Heavy Roasting Pan: What, Why, And How?

A heavy roasting pan is a large, oven-safe pan with high sides that often includes a rack. These pans are typically made of thick aluminium or stainless steel to support the weight of a large piece of meat, such as a turkey, chicken, or roast. The rack holds the meat above the pan, allowing hot air to circulate and enabling even cooking. The rack also allows excess fat and liquid to drain off, preventing the meat from sitting in its juices and creating a soggy bottom.

What to consider when buying a roasting pan

A roasting pan is a large, oven-safe pan designed for roasting. They usually include a removable rack to elevate the food and allow air circulation. Roasting pans are typically made of heavy-duty metal, such as stainless steel or cast iron, and can handle high temperatures without warping or buckling.

Size and Shape:

The size of the roasting pan depends on your cooking needs and oven size. Standard sizes include 14-inch, 16-inch, and 18-inch pans, measured by their width. Choose a size that fits your oven and the number of people you usually cook for. Rectangular roasting pans are generally more versatile than oval ones as they provide more cooking area and can accommodate two whole chickens.

Material:

Roasting pans are typically made of stainless steel, carbon steel, or cast iron. Stainless steel is a heavy material that distributes heat uniformly, making it ideal for large roasts. Carbon steel heats up quickly, retains heat well, and is less prone to warping. Cast iron is another option, but it is heavier and requires more muscle to move between the oven and table.

Stovetop Compatibility:

Some roasting pans can be used on both the stovetop and in the oven. If you plan to use your roasting pan for stovetop tasks like searing meat or making gravy, ensure it has a flat bottom and is compatible with your stovetop, including induction if necessary.

Handles:

Look for sturdy, upright handles that provide a secure grip, even with bulky oven mitts. Riveted handles that are attached to the sides of the pan are generally more durable than thin, folding handles.

Rack Type:

Roasting pans typically come with either a V-shaped rack or a flat rack. V-shaped racks are common and designed to hold the roast, but they may be limiting in terms of size and shape. Flat racks offer more surface area and can accommodate larger roasts or multiple items.

Ease of Cleaning:

Consider how easy the roasting pan is to clean and maintain. Some pans have a non-stick coating, which can make cleaning easier but may not be suitable for higher roasting temperatures. If the pan doesn't have a non-stick coating, follow the manufacturer's instructions for proper cleaning and maintenance to prevent stains and discolouration.

Lid and Accessories:

Some roasting pans come with a lid, which can be useful for controlling moisture loss and preventing spills. Additionally, consider if you need any accessories, such as a roasting rack, thermometer, or lifting tools.

Price and Durability:

Roasting pans vary in price, and it's essential to consider your budget and how often you plan to use the pan. A good-quality roasting pan can be a worthwhile investment if you roast frequently or prefer one-pan dinners. Look for durable construction and materials that will last with proper care.

In summary, when buying a roasting pan, consider the size, shape, material, stovetop compatibility, handles, rack type, ease of cleaning, and any additional accessories. Choose a pan that suits your cooking needs, oven size, and budget, and don't forget to consider the durability and ease of maintenance for long-lasting performance.

How to clean a roasting pan

A roasting pan is a large, oven-safe pan with high sides that often includes a rack. These pans are typically made of thick aluminium or stainless steel to support the weight of large meats, such as turkey, chicken, or roast.

• Always allow the pan to cool to room temperature before cleaning.
• Avoid putting the pan in the dishwasher, even if it is labelled as dishwasher-safe.
• For everyday messes, a simple wipe with a paper or kitchen towel should do the trick.
• For stuck-on food remnants, scrub the pan with a mixture of neutral oil (such as grapeseed) and coarse salt.
• For burnt or scorched messes, boil water in the pan and use a wooden or silicone spoon to scrape up the burnt bits.
• If all else fails, use steel wool to scrub the pan. However, this will strip the seasoning, so be sure to reseason the pan before using it again.
• To remove stubborn stains, create a paste with baking soda and hydrogen peroxide. Spread the paste on the stains and let it sit for a few hours before wiping it away with a sponge.
• To prevent stains, use foil or parchment paper to line the pan before cooking.
• Wash the pan after each use and polish it at least once a year.

Remember, proper care and maintenance of your roasting pan will ensure it lasts for years to come!

What size roasting pan do you need?

When choosing the size of your roasting pan, it's important to consider what you'll be cooking in it. If you're planning on cooking a large turkey, you'll need a bigger pan than if you're just roasting a chicken or some vegetables. For example, a small (14-inch) roasting pan is suitable for turkeys up to 12 pounds, while a medium (16-inch) pan can accommodate birds up to 16 pounds, and a large (18-inch) pan can fit turkeys up to 20 pounds. If you don't want to buy multiple roasting pans, a medium-sized one is a good option as it works for most purposes. If there's extra space around the meat, you can fill it with chopped vegetables to prevent the juices from burning.

