Best Roasting Pans: Perfectly Cooked Meals

A roasting pan is a versatile piece of cookware that can be used for more than just roasting a turkey or chicken. It can be used to roast vegetables, prepare one-pan meals like lasagna or deep-dish pizzas, bake desserts, and simmer gravy and pan sauces on the stovetop.

When choosing a roasting pan, consider the size, shape, material, and whether it comes with a rack. You'll want a pan that's large enough to fit the type of food you plan to roast, with enough space for airflow. Look for a pan with sturdy handles that are easy to grip, even with oven mitts on.

Some of the best roasting pans on the market include the Cuisinart MultiClad Pro Roasting Pan, the All-Clad Stainless-Steel Roasting Pan, and the Made In Blue Carbon Steel Roasting Pan. These pans offer even heating, easy cleanup, and versatile functionality.

What materials are roasting pans made from?

Roasting pans are made from a variety of materials, each with its own advantages and disadvantages. Here is a detailed overview of the most common materials used for roasting pans:

Stainless Steel

The most common material for roasting pans is stainless steel. Stainless steel offers a beautiful mirror-shiny look and is highly durable, making it a popular choice for roasting pans. It is an excellent heat conductor, ensuring even heat distribution during cooking. Stainless steel roasting pans are often dishwasher-safe and easy to clean. However, one drawback is that food can sometimes stick to the surface, making it necessary to use cooking sprays or oils.

Non-Stick Coated Steel

Some roasting pans are made from steel with a non-stick coating. These pans offer the benefit of easy food release and are usually very easy to clean. However, the non-stick coating may not be as effective at browning food and may not be dishwasher-safe or suitable for high oven temperatures. Non-stick coatings can also be delicate and may not be compatible with metal utensils.

Carbon Steel

Carbon steel roasting pans, such as the highly-rated Made In Blue Carbon Steel Roasting Pan, offer excellent heat retention and can develop a non-stick surface over time with proper seasoning. They usually require hand-washing and regular seasoning to maintain their non-stick quality. Carbon steel pans are typically induction-compatible and have a higher maximum oven temperature than non-stick pans.

Aluminum

Aluminum is another material used for roasting pans. It is a good heat conductor but may not be as durable as stainless steel. Aluminum roasting pans are often lightweight and affordable, making them a popular choice for those seeking a more budget-friendly option.

Cast Iron

Cast iron roasting pans, like the KitchenAid Enameled Cast Iron Au Gratin Oval Roasting Pan, offer excellent heat retention and even cooking. They are typically heavy-duty and suitable for both oven and stovetop use. However, they require special care, such as seasoning and avoiding dishwashers, to prevent rusting.

Enamel-Coated Steel

Some roasting pans, like the Granite Ware Oval Roaster, are made from steel with an enamel coating. These pans are often durable and resistant to high temperatures. However, the enamel coating may not be ideal for searing or sautéing, and the dark interior can make it challenging to gauge browning.

What size roasting pan do you need?

When it comes to choosing the right size for your roasting pan, several factors come into play. Firstly, consider the type of food you plan to roast. If you're aiming for a gigantic holiday turkey, you'll require a larger pan compared to roasting smaller items like chickens or vegetables. Storage space is another crucial aspect; opt for a more compact pan if your storage area is limited.

The shape and design of the roasting pan are also important. A pan with a raised bottom might be more challenging to use on the stovetop when preparing sauces or gravies, as liquids tend to collect around the edges. Additionally, the material of the roasting pan will impact your cooking experience and the care it requires. Stainless steel, for instance, is durable and long-lasting, while nonstick coatings may chip or scratch and need more frequent replacement.

Don't forget to consider the weight of the roasting pan, especially when it's loaded with food. Cast iron, for example, produces heavier cookware that demands more effort to move between the oven and table.

