Roasting Pans: Materials and Features

Hi everyone, let’s talk about roasting pans, their materials and Features! Do you ever wonder how some people make perfectly cooked roast chicken every time? Or why your big holiday roast sometimes cooks unevenly? A big part of the secret is the roasting pan they use! It’s more than just a big metal box; it’s a super important tool for cooking.

The right roasting pan helps your food cook evenly, stay juicy, and taste great. The stuff the pan is made of (the material roasting pans use) and its special parts (features) really matter. Learning about roasting pans, their materials, and features will help you make amazing roasts.

It can be simple chicken dinners to fancy holiday meals like a standing rib roast. This guide tells you everything you need to pick the best pan for your kitchen. It’s helpful to know about different kinds of cookware materials in general. This guide focuses specifically on roasters.

Key Takeaways:

1. Material Matters: Stainless steel (best all-around), cast iron (great browning), aluminum (budget-friendly), and ceramic (easy cleaning) are top choices.
2. Features to Consider: Look for sturdy handles, a roasting rack, proper depth (3″ ideal), and stovetop compatibility for gravy-making.
3. Safety First: Stainless steel, enamel-coated, and ceramic are safest (non-reactive). Avoid scratched nonstick or low-quality aluminum.
4. Versatility: Roasting pans handle meats, veggies, casseroles, and baked dishes—ideal for large, even cooking.
5. Best for Crispy Results: Carbon steel or cast iron excels for browning; clad stainless steel offers even heat.

What Is a Roasting Pan Used For?

A roasting pan is basically a large, fairly deep pan made for cooking food in the oven using dry heat. This way of cooking is called roasting. Think of it like the main stage for your food in the oven. A good roasting pan usually has strong handles to lift heavy food safely and often comes with a metal rack (a roasting rack) to hold the food up. Its main job is to hold big pieces of food and catch the juices that come out during cooking.

People use roasting pans for lots of yummy main dishes:

• Big Birds: Whole turkeys (this makes it a great turkey roaster), roast chickens, and ducks.
  
• Large Cuts of Meat: Beef roasts (like prime rib or a nice standing rib roast), pork shoulder, lamb legs. Perfect for making a delicious Sunday roast.
  
• Roasted Vegetables: Big batches of veggies like potatoes, carrots, and parsnips. Sometimes they cook right next to the meat. Prepping these veggies is easy with the right tools, maybe even some fun uses for a vegetable peeler you didn’t know about!
  
• Casseroles & Baked Pasta: Big dishes like lasagna, baked ziti, or maybe your family’s favorite green bean casserole. The deep sides of the pan are great for these.

What’s the difference between a roasting pan and baking pans?

Good question! They are both used in the oven, but they are different in depth and what they’re used for:

Roasting Pans

Have taller sides (usually 2-4 inches). These high sides keep juices and splatters from big roasts inside the pan. This is great because you can use those juices to make tasty gravies, called pan sauces. Sometimes, the deep sides can steam the bottom of the food a bit, which is why the roasting rack is helpful in a conventional roasting pan. You usually wouldn’t use these deep pans for things like cookies.

Baking Pans (or Sheet Pans)

Have very short sides (like 1 inch). This lets hot air move all around the food easily, making things brown and crispy. They are perfect for cookies, pastries, sheet pan dinners, and roasting veggies when you want them extra crispy. A casserole dish is often deeper than a baking pan but maybe not as deep as some roasting pans.

Fact: If you try to roast a big turkey on a flat baking pan, the juices can spill over! This makes a smoky mess in your oven and can be dangerous. A dedicated roasting pan is made for big jobs like that.

What Type of Pan Is Best for Roasting?

There isn’t just one “best” pan for every kind of roasting. The right material roasting pans are made from depends on how you like to cook, how much you want to spend, and what’s most important to you. Do you want a pan that can sear meat on the stovetop? Or one that’s great for slows cooking? Do you want really brown roasts, or is easy cleaning the main thing? Each material used for roasters has good and bad points. Choosing the right cookware for different cooking methods is key.

