Roasting Pan Sizes: Choosing The Right Fit For Your Kitchen

Choosing the right size roasting pan can make the difference between a perfectly cooked meal and a disappointing one. Roasting pans are versatile cookware that can be used for meats, vegetables, and even baking. When selecting a roasting pan, it is important to consider the size of the pan in relation to the amount of food being cooked, the size of your oven, and the type of food being prepared.

Roasting pans typically come in three sizes: 14, 16, and 18 inches. A small 14-inch pan is suitable for roasting smaller portions of food, such as sides of vegetables, and is ideal for smaller ovens. A medium 16-inch pan is a good option for most home cooks, as it can accommodate larger batches of food and is suitable for roasting a turkey of up to 16 pounds. A large 18-inch pan is perfect for cooking for larger crowds and can fit a turkey of up to 20 pounds.

In addition to the size of the pan, it is also important to consider the depth. A pan that is too deep may steam your ingredients instead of roasting them, while a pan that is too shallow may cause spillage. A height of 3 to 5 inches is generally recommended for efficient roasting.

When choosing a roasting pan, it is also worth considering the material. Stainless steel and copper 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 manoeuvre.

Roasting pan sizes

Roasting pans are a versatile cookware item, useful for cooking meats and vegetables, and even baking lasagnas and other complex dishes. They are particularly handy for cooking large cuts of meat, like turkey, ham, and prime rib.

Roasting pans come in a variety of sizes, typically ranging from 14 to 18 inches in width. The size you need will depend on how much food you want to roast and how many people you need to feed. For example, a small 14-inch roasting pan is suitable for turkeys up to 12 pounds, while a larger 18-inch pan can accommodate turkeys up to 20 pounds. If you're roasting for a crowd, you'll likely want to opt for a larger pan. However, it's important to consider the size of your oven and choose a pan that fits comfortably inside.

In addition to the width, the depth of the pan is also important. A pan that is too deep may steam your ingredients instead of roasting them, while a pan that is too shallow can be messy and make it difficult to pull the pan out of the oven without spilling. A depth of around 3-5 inches is generally recommended for efficient roasting.

When choosing a roasting pan, it's also worth considering the material. Stainless steel and copper are popular choices as they provide steady heat without being too heavy. Cast iron is another option but tends to be heavier and more difficult to manoeuvre. Aluminium is lightweight and conducts heat well, but it can react with acidic ingredients and is not suitable for induction stovetops.

Some other features to look for when choosing a roasting pan include sturdy handles for easy lifting, a rack to elevate the food and allow for even cooking, and a flat bottom for easy deglazing and whisking.

Roasting pan materials

The material you choose for your roasting pan is important as it will determine the weight of the pan, its durability, and its heat distribution.

Aluminium

Aluminium is a poor choice for a roasting pan. It is porous and leaches when used with many ingredients, both acidic and alkaline. It also stains easily and is soft, warping under high heat and denting with only a slight impact. Aluminium does not work on induction hobs unless the pan has a magnetized disc on the bottom.

Anodized Aluminium

Anodized aluminium is lightweight and has excellent heat transfer properties. It has undergone a chemical treatment to seal the metal, creating a durable, scratch-resistant, and non-staining surface. Anodized aluminium also has some non-stick properties, although not as effective as coatings such as Teflon. However, the dark surface colour can make it difficult to see what's happening to your food in the oven.

Carbon Steel

Carbon steel is made from 99% iron and 1% carbon. It is extremely hard and tough, accommodating scorching temperatures without damage. It is also lightweight and flexible, and highly responsive to temperature changes, making it one of the best materials for stovetops. With repeated use, carbon steel creates its own non-stick coating. However, it is reactive to acidic ingredients, which can destroy the patina, and heat distribution can be spotty.

Carbon Steel with Enamel Coating

Carbon steel with an enamel coating offers fast heat conductivity and even heating. Enamel makes cleanup quick and easy and works well on induction hobs. However, enamel coatings can chip and crack over time, and enamel-coated pans shouldn't be used at oven temperatures above 500°F.

Cast Iron

Cast iron has excellent heat retention but its heat distribution can be uneven. It forms its own non-stick coating when seasoned properly but requires regular maintenance to keep it performing well. Acidic ingredients can erode the patina and cast iron can crack if left on direct, high heat for extended periods. It is also very heavy.

Cast Iron with Enamel Coating

Enameled cast iron has the same heat retention properties as plain cast iron but with better heat distribution. It easily transitions from oven to stovetop and doesn't require seasoning. However, enamel coatings are prone to chipping or cracking over time, and enameled cast iron shouldn't be used at oven temperatures above 500°F.

