How to Buy a Roasting Pan

Types of roasting pans

Although a few are oval, most roasting pans are rectangular and include a rack. Editors at Cook's Illustrated magazine recommend a pan that's at least 15 inches long and 11 inches wide to accommodate a large holiday turkey. However, experts warn that if the pan is too large for the amount of food, the juices from the roasting meat will evaporate and burn. In addition to cost, a roasting pan's material can significantly affect cooking performance and ease of cleaning.

Many professional cooks prefer stainless-steel roasting pans that sandwich one or more layers of aluminum, a highly conductive metal, between outer layers of more durable stainless steel. When meat is seared in a stainless-steel roasting pan on the stovetop, it forms fond (brown bits in the bottom of the pan) that can be later used to make flavorful gravy. Additionally, stainless steel does an excellent job of browning meat in the oven and can be used under the broiler (although temperatures more than 500 degrees Fahrenheit can cause it to discolor). Most stainless-steel pans are dishwasher-safe, but hand washing is recommended to retain a shiny appearance.

Some cooks prefer the no-fuss cleanup of nonstick roasting pans. Inexpensive pans are made of aluminum on the exterior and have a nonstick coating like Teflon applied to the pan's interior. More expensive pans have hard-anodized aluminum on the exterior, which has been put through an electrochemical process to alter the molecular structure of aluminum and make it more durable. Nonstick pans shouldn't be used above 450 degrees Fahrenheit in the oven, and they should be hand washed.

Perhaps the biggest drawback of nonstick is, even after carefully following manufacturer recommendations, the coating on poorly made nonstick pans will eventually begin to flake off. Nonstick coatings often contain chemicals like perfluorooctanoic acid (PFOA) and polytetrafluoroethylene (PTFE) that some consumers don't want to inadvertently consume. For more information on the potential dangers of Teflon and Teflon-like nonstick coatings, read our blog post. The stance of the Environmental Protection Agency on the matter is that low levels of these chemicals aren't a health risk, so consumers don't need to avoid nonstick coatings.

With many roasting pans costing more than $100, buying one is a decision that most don't take lightly. Experts offer the following advice on choosing the right roasting pan:

• Make sure the pan will fit your oven. Measure your oven before you purchase a roasting pan. Experts say that a roasting pan should fit in your oven with 2 inches of clearance on all sides. You may also want to be sure you have enough room to fit other pans on the same oven rack -- helpful if you're cooking a big holiday dinner.

• Look for low sides. A roasting pan with low sides allows steam to dissipate to encourage browning.

• Go for a heavy pan. Editors of Cook's Illustrated magazine say heavier pans are less likely to experience buckling -- a sign of uneven heating -- and typically brown better. However, a roasting pan that's too heavy when full can be unwieldy.

• Choose a pan with roomy, riveted handles. They are safer. The handles should be large enough to fit a hand holding a potholder. More expensive pans have handles that are attached with rivets rather than screws or welds.

• Read manufacturer care instructions before you buy. Some pans are safe to wash in the dishwasher or use under the broiler; others are not.