Here are the main materials used for roasting pans:

• Stainless Steel: Strong, doesn’t stain easily, often safe for the oven and stovetop (good for pan sauces).
• Aluminum: Light, heats up fast and evenly, usually costs less.
• Carbon Steel: Holds heat well, gets a natural non-stick layer over time, great for high heat. A favorite for many cooks.
• Cast Iron: Holds heat the best, gets non-stick when seasoned, super strong but makes a heavy roasting pan.
• Enamel-Coated (Cast Iron or Steel): Doesn’t react with food, easy to clean, looks nice, no seasoning needed. Can be an elegant roasting pan.
• Copper: Heats up the fastest for great control, but it’s pricey and needs care.
• Ceramic: Naturally non-stick, safe, looks good for serving (like a casserole dish), but can break easily. Includes nonstick roasting pans with ceramic coating.

Picking the best roasting pan means thinking about these things. If you like making gravy (pan sauces) right in the pan on the stove after roasting, choose stovetop-safe pans like stainless steel or cast iron.

If getting meat really brown and crispy is important, carbon steel or cast iron are great. If you need a good, cheap pan that heats evenly, aluminum is a good choice. For easy cleaning and a pan that looks good on the table, look at enamel-coated or ceramic pans. Let’s look closer at each material.

Roasting Pan Materials – A Detailed Breakdown

Knowing about the different material roasting pans helps you pick the right tool. A well-built roasting pan starts with good material. Let’s check out the pros and cons of each popular choice.

Stainless Steel Roasting Pans

Stainless steel is a very popular and useful material for roasting pans, especially the “clad” kind (like a tri-ply roasting pan). Clad means layers of stainless steel have another metal (like aluminum) sandwiched in between.

This makes the pan strong like steel but heat up evenly like aluminum. Many people think this makes an excellent roaster. You can learn more about the pros and cons of stainless steel cookware in general.

• Good Stuff:
  • Strong: Doesn’t bend, scratch, or rust easily. A good roasting pan made of stainless steel can last for years and years.
  • Heats Evenly (Clad): The layers help heat spread out, so food cooks evenly without hot spots.
  • Doesn’t React with Food: Safe to use with acidic foods like tomatoes or wine. The food won’t taste metallic, and the pan won’t get damaged. This is great for making pan sauces.
  • Oven & Stovetop Safe: Most stainless pans can go from the oven to the stovetop (even induction cooktops sometimes). Perfect for browning meat before roasting or making gravy after. A real workhorse pan.
  • Easy to Clean: Usually dishwasher safe, but you might need to soak or scrub off stuck-on food.
    
• Not-So-Good Stuff:
  • Costs More: Good clad stainless steel roaster options can be expensive.
  • Food Can Stick: If you don’t heat the pan right or use enough oil, food might stick. It doesn’t get naturally non-stick like cast iron.
  • Uneven Heat (Non-Clad): Cheaper stainless steel pans with just one layer might not heat as evenly.
    
• Best for: Anyone wanting a strong, useful, long-lasting roasting pan that’s great for roasting and making pan sauces. A classic roasting pan choice for people who cook often. A solid roasting pan investment.

Aluminum Roasting Pans

Aluminum is light and heats up really fast and evenly. This helps food cook the same all over and stops things from burning easily. Many cheaper roasters are made of aluminum.

• Good Stuff:
  • Heats Fast & Evenly: Helps get consistent roasting results.
  • Lightweight: Easy to lift and carry, even when full. Not a heavy roasting pan.
  • Costs Less: Usually cheaper than stainless steel or copper pans. You can find good budget-friendly cookware made of aluminum.
• Not-So-Good Stuff:
  • Can Bend (Warp): Thinner aluminum pans can bend if they get too hot or if the temperature changes too fast. Look for thicker aluminum. Usually not safe for the stove.
  • Reacts with Food: Plain aluminum can react with acidic foods. Many aluminum pans are anodized (treated to make them non-reactive) or have a non-stick coating.
  • Not as Strong: Can get dents or scratches more easily than stainless steel. Might not be the last roasting pan you buy.
  • Usually Not Stovetop Safe: Thin aluminum pans shouldn’t usually be used on the stovetop because they might warp. This makes it hard to make pan sauce in the pan.
• Best for: People looking for a cheaper option, tasks where even heating is important, and when you want a light pan. Anodized aluminum is a good middle choice for a more sturdy pan.