Multi-Ply Stainless Steel/Aluminum

Multi-ply or tri-ply cookware has layers of aluminium and/or copper sandwiched between layers of stainless steel. This combination provides excellent performance. The copper or aluminium provides fast and even heating, while the stainless steel is durable, easy to clean, and aesthetically pleasing. Multi-ply cookware is more expensive and heavier than stainless steel alone, but the benefits are impressive. These pans work well on induction hobs as long as the stainless steel is of magnetic quality.

Copper

Copper has excellent thermal conductivity and is second only to silver in this respect. It is very responsive to temperature changes and easily transitions from oven to stovetop. However, copper is reactive with certain foods, both alkaline and acidic, which can alter the taste of your food. Most copper pieces are lined with a non-reactive material such as stainless steel or tin. Copper is also very expensive and requires a lot of maintenance to keep its bright appearance. Copper does not work on induction hobs unless it has a magnetized disc on the bottom.

Encapsulated/Spun Disc Bottom

Encapsulated or spun disc bottom cookware uses the same principles as multi-ply construction, but the cladding is only used on the bottom of the pan, not the sidewalls. This combination delivers superb heat conductivity and distribution from the disc layer, with the lightweight durability, ease of cleaning, and sleek appearance of stainless steel.

Non-Stick Coating

Non-stick coatings, such as ceramic, silicone polyester, and Teflon, are excellent at preventing food from sticking to the pan. However, they can be high maintenance and delicate. Even when handled with care, traditional non-stick coatings are prone to chipping, peeling, and scratching, and they're definitely not broiler-safe – temperatures over 500°F can destroy the coating. Roasting produces delicious drippings that are great for making gravy, but the very nature of non-stick coatings prevents the juices from binding and developing deep flavours and rich colours.

Roasting pan shapes

Roasting pans come in a variety of shapes, including oval and rectangular. Oval roasters are ideal for cooking oval-shaped meats, such as chicken, turkey, and ham. They also make whisking easier due to their lack of corners. Rectangular pans, on the other hand, offer more versatility when cooking multiple items thanks to their extra surface area. However, their tight corners can make sauce-making and cleaning more difficult. For the best of both worlds, look for a rectangular pan with rounded corners.

When choosing a roasting pan, it's important to consider the size of your oven and the type of meat you'll be cooking. A small roaster, measuring approximately 2 x 14 x 10 inches, is suitable for turkeys up to 12 pounds. A medium-sized pan, measuring 3 x 14-16 x 12 inches, can accommodate turkeys up to 16 pounds. A large pan, with dimensions of 4 x 16-18 x 13 inches, is ideal for turkeys up to 25 pounds. It's also worth noting that some pan measurements include the handles, while others do not, so be sure to check the internal dimensions when selecting a roasting pan.

Roasting pan features

When choosing a roasting pan, there are several features to consider. Firstly, it is important to select the right size for your needs. Roasting pans typically come in three sizes: small (14 inches), medium (16 inches), and large (18 inches). The size you need will depend on the amount of food you plan to cook and the size of your oven. If you only plan to roast smaller portions of food or have a small oven, a small roasting pan will suffice. For larger batches of food or a bigger oven, a medium or large roasting pan may be more suitable.

Another important feature to consider is the material of the roasting pan. Stainless steel and copper are two of the best materials for roasting pans as they provide steady heat without being too heavy. Cast iron is another option but tends to be heavier and more difficult to manoeuvre. It is also important to avoid aluminium roasting pans as they can react with acidic ingredients.

The depth of the roasting pan is also a key consideration. A pan that is too deep will result in steaming instead of roasting, while a pan that is too shallow will make braising messy and difficult. The ideal height for a roasting pan is around three inches.

Additionally, it is recommended to choose a roasting pan with a rack. The rack keeps the food raised above the bottom of the pan, allowing for even cooking and air circulation. It also prevents the food from sitting in its juices, keeping the skin crispy.

When selecting a roasting pan, it is important to consider the handles. Choose a pan with large, sturdy handles that are comfortable to grip and allow for easy manoeuvring, especially when wearing oven mitts. Some pans have handles that are permanently extended, which can take up more space but make it easier to grab the pan from the oven. Foldable handles, on the other hand, can be difficult to grab but save space.

Finally, consider your budget and how often you plan to use the roasting pan. If you only plan to use it occasionally, a budget-friendly option under $50 may be suitable. However, if you are an avid home cook, investing in a high-quality roasting pan can add more variety to your menu.

Roasting pan handles

When choosing a roasting pan, it's important to consider the handles. Handles can be permanently extended, making the pan easier to grab from the oven but reducing the overall cooking size of the pan and taking up more storage space. On the other hand, pans with foldable handles can be difficult to grab and pull from the oven. It's also worth noting that some roasting pans do not have handles at all.

When considering the handle type that would best suit your needs, it's important to think about the size of your oven and storage space, as well as how easy it will be to manoeuvre the pan with its contents inside. If you opt for a pan with extended handles, be sure to take into account the thickness of the walls and the height of the handles when measuring your oven and storage space.

Frequently asked questions