Coil Roasting Pan: What's The Coil For?

A roasting pan is a large, oven-safe pan used for roasting meat, either with or without vegetables or other ingredients. The pan usually comes with a rack that sits inside and holds the meat above the fat and juice drippings. The rack promotes even heating and allows the juices to fall through and be collected in the pan below. Roasting pans are typically made from heavy-duty metals such as stainless steel or cast iron and are designed to withstand high temperatures for long periods without warping or buckling.

Roasting pan materials

Roasting pans are usually made from heavy-duty metal, such as stainless steel, cast iron, or carbon steel. They are designed to withstand high temperatures for long periods without warping or buckling.

Stainless Steel

Stainless steel roasting pans are easy to clean, as they resist marking. They are also good for creating a sticky fond on the bottom of the pan, which is great for making gravy. They are also good for searing meats for braised dishes on the stovetop, as they can be used at hotter temperatures than non-stick pans.

Cast Iron

Cast iron is a good heat conductor, but it can be heavy, especially for roasting large joints of meat. It is efficient and hardy, and when enamelled, it is easy to clean. It also retains heat well, so it can keep your roast warm when serving at the table.

Carbon Steel

Carbon steel roasting pans heat up quickly and retain heat well. They are also small enough to fit on a stovetop burner, so you can sear meat and then finish it in the oven.

Non-Stick

Non-stick roasting pans are easier to clean than stainless steel or cast iron, but they are not recommended for higher roasting temperatures.

Aluminium

Aluminium is a good heat conductor but can be lightweight. Anodised aluminium is naturally non-stick and the dark colour helps to brown meat.

Clay

A covered clay roasting pan can brown food if the oven temperature is raised towards the end of cooking.

Coated Enamelware

Coated enamelware has a non-stick surface.

Aluminium Foil

Aluminium foil roasting pans are inexpensive and disposable.

Roasting pan shapes and sizes

Roasting pans are available in a variety of sizes, typically ranging from 11 to 18 inches in width. The most common size is 16 inches, which can accommodate a 16-pound turkey. If you're cooking a smaller bird (up to 12 pounds), a 14-inch pan will do the trick, while an 18-inch pan can fit a turkey up to 20 pounds.

When choosing a roasting pan, it's important to consider the size of your oven and the number of people you typically cook for. If you have a compact oven or cook for just a few people, a smaller pan (around 11 to 14 inches) should suffice. On the other hand, if you're cooking for a crowd, a larger pan (16 to 18 inches) is ideal. Keep in mind that larger pans can be quite heavy, especially when filled with food, so make sure you have the muscle power to handle it!

In addition to width, the depth of a roasting pan is also important. A pan that is too deep may hinder the roasting process, while a pan that is too shallow may lead to spillage. Look for a pan with sides that are tall enough to trap heat effectively but not so tall that they impede airflow and moisture release.

Another factor to consider is the shape of the pan. Some roasting pans have a raised bottom, which can make it tricky to use on the stovetop for making sauces or gravy. Curved corners are generally preferable, as they make it easier to maneuver the pan and prevent food from getting stuck.

When it comes to materials, roasting pans are typically made of thick, heavy-duty metal such as stainless steel, cast iron, carbon steel, or aluminium. Stainless steel is a popular choice for its durability and heat distribution. Cast iron is also durable but can be quite heavy, while carbon steel offers a good balance between heat conduction and lightweight. Non-stick coatings are available but may chip or scratch over time.

Lastly, consider the features that come with the roasting pan. A rack is a useful addition, as it keeps the food elevated, allowing for even cooking and airflow. Removable racks are especially convenient, as they make it easier to clean the pan. Handles are another important feature, ensuring you can grip and transport the pan safely, even with oven mitts on.