Carbon Steel Roasting Pans

Carbon steel is like cast iron’s lighter cousin. It heats fast but holds heat well. Pro cooks love it because it can handle high heat and gets a natural non-stick surface with use. This makes a great carbon steel roaster.

• Good Stuff:
  • Heats Well & Holds Heat: Great for getting meats nice and brown (searing).
  • Gets Non-Stick: Over time, it builds up a smooth surface so food doesn’t stick. Caring for carbon steel tools requires similar steps.
  • Strong: Tough and doesn’t bend easily.
  • Handles High Heat: Perfect for very hot ovens to get crispy skin on roast chicken or brown food deeply.
    
• Not-So-Good Stuff:
  • Needs Care: You have to “season” it (rub with oil and heat) to keep it non-stick and stop rust. You need to take care of this pan.
  • Can Rust: Must be dried right after washing. Can’t go in the dishwasher. It’s a bare steel pan that needs attention.
  • Reacts with Food: Can react with acidic foods, especially before it’s well seasoned.
    
• Best for: Cooks who want great browning and crispy results (like amazing roasted potato dishes!) and don’t mind taking care of their pans with seasoning.

Cast Iron Roasting Pans

Cast iron is famous for holding heat. It takes longer to heat up, but once this heavy roasting pan is hot, it stays hot. This gives super even heat for roasting, baking, and braising (cooking slowly in liquid). You can find more info on cast iron cookware here.

• Good Stuff:
  • Holds Heat Best: Keeps a steady temperature for deep, even browning. Great for slower cooking.
  • Naturally Non-Stick (When Seasoned): Gets a great non-stick surface if you season it right.
  • Super Strong: Almost impossible to break. People often pass these pans down for generations.
  • Versatile: Goes right from the stovetop to the oven. Works on most cooktops.
    
• Not-So-Good Stuff:
  • Heavy: Cast iron pans are very heavy, making them hard to lift, especially with heavy roasts inside.
  • Heats Slowly: Takes a while to get hot.
  • Needs Seasoning & Care: Needs regular seasoning and careful cleaning/drying to stop rust. Not dishwasher safe.
  • Reacts with Food (if not seasoned well): Can react with acidic foods if the seasoning isn’t strong.
    
• Best for: Slows cooking, braising, dishes needing long, steady heat, and getting deep browning on roasts. Good for cooks who like classic tools and don’t mind the weight.

Enamel-Coated Roasting Pans

These pans have a core of cast iron or steel covered in a smooth, glassy layer called enamel. You get the benefits of cast iron (holds heat) or steel (strong) without needing to season them. They often come in an oval roaster shape and bright colors.

• Good Stuff:
  • Doesn’t React with Food: The enamel coating is safe for all foods, even acidic ones like tomatoes, for stews.
  • Easy to Clean: The smooth surface cleans up easily, often with just soap and water. Most are dishwasher-safe (but check the label).
  • No Seasoning Needed: Ready to use right away.
  • Looks Nice: Comes in pretty colors, great for serving food right from the oven to the table. An elegant roasting pan.
  • Holds Heat Well (if Cast Iron Core): Cooks food evenly.
    
• Not-So-Good Stuff:
  • Enamel Can Chip: The coating can break if dropped, heated or cooled too fast, or scraped with metal tools. Handle with care.
  • Expensive: Good quality enamel pans (like Le Creuset or Staub) can cost a lot. Can be an expensive roaster.
  • Heavy (if Cast Iron Core): Still a heavy roasting pan if made with cast iron inside.
  • Might Not Brown as Deeply: Some cooks feel the enamel surface doesn’t brown meat quite as much as plain cast iron or carbon steel roaster pans.
    
• Best for: Braising, roasting acidic foods, cooks who want cast iron benefits without the upkeep, easy cleaning, and nice looks for serving stews or pot roasts.

