Roasting Pan Prep: What You Need To Know

A roasting pan is a large, oven-safe dish with a rack that fits inside. It is typically used for cooking large cuts of meat or poultry in the oven, such as a Thanksgiving turkey or a Christmas glazed ham. The rack keeps the meat off the bottom of the pan, allowing for even heating and airflow, while the pan collects the meat drippings. Roasting pans are usually made from thick stainless steel, carbon steel, or cast iron, and come in various shapes and sizes, with the most common size being 16 inches.

What is a roasting pan?

A roasting pan is a large, oven-safe pan used for roasting food. It is typically used for cooking large roasts of meat and poultry, such as a Thanksgiving turkey or a Christmas glazed ham. The most common model is rectangular and 16 inches, but roasting pans come in various shapes and sizes, from 12 to 20 inches.

A roasting pan usually consists of two parts: a rack and a large, deep steel baking dish with raised sides. The rack keeps the food elevated so that it doesn't touch the bottom of the pan, allowing for even heating and enabling the pan drippings to fall through the rack. The bottom tray collects the drippings from the roast and can also be used to cook vegetables.

Roasting pans are typically made of stainless steel, carbon steel, or cast iron—materials that conduct heat very well. They are designed to withstand direct heat at very high temperatures and distribute heat evenly.

While a roasting pan is ideal for cooking large cuts of meat, it can also be used for braised meats, fish, and vegetables. It can also be used for one-pan meals like lasagna or deep-dish pizzas, baked goods, and simmering gravy and pan sauces on the stovetop.

When choosing a roasting pan, consider the size, shape, design, and material that best suit your needs. If you plan to cook large turkeys or roasts, you will need a larger pan with a sturdy rack. Also, look for a pan with comfortable handles that provide a secure grip for easy manoeuvring.

What is a roasting pan used for?

A roasting pan is a large, oven-safe pan with a rack that fits inside. It is typically used for cooking large cuts of meat or poultry in the oven, such as a whole chicken or turkey, and is designed to provide even heat distribution while allowing excess fat to drain away. The rack keeps the meat elevated, promoting airflow and even cooking, while the pan underneath collects the meat drippings and can be used to roast vegetables.

In addition to roasting meat and poultry, a roasting pan can also be used for preparing one-pan meals like lasagna or deep-dish pizzas, baking desserts, and simmering gravy and pan sauces on the stovetop. It is a versatile piece of cookware that can be used year-round and is not just reserved for special occasions.

When choosing a roasting pan, consider the size, shape, and material. If you plan on cooking large turkeys or roasts, you will need a larger pan with a capacity of at least 12 pounds. The shape of the pan can affect its functionality, as a raised bottom may make it difficult to use on the stovetop. Roasting pans are typically made of thick stainless steel or aluminum, but other materials such as carbon steel and cast iron are also available.

Some roasting pans come with additional features such as a lid or cover, which can give the pan more versatile uses like stewing or pot roasting. However, it is important to note that covering the meat while roasting can result in steaming instead of roasting, leading to dry and tough meat.

Overall, a roasting pan is a useful kitchen item that can make the process of roasting meat and poultry easier and more convenient. It is designed to withstand high temperatures and distribute heat evenly, resulting in moist and juicy meat with a flavorful crust.

What is the best material for a roasting pan?

When choosing the best material for a roasting pan, there are several factors to consider, including the type of food you'll be cooking, the desired level of convenience and ease of cleaning, and your budget. Here are some of the most common materials used in roasting pans and their advantages:

• Stainless Steel: Stainless steel is a popular choice for roasting pans due to its durability, ease of cleaning, and attractive appearance. It is tough and performs well under high heat, making it suitable for searing meats. Stainless steel is relatively lightweight compared to other materials, and it resists staining. However, it has a low thermal conductivity value, so heat distribution may be uneven, potentially resulting in hot spots.
• Aluminium: Aluminium is an excellent heat conductor, known for its lightweight construction, making it easy to handle and manoeuvre. However, it is porous and reactive, leeching when used with acidic or alkaline ingredients, and it stains easily. It also tends to warp under high heat and is not suitable for induction cooktops without a magnetized disc bottom.
• Anodised Aluminium: Anodised aluminium undergoes a chemical treatment that seals the metal, making it more durable, scratch-resistant, and stain-resistant. It has similar heat conduction properties to regular aluminium but tends to be lightweight. Anodised aluminium may have some non-stick properties, and it often features a dark surface colour, which can make it difficult to monitor the browning of food.
• Cast Iron: Cast iron is an excellent heat conductor and retainer, making it ideal for roasting. It forms a non-stick coating over time with proper seasoning, but it requires regular maintenance to keep it in good condition. Cast iron is very heavy, especially when used for roasting large joints, and it may crack if left on direct, high heat for extended periods.
• Enameled Cast Iron: Enameled cast iron offers the same superb heat retention as plain cast iron but with improved heat distribution. It is semi-nonstick and easy to clean. However, the enamel coating is prone to chipping or cracking over time, and it shouldn't be used at oven temperatures above 500°F.
• Carbon Steel: Carbon steel is an extremely hard and tough alloy that can withstand scorching temperatures. It is lightweight and flexible, highly responsive to temperature changes, and capable of forming a non-stick patina with repeated use. However, it requires regular seasoning, and it is reactive to acidic ingredients, which can destroy the patina. Heat distribution can also be uneven.
• Multi-Ply Stainless Steel/Aluminium: Multi-ply cookware, also known as clad or tri-ply, combines layers of aluminium and/or copper sandwiched between layers of stainless steel. This construction offers excellent performance in terms of heat conduction, distribution, and durability. It is more expensive and heavier than single-ply stainless steel, but it provides impressive benefits. Multi-ply cookware works well on induction cooktops if the stainless steel is of magnetic quality.

