The Ultimate Roasting Pan: Covered Or Uncovered?

A roasting pan with a cover is a large, oven-safe pan with tall sides and a lid. It is used for roasting meat and vegetables at high temperatures. The lid gives the pan more versatility, allowing it to be used for stewing or pot roasting. Roasting pans are typically made from heavy-duty metals such as stainless steel or cast iron, and some have a non-stick coating for easier cleaning.

Roasting pan materials

Roasting pans are made from a variety of materials, each with its own advantages and considerations. Here is a guide to help you choose the right roasting pan material for your needs:

Aluminium

Aluminium is a popular choice for roasting pans due to its excellent heat conduction properties. It is lightweight, making it easier to handle when full, and can be anodised to create a natural non-stick surface. Anodised aluminium roasting pans are also characterised by their dark colour, which helps to brown meat as it roasts. However, standard aluminium roasting pans are prone to warping and may not be as durable as heavier materials.

Stainless Steel

Stainless steel is another common material for roasting pans. It is known for its ease of cleaning due to its resistance to marking. Stainless steel pans are also great for creating a sticky fond on the bottom of the pan, which is perfect for making gravy. However, they can be more challenging to clean if they don't have a non-stick coating.

Cast Iron

Cast iron roasting pans are sturdy and efficient. They are excellent heat conductors and retain heat well, making them suitable for serving at the table. Enameled cast iron pans are easy to clean and can be used to brown meat on the stovetop before transferring to the oven. However, cast iron can be heavy, especially when roasting large joints of meat.

Stoneware

Stoneware is a type of fire-treated clay that has excellent heat-transferring and heat-retaining capabilities. It is versatile and can be used for baking puddings and cakes, in addition to roasting. Stoneware roasting pans also look great and can be used for serving. However, they may not have the same heat conduction properties as metal pans.

Non-Stick

Non-stick roasting pans are a good choice if you're looking for easy cleanup. They come in various materials, such as coated enamelware or steel with a non-stick coating. While non-stick pans make it easier to remove food without sticking, they may not distribute heat as evenly as other materials.

Other Materials

In addition to the materials mentioned above, roasting pans can also be made from clay or aluminium foil. Clay cookers are covered pots that can brown food by raising the oven temperature towards the end of cooking. Aluminium foil roasting pans are inexpensive and disposable, making them a convenient option for one-time use.

Roasting pan shapes and sizes

Roasting pans are available in a variety of sizes and shapes to suit different needs and kitchen sizes. Here is a detailed guide to help you choose the right one for your requirements:

Roasting Pan Shapes

Roasting pans are typically large, oven-safe pans with high sides and often include a rack. The rack holds the meat above the pan, allowing hot air to circulate and enabling even cooking. It also allows excess fat and liquid to drain off, preventing the meat from braising in its juices. Roasting pans can be rectangular or oval, with the oval pans often being deeper and better suited for larger cuts of meat or whole turkeys. Some roasting pans also come with covers or lids, which can be useful for stewing or pot roasting. However, it is important to note that covering the pan during roasting can result in steaming rather than roasting, leading to dry and tough meat.

Roasting Pan Sizes

Roasting pans for residential kitchens typically come in three standard sizes: 14, 16, and 18 inches, measured width-wise.

• 14-inch roasting pans are usually the smallest size available in most stores. They are ideal for roasting smaller portions, such as side dishes of vegetables or potatoes, and are well-suited for smaller ovens. This size can accommodate a turkey of up to 12 pounds.
• 16-inch roasting pans are a medium-sized option, perfect for roasting larger batches of food, including meats and vegetables on the same pan. This size is suitable for a standard four-person household and can fit a turkey of about 16 pounds.
• 18-inch roasting pans are typically the largest size available for home kitchens. They are perfect for roasting multiple side dishes at once and can fit a turkey of up to 20 pounds. However, due to their size, they may not fit in all ovens, so it is important to measure your oven before purchasing.

Choosing the Right Roasting Pan

When choosing a roasting pan, it is essential to consider the size of your oven and the amount of food you typically cook. If you have the space, it is recommended to have a variety of roasting pan sizes to suit different needs. If you are limited to one pan, a medium-sized (16-inch) pan is generally the most versatile option for most recipes.

Additionally, consider the material of the roasting pan. Copper, stainless steel, and carbon steel are popular choices as they provide steady heat without being too heavy. Cast iron is another option but tends to be heavier and more challenging to manoeuvre.

Finally, opt for a roasting pan with a built-in rack, preferably removable, to ensure even heating and prevent your ingredients from becoming soggy.

Roasting pan uses

Roasting pans are large, oven-safe dishes that are typically used for cooking large cuts of meat, like turkey, chicken, or beef roasts. However, they can be used for much more than your Christmas roast dinner.

