Ideal for crispy vegetables and succulent meats, roasting is one of the most versatile cooking techniques. Just the word conjures up a crispy exterior, tender interior and plenty of delicious, sticky pan drippings. It’s how you make the best chicken you’ve ever had, of course.
The secret to a perfect bird? Using the best roasting pan.
Weight and Materials
Ideally, the roasting pan should be made with thick, heavy materials that distribute heat evenly. Think stainless steel, aluminum or carbon steel. That said, a thick, heavy-duty pan can be literally heavy—10 pounds or more—so make sure you’re able to lift it, especially when it’s full of food.
Here’s what to keep in mind when you’re shopping:
- Your roasting pan should be able to withstand a high temperature—like 450º or even 500º.
- A nonstick coating can make cleanup easier, but is usually not broiler safe.
- Look for a pan that’s safe to use on the stovetop as well as in the oven, so you can make gravy right in the pan.
- Beware dark-colored pans, which can make the outside of food brown (and burn!) too quickly.
- Bonus points for a roasting pan that’s dishwasher safe, which makes cleanup a breeze.
Our Pick for a Heavy-Duty Roasting Pan: KitchenAid 16″ Tri-Ply Stainless Steel Roaster ($112). It has a handsome brushed exterior and polished interior, but it’s tough, too: heat it to 500º and throw it in the dishwasher when you’re done.
Our Pick for a Lighter-Weight Roasting Pan: Calphalon Classic Hard-Anodized 16-Inch Roasting Pan with Nonstick Rack ($70). It’s large enough for a turkey, but made with aluminum for about half the weight of the KitchenAid (4.5 pounds).
Design Features to Consider
Find the Right Size
Do you want to host Thanksgiving dinner—or do you cook for two? The dimensions of a good roasting pan depend on how you cook. Using an overly large roasting pan can make pan drippings scorch as they spread out too thin over the bottom of the pan. On the other hand, a crowded, too-small roasting pan might cause food to steam rather than roast, and you won’t get a crispy exterior.
Large: Look for 16″-17″ in length and 12-13″ in width for a pan large enough for an enormous holiday dinner.
Small: 13″x9″ roasters are easy to find and versatile. This Cuisinart pan ($30) even doubles as a roaster and a lasagna pan!
Compare Deep Sides vs. Shallow Sides
A deep-sided roasting pan catches the juices from even the plumpest turkey, and has plenty of room for lots of vegetables underneath the meat.
A shallow-sided pan is ideal for making extra-crispy foods, like potatoes, Brussels sprouts or onions. A shallow pan also makes it easy to quickly stir or turn food. Here’s the secret to roasting vegetables.
Hold on to the Handles
Here’s a feature not to skimp on. Lifting a big roasting pan out of the oven is no easy task, but large, securely riveted handles make it more comfortable to grab and maneuver the pan.
Look for a Removable Rack
Roasting meat on a rack keeps the meat dry even as juices run out. That ensures the crispiest skin on the meat—and as a bonus, the drippings in the pan will get extra succulent as they cook alongside the meat. When the roast is done, you can easy lift the meat out, leaving the pan free for reducing the drippings to a gravy. Look for a rack that sits a couple inches over the pan, so you can cook vegetables under the meat. Be sure the rack has handles, too.
Want more shopping help? See what appliances and gadgets our Test Kitchen recommends!