Copper Roasting Pans

Copper heats up faster and more evenly than any other metal. It lets the cook control the temperature very precisely. It’s often seen as luxury high-end cookware.

• Good Stuff:
  • Best Heat Conductor: Heats super fast and evenly for amazing temperature control. You can find out more about copper cookware benefits here.
  • Responds Quickly: Changes temperature almost instantly when you adjust the heat.
  • Looks Beautiful: Shiny copper looks classic and fancy.
    
• Not-So-Good Stuff:
  • Very Expensive: Copper cookware usually costs the most. Definitely not an inexpensive roaster.
  • Needs Care: Needs polishing to keep it shiny and prevent tarnishing (dulling). Requires good cookware care and maintenance.
  • Reacts with Food (if not lined): Copper itself reacts with acidic food. Most copper roasting pans have a lining inside (like stainless steel) to make them safe.
  • Heavy: Copper is heavy, making it a heavy roasting pan.
    
• Best for: Pro chefs or serious home cooks who need exact temperature control and are willing to pay more and spend time on upkeep.

Ceramic Roasting Pans

This includes pans made fully of ceramic (like stoneware) and metal pans with a ceramic non-stick coating (nonstick roasting pans). Solid ceramic pans heat gently. Ceramic-coated pans are easy to clean. Read about the pros and cons of ceramic cookware to learn more.

• Good Stuff (Solid Ceramic):
  • Naturally Non-Stick (if glazed): Food releases easily from smooth glazed ceramic.
  • Safe & Doesn’t React: Made from natural clay, totally safe for food.
  • Looks Good: Great for baking dishes like green bean casserole that go right to the table.
  • Holds Heat Well: Stays warm once heated up.
    
• Good Stuff (Ceramic Coated):
  • Very Non-Stick: Often called a “green” choice for non-stick cooking.
  • Easy Cleanup: Food slides right off these nonstick roasters.
    
• Not-So-Good Stuff (Both Types):
  • Breaks Easily: Can chip, crack, or break if dropped or if temperature changes too fast. Not as tough as metal pans.
  • Heats Gently: Might not brown or sear meats as deeply as metal pans.
  • Coating Wears Out (Ceramic Coated): The non-stick coating can stop working well over time, especially if it gets too hot or scrubbed hard.
  • Usually Not Stovetop Safe: Most ceramic pans shouldn’t go on direct heat from cooktops.
    
• Best for: Casseroles, baked pasta, roast vegetables when deep browning isn’t the main goal. Good for cooks who want easy cleanup and a nice-looking pan for serving. Think of them like a big baking dish you can roast in.

Materials Summary Table:

Material	Good Stuff	Bad Stuff	Best For	Stovetop Safe?	Induction Ready?
Stainless Steel	Strong, Safe, Stovetop OK	Can Stick, Costs More (Clad)	All-Around Use, Pan Sauces, Lasts Long	Yes	Often (Clad)
Aluminum	Heats Fast & Evenly, Light	Can Bend, Reacts (Uncoated)	Cheaper Roasting, Even Heat Needed	Usually No	No
Carbon Steel	Great Browning, Gets Non-Stick	Needs Care, Can Rust	High Heat Roasting, Crispy Food, Meats	Yes	Yes
Cast Iron	Holds Heat Best, Strong	Heavy, Needs Seasoning, Heats Slow	Slows Cooking, Braising, Deep Browning	Yes	Yes
Enamel-Coated	Easy Clean, Safe, Looks Nice	Can Chip, Costs More	Braising, Acidic Foods, Stews, Serve at Table	Yes	Yes (if iron core)
Copper	Best Heat Control	Very Pricey, Needs Care	Pro Cooks, Exact Cooking	Yes (lined)	No (unless bonded)
Ceramic	Non-Stick (Coated), Looks Good, Safe	Breaks Easily, Less Browning	Casseroles, Veggies, Easy Cleanup, Baking	No	No

What Is the Safest Material for a Roasting Pan?

