Roasting Pan Inserts: Oven-Safe?

Roasting pan inserts that are oven-safe depend on the material they are made of. Tri-ply pans, made of aluminium sandwiched between two layers of stainless steel, are a common choice as the aluminium spreads heat evenly and the steel is non-reactive. Copper pans are also good heat conductors but are expensive and require more maintenance. Cast iron pans are not ideal for roasting as they are heavy and are not even heat conductors. Stainless steel pans are lightweight and durable but do not distribute heat evenly.

Roasting pan materials

Roasting pans come in a variety of materials, each with its own advantages and disadvantages. Here is a rundown of the most common materials used for roasting pans:

Tri-ply

Tri-ply, or multi-ply, is the industry gold standard for roasting pan materials. It is made of aluminium sandwiched between two layers of stainless steel, offering the best of both worlds. The aluminium core ensures even heat distribution, while the stainless steel layers provide a non-reactive surface that is ideal for developing sauces. Tri-ply roasting pans are durable, efficient, and a great choice for those seeking a high-quality roasting pan.

Copper

Copper is an excellent heat conductor and is unrivalled when it comes to transitioning from the oven to the stovetop. However, copper pans are typically very expensive and require meticulous maintenance to retain their sheen. Additionally, copper is not compatible with induction cooktops without a conversion disk.

Stainless Steel

Stainless steel roasting pans are common due to their ease of cleaning, lightweight construction, durability under high heat, and lustrous appearance. However, their heat distribution capabilities are lacking, which can lead to scorched or burnt food.

Enameled Steel

Enameled steel offers good heat conduction at a more affordable price point than some other materials. However, the enamel coating is prone to chipping, so these pans may not last as long as some of the other options.

Aluminium

Aluminium is an excellent heat conductor and is often used in tri-ply configurations. However, it is not recommended as a standalone material for roasting pans as it reacts with acidic foods, imparting a metallic taste to your dishes.

Anodized Aluminium

Anodized aluminium does not leach like untreated aluminium, but its dark colour makes it difficult to monitor the browning of your food.

Cast Iron

Cast iron is a poor choice for roasting pans due to its weight, which makes handling cumbersome. It is also a subpar heat conductor and requires regular maintenance to perform at its best. Enameled cast iron improves heat conduction but still suffers from weight and chipping issues.

Glass

Glass roasting pans are generally not recommended as they are heavy, prone to chipping and cracking, and not safe for use on stovetops.

Non-stick and Teflon

Non-stick and Teflon roasting pans should be avoided as they are high-maintenance, have short lifespans, and make deglazing difficult. They are also not broiler-safe, as they should not be exposed to temperatures above 400 degrees Fahrenheit.

Roasting pan shapes

When it comes to roasting pans, there are a few different shapes to choose from. The most common are oval and rectangular. Oval roasting pans have the advantage of lacking corners, which makes whisking gravy and sauces easier. They also work well with similarly shaped roasts like ham, chicken, turkey, and prime rib. The curved corners of oval pans also make for easier cleaning.

On the other hand, rectangular roasting pans offer more surface area, making them more versatile. Rectangular pans can accommodate two whole chickens, and their shape is also better for purposes other than roasting, such as making a bain-marie (a hot water bath for delicate custards) or layered casseroles like lasagna.

If you're looking for the best of both worlds, there are rectangular roasting pans with rounded corners available. These pans offer the advantages of both shapes, combining generous surface area with easy whisking and cleaning.

In addition to the shape of the pan itself, the shape of the roasting rack is also important. A roasting rack allows air to circulate around the meat, preventing sogginess and ensuring even browning. The most common types of racks are U-shaped and V-shaped. A V-shaped rack elevates the roast 1 to 2 inches off the bottom of the pan and is designed to hold poultry or oblong cuts of meat. A flat rack, on the other hand, spans the bottom of the roaster, providing more surface area for larger roasts.

When choosing a roasting pan, it's also crucial to consider the size. A good roasting pan should be large enough to accommodate a big piece of meat, like a turkey, without touching the sides, to allow for adequate air circulation. If you plan to roast vegetables in the pan, you'll need a generously sized pan to fit both the meat and the veggies.

In terms of specific dimensions, here are some standard roasting pan sizes and their recommended uses:

• Small: 14 x 10 x 3 inches. Good for vegetable sides and small cuts of meat under 12 pounds.
• Medium: 16 x 12 x 3 inches. Good for more substantial birds, weighing 12 to 16 pounds.
• Large: 18 x 13 x 4 inches. Ideal for feeding a crowd. Can accommodate turkeys weighing 16 to 25 pounds, racks of rib, and giant brisket cuts.

So, when choosing a roasting pan, consider the shape, size, and type of rack that best suits your needs. Oval pans are great for certain types of roasts and easy cleaning, while rectangular pans offer more surface area and versatility. Ultimately, the best shape depends on your specific cooking requirements.