60 Ways to Put Your New Pan to Use
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Apple & Herb Roasted Turkey
My daughter loves to help me make this moist, apple turkey. Her job is to hand Mommy the ingredients—if she doesn't eat them first! —Kimberly Jackson, Gay, Georgia
Baked Ham with Pineapple
I first learned the technique for cooking pineapple ham for a themed dinner my husband and I hosted. Since it was widely known as the symbol of hospitality, pineapple was the star ingredient on our menu and on this lovely baked ham. —JoAnn Fox, Johnson City, Tennessee
Party Appetizer Meatballs
These are a favorite at parties and gatherings. The recipe is easy, and the meatballs can be made well ahead of time and frozen until needed. I think what makes them taste so good is the sauce. —Nathalie Guest, Caledon, Ontario
Crown Roast of Pork with Mushroom Dressing
It looks so elegant that everyone thinks I spent a lot of time on this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. —Betty Claycomb, Alverton, Pennsylvania
Salt-Encrusted Prime Rib
Restaurants have nothing on this recipe. For a true meat lover, it's very easy and the results are beyond belief. —Roger Bowlds, Bakersfield, California
Easy & Elegant Tenderloin Roast
I love the simplicity of the recipe. Olive oil, garlic, salt and pepper. Just add the tenderloin and pop it in the oven. In an hour or so you’ve got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen. —Mary Kandell, Huron, Ohio
Easy Texas BBQ Brisket
Mom came to visit and told me my brisket was even better than the version we used to eat back in Texas. Use the leftovers for sandwiches and tacos. —Audra Rorick, Blanca, Colorado
Garlic Clove Chicken
My Greek neighbors made this chicken frequently, and I couldn’t get enough of it. If you like garlic, you’ll love this recipe. —Denise Hollebeke, Penhold, Alberta
Herb-Glazed Turkey
Honey and corn syrup blend with savory herbs and seasonings to give this turkey a slightly sweet flavor. My tried-and-true recipe never fails to win me compliments. —Charlene Melenka, Vegreville, Alberta
Golden Apricot-Glazed Turkey Breast
Basted with a simple glaze, this wonderfully moist and tender turkey bakes to a lovely golden brown. Make it the centerpiece of your holiday table; guests will be glad you did. —Greg Fontenot, The Woodlands, Texas
Festive Meat Loaf Pinwheel
Most people wouldn't think of serving meat loaf for a holiday gathering, but think again! It's wonderful for a crowd because its hearty, zesty flavor appeals to all. —Vera Sullivan, Amity, Oregon
Braised Short Ribs with Gravy
This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.—Susan Kinsella, East Falmouth, Massachusetts
Apple-Sage Roasted Turkey
A hint of apple flavor gives a slightly sweet spin to a holiday dinner’s main event. The lovely aroma wafting from your kitchen as this turkey cooks will have everybody talking. —Suzy Horvath, Milwaukie, Oregon
Spicy Apricot Chicken Thighs
Chicken thighs are inexpensive and make a great dinner for a large group. The apricot glaze gives the meat a tempting gloss and the few minutes in the broiler crisps the skin to perfection. Leftovers are great the next day, too! Just turn oven on 375° and heat chicken for 10-15 minutes. —Marcy Gallinger, Deer Park, Washington
Citrus-Molasses Glazed Ham
We are always searching for new ways to utilize Florida citrus, which is plentiful during the holidays in our own backyard. I know you will enjoy this. —Charlene Chambers, Ormond Beach, Florida
Thyme & Basil Roast Pork
Dad’s favorite roast pork was rubbed with cinnamon, thyme, basil and lemon. He loved thick slices and wanted only a salad to finish off the meal. —Lorraine Caland, Shuniah, Ontario
Ribs with Plum Sauce
I found the recipe for this tangy-sweet basting sauce when a surplus of plums sent me searching for new ideas to use all the fruit. In summer, I like to finish the ribs on the grill, brushing on the sauce, after first baking them in the oven. — Marie Hoyer, Hodgenville, Kentucky
Garlic Herbed Beef Tenderloin
You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. —Ruth Andrewson, Leavenworth, Washington
Roast Rack of Lamb with Herb Sauce