When thinking about safe cooking, we worry if the pan material reacts with food or leaks anything bad. For careful cooks, some material roasting pans are known to be very safe. It’s wise to consider eco-friendly and non-toxic cookware options.

• Top Safe Choices:
  • Stainless Steel: Seen as one of the safest materials. It doesn’t react with food, even acidic things. Look for good quality steel like 18/8 or 18/10.
  • Enamel-Coated Cast Iron/Steel: The enamel coating is like a safe glass shield. Just make sure it’s not chipped. A great roaster choice for safety.
  • Solid Ceramic (Stoneware, Porcelain): Made from natural materials. If the glaze (shiny coating) is lead-free, it’s very safe. Like a big, safe baking dish.
  • Glass (like Pyrex): Safe and doesn’t react, but mostly used for baking pans. Be careful not to change temperature too fast, or it might break.
    
• Things to Know About Other Materials:
  • Aluminum: Some people worry about aluminum getting into food. Health groups like the Mayo Clinic Health System say the amount from cookware is likely safe. Using anodized aluminum reduces the risk. It’s smart not to store acidic foods in plain aluminum pans for a long time.
    
  • Non-Stick Coatings (Teflon): Old non-stick pans had chemicals that aren’t used much anymore (PFOA-free is standard now). If these pans get way too hot (over 500°F / 260°C), they can release fumes. Don’t use super high heat or metal tools on them. Scratched nonstick roasting pans might be less safe. Ceramic non-stick is often seen as a safer choice.
    
• Best Choice for Health-Focused Cooks: To be extra sure, pick high-quality stainless steel, enamel-coated pans, or solid ceramic/glass. These are stable and don’t react with food. A solid roasting pan from these materials is a safe bet.

Key Features to Look for in a Roasting Pan

Besides the material roasting pans are made of, other parts of the design make a big difference in how easy the pan is to use. Picking a pan works best when you think about these features.

Handles

Handles are super important for safely lifting a heavy roasting pan full of hot food out of the oven. Thinking about ergonomics of handles can help understand why comfortable grip matters, even on pans.

• Strength: Look for thick handles attached firmly (rivets are often stronger than welds). They should feel like they can hold heavy roasts. A well-built roasting pan has solid handles.
  
• Grip: Handles should be big enough to grab easily, even with thick oven mitts on. Handles that stick up or form a loop are often easier to hold than small flat ones.
  
• Heat: Always use oven mitts! Handles get hot in the oven. Some might have rubbery grips, but still assume they are hot. Fixed handles are common; handles that fold down save storage space but might feel less strong.

Racks

A roasting rack is a must-have accessory for many roasting jobs. It turns a plain pan into a real roaster.

• Why Use a Rack?
  • Lifts Food: Keeps food (like roast chicken) off the bottom of the pan.
  • Air Flow: Lets hot oven air move underneath the food. This helps it cook evenly and get crispy skin. Important for top-notch roasting.
  • Drains Fat: Lets fat and juices drip down, so the meat isn’t sitting in grease.
    
• Types:
  • V-Shaped Racks (or U-shaped roasting rack): Good for holding turkeys or roast chickens steady.
  • Flat Racks: Useful for all kinds of beef roasts or veggies. Some pans have racks you can flip for different heights (dual-height roasting pan rack).
• Material: Stainless steel racks are strong. Non-stick racks clean easier, but the coating can wear off over time.

Depth

How deep the roasting pan is affects air flow and how much splatter stays inside.

• Good Depth: Around 3 inches deep is usually good for most roasts. Straight-sided roasting pans hold the most.
  
• Shallow vs. Deep:
  • Shallow Pans (under 2 inches): Lets air move better for more crisping (like a sheet pan). Good for roast vegetables.
  • Deep Pans (over 3-4 inches): Better for very large roasts, catching lots of pan juices, or braising. But very deep pans might block heat from the bottom of the food. A flared roasting pan (sides slant out) might be a good compromise.

Lids

Some roasting pans, especially oval roaster ones, come with lids.

• Good Stuff: Keeps moisture in (good for lean meats, pot roasts, stews), drips moisture back onto food (self-basting).
  
