Roasting Pan
Purpose
A large, heavy pan with low sides designed for oven roasting whole chickens, large cuts of meat, and vegetables. The low sides allow oven heat to reach the food from all angles for even browning.
Usage
Use a rack insert to elevate meat above drippings for air circulation and crisping on all sides. The drippings collected in the bottom make excellent gravy. Don't use a roasting pan with high sides — they trap steam and prevent browning. Place vegetables around the rack to catch drippings and cook simultaneously.
Buying Guide
Choose heavy-gauge stainless steel or tri-ply. A V-rack insert is essential. Size should accommodate your oven with room for air to circulate. Avoid flimsy aluminum disposable pans — they can buckle and spill hot juices.
Materials
Compatible Heat Sources
Best For
- roasting
- baking large cuts
- vegetables
Care & Maintenance
Soak stubborn fond with hot soapy water. A powdered cleanser removes stains. Dishwasher safe.