The sauce uses eight of my favorite herbs, but making it is a cinch. The aroma of the lamb while it roasts is amazing. —Mya Zeronis, Pittsburgh, Pennsylvania
Sweet Tea Barbecued Chicken
Marinades sometimes use coffee or espresso, and that inspired me to add tea to perk up a barbecue sauce.—Kelly Williams, Forked River, New Jersey
Vegetable-Stuffed Flank Steak
This colorful beef dish was always a favorite request for birthday dinners while I was growing up. Savory, special and stuffed full of vegetables, it's as tender as the memories it still brings back every time I make it. —Julie Etzel, Tualatin, Oregon
Horseradish-Encrusted Beef Tenderloin
Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the mouthwatering flavor even more. —Laura Bagozzi, Dublin, Ohio
Mediterranean Rack of Lamb
It’s elegant. It’s special. And it will have your guests thinking you went all out. They don’t have to know how simple it is. —Susan Nilsson, Sterling, Virginia
Plum-Glazed Roast Chicken
I adjusted a recipe for duck so I could use a chicken instead, and it’s been a favorite holiday entree ever since. I’ve also substituted a small 9- to 11-pound turkey.—Lily Julow, Lawrenceville, Georgia
Citrus-Spice Glazed Ham
My dad gave me this recipe. With its Chinese-inspired glaze, it's a fun twist on traditional ham. —Amanda Lambert, Bethel, Ohio
Citrus & Herb Roasted Turkey Breast
This recipe will make you love turkey again. Brining with lemon, rosemary and orange juice makes it so moist and flavorful. It's the star attraction at our table. —Fay Moreland, Wichita Falls, Texas
Roasted Chicken with Rosemary
Roasting chickens this way is simple but gives you that rich roast flavor. The rosemary gives it a sweet taste and blends well with the garlic, butter and parsley. —Isabel Zienkosky, Salt Lake City, Utah
Baked Ham with Honey-Chipotle Glaze
Your Easter celebration will be so simple to orchestrate with this sweet, smoky ham recipe at your fingertips. It feeds a crowd and the baked ham glaze tastes fantastic. —Taste of Home Test Kitchen
Hawaiian Pork Roast
Bananas, liquid smoke and soy sauce flavor this fall-apart-tender pork roast. It's just like the kind I enjoyedat the luaus I went to in Hawaii. —Mary Gaylord, Balsam Lake, Wisconsin
Orange-Glazed Pork Loin
This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub and a glaze sparked with orange juice are also outstanding on pork chops. —Lynnette Miete, Alna, Maine
Rosemary Roasted Lamb
Who knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable. —Matthew Lawrence, Vashon, Washington
Dijon-Rubbed Pork with Rhubarb Sauce
This moist and tender pork loin roast is served with a rhubarb sauce that’s just delicious! It’s an excellent choice for company and makes a special meal. —Marilyn Rodriguez of Fairbanks, Alaska
Best Baby Back Ribs
My dad encourage me when I was young to pursue my interest in cooking. As I got older, I experimented more, and there were many successes, including these ribs. —Rick Consoli, Orion, Michigan
Roasted Lime Chicken
The subtle citrus flavor infused throughout this moist and baked lime chicken makes it a frequent request for family dinners. It's the ideal way to use fresh herbs such as rosemary, sage, thyme and parsley. —Kathy Lewis-Martinez, Spring Valley, California
Roasted Cabbage & Onions
I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts
Herbed Roast Beef
A savory herb rub flavors this juicy roast that makes an impression every time my mom serves it for dinner. The creamy horseradish sauce adds a little kick to the crispy-coated slices of beef. —Kerry Sullivan, Maitland, Florida
Honey-Roasted Chicken & Root Vegetables
When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. —Kelly Ferguson, Conshohocken, Pennsylvania
Roasted Honey Mustard Chicken
I love a good roasted chicken, and this one is easy and delicious. After a quick prep, the marinade does its magic in the fridge until time for roasting. It’s fun to dress the dish up by season based on whatever vegetables are fresh at the market. —Kara Brook, Owings Mills, Maryland
Prime Rib with Horseradish Sauce
To ring in the New Year, we invite friends for dinner. A menu featuring tender prime rib is festive, yet simple to prepare. A pepper rub and mild horseradish sauce complement the beef's great flavor. —Paula Zsiray, Logan, Utah