• When to Use: Use a lid when you want to keep food moist (slower cooking, braising). Take the lid off (uncovered roaster) when you want crispy skin and browning (most traditional roasting).

Additional Features

• Non-Stick Coatings: Nonstick roasting pans make cooking and cleaning easier. But they might not handle super high heat, can stop brown bits (fond) from forming for gravy, and the coating can wear out. Consider if easy cleanup is worth these trade-offs. The Granite Ware roaster is an example of a non-stick porcelain enamel surface.
  
• Pouring Spouts: Little dents on the edge make it easier to pour off pan drippings.
  
• Ribbed Bottoms: Ridges on the bottom lift food a little, like a built-in rack, but can make cleaning or scraping for pan sauce harder.

What Is the Best Pan for Roastie?

Everyone loves a perfect roasted potato (“roastie”) – crispy outside, soft inside! Getting them right needs high, even heat and a pan that holds heat well. The material roasting pans are made of is key here.

• Best Materials for Crispy Roast Potatoes:
  • Heavy Metal Pans: Need something thick that gets hot and stays hot.
  • Carbon Steel Roaster: Great heat holding and browning.
  • Cast Iron: Holds heat like a champ, keeping the oil hot for crisping.
  • Heavy Stainless Steel (Clad): Heats evenly and holds heat well in a sturdy pan.
  • Heavy Aluminum: Heats evenly so potatoes don’t burn before getting crispy.
    
• Why Material Matters: A thin steel roaster or flimsy aluminum pan might cook unevenly or not get hot enough. Potatoes need good contact with the hot, oiled pan.
  
• Cooking Tip: Always heat the pan with oil or fat in the oven before adding the potatoes. That sizzle sound when they hit the hot pan helps make them crispy. Experts at Serious Eats agree this is important.

What Can I Use If I Don’t Have a Roasting Pan?

Don’t have a dedicated roasting pan? Don’t worry! You can use other kitchen items, especially for a smaller mid-size roast.

• Substitutes:
  • Baking Sheet with a Wire Rack: Best simple swap. Use a sturdy baking pan/sheet pan with edges to catch juices. Put an oven-safe wire rack on top to hold the food up. Great air flow for roasting.
  • Dutch Oven: Great for smaller roasts (like a small roast chicken), pot roasts, or braising. Check out popular Dutch ovens uses and brands.
  • Oven-Safe Skillet: A large cast iron or stainless steel frypan/skillet works for chicken pieces, veggies, or small meat cuts. Compare frying pans vs saute pans to see if yours might work.
  • Casserole Dish (Ceramic or Glass): Okay for small roasts or veggies, but metal pans brown better. Be careful with glass – don’t change temperature too fast. It acts like a high-sided baking pan.
  • Disposable Aluminum Pans: Use only if you have to (like for a potluck). They are flimsy, cook unevenly, and aren’t good for the environment. Not a sturdy pan.

Should I Put Anything in the Bottom of My Roasting Pan?

Yes! Putting things in the bottom of the roasting pan (especially under the roasting rack) can make your meal taste even better.

• More Flavor:
  • Veggies & Herbs: Chopped onions, carrots, celery, garlic, and herbs (like thyme or rosemary) on the bottom add wonderful smells and flavor the roast as it cooks. They also make the pan drippings taste amazing for pan sauces or favorite pan gravy. Using the best cutting board for vegetables makes prep easier.
  • Liquid (Broth or Wine): Adding some liquid stops drippings from burning, adds moisture to the oven, and adds flavor to the final pan sauce. Helps manage the pan juices.
    
• Stop Burning: Liquid or veggies keep the fat and sugars from the meat from hitting the hot pan and burning. Burnt drippings taste bad and make smoke.
  
• Natural Rack: Thick-cut veggies can even hold up small roasts a little bit.

Do You Oil a Roasting Pan?

Should you put oil in the pan? It depends on the material roasting pans are made of and what you’re cooking.

