Roasting Pan Buying Guide

A roasting pan is a large, oven-safe pan used for roasting. It typically includes a removable rack to elevate the meat or vegetables and allow for even cooking. Roasting pans are usually made from heavy-duty metals such as stainless steel, carbon steel, or cast iron, and can handle high temperatures and large tasks like whole birds, beef roasts, and hams. When choosing a roasting pan, consider the size of your oven and the number of people you usually cook for. Additionally, look for sturdy, easy-to-grip handles and a design that promotes even heat distribution.

Material

The material of a roasting pan is an important consideration when choosing one to buy. Roasting pans are typically made from metal, such as aluminium, stainless steel, or cast iron.

Aluminium is a good conductor of heat but can be lightweight. When anodised, it becomes naturally non-stick and its dark colour helps to brown meat. Stainless steel is easy to clean and resists marking. It also helps to create a sticky fond on the bottom of the pan, which is great for making gravy. Cast iron is an efficient heat conductor but can be heavy, especially for larger joints of meat. It is hardy and easy to clean when enamelled. It also retains heat well and can therefore keep your roast warm at the table.

Other materials used for roasting pans include stoneware (a type of fire-treated clay), coated enamelware, and clay. Stoneware has great heat-transferring and heat-retaining capabilities, and can also be used for baked goods like puddings and cakes. Enamelware has a non-stick surface, while clay can brown food if the oven temperature is raised towards the end of cooking.

Size

When it comes to size, a good roasting pan should be large enough to accommodate a big Thanksgiving turkey and straddle two burners for stovetop cooking, but not so big that it can't fit in a standard-size home oven. Roasters that measure at least 16 by 12 inches are ideal. This size is big enough to accommodate up to a 20-pound turkey or a large amount of vegetables without overcrowding the pan.

The most common roasting pan size is rectangular and 16 inches, but today you can find various shapes and sizes on the market, ranging from 12 to 20 inches. Oval roasting pans give you a little more room for your roast. You can purchase a covered oval roaster, which is good for larger meats, and can also be used as a serving dish and for easy storage in your fridge.

If you're looking for a roasting pan to use just once a year, a disposable foil roasting pan is a more cost-effective option. However, they can be frustrating to work with due to their flimsy nature. But their high sides and large surface area make them suitable for roasting a large turkey.

If you have limited storage space, it's important to consider the size of the roasting pan. They can take up a lot of cabinet space, so if you rarely cook large meat dinners, you might want to consider a smaller size or an alternative pan that can double as a roasting pan.

Shape

When it comes to the shape of a roasting pan, the most common model is rectangular and 16 inches wide. However, there are various shapes and sizes available on the market, ranging from 12 to 20 inches. Rectangular roasting pans are more versatile than oval roasters as they give you more cooking area. You can cook two whole chickens in a rectangular pan, and it's also better for purposes other than roasting, such as making a bain-marie or layered casseroles like lasagna.

Oval roasting pans do give you a little more room for your roast, and you can purchase a covered oval roaster, which is good for larger meats. A covered oval roaster can also be used as a serving dish and for easy storage inside your fridge, similar to a Dutch oven.

If you're looking for a roasting pan that can accommodate a large turkey, go for a bigger size, such as 18 inches long and 10 inches wide. This size will comfortably fit a 12-pound turkey.

It's also important to consider the depth of the roasting pan. Too deep, and your food won't roast as well; too shallow, and ingredients or juices may easily spill. An ideal height for the sides of the pan is around 3 inches, which is tall enough to keep accumulated juices in the pan but not so high that radiant heat can't reach the bottom.

Handles

• Handle comfort and strength are crucial because you need a secure grip when pulling a hot, heavy pan filled with boiling juices out of the oven.
• Rigid, upright stainless steel handles that are riveted into the sides are best. They should be large enough to allow a good grip, even with bulky oven mitts or kitchen towels.
• Thin, folding handles that are welded into the sides are difficult to grab and may not feel sturdy when carrying a bubbling pan of fat.
• If you plan to use your roasting pan on the stovetop, ensure that the handles are made of materials that won't melt or get damaged by the heat.
• If you're using a disposable aluminium pan, place it on a sturdy baking sheet for easier handling and safer transport in and out of the oven.

Racks

When looking for a roasting pan, it's important to consider the rack. The rack is what sets a roasting pan apart from a skillet or a casserole dish. The rack keeps the meat off the bottom of the pan, promoting airflow for even cooking and preventing the meat from sitting in its juices, which would result in a soggy bottom instead of a nice, crisp skin.

When choosing a roasting pan, look for one with a sturdy rack that fits inside. The rack should be large enough to hold the weight of the meat, and it should be removable so that you can easily lift out the roast or turkey when it's done. The rack should also sit high enough in the pan to allow for plenty of space underneath for vegetables to roast and for the meat to cook evenly. You don't want the rack to be so low that it squashes the vegetables or makes it difficult to stir them.

Some racks come with a non-stick coating, which can make cleanup easier. However, keep in mind that these coatings may not be very durable and may need to be replaced every few years.

If you don't have a roasting rack, you can create a makeshift one using balls of aluminium foil placed in the bottom of the pan or a bed of hearty vegetables like carrots, potatoes, celery, and onions. Not only will this keep your meat raised, but it will also add flavour to your roast. A wire cooling rack can also be used as a substitute for a roasting rack.

Frequently asked questions