Best Roasting Pan Materials

Roasting pans are made from a variety of materials, including stainless steel, carbon steel, cast iron, aluminium foil, coated enamelware, and clay. The type of material used is important as it can impact cooking times and the behaviour of food in the oven. For example, dark-coloured roasting pans cook food faster and brown it better than shiny ones. Metal roasting pans are popular because they conduct heat well and are easy to clean.

Roasting pans are made from various materials

Roasting pans are made from a variety of materials, each with its own advantages and disadvantages. The most common materials used are metal, including stainless steel, carbon steel, cast iron, and aluminium, as well as heat-treated glass, ceramic, and enamel.

Metal Roasting Pans

Metal roasting pans are popular because they conduct heat well and are easy to clean. They come in a range of styles, including disposable foil pans, non-stick coated pans, and self-basting roasters with special lids. Some metal roasting pans also come with racks, which elevate food above the pan to facilitate drainage and even crisping. These racks can be V-shaped or "beer-can style", which fits into the cavity of a bird and holds it upright.

Non-Stick Coated Metal Pans

Non-stick coated metal pans are convenient as they are easy to clean, but they are not suitable for making gravy as the non-stick surface prevents flavour bits from forming.

Cast Iron Pans

Cast iron pans are excellent heat conductors and can be used to brown meat on the stovetop before placing it in the oven for roasting. However, they can be very heavy.

Enamelware

Enamelware roasting pans, such as the classic North American blue-speckled enamel roasters, have a non-stick surface and often come with matching lids. While they are quite light, some people believe that their high sides inhibit hot air from circulating properly, resulting in uneven browning.

Clay Cookers

Clay cookers are covered clay pots that can brown food if the oven temperature is raised towards the end of cooking.

Pyrex

Pyrex roasting pans are made of heat-treated glass and are transparent, allowing you to see what is going on inside the pan.

When choosing a roasting pan, it is important to consider the type of material used, as it can impact cooking times and the behaviour of food in the oven. Shallower pans, for example, tend to cook food more quickly and are suitable for items that won't produce a lot of juices, while deeper pans are better for roasting large pieces of meat and vegetables that cook in their own juices. Additionally, the size of the pan should be appropriate for the amount of food being cooked to ensure even cooking and browning.

Stainless steel roasting pans

Roasting pans are made from a variety of materials, including stainless steel, which is a popular choice due to its durability, heat conduction, and ease of cleaning. Stainless steel roasting pans are often chosen for their ability to withstand high temperatures and distribute heat evenly, making them ideal for roasting large cuts of meat.

Stainless steel is a heavy-duty material that can handle the weight of whole poultry and large roasts without warping or buckling. This makes it a superior choice compared to disposable foil pans, which can be flimsy and unsafe for handling heavy roasts. Stainless steel roasting pans also tend to have a longer lifespan than disposable options, making them a more cost-effective and environmentally friendly investment.

Additionally, stainless steel roasting pans often feature a non-stick coating, which makes cleaning easier. While non-stick surfaces should not be scraped or scrubbed aggressively, they can be conveniently cleaned with warm water and a gentle, non-abrasive sponge. However, it is important to note that non-stick coatings may not be suitable if you intend to make gravy directly in the roasting pan, as they prevent the formation of flavour bits that are essential for a rich gravy.

When purchasing a stainless steel roasting pan, consider the size of your oven and the type of food you plan to roast. If you intend to roast large items like a full-sized turkey, ensure the pan is large enough to accommodate it without the sides touching the meat. On the other hand, if you opt for a smaller pan, it may be more versatile and take up less storage space.

Some stainless steel roasting pans also come with additional features like lids or racks. Lids can be useful for trapping moisture, reflecting heat back onto the food, and keeping your oven cleaner by reducing splatter. Racks, on the other hand, keep the meat elevated above the drippings, promoting even cooking and airflow. They can also make it easier to lift the roast out of the pan and provide more options for roasting vegetables.

Non-stick roasting pans

The non-stick coating on these pans makes them easy to clean, and they are often dishwasher-safe. Some non-stick roasting pans have a rack that keeps the meat off the bottom of the pan, promoting airflow for even cooking. The rack can also be removed for easy cooking of other dishes.

When purchasing a non-stick roasting pan, look for one with sturdy, easy-to-grip handles for manoeuvring hot and heavy dishes in and out of the oven. The size of the pan should also be considered, depending on the intended use and oven size. For example, a large roasting pan can accommodate a small dish, but a small pan cannot accommodate a large dish.

While non-stick roasting pans are convenient, they may not be suitable for making gravy as the non-stick surface prevents flavour bits from forming. Additionally, some people believe that the rack included with some roasting pans allows the pan to heat up too much, causing the juices to evaporate too quickly.

Overall, non-stick roasting pans are a good option for those seeking convenience and easy cleanup, but they may not be ideal for gravy-making or dishes that require a lot of browning.

Cast-iron roasting pans

One of the advantages of cast-iron roasting pans is their versatility. They can be used on the stovetop to brown meat before transferring them to the oven for roasting. This two-step process combines the benefits of stovetop searing for flavour development and texture with the even heat distribution of the oven for thorough cooking.

Additionally, cast-iron roasting pans come in various sizes, from standard 12-14 inch pans to larger 20-inch options, accommodating different quantities of food. They are typically rectangular, but oval roasting pans are also available, offering more space for larger cuts of meat.

When purchasing a cast-iron roasting pan, consider the size of your oven and the amount of food you typically cook. It's worth noting that a large roasting pan can accommodate smaller dishes, but a small pan may not be sufficient for larger cuts of meat.

Clay cooker roasting pans

Clay roasting pans are a type of cookware used for roasting meat, either with or without vegetables or other ingredients. Clay roasting pans are typically used in ovens, but can also be used on stove tops, open flames, or charcoal grills. They are known for their ability to retain and distribute heat evenly, keeping food warm for long periods of time.

Clay roasting pans come in various shapes and sizes, each designed for a specific purpose. For example, a chicken brick is a large unglazed dish with a high domed lid that can hold an entire chicken or duck. On the other hand, garlic and onion bakers are smaller baking dishes made of terracotta, used primarily for baking garlic or onions.

Before using a clay roasting pan, it is important to cure it by sealing the pores of the clay. This can be done by boiling water in the pan or coating the interior with oil and placing it in an oven at 400 degrees Fahrenheit for approximately 30 minutes. It is also important to note that clay roasting pans cannot withstand sudden temperature changes, so they should always be placed in a cold oven and heated gradually.

Clay roasting pans offer a unique and traditional way of cooking, adding a special flavour to your food. They are a great option for those seeking an alternative to conventional metal roasting pans.

Frequently asked questions