EmailMost roasting pans are rectangular, measure approximately 16 inches long and include a rack. Shoppers should also carefully consider a roasting pan's material, since its makeup can significantly affect cooking performance and ease of cleaning. Most quality roasting pans are either stainless steel with an aluminum core or made of hard-anodized aluminum. Aluminum is an excellent conductor, but it's a soft metal. Encasing aluminum in one of these materials makes the roasting pan durable and easier to clean, and a hard-anodized coating also makes it nonstick.
Stainless steel is not nonstick, but that's precisely why some cooks prefer them. Cooks have the convenience of using a single pan to sear meat on the stovetop before baking as well as to turn drippings into gravy on the stovetop afterwards. Stainless-steel roasting pans can withstand higher temperatures, can be used under a broiler and are dishwasher-safe. On the downside, according to reviews, even the most expensive stainless-steel roasting pans have a tendency to warp eventually -- more so than anodized aluminum pans. Stainless-steel pans can also develop rainbowing, a discoloration that comes from being heated to temperatures above 500 degrees Fahrenheit.
Other materials have some unique benefits: enameled steel and enameled cast iron are extremely durable; cast iron and ceramic hold heat well; Teflon-coated aluminum is an inexpensive nonstick surface; and copper is beautiful and has a higher rate of conductivity than other metals. But overall, we didn't find as much support for these types of roasting pans as we did for stainless steel and hard-anodized aluminum.
Disposable roasting pans don't do a very good job of browning meat and vegetables since they don't retain heat well. Although they are inexpensive and widely available, reviewers say it's a pain to make stovetop gravy in them.
The sizes of roasting pans can vary, with smaller roasting pans being a better option for those who are cooking smaller portions. Experts warn if the pan is too large for the amount of food, the juices from the roasting meat will evaporate and burn. Some additional advice:
- Crunch the numbers before you buy. 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 and a flameproof exterior. A roasting pan with low sides allows steam to dissipate to encourage browning. Additionally, roasting pans should be at least 16 inches long to accommodate a 22-pound turkey. A flameproof exterior enables you to deglaze the pan on the stovetop (add liquid in the pan and stir to release browned bits from the bottom).
- Heavy pans are better, but can be tough to move. Heavy pans can be unwieldy, especially when full. Cook's Illustrated magazine says heavier pans are less likely to experience buckling -- a sign of uneven heating -- and typically brown better.
- Dark-color interiors encourage browning and conduct heat well. These kinds of products, however, can make it difficult to see browned bits at the bottom of the pan.
- Think twice about nonstick. Pans with a nonstick coating can't be used under the broiler. Another downside is that drippings used to make gravy and sauces then can't form on the bottom of the pan.