When choosing the best material for your roasting pan, consider your specific needs and preferences. If you prioritise even heat distribution and durability, multi-ply stainless steel/aluminium or cast iron are great options. For lightweight construction and excellent heat conduction, aluminium or anodised aluminium are worth considering. If you want a material that forms a non-stick coating over time, cast iron or carbon steel may be ideal. Remember to also take into account the size and shape of the roasting pan to suit the dishes you plan to cook.

How do you clean a roasting pan?

Roasting pans can be a pain to clean, but there are several methods to make them sparkle like new. Here is a comprehensive guide on how to clean your roasting pan with ease.

General Tips:

• Always allow your roasting pan to cool down to room temperature before cleaning.
• Avoid using cold water on a hot pan, as this can damage the pan.
• Wash your roasting pan after each use, especially when there are brown spots.
• Avoid putting your roasting pan in the dishwasher, even if it is labelled dishwasher-safe.

For Light Stains:

• Rinse the pan gently with warm water and a non-abrasive sponge.
• Let the pan soak in warm water for about an hour, then scrub. Repeat as needed.
• For carbon steel roasting pans, avoid using dish soap as it can strip the seasoning. Instead, scrub with salt or a mixture of neutral oil and coarse salt.

For Stubborn Stains:

• Fill the pan with hot water and return it to the oven at a low temperature for about 30 minutes. Let it cool, then drain the water and wipe clean.
• For burnt or scorched messes, fill the pan with water, place it on the stove, and bring it to a boil. Use a wooden or silicone utensil to scrape off burnt residue, then rinse and dry.
• For enamel roasting pans, create a paste with dish soap and baking soda. Spread the paste over the pan, let it sit for an hour, then add vinegar and scrub.
• For aluminium or stainless steel roasting pans, fill the pan with lemon juice and water and place it in the oven at 350°F for about 10 minutes. Let it cool, then drain and sprinkle baking soda over any remaining stains. Spray with vinegar, let it sit, then scrub.

For Extremely Stubborn Stains:

• Soak the pan in hot water, dish soap, and vinegar for at least 30 minutes.
• Scrub away as much gunk as possible, then apply a paste made from baking soda and hydrogen peroxide to the remaining stains.
• Let the paste sit for several hours or overnight, then wipe away with a sponge and rinse.

Additional Tips:

• Use aluminium foil or parchment paper to line your roasting pan before cooking to catch juices and prevent messes.
• Polish your roasting pan at least once a year with a high-quality dish polisher.
• Avoid using acidic ingredients like wine, vinegar, or tomatoes in carbon steel roasting pans, as they can strip the seasoning.

What size roasting pan do you need for a turkey?

A roasting pan is a large, oven-safe pan designed for roasting. They are usually used for large cuts of meat, such as a whole turkey, and typically feature a rack to elevate the meat and allow for even cooking and air circulation. The size of the roasting pan you need depends on the size of the turkey you plan to cook. Here are some guidelines to help you choose the right size:

• For a turkey weighing up to 12 pounds, a small (14-inch) roasting pan is suitable.
• A medium (16-inch) roasting pan is ideal for turkeys up to 16 pounds.
• If you're cooking a large turkey weighing up to 20 pounds, opt for a large (18-inch) roasting pan.

It's worth noting that these measurements refer to the width of the pan. Additionally, consider the thickness of the walls and the height of the handles when selecting a roasting pan, especially if your oven is on the smaller side. It's generally recommended to choose the smallest roasting pan that fits your needs, as too large a pan can cause the juices to burn, while a pan that's too small can restrict airflow and affect even cooking.

Aside from size, there are other factors to consider when choosing a roasting pan for your turkey:

• Material: Stainless steel and copper are good choices as they provide steady heat without being too heavy. Cast iron is another option but tends to be heavier. Avoid aluminium as it can react with acidic ingredients.
• Depth: A depth of around 3 inches is ideal. A pan that is too deep will steam rather than roast your turkey, while a pan that is too shallow can be messy and prone to spillage.
• Rack: Look for a roasting pan with a built-in rack to keep the turkey elevated and ensure even cooking. Removable racks are convenient.
• Handles: Consider the type of handles you prefer. Permanently extended handles make it easier to grab the pan from the oven but take up more space. Foldable handles save space but can be difficult to grip when removing the pan from the oven.

Frequently asked questions