Roaster Pan: What, When, And How?

A roasting pan is a large, oven-safe pan used for roasting meat, poultry, and vegetables. It typically includes a rack that sits inside the pan, allowing the meat to sit above the fat and juice drippings. The rack promotes even heating and prevents the roast from touching the bottom of the pan. Roasting pans are usually made of stainless steel, carbon steel, or cast iron, and can withstand high temperatures, making them ideal for searing meats. They are commonly used for cooking large cuts of meat, such as turkey, ham, or roast beef, but can also be used for vegetables, casseroles, and baked goods.

Roasting pan materials

Roasting pans are usually made of heavy-duty metal, such as stainless steel, cast iron, or carbon steel. They can also be made from aluminium foil, coated enamelware, or clay.

Stainless Steel

Stainless steel is a common material for roasting pans. It is sturdy, distributes heat evenly, and resists marking. It also helps to create a sticky fond on the bottom of the pan, which is great for making gravy.

Aluminium

Aluminium is a lightweight material that is a fantastic heat conductor. Anodised aluminium is naturally non-stick and its dark colour helps to brown meat.

Cast Iron

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

Carbon Steel

Carbon steel heats up quickly and retains heat well. It also conducts heat evenly, solving any worries about uneven browning.

Coated Enamelware

Coated enamelware has a non-stick surface.

Clay

A covered clay pot can brown food if the oven temperature is raised toward the end of cooking.

Aluminium Foil

Aluminium foil roasting pans are inexpensive and disposable after one use, but they don't brown food very well and are prone to spillage.

Roasting pan shapes and sizes

Roasting pans are available in a variety of sizes and shapes to suit different needs. The most common sizes are 14-inch, 16-inch, and 18-inch pans, measured width-wise. The size you need will depend on factors such as the type of food you want to roast, the size of your oven, and the number of people you typically cook for.

For example, if you plan to roast a large turkey, you'll need a bigger pan than if you're just roasting a chicken. A 14-inch pan can accommodate a turkey up to 12 pounds, while a 16-inch pan can fit a 16-pound bird. The largest size, the 18-inch pan, can fit a turkey up to 20 pounds.

If you have a small oven, a 14-inch pan might be your best option, whereas if you cook for a large crowd, you may want to go for an 18-inch pan. A 16-inch pan is typically a good middle ground for most home cooks.

In terms of shape, roasting pans can be rectangular or oval. Rectangular pans tend to be more versatile as they provide a larger cooking area, allowing you to cook two whole chickens or use the pan for purposes other than roasting, such as making a bain-marie or layered casseroles. Oval pans, on the other hand, are better suited for roasting a single large item, such as a turkey or a large roast.

When choosing a roasting pan, it's also important to consider the material. Stainless steel and aluminum are common materials, while copper, cast iron, and carbon steel are also options. Cast iron pans, while excellent for cooking and roasting, may be too heavy for some people to easily manoeuvre. Carbon steel is a good choice as it conducts heat well, is oven-safe to higher temperatures, is relatively lightweight, and is durable.

Additionally, look for a roasting pan with tall sides to trap heat and prevent spills. A depth of around 3 inches is ideal. Handles are another important feature, with sturdy, riveted handles being the most secure and easy to grip, even with oven mitts.

Finally, consider whether you want a rack. A rack elevates the food above the bottom of the pan, allowing for even cooking and preventing the food from sitting in its juices. Some pans come with a removable rack, while others do not, so choose according to your preferences.

Roasting pan alternatives

A roasting pan is a large, oven-safe pan used for roasting meat and vegetables. It is designed to cook large pieces of meat evenly while trapping the juices underneath. It usually comes with a rack that fits inside to keep the meat off the bottom of the pan, allowing for airflow and even cooking.

If you don't have a roasting pan, there are several alternatives that you can use:

Cake Pan

A 9-by-13-inch cake pan is a good alternative for smaller roasts like chicken or game hens. However, for a full-sized turkey, you may need something larger.

