Roasting Pans - What to Consider Before Buying a Roasting Pan
Every cook needs a good roasting pan, but what makes a roasting pan a good one? Here are some points to help guide you in making the decision of what roasting pan is best for you. First, the pan must be well constructed. Do not choose a light weight pan as you do not want the roasting pan to twist or warp when it is heavily loaded. Pay attention to the metal used in the construction as you want a roasting pan that will conduct heat evenly to avoid burning the meat drippings during roasting. Nonstick roasting pans are not the best choice for a serious cook who plans to make gravies and sauces. If you want to deglaze the pan, you will need a surface that encourages the juices to adhere to the roasting pan. Buy a roasting pan that is big enough to accommodate the largest item that you will be roasting. You want the meat to fit into the roasting pan without touching the sides. Too much space however, will promote more rapid evaporation of the meat juices. Look for thick riveted fixed handles. It is much easier to lift a roasting pan out of a hot oven when the handles are fixed into place. Finally you might want to consider buying a roasting pan with a bit of flare to rim so that you can crimp aluminum foil over the top when you want cover a casserole or meat. Buying a roasting pan with a cover will provide the same results.
Shop for Roasting Pans by Material Type
Copper Roasting Pans - Copper roasting pans will provide the best heat conductivity. Great for deglazing.
Enameled Steel Roasting Pans - Enameled Steel roasting pans are a great alternative to nonstick. Easy to clean. Not the best for deglazing.
Nonstick Roasting Pans - Nonstick roasting pans are easy to clean. Not the best for deglazing.
Stainless Steel Roasting Pans - Stainless Steel roasting pans with an aluminum core will provide good heat conductivity. Good for deglazing.