• When to Oil:
  • Stop Sticking: Important for pans that aren’t non-stick, like stainless steel or plain aluminum. Oil the pan bottom or the roasting rack.
  • Help Browning: Oil helps heat transfer, making food brown nicely and evenly.
    
• When You Might Not Need Oil:
  • Seasoned Cast Iron/Carbon Steel: These pans are already naturally low-stick.
  • Nonstick Roasters: Made to stop sticking, though a little oil can still help browning.
  • Fatty Meats: Meats with lots of fat will make their own grease.
    
• Best Oils for Roasting: Use oils that can handle high heat without smoking. Good choices are avocado oil, grapeseed oil, canola oil, or light olive oil.

Can You Fry in a Roasting Pan?

You can sometimes fry in a roasting pan, but it’s usually not the best tool for it.

• Deep Frying: If you have a deep, sturdy roasting pan (like heavy stainless steel or cast iron), you might be able to deep fry big batches of food. But be very careful! Keep an eye on the oil temperature and don’t fill the pan more than halfway.
  
• Why It’s Not Ideal: It’s harder to keep the oil at the right temperature in a wide pan. The large open surface of hot oil can be more dangerous. And it’s not good for shallow frying – a frypan or skillet is much better for that. A roasting pan is really made for the oven.

How Do I Keep My Roasting Pan from Burning?

Burnt bits on the bottom of your pan taste bad and are hard to clean. Here’s how to stop it:

• Use a Rack: The roasting rack lifts food off the hot pan bottom.
  
• Add Liquid: Pour about an inch of water, broth, or wine in the bottom. This keeps drippings from burning. Add more if it dries out during long cooking time.
  
• Use Veggies: A layer of veggies on the bottom acts like a shield.
  
• Control Oven Heat: Don’t leave the oven set super high the whole time.
  
• Be Careful with Sugar: Sugary glazes burn easily. Add them near the end of cooking.
  
• Lining: Foil makes cleanup easier but might stop food from browning as well and can make getting gravy bits (pan sauce harder) tricky.

Can You Put a Roasting Pan on the Stove?

Being able to use your roasting pan on the stovetop is super handy! You can brown meat in it before putting it in the oven, or make gravy right in the pan after the roast comes out. A stovetop-safe pan is very useful. Checking if cookware is oven safe often relates to whether it can handle stovetop heat too.

Yes, If It’s Made Of:

Stainless Steel (Especially Clad): Most are made for cooktops, including induction cooktops. A stainless steel roaster is great for this.

Cast Iron (Plain or Enameled): Works great on the stove.

Heavy Carbon Steel: Handles stovetop heat just fine.

Be Careful or Avoid With:

Thin Aluminum: Can easily bend or warp on direct heat from gas stovetop burners or electric coils. Usually not stovetop safe.

Ceramic or Glass: Can crack from sudden heat changes. Don’t use on the stovetop.

Non-Stick Pans: Check the heat limit. High heat can ruin the coating. Nonstick roasters are often for the oven only.

Pro Tip: Making gravy by deglazing is easy and tasty! After taking the roast out, put the hot pan on the stove. Add some liquid (like wine or broth). As it bubbles, scrape the bottom of the pan to get all the yummy brown bits (called “fond”) mixed into the liquid. This makes the best favorite pan gravy! The experts at The Kitchn show how.

What All Can You Cook in a Roasting Pan?

Roasting pans can do way more than just cook the Thanksgiving turkey! Their large size makes them great large pans for lots of different dishes. They are a key part of a versatile cookware collection.

Meats: Whole birds (roast chickens), large roasts (beef roast, standing rib roast), ribs, meatloaf, one-pan meals with sausage and veggies. Big enough for family-size roasts. You’ll need a good knife, like a carving knife, to slice the finished roast.

Vegetables: Big batches of roast vegetables, squash and greens. Great for making parts of your meal ahead of time.

Casseroles & Baked Dishes: Big lasagnas, baked ziti, mac & cheese, gratins, bread pudding. Works like a giant baking dish or casserole dish. Great for more than just the classic Sunday roast.