Roasting pan sizes

Roasting pans are one of the most versatile cookware items out there. They are great for roasting vegetables, meats, and even baking lasagnas and other complex dishes. Roasting pans for residential kitchens typically come in three sizes: 14, 16, and 18 inches. These measurements are taken width-wise, not diagonally, so make sure you plan accordingly when shopping for one.

Small roasting pans, typically measuring 10” long, 7” wide, and about 2” deep, are perfect for roasting side vegetable dishes, cooking smaller portions for one or two people, or fitting in smaller ovens. They can usually accommodate a 12-pound turkey.

Medium roasting pans are a few inches wider than small roasting pans. They typically measure 16” long, 12” wide, and 3” deep, and can fit a turkey of up to 16 pounds. They are great for roasting larger batches of food, including sheet pan meals that involve roasting meats and vegetables on the same pan.

Large roasting pans, which typically measure 18” long, 14” wide, and 4” deep, can fit a turkey of up to 20 pounds. However, they may not fit in every oven, so it's important to measure your oven before purchasing one.

Extra-large roasting pans, which typically measure 20” long, 12” wide, and 5” deep, can comfortably fit a 25-pound turkey or other large dishes. Like large roasting pans, they may not fit in smaller ovens.

Shallow roasting pans, which are less deep than standard roasting pans (usually between 1”–3” deep), are ideal for everyday meals as they allow your food to roast quicker.

When choosing a roasting pan, it's also important to consider the material. Copper, stainless steel, and carbon steel are good options as they provide steady heat without being too heavy. Cast iron is another option but tends to be heavier and more difficult to maneuver. Additionally, look for a roasting pan with a built-in rack to ensure even heating and prevent your ingredients from getting soggy.

Roasting pan racks

Roasting racks are an essential component of the roasting process, ensuring even cooking and browning of your meat or vegetables. They elevate the food above the bottom of the pan, allowing air to circulate and promoting proper browning. Roasting racks are particularly important for roasting chicken or turkey, as they help to prevent soggy skin and ensure even cooking.

When choosing a roasting rack, look for one that is elevated and either U or V-shaped. This design will provide secure placement inside the pan and optimal airflow. Additionally, select a rack made of stainless steel without a non-stick coating, as these tend to be more durable and easier to clean. Non-stick coatings may start flaking off over time, leaving black flecks in your pan juices and gravies.

If you don't have a roasting rack, you can use a cooling rack or even create an edible rack by lining the bottom of the pan with carrots, potatoes, and onions. This will not only add flavour to your dish but also increase moisture levels, reducing the need for additional water.

If you're looking for a roasting pan with a rack, here are some options available on Amazon:

• P&P Chef Roasting Pan Set: Includes a flat and V-shaped roasting rack, as well as a beer can chicken holder, meat claws, a brush, and a stainless steel turkey roaster pan.
• Circulon Nonstick Roasting Pan/Roaster with Rack: A nonstick roasting pan with a rack, measuring 17 inches by 13 inches.
• Leonyo Roasting Pan with Rack: A 14-inch stainless steel roasting pan and cooling rack, perfect for cooking ham, chicken, cake, lasagna, and casserole.

Roasting pan alternatives

Roasting pans are hardly limited to cooking for Thanksgiving. They are a versatile addition to any kitchen and can be used for roasting meats like turkey, chicken, game hens, pork, and beef. They can also be used as oversized baking dishes for casseroles or cakes.

If you're looking for roasting pan alternatives, here are some options that you can consider:

• Casserole Dish: A large casserole dish can be a good alternative to a roasting pan. Just make sure that 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 be used on both the stovetop and in the oven. Its thick walls help circulate heat while roasting.
• Dutch Oven: A Dutch oven is designed to go from the stovetop to the oven with ease, can withstand high temperatures, and comes in various sizes that can accommodate anything from a roast to a whole chicken.
• Broiler Pan: A broiler pan paired with a grill rack can be a good alternative, but its low walls could be an issue depending on how much liquid your roast produces.
• Paella Pan: A paella pan can be a good substitute for a roasting pan thanks to its large capacity and walled design.
• Rimmed Baking Sheet: A rimmed baking sheet can work as a roasting pan alternative, but it's important to place a sheet of aluminum foil underneath to catch any spills. You can also use a wire cooling rack inside the baking sheet to keep the roast raised from the base and ensure even heating.
• Disposable Foil Roasting Pan: If you only use a roasting pan once a year, a disposable foil roasting pan is a more cost-effective option. However, these pans can be frustrating to work with due to their flimsiness.

When choosing a roasting pan alternative, it's important to consider the size of your roast and ensure that the substitute is oven-safe, large enough to accommodate what you're roasting, and small enough to fit in your oven. Additionally, look for options with raised sides to trap heat and collect pan liquids, which is especially useful when basting.

Frequently asked questions