Casserole Dish

A large casserole dish can be used as an alternative to a roasting pan, as long as it is oven-safe and can withstand high temperatures. It should be at least 9-by-13 inches in size and have raised sides to catch the juices.

Broiler Pan

A broiler pan typically has a rack for drippings but lacks the high sides of a roasting pan. It can be purchased separately or may come included with an oven.

Foil Roasting Pan

Disposable foil roasting pans are available at most grocery stores and are ideal for a single-use. However, they are flimsy and should be placed on a sturdy baking sheet for easier handling.

Cast-Iron Skillet

A cast-iron skillet is perfect for smaller roasts as it can go from stovetop to oven, and its thick walls help circulate heat. Make sure it is oven-safe and has raised sides to catch the drippings.

Rimmed Baking Sheet

A rimmed baking sheet can be used as a roasting pan, especially if fitted with a baking rack. However, be careful of spills and splatters when removing it from the oven, as it doesn't have the same height as a traditional roasting pan.

Dutch Oven

A Dutch oven is designed to go from stovetop to oven, withstand high temperatures, and comes in various sizes. It is a good alternative for roasting a whole chicken or a smaller roast.

Paella Pan

Although a paella pan may seem like a specialty item, it can be used for roasting due to its large capacity and walled design.

Roasting rack alternatives

A roasting pan is a piece of cookware used for roasting meat in an oven, with or without vegetables or other ingredients. Roasting racks are used to keep the meat raised above the juices in the pan, allowing for even cooking and a crispy skin. If you don't have a roasting rack, there are several alternatives you can use:

Bed of Vegetables

You can place your roast on a bed of vegetables such as carrots, potatoes, celery, and onions. This method will keep your meat raised above the pan juices and add flavour to your roast.

Aluminium Foil Rack

You can create a makeshift rack by rolling three to five pieces of aluminium foil into sturdy, tight cylinders and placing them across the base of the pan. This will mimic the layout of a traditional rack and keep your meat raised slightly above the pan juices.

Wire Cooling Rack

A wire cooling rack can also be used as a substitute for a roasting rack. Choose a rack that fits inside your roasting pan, and you're good to go!

Broiler Pan

The broiler pan that came with your oven can also be used as a substitute for a roasting rack. The top piece, which has holes, acts as an alternative roasting rack, keeping your roast or turkey raised above the juices.

Roasting pan uses

A roasting pan is a large, oven-safe pan used for roasting. It is often used for cooking large pieces of meat, such as whole poultry or large roasts, and has a rack that fits inside to elevate the meat above the bottom of the pan. This promotes airflow for even cooking and allows the meat drippings to fall through the rack and be collected in the pan underneath. The pan can also be used to roast vegetables, which can be cooked in the juices of the meat for added flavour.

Roasting pans are usually made of heavy-duty metal, such as stainless steel or cast iron, and are designed to withstand high temperatures for long periods of time without warping or buckling. They typically have tall, straight walls that trap heat inside, ensuring that food cooks evenly and maintains moisture.

If you roast meat regularly, a roasting pan is a worthwhile investment. They are not typically expensive and can be found second-hand. However, a large roasting pan may take up a lot of storage space, so if you only cook large meat dinners occasionally, you may want to consider using a substitute, such as a cake pan or casserole dish.

In addition to roasting meat and vegetables, a roasting pan can also be used for baked pasta dishes, casseroles, cakes, rolls, and other baked goods. It can also be used on the stovetop for searing meat or sautéing vegetables before transferring to the oven.

When choosing a roasting pan, consider the size and depth that will best suit your needs. The standard size is 16", but smaller and larger variations are available. A depth of around 3 inches is ideal to prevent spills and ensure even roasting. Look for a pan with thick, riveted handles for stability and ease of use.

Whether you're roasting a holiday turkey or cooking a weeknight dinner, a roasting pan is a versatile and essential tool for any kitchen.

Frequently asked questions