Baking: Some people use them for big flatbreads like focaccia. Sometimes, to help make crusty bread by adding water for steam (though a special pan like a Challenger Bread Pan is designed for that). Not usually used for cakes that need special shapes like a bundt pan or small things like muffins.

Basically, any dish that needs to cook in the oven in a big, fairly deep pan can probably be made in a roasting pan. It’s useful for everyday cooking and special meals like a dinner party roast.

Roasting Time Calculator

Here’s a handy tool to help you calculate roasting times based on the type of meat and its weight:

Expert Recommendations – Best Roasting Pans

Picking from all the roasting pans out there can be confusing. Here are some top choices (favorite roasters for many cooks) based on what you might need. Think about the size you need, like a 16-inch roasting pan or a bigger 18-inch roaster. Finding a pan from the best cookware brands is often a good start.

• Best All-Around (Useful & Strong):
  • Clad Stainless Steel Roasting Pans: Good mix of cooking performance, strength, and easy care. Heats evenly, safe for all foods, stovetop safe. The classic roaster choice.
  • Brands to Look For: All-Clad (famous but pricey All-Clad roasting pan), Cuisinart MultiClad Pro (great stainless steel roaster for the money), Tramontina Tri-Ply Clad, Cooks Standard roaster. A 16-inch roaster is a popular size.
    
• Best for Saving Money:
  • Heavy Aluminum or Anodized Aluminum: Heats well and costs less. Make sure it feels thick and strong, not like a flimsy thin steel roaster.
  • Brands to Look For: Farberware, Chicago Metallic, Nordic Ware. A good inexpensive roaster extra-versatile if you choose carefully. Can be a great first roasting pan.
    
• Best Non-Stick / Easy Cleaning:
  • Ceramic Non-Stick Coated Pans: Food slides off easily without the chemicals used in some older non-stick.
  • Good Quality Traditional Non-Stick: Often has a strong aluminum base. Includes brands like Calphalon.
  • Porcelain Enamel on Steel: Like the classic Granite Ware roaster (very light, dark color, cheap, but can chip). Also look at Rachael Ray roaster options for bright colors.
  • Brands to Look For: Caraway (ceramic), Calphalon, Rachael Ray, Granite Ware. Remember nonstick roasters don't last forever. Choose this if easy cleanup of pans food is most important. A nonstick cookware guide might help.
    
• Best for Browning & Crisping:
  • Carbon Steel Roaster: Amazing for high heat browning if you season it. A great pan for cooks who love crusty food.
  • Cast Iron Roasting Pans: Holds heat incredibly well for deep browning. Includes plain cast iron and enamel-coated kinds. An oval roaster shape is common.
  • Brands to Look For: de Buyer (carbon steel), Lodge (cast iron), Staub or Le Creuset (enameled cast iron – pretty attractive oval roaster choices).

For more specific reviews, check out websites like Wirecutter (NY Times) or America's Test Kitchen. They often test different sizes like the 14.5-inch roaster, 16-inch pan, or larger 18-inch pans.

Conclusion

Getting the right roasting pan helps you cook better food more easily. We've looked at roasting pans, their materials and features. You can see that the stuff the pan is made of (the material of roasting pans) really matters for your cooking. Things like strong handles for lifting heavy roasts, a good roasting rack, and the right depth also make the pan easier and better to use for roasting.

The "best" roasting pan is the one that fits how you cook, how much you want to spend, and what kind of food you like to make. It can be a simple weeknight roast chicken to a big holiday roast like a standing rib roast.

Do you love browning meat and don't mind seasoning your pan? Cast iron or a carbon steel roaster could be great. Do you want a pan that does it all, lasts long, and lets you make pan sauces on the stove? A clad stainless steel roaster (maybe a 16-inch pan size) is probably a perfect choice. Need an inexpensive roaster or one that's super easy to clean? Look at enamel, nonstick steel roaster, or ceramic options. Maybe an oval roaster looks best in your kitchen.

Don't forget how much a good quality, well-built roasting pan can improve your cooking! Now you know more about the material, roasting pans and features. You can pick the right one from all the pans out there and enjoy yummy, perfectly roasted meals. Happy roasting!