Roasting Meats and Poultry

The most common use for a roasting pan is roasting meats and poultry. The rack inside the pan prevents the meat from touching the bottom of the pan, allowing for even heating and for juices to fall through the rack. The rack also allows hot air to circulate underneath the meat, ensuring the bottom gets crispy too.

Roasting Vegetables

Roasting pans are also great for cooking large quantities of vegetables. You can roast potatoes, root vegetables, or any other type of veggie. The high sides of the pan trap heat inside, so your veggies will cook evenly and get nice and crispy while staying moist.

One-Pan Meals

You can also use a roasting pan for one-pan meals like lasagna, enchiladas, casseroles, or even deep-dish pizzas. The large size of the pan means you can cook for a crowd, and the high sides will prevent any spills or mess in your oven.

Braising

You can use a roasting pan on the stovetop to sear meat, then deglaze and add your liquid and vegetables before transferring the whole pan to the oven. This is a great way to make a one-pot meal like braised short ribs.

Baking

Roasting pans can also be used for baking desserts, cakes, rolls, and other baked goods. Just be sure to avoid anything too acidic if your pan is made of carbon steel, as this can strip the seasoning.

Making Pan Sauces

If your roast produces a lot of pan drippings, you can use them as the base for a tasty pan sauce. Just whisk everything together on the stovetop—no need for an extra pan!

Roasting pan alternatives

Roasting pans are large, oven-safe pans with high sides that are typically used to cook whole turkeys, chickens, or large cuts of meat in the oven. They are usually made of thick stainless steel or aluminum and can handle high temperatures. If you don't have a roasting pan, there are several alternatives you can use:

Casserole Dish

A high-sided casserole dish fitted with a rack can be a good alternative to a roasting pan. Make sure your casserole dish is designed to withstand high temperatures for extended periods of time.

Cast-Iron Skillet

A cast-iron skillet is ideal for smaller roasts and can easily go from stovetop to oven. Its thick walls help circulate heat while roasting, making it a versatile option.

Dutch Oven

A Dutch oven is designed to go from stovetop to oven, withstands high temperatures, and comes in various sizes suitable for roasts or whole chickens.

Broiler Pan

A broiler pan paired with a grill rack can be used as an alternative, but its low walls might not be ideal if your roast produces a lot of liquid.

Rimmed Baking Sheet

A rimmed baking sheet can be used as a roasting pan, especially for smaller cuts of meat. Place a wire cooling rack inside the baking sheet to keep the roast raised from the base and ensure even heating. You may also want to put a sheet of aluminum foil underneath to catch any spills.

Disposable Foil Roasting Pan

Disposable foil roasting pans are a cost-effective option, especially if you only use a roasting pan once in a while. However, they are flimsy and can be frustrating to work with due to their lack of sturdiness.

Roasting pan care

Roasting pans are a must-have kitchen item, but they do require some care to keep them in good condition. Here are some tips to help you care for your roasting pan:

Cleaning Your Roasting Pan:

• For nonstick roasting pans, use mild dishwashing soap and a non-abrasive scrubber to clean your pan. This will help protect the nonstick coating.
• If your pan doesn't have a nonstick layer, you can use a mixture of baking soda and vinegar to loosen burnt-on food, followed by soaking the pan in warm water.
• You can also try boiling water in the pan and using a wooden spoon or spatula to scrape off any burnt residue. Rinse and dry the pan afterward.
• For stubborn residue, make a paste with a neutral oil like grapeseed and coarse salt. Spread the paste on the pan and scrub with a sponge. Rinse and dry the pan, and consider reseasoning if necessary.
• As a last resort, you can use steel wool to remove stubborn dirt, but this will strip the seasoning. Be sure to reseason the pan before using it again.

Seasoning and Re-Seasoning:

• Carbon steel roasting pans should be seasoned to create a non-stick surface and protect against rust. Seasoning involves heating a thin coating of high-smoke-point cooking oil to create polymerization, filling the metal's small pores.
• Re-season your pan periodically, especially if you notice a patchy patina, rust, or if heavy-duty cleaning is required.

Storing Your Roasting Pan:

• Ensure your roasting pan is completely dry before storing to prevent rust.
• Consider using a hanging rack to store your pan, especially if you have limited counter space.
• If storing in a drawer or shelf, place a kitchen towel or trivet between your cookware to prevent scratches.

Cooking Tips:

• Avoid using acidic ingredients like wine, vinegar, or tomatoes in your roasting pan, as they can react with carbon steel, strip the seasoning, and produce off-flavours.
• If using acidic ingredients, be sure to reseason your pan afterward.
• Do not use metal utensils with nonstick pans, as they can scratch the coating.

Frequently asked questions