The Ultimate Roasting Pan Rack Guide

A roasting pan rack is a structure that fits inside a roasting pan and holds the food being cooked above the bottom of the pan. This allows hot air to circulate underneath the food, cooking it evenly on all sides and preventing the bottom from overcooking. Roasting pan racks are particularly useful for large cuts of meat or whole turkeys, which are otherwise difficult to turn over during the cooking process.

Characteristics of a Roasting Pan Rack

Roasting rack benefits

Roasting racks are structures that fit inside roasting pans and cradle large cuts of meat or whole turkeys, keeping them off the bottom of the pan. Here are some of the benefits of using a roasting rack:

Even Cooking

Perfect roasting requires even cooking, and a roasting rack helps to ensure this by allowing heat to circulate evenly underneath the meat, as well as around the sides. The more air circulation in the pan, the more evenly the meat will cook.

No Need to Reposition Meat

A roast or a whole turkey is too large to turn over in the pan. With a roasting rack, there is no need to reposition the meat during the cooking process, as it will receive optimum heating and air circulation on all sides at all times.

Prevents Meat from Sticking to the Pan

When meat is placed directly on the bottom of a roasting pan, it is exposed to direct heat from the metal, which can cause it to overcook and stick to the bottom of the pan. A roasting rack prevents this by keeping the meat elevated above the bottom of the pan.

Allows Meat to Shed Excess Fat

Roasting is a slow cooking method that causes fat to melt and drip down into the bottom of the pan. While these drippings can be used to make gravy, a roasting rack ensures that the meat itself is not sitting in the pooling fat, allowing it to shed its excess fat.

Easier Basting

When roasting a whole turkey, basting is often used to keep the meat moist. A roasting rack allows the fat, which is melting and running off the turkey, a place to fall. This allows for more even basting and prevents the meat from sitting in excess basting juices, which could result in an unpleasant concentration of flavour.

Roasting rack alternatives

A roasting rack is a structure that fits inside a roasting pan and holds the meat, keeping it off the bottom of the pan. It is an important tool for cooking a roast because it allows air to circulate evenly underneath the meat, preventing the bottom from overcooking and ensuring the meat cooks evenly.

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

• Place your roast on a bed of vegetables such as carrots, potatoes, celery, and onions. This will keep the meat raised from the bottom of the pan and add flavour to your roast.
• Make your own roasting rack by rolling or scrunching up aluminium foil into sturdy, tight cylinders. Place them across the base of the pan, mimicking the layout of a traditional rack.
• Use a wire cooling rack as a substitute for a roasting rack. Choose a rack that fits inside your roasting pan and place it inside.
• Use a baker's cooling rack, a toaster oven rack, or even a microwave rack as a substitute.
• Lay metal spoons across the bottom of the roasting pan, turning each spoon scoop-side down and alternating their orientation so they lie beside one another spoon-to-handle.
• Remove the stovetop grate from the burner and wrap it in aluminium foil. Pierce small holes through the wrapped grate to allow juices to drain, then place it at the bottom of your roasting pan.
• Place several metal cookie cutters in the bottom of the roasting pan and wrap them in aluminium foil with small holes pierced through to allow juices to drain.

Roasting rack shapes

Roasting racks come in a variety of shapes, including flat and curved designs. The most common shape is the V-shaped rack, which elevates the roast 1 to 2 inches off the bottom of the pan. V-shaped racks are designed to hold the roast and nothing else, limiting their size and shape. Flat racks, on the other hand, span the bottom of the roaster, providing more room for vegetables and aromatics. They are also more versatile, making them suitable for cooling baked goods and cookies. Rectangular roasting pans are generally more versatile than oval-shaped ones, as they provide a larger cooking area and can be used for baking lasagna and casseroles.

Roasting rack materials

Roasting pans are made from a variety of materials, with stainless steel being a popular choice. Stainless steel is known for its durability, ability to withstand high temperatures, and even heat distribution. It is also dishwasher-safe and comes with a lifetime warranty from some manufacturers.

Other materials used for roasting pans include cast iron, carbon steel, non-stick steel, and aluminium. Cast iron is a traditional choice for roasting pans due to its heat retention properties, while carbon steel offers a good balance between weight and heat conduction. Non-stick steel is a popular choice for its ease of cleaning, although it may not brown foods as effectively as other materials. Aluminium is an excellent heat conductor but may not be as durable as other materials.

When it comes to roasting racks, stainless steel is also a common material used due to its durability, ease of cleaning, and ability to withstand high temperatures. Some racks are made from heavyweight chrome wire, which is durable, oven-safe, and resistant to rust and scratching.

Roasting rack substitutes

A roasting rack is a structure that fits inside a roasting pan and holds the meat above the bottom of the pan. This allows for even cooking by optimising the circulation of hot air around the meat. While a roasting rack is not essential, it does prevent the bottom of the roast from overcooking and ensures the meat doesn't sit in pooling fat.

If you don't have a roasting rack, there are several substitutes you can use:

• Metal cooling rack: A metal cooling rack can be used in place of a roasting rack. It's important to ensure that the rack is made of oven-safe material and is large enough to hold the entire base of the roast.
• Vegetables: Using large diced root vegetables such as parsnips, carrots, onions, or potatoes is a great way to keep the meat raised from the bottom of the pan while also adding flavour to your roast.
• Aluminium foil: If you're in a bind, you can make a few balls or sturdy cylinders out of aluminium foil and place them under the meat to lift it slightly above the pan juices. Alternatively, you can tear a long strip of foil, roll it into a tight, elongated roll, and coil it or lay it straight in the bottom of the pan.
• Metal spoons: Laying metal spoons across the bottom of the roasting pan with the scoop side down creates a raised platform for the meat to sit on.
• Stovetop grate: Remove the stovetop grate from the burner, wrap it in aluminium foil, and pierce small holes in the foil to allow juices to drain. Place the wrapped grate in the bottom of the roasting pan and set the meat on top.
• Metal cookie cutters: Place metal cookie cutters in the bottom of the roasting pan, ensuring there are enough to support the weight of the meat. Wrapping the cutters in foil with small holes pierced through will protect them from burnt-on drippings.

When choosing a roasting rack substitute, it's important to ensure that the material is oven-safe and that the substitute is large enough to hold the entire base of the roast.

Frequently asked questions