It's also important to consider the size of your oven when choosing a roasting pan. Make sure you measure the interior dimensions of your oven, especially if it's on the smaller side, to ensure that the pan you choose will fit. The height of the pan is also important—a roasting pan that's too deep will steam your ingredients instead of roasting them, while one that's too shallow will make braising messy and difficult. The ideal height for a roasting pan is around 3 inches.

In addition to size, there are a few other factors to consider when choosing a roasting pan. The material of the pan is important—stainless steel or copper are good options, while enameled cast iron can be too heavy, especially when filled with a large turkey. It's also best to avoid aluminum pans as the metal can react with acidic ingredients. The handles of the pan are another consideration—choose between permanently extended handles, which are easier to grab but take up more space, or foldable handles, which can be difficult to grab when the pan is hot. Finally, consider whether you want a roasting rack, which keeps the bottom of your roast out of its juices and promotes air circulation for more even cooking.

What is a roasting pan made of?

Roasting pans are typically made from stainless steel, cast iron, carbon steel, or non-stick materials. Each material has its own advantages and considerations:

Stainless Steel

Stainless steel is a common material for roasting pans due to its durability, heat conduction, and ease of cleaning. It is a good option if you want a pan that can go from the oven to the stovetop for making gravy or searing meat. Stainless steel pans are also relatively lightweight, making them easier to manoeuvre in and out of the oven. However, they may require more frequent scrubbing to prevent discolouration and maintain their appearance.

Cast Iron

Cast iron roasting pans are known for their heat retention properties, which can keep food hotter for longer, making them suitable for oven-to-table serving. While they may take longer to heat up, they are durable and can withstand high temperatures. Cast iron pans are typically heavier than other materials, so they require more muscle power to move around.

Carbon Steel

Carbon steel is less commonly used for roasting pans in home kitchens, but it offers similar advantages to stainless steel in terms of heat transfer and durability. Carbon steel is also naturally non-stick, but it requires seasoning (a similar process to cast iron) to achieve this property. Carbon steel pans can withstand extremely high temperatures and are virtually indestructible.

Non-Stick

Non-stick roasting pans are known for their ease of cleaning since food releases easily and they are usually dishwasher-safe. However, the non-stick coating may not be as durable as other materials and may need to be replaced every few years. Non-stick pans are also not suitable for high-heat cooking methods like broiling.

When choosing a roasting pan, consider the size, weight, rack type (flat or V-shaped), and whether it can be used on the stovetop in addition to the oven. The material you choose will depend on your specific needs and preferences in terms of heat conduction, ease of cleaning, durability, and versatility.

Flat racks vs V racks

When it comes to choosing the right roasting pan, there are several factors to consider, such as size, shape, and material. While some people might opt for a disposable aluminium tray or an inexpensive thin-walled aluminium model, others might prefer a triple-clad, stainless steel or copper roasting pan.

One of the key considerations when selecting a roasting pan is whether to use a flat rack or a V-rack. Here are some advantages and disadvantages of both options:

Flat Racks

Flat racks offer a larger surface area, which is particularly useful if you're cooking a large roast. They allow the food to sprawl, giving it more exposure to the hot air circulating in the oven. Additionally, flat racks are ideal if you want to roast vegetables alongside your meat, as they provide more space. Flat racks are also easier to clean than V-racks, as there are fewer nooks and crannies for food particles to get stuck in.

However, one potential downside of flat racks is that they may not elevate your roast as high as a V-rack, which could result in the bottom of your roast being overcooked. Additionally, flat racks might not fit as snugly inside your roasting pan, which could make it more difficult to handle when removing the roast from the oven.

V-Racks

V-shaped racks are designed to hold the roast in a compact position, which can help with even cooking. They elevate the roast higher off the bottom of the pan, ensuring that it is not in direct contact with the heat source and allowing for better airflow. This can result in a more evenly cooked roast, with a crispy exterior. V-racks are also generally smaller in size, making them easier to store.

On the other hand, V-racks might not provide enough space for larger roasts, and they may not leave enough room for vegetables if you want to cook them alongside your meat. Additionally, V-racks can be more difficult to clean due to their shape.

Ultimately, the decision between a flat rack and a V-rack depends on your specific needs and preferences. Both options have their advantages and disadvantages, and it's important to consider factors such as the size of your roast, whether you want to cook vegetables at the same time, and how important even cooking is to you.

Frequently asked questions