For a small turkey weighing up to 12 pounds, a 14-inch pan is suitable. Medium turkeys, ranging from 12 to 16 pounds, call for a 16-inch pan. If you're aiming for a large turkey of up to 20 pounds, an 18-inch roasting pan will be necessary.

If you don't want to maintain a collection of roasting pans, a medium-sized pan is a versatile option that works for most needs. If your roasting pan is too big, juices may burn, and if it's too small, constricted airflow will result in uneven cooking.

In summary, selecting the right size for your roasting pan depends on various factors, including the type of food you plan to cook, your storage space, the pan's shape and material, and your preference for its weight and ease of handling.

What shape roasting pan is best?

When it comes to the shape of a roasting pan, rectangular pans are more versatile than oval ones. Rectangular pans give you more cooking area, allowing you to cook two whole chickens at once, and they are also better for other uses, such as making a bain-marie or layered casseroles like lasagne.

However, oval pans are more suitable for roasting a large item, like a turkey or a big roast, and they can fit better in smaller ovens.

Do roasting pans need lids or racks?

A roasting pan is a large, oven-safe pan with high sides that often includes a rack. The rack holds the meat just above the pan, allowing hot air to flow all around it and enabling even cooking. The rack also allows excess fat and liquid to drain off and prevents the meat from sitting in its juices. Roasting pans are specifically designed to cook at higher temperatures without fear of uneven cooking.

Roasting pans are almost always accompanied by a roasting rack, but if your pan doesn't have one, you can make one. The purpose of the rack is to provide a way for the oven's heat to flow under your roast, so you just want to keep your meat lifted off the bottom of the pan. You can use a bed of root vegetables, an oven-proof cooling rack, two gas stovetop burners wrapped in tinfoil, or create three or four tightly rolled foil cylinders to lay on the bottom of your pan.

Some roasting pans come with a lid, but you can successfully roast meat and vegetables without one. Lids help seal in a meat's juices and protect the dish from overflowing in the oven.

How do you clean a roasting pan?

Roasting pans are a great addition to your kitchen, but they can be a pain to clean. Here are some tips to get your roasting pan looking like new:

• Use the drippings to make gravy. Pour off the excess fat and add water or broth to the pan. Bring to a simmer, scraping the bottom of the pan, and whisk in flour to thicken.
• Fill the pan with hot water and put it back in the oven on low heat for 30 minutes. Then, let it cool and wipe clean.
• Use a combination of salt and dish soap. Leave the pan to soak in soapy water, then use salt as an abrasive to scrub away the gunk.
• Spread ketchup on the pan and let it rest for 10-15 minutes. Then, scour the pan with an abrasive scrubber.
• Make a paste with baking soda and vinegar. Let it soak for 30 minutes, then scrub with a gentle brush.
• For tough stains, pour vinegar over the spots and add some salt. Wait 30 minutes, then scrub vigorously. Alternatively, make a paste with baking soda and hydrogen peroxide, let it sit for a few hours, and wipe away with a sponge.
• If you're using a Dutch oven, avoid steel wool, as this can scratch the enamel coating. Instead, halve a lemon, coat it with salt, and scrub.

Some general tips for keeping your roasting pan clean:

• Always let the pan cool to room temperature before cleaning.
• Rinse gently with warm water and a non-abrasive sponge.
• Soak the pan in warm water for an hour, then scrub. Repeat as needed.
• For burnt-on black spots, coat the spots with baking soda after soaking and rinsing. Then, combine hot water and vinegar and pour this mixture onto the stain. Let it soak for an hour, then scrub.
• For tough stains, create a paste with baking soda and hydrogen peroxide. Spread the paste on the stains and wait a few hours before wiping away with a sponge.
• Use foil or parchment paper to line the pan and catch juices.
• Wash the pan after each use.
• Avoid putting the roasting pan in the dishwasher, even if it's dishwasher-safe.
• Polish your roasting pan once a year with a high-quality dish polisher.

Now you know how to keep your roasting pan clean and ready for your next culinary creation!

Frequently asked questions