Roasting pan cleaning

Roasting pans are a great addition to your kitchen, but they can be a pain to clean. Here are some tips to make cleaning your roasting pan easier:

• Always wash your roasting pan after each use, especially when there are brown spots.
• Allow the pan to cool to room temperature before cleaning.
• Rinse gently with warm water and a non-abrasive sponge.
• Soak the pan in warm water for about an hour, then scrub. Repeat until all stuck-on spots are gone.
• For burnt-on black spots, coat the area with baking soda after soaking, rinsing, and drying the pan. Then, combine 1/3 cup vinegar with 1 cup of hot water and pour this mixture onto the stain. Let the pan soak for an hour, then scrub. Repeat until the burnt pieces are gone.
• To remove old stains, soak the pan with a mixture of baking soda and vinegar for an hour before scrubbing. If that doesn't work, make a paste with 1/4 cup baking soda and 1 tablespoon of hydrogen peroxide. Spread the paste on the stains and let it sit for a few hours, then wipe away with a sponge and rinse.
• To prevent your pan from getting too dirty, line it with aluminium foil or parchment paper before putting food in it.
• Don't put your roasting pan in the dishwasher, even if it's dishwasher-safe.
• Polish your roasting pan at least once a year with a high-quality dish polisher.

If you're looking for an easy way to clean your roasting pan without much scrubbing, try one of these methods:

• Fill the pan with hot water and put it back in the oven on low heat for about 30 minutes. Then, take the pan out and let it cool before draining the water.
• Use a combination of salt and dish soap. Soak the pan in soapy water, then use salt and a metal sponge to remove any gunk.
• Spread ketchup on the pan and let it sit for 10-15 minutes, then scrub the pan with an abrasive scrub.
• Make a paste with 1 cup of white vinegar and 1/4 cup of baking soda. Let it soak for up to 30 minutes, then scrub with a gentle brush. Rinse and repeat if necessary.

Roasting pan storage

Roasting pans are large, oven-safe pans used for roasting. They are usually made of heavy-duty metal, such as stainless steel or cast iron, and can handle large tasks like whole birds, beef roasts, and hams. They typically include a removable rack to elevate large proteins and allow juices to drip down and flavour the food underneath.

When it comes to storing your roasting pan, there are a few things to keep in mind. Firstly, if your roasting pan is made of carbon steel or cast iron, make sure it is completely dry before putting it away as these materials are prone to rusting. For small kitchen spaces, consider a hanging rack, as long as it is not too close to the sink to avoid any potential splashes. If you are storing your roasting pan in a drawer or on a shelf with other pots or pans, it is recommended to put a kitchen towel or trivet in between to prevent scratches.

Additionally, if you have a non-stick roasting pan, it is important to note that these pans are not recommended for higher roasting temperatures. They are also more prone to warping or buckling under high heat. Therefore, when storing a non-stick roasting pan, ensure that it is kept away from direct heat sources and other sharp objects that could damage the coating.

Another option for storing your roasting pan is to utilise wall space by installing hooks or racks. This is especially useful if you have limited cabinet or drawer space. Ensure that the hooks are sturdy and can bear the weight of the roasting pan.

Finally, if you are storing your roasting pan for an extended period without use, it is recommended to wrap it in a protective layer, such as a kitchen towel or bubble wrap, to prevent scratches or damage.

Roasting pan alternatives

A roasting pan is a large, oven-safe pan with a rack that fits inside. It is used for cooking large pieces of meat evenly while trapping the juices underneath. If you don't have a roasting pan, there are several alternatives you can use:

• Casserole Dish: A large casserole dish can be used as an alternative to a roasting pan, but make sure it is designed to withstand high temperatures for extended periods.
• Cast-Iron Skillet: Cast-iron skillets can withstand high temperatures and have excellent heat retention and distribution. They are perfect for smaller roasts and can go from stovetop to oven.
• Dutch Oven: A Dutch oven is designed to go from the stovetop to the oven, can withstand high temperatures, and comes in various sizes.
• Broiler Pan: A broiler pan paired with a grill rack can be used as an alternative, but its low walls could be an issue depending on how much liquid your roast produces.
• Rimmed Baking Sheet: A rimmed baking sheet can work as a roasting pan, but it is important to place a sheet of aluminum foil underneath to catch any spills. You can also place a wire cooling rack inside to keep the roast raised from the base.
• Disposable Foil Roasting Pan: These pans are flimsy and may be frustrating to work with, but they have high sides and a large surface area, making them suitable for roasting a large turkey.

When using an alternative roasting pan, it is important to ensure that it has raised sides to trap the juices from the meat and that it is large enough to accommodate your roast. For smaller cuts of meat, an oven-safe skillet or cookie sheet can also be used.

Frequently asked questions