Roasted Greek Potatoes with Feta Cheese
Lemony potatoes are a traditional side dish for grilled chicken or steak. When they come out of the oven, we top with feta for a little melty goodness. —Arge Salvatori, Little Ferry, New Jersey
Baked Ham with Cherry Sauce
There's nothing I'd rather serve for Easter dinner or another springtime occasion than succulent baked ham. My recipe features a rub that adds flavor to the meat plus a delicious cherry sauce with a hint of almond. — Lavonn Bormuth, Westerville, Ohio
Roasted Peppers and Cauliflower
Caramelization really enhances the flavors in this easy side dish. The seasoned, roasted peppers and cauliflower are great with nearly any main course. —Cheryl, Wilt, Eglon, West Virginia
Beef Brisket on Buns
With its slightly smoky flavor, this beef turns out tender and delicious every time! Plus, it slices well so it looks great on a buffet. —Deb Waggoner, Grand Island, Nebraska
Roasted Chicken Thighs with Peppers & Potatoes
My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire
Make-Ahead Turkey and Gravy
Ease the holiday time crunch with a make-ahead turkey recipe that's ready to serve when you are. It's a great choice for potlucks, too. —Marie Parker, Milwaukee, Wisconsin
Roast Pork with Apples & Onions
The sweetness of the apples and onions really complements the roast pork. With its crisp skin and melt-in-your-mouth flavor, this is my family's favorite weekend dinner. —Lily Julow, Lawrenceville, Georgia
Lemon-Roasted Chicken with Olive Couscous
If you can find preserved lemons, try them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe. —David Feder, Buffalo Grove, Illinois
Lemon-Roasted Squash with Tarragon
Roasting really brings out the flavor of butternut squash and zucchini. I drizzle them with lemon juice, oil, garlic and seasonings, then pop them in the oven. —Carrie Farias, Oak Ridge, New Jersey
Herb-Crusted Chuck Roast
This recipe turns an inexpensive cut of beef into a delicious main dish. I got the recipe from a family member several years ago and have made it often. —Rita Drewes, Craig, Missouri
Cranberry-Orange Roast Ducklings
I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe. —Gloria Warczak, Cedarburg, Wisconsin
Roasted Vegetables with Gremolata
Traditional gremolata, an herb condiment, is made with parsley, lemon peel and garlic. In this recipe, Parmesan and walnuts add richness and crunch that enhance the potatoes and parsnips.—Fran Fehling, Staten Island, New York
Spice-Rubbed Ham
This low carb ham recipe is perfect—sweet and smoky, with just enough clove and ginger flavor to let you know you're in for a holiday treat. —Sharon Tipton, Winter Garden, Florida
Glazed Cornish Hens with Pecan-Rice Stuffing
Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.—Agnes Ward, Stratford, Ontario
Citrus-Mustard Roasted Chicken
Tender roast chicken is an elegant dish that's easy to make. We love the tang of orange and lemon slices and the subtle heat from mustard. —Debra Keil, Owasso, Oklahoma
Fruit-Glazed Roast Turkey
Apple, cranberry and raspberry flavors blend with fresh herbs in a tangy glaze for the roasted turkey. It's a welcome change to a traditional entree. —Aysha Schurman, Ammon, Idaho
Creole Pork Tenderloin with Vegetables
Fresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that's great for family or friends. —Judy Armstrong, Prairieville, Louisiana
Sunday Roast Chicken
This recipe proves that comfort food doesn't have to be full of unwanted calories. Mixed with orange and lemon juice, my roast chicken is both flavorful and healthy. —Robin Haas, Cranston, Rhode Island.
Horseradish Honey Ham
When my husband and I first tasted this delicious ham, we were surprised to learn that the sauce included horseradish. That secret ingredient definitely is the key to its tangy taste. I serve it for Easter and Christmas.
Lemon & Sage Roasted Chicken
Whether it’s soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. —Jan Valdez, Chicago, Illinois
The post How to Pick the Best Roasting Pan for Your Kitchen appeared first on Taste of Home.
Kelsey Rae Dimberg