When prepping a big dinner, we know you have a grocery list a mile long. But what about the supplies you need to make that showstopping entree? Do you have a roasting pan at the ready for an herb-glazed turkey or that citrusy ham recipe you’ve had your eye on? If your cupboards are lacking a roaster, you’ll want to snag one of these oversized pans stat.
A great roasting pan can be used for large meals, roasting proteins or even in lieu of a cookie sheet for your favorite sheet pan dinner. But what’s the best roasting pan for you and your needs? Our Test Kitchen tried the most popular brands to find out.
How We Tested Roasting Pans
Our Test Kitchen had a lot of criteria in mind when it came to testing roasting pans. We wanted to make sure these oversized pans did their jobs well, so we kept these qualities in mind and then roasted pounds of potatoes and tons of turkeys.
- Durability and sturdiness: Does the pan feel weighty and solid? Does it seem hearty, like it would last a lifetime (or at least a long time)? Does the pan buckle, discolor or peel?
- Heat distribution: Does the pan heat evenly? Are there any hot spots?
- Ease of use: Is the pan easy to maneuver and move to and from the oven? Are the handles large enough for a sturdy and secure grip? Do they accommodate thick potholders? Does the pan fit easily in a household oven?
- Cleanup: Is the pan easy to clean? Is it dishwasher safe? Do baked-on, scorched-on foods come off easily?
- Size: How big is the pan? Is the pan large enough to fit a large turkey or roast with vegetables? Does the pan leave enough room in the oven for proper heat circulation? Would the pan be difficult to store in a typical kitchen?
- Other features: Does the roasting pan include a rack? If so, how does it fit within the pan? Are there other features worth mentioning? Does the pan have ridges on the bottom? Any other unique and/or innovative features?
- Price: Is this product affordable? Is it worth the price?
Our Test Kitchen-Preferred Roasting Pans
So what did we learn after roasting all those turkeys? Find out!
Best Splurge: All-Clad Stainless Steel Roasting Pan with Rack
If you use a roasting pan regularly (meaning for more than just the holiday season), you’ll want to invest in a sturdy pan that will last for years (even a lifetime!). That pan is the stainless steel roasting pan from All-Clad. It’s made for way more than turkey. Use it to make beef tenderloin, racks of lamb, roasted chicken, pork loin and more.
In our tests, we found that the potatoes and turkey both turned out beautifully. The turkey (a 25-pounder) fit in the included rack with room to spare. The rack was situated well in the pan allowing for the heat to circulate around the bird to create golden, crispy skin. The drippings at the bottom of the pan were a deep caramel hue—the perfect foundation for homemade gravy. As for the potatoes, they were lightly browned and tender.
This beautiful stainless steel pan is sturdy with a heavy bottom, wide handles and a large capacity. The included roasting rack is non-stick for easy cleanup. Because of its heavy construction, our Test Kitchen found that this pan was good for so much more than roasting. The heavy bottom would make it a great candidate for large casseroles too (just grease the pan well first).
Yes, this pan is pricier than other options, but our Test Kitchen admired its quality, heavy-duty construction and size. It’s worth the investment for serious cooks.
- Finish: Stainless steel
- Heat rating: Up to 600ºF
- Dimensions: 16-3/4 x 13-3/4 x 2-1/2 inches; holds up to a 25-pound turkey
- Price: $160
Best Large-Scale Roasting Pan: Calphalon Premier Hard-Anodized Nonstick Roaster with Rack
Got a large family? Chances are you buy the biggest turkey you can find. And you’ll need the biggest roasting pan to prepare that bird. Our Test Kitchen’s favorite oversized roaster comes to us from Calphalon Premier.
This non-stick roaster was just what our Test Kitchen needed to prepare a whopping 26-pound turkey. It also could easily roast five pounds of potatoes—perfect if you’re used to making large quantities. This pan, while large, wasn’t too heavy. It was lightweight but very sturdy feeling—including the handles.
