usually accommodate a turkey of up to 12 pounds.

A 16-inch roasting pan is a medium-sized option that will work well for most home cooks. It's perfect for roasting larger batches of food, including sheet pan meals that combine meats and vegetables. This size can fit a turkey of about 16 pounds.

If you cook for larger crowds, an 18-inch roasting pan is the way to go. It's great for roasting multiple sides at once, and you can use rolled-up aluminium foil to divide the pan into sections for different ingredients. This size can fit a turkey of up to 20 pounds.

It's generally best to have a variety of roasting pan sizes, but if you want just one, a medium-sized 16-inch pan is a good choice for most recipes.

When it comes to shape, rectangular roasting pans are more versatile than oval pans. Rectangular pans give you more cooking area, allowing you to cook two whole chickens or make layered casseroles such as lasagna.

Roasting pan racks

Roasting racks are an important part of the roasting pan setup, promoting airflow for even cooking and keeping the meat off the bottom of the pan. They are also useful for collecting meat drippings and roasting vegetables.

There are different types of roasting racks, including V-shaped and flat racks. V-shaped racks elevate the roast 1 to 2 inches off the bottom of the pan and are designed to hold poultry and oblong cuts of meat. On the other hand, flat racks offer more surface area to accommodate larger roasts and can be used for various sizes and shapes of meat, including whole fish and pork shoulder.

When choosing a roasting rack, consider the size and shape of your roast, as well as the pan you will be using. The rack should fit comfortably inside the pan with enough space for the meat to cook evenly. Additionally, look for racks made of sturdy materials such as stainless steel or chrome-plated steel wire. These materials are durable and easy to clean.

Some roasting pans come with a rack included, such as the Cuisinart 16" Roasting Pan with Rack, which is a top-performing option according to the New York Times. This pan features a stainless steel V-rack that can accommodate up to a 15-pound turkey. Another option is the Williams Sonoma All-Clad Stainless-Steel Flared Roaster, which comes with a versatile flat rack.

If you already have a roasting pan, you can purchase a separate roasting rack that fits inside. The Harold Import Company offers a chrome wire oval roast rack that measures 10-3/8" x 8" and is rated highly by reviewers. For a non-stick option, the Norpro Non-Stick Large Roasting Rack measures 13" x 10" and is also well-reviewed.

Roasting pan alternatives

If you don't have a roasting pan, don't worry—there are plenty of alternatives that can be used to cook your roast. Here are some options for roasting pan substitutes that you may already have in your kitchen:

For Large Roasts:

• Casserole Dish: A large casserole dish can work as a roasting pan alternative, but make sure it can withstand high temperatures.
• Broiler Pan: This is a good option as it often comes with a rack for drippings, but its low walls might not be high enough to catch all the juices.
• Cast-Iron Skillet: The cast-iron skillet is a versatile pan that can go from stovetop to oven, and its thick walls help circulate heat while roasting.
• Dutch Oven: Dutch ovens are designed to go from stovetop to oven, can withstand high temperatures, and come in various sizes.
• Paella Pan: Although a specialty item, a paella pan can be useful for roasting due to its large capacity and walled design.
• Rimmed Baking Sheet: A rimmed baking sheet can work, but it's important to place a sheet of aluminum foil underneath to catch any spills, and use a wire cooling rack to keep the roast raised from the base.
• Disposable Foil Roasting Pan: These are flimsy but have high sides and a large surface area, making them suitable for roasting a large turkey.

For Small Roasts:

• Oven-Safe Skillet: Cast iron and stainless steel skillets are perfect for small roasts like chicken or pork loin. Do not use non-stick pans or those with handles that will melt in the oven.
• Cookie Sheet: Ensure it has raised sides to catch drippings.

To ensure even cooking and that your meat doesn't end up steaming, it's important to use a rack of some sort to raise the meat off the bottom of the pan. Here are some alternatives to a traditional roasting rack:

• Cooling Rack: Place a metal cooling rack in the bottom of the pan.
• Vegetables: Create an edible rack by lining the bottom of the pan with carrots, potatoes, onions, or other hardy vegetables.
• Foil: Roll up small balls of aluminum foil and place them in the bottom of the pan to elevate the meat slightly.

Roasting pan care

Roasting pans are usually made of heavy-duty metals such as stainless steel or cast iron. Some roasting pans have a non-stick coating, which can be useful for easy cleaning, but these are not recommended for higher roasting temperatures. If you have a carbon steel roasting pan, you will need to put a little more thought and care into its maintenance.

How to Clean a Carbon Steel Roasting Pan

If there is no burnt, stuck-on food, you can wipe the pan clean with a kitchen towel—no soap or water needed. For sticking residue, make a paste out of grapeseed oil (or another neutral oil) and a tablespoon or two of coarse salt. Spread this paste on the pan, then scrub with the rough side of a sponge. Rinse and dry, then consider reseasoning if the patina appears patchy.

How to Deal with Burnt or Scorched Messes

If your roasting pan is looking particularly burnt, place it on the stove, pour in enough water to cover the burnt areas, and bring to a boil. Use a wooden or silicone spoon to scrape up as much of the burnt residue as possible, then pour out the water, rinse, and return to the stove on medium heat to dry. You should add a new layer of seasoning before putting your pan away.

Last Resort: Steel Wool

If your pan is still dirty, steel wool will get your pan squeaky clean, but it will strip the seasoning, so make sure to reseason before the next use.

How to Care for Your Carbon Steel Roasting Pan

Carbon steel is highly susceptible to rust, so proper seasoning is your first layer of defence. The polymerized oil protects the raw metal from oxidation. If your pan does rust, there are a few options for cleaning it. Aside from seasoning, proper storage is key for preventing rust from forming on your roasting pan. After using your pan, dry it thoroughly and keep it away from moisture or humidity. Also, make sure to reseason your pan as needed, as the seasoning acts as a protective barrier against rust.

Cooking with the Right Ingredients

Acidic ingredients like wine, vinegar, and tomatoes can react with carbon steel and produce off flavours, as well as strip the seasoning, so try to avoid adding them to your roasting pan. If you do use them, be sure to reseason your pan afterward.

Frequently asked questions