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Roasting pan

Cookware & bakeware · Bakeware

Roasting pan

A large, deep, sturdy metal pan for roasting joints of meat, poultry and vegetables in the oven.

Useful to have · No power needed · 10 recipes

Photo: OttawaAC, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

A rectangular or oval pan with sides about 5–8 cm high, strong handles and often a removable rack that lifts meat out of its juices. It is far deeper and sturdier than a baking tray, so it contains fat and juices; heavier versions can go on the hob to make gravy from the drippings.

What it’s for: Roasting large pieces of food while collecting juices for gravy.

How to use it

  1. Set the rack in place, or lay a bed of sliced onions and vegetables.
  2. Place the seasoned meat on top and roast in a preheated oven.
  3. Baste with pan juices during cooking if the recipe says so.
  4. Rest the meat, then set the pan over a burner and deglaze to make gravy.

Good to know

Tasks
roasting chicken, turkey and joints, roasting potatoes and vegetables, making gravy from drippings, holding a water bath for custards
Cooking methods
Roasted, Oven-baked, Braised
Materials
stainless steel, anodised aluminium, enamelled steel, non-stick steel
Care and cleaning
Soak to soften stuck-on fat. Pour fat into a container to cool and bin it rather than down the sink.
Limitations
High sides reduce browning of small vegetables; bulky to store.

Safety

  • Hot fat is heavy and splashes; lift with both hands and level.
  • Check it is hob-safe before putting it on a burner.

If you don’t have one

Equipment guide

How it works: A large, sturdy pan with low-to-medium sides holds a joint or bird and collects juices. Low sides let hot air reach the meat for browning; a rack lifts the meat so air circulates underneath. The heavy base can go on the hob afterwards to make gravy from the browned juices.

MaterialGoodWatch out
Stainless steel, clad (tri-ply or multi-ply)Non-reactive with acids, takes high heat, dishwasher-tolerant; the aluminium or copper core spreads heat evenly; builds fond for pan sauces.Food sticks unless the pan is preheated with fat; heavier and slower to respond than bare aluminium.
Enamelled steelLight, inexpensive, non-reactive and easy to clean.Thin, so hot spots and scorching are common; enamel chips and exposed steel rusts.
Anodised or plain aluminiumLight and heats evenly.Reacts with acidic juices if uncoated.
Enamelled cast ironHeat retention of cast iron with a non-reactive glass surface that needs no seasoning; good for acidic braises.Very heavy; enamel can chip or craze with thermal shock or metal utensils; light interiors stain.
Roasting pan with rack
Joints and whole birds.
Shallow roasting tin
Vegetables and smaller roasts.
Lidded roaster
Self-basting for tougher cuts.

Buying guidance

Starting out: A heavy pan of about 35 × 25 cm with a removable V-rack.

  • Size to leave about 5 cm around the food
  • Sides 5–8 cm high
  • Hob-safe base for gravy
  • Upright handles you can grip with oven gloves

No brands or prices — check current reviews before buying.

Techniques:RoastingBakingDeglazingStock making

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Recipes that use it