This pan also included a rack that our Test Kitchen pros really loved. The wire rack sat very low in the pan. This normally restricts the airflow around what’s inside (meaning the outside of your turkey won’t get crispy and brown), but thanks to the clever design, the heat was able to circulate easily and the oversized turkey we prepared turned out perfectly golden.
Cleaning up after making turkey and potatoes was a breeze. The hard-anodized surface is durable (you can even use metal utensils on it) but it’s also nonstick, meaning our crew was able to soak this pan in the sink and have it clean in just a few minutes.
- Finish: Hard-anodized non-stick
- Heat rating: Up to 450ºF
- Dimensions:16-1/2 x 15 x 5-1/4 inches; holds up to a 26-pound turkey
- Price: $100
Best Dishwasher-Safe Roasting Pan: Cuisinart Chef’s Classic Roasting Pan with Rack
If you prefer to let your dishwasher do the cleanup after a big dinner—be it roast beef, turkey or even a large casserole—you want a roasting pan that’s dishwasher ready. Our Test Kitchen’s preferred dishwasher-safe roaster is Cuisinart Chef’s Classic. This stainless steel pan can go right into the dishwasher without having to worry about ruining the integrity of the pan.
But what about what happens before cleanup? Well, our Test Kitchen found that this lightweight pan was large enough to accommodate a pretty large turkey (ours was 22 pounds!). The included rack helped raise the bird enough so it browned evenly and allowed enough room for the drippings to collect and caramelize underneath.
Because the stainless steel surface isn’t nonstick, it’s not ideal for roasting veggies (they tend to stick even with a liberal coating of oil), but it’s worth every penny for turkeys and roasts.
- Finish: Stainless steel
- Heat rating: Up to 500ºF
- Dimensions: 16 x 13 x 3-1/2 inches; holds up to a 22-pound turkey
- Price: $60
Best Budget Option: Circulon Non-Stick Roasting Pan with Rack
We get it: If you’re only using your roasting pan occasionally (or only on Thanksgiving) you might not want to spend a lot. That’s OK, though, because you can get a very good roasting pan for your holiday meals at a good price from Circulon. This roasting pan is large enough to accommodate a large holiday turkey—20 pounds or more. It was also lightweight, so you don’t have to work any harder than necessary to lift out your showstopping entree.
Our Test Kitchen liked some of this pan’s bonus features as well. The wide handles on the pan were heavy-duty, so our team felt comfortable lifting a large turkey out of the oven. Additionally, the included roasting rack includes silicone coated hooks on the stainless steel rack. This helps keep the rack in place as you slide the turkey in and out and it helps protect the pan’s non-stick coating. And that non-stick coating? It made cleanup a breeze, even on the textured bottom of the pan.
When it came to our cooking tests, our Test Kitchen found it didn’t brown the potatoes as evenly as expected and we wanted just a bit more caramelization on the drippings from our turkey. Overall, though, our Test Kitchen thought this was a great affordable option that did the job that most of us want from a roasting pan: to roast our holiday turkey.
- Finish: Non-stick coating
- Heat rating: Up to 450ºF
- Dimensions: 17 x 13 x 6-1/2 inches; holds up to a 24-pound turkey
- Price: $40
How to Use a Roasting Pan
Roasting pans are invaluable when it comes to cooking big meals thanks to their size. Bring your roasting pan out of storage whenever you’re looking to make a turkey, holiday ham, pork roast, prime rib, roast beef or other large cut of meat.
You can also use roasting pans to make big batches of roasted vegetables or even oversized casseroles. If you want to make a lasagna that’s big enough for everyone (and with some leftovers to spare), a roasting pan is your friend.
If you have a big family, a roasting pan is a great investment. You’ll be able to feed everyone without having to load the oven with smaller dishes.
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 robust 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
Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. —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 tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada
Oven-Roasted 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 just right 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 nicely 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, IllinoisThe post The Best Roasting Pan for Your Holiday Dinner appeared first on Taste of Home.
Lisa Kaminski