Roasting Pans

The right size depends on what you're roasting. A 14-inch pan works well for chickens and smaller roasts, while a 16-inch or larger pan is better for turkeys up to 20 pounds and large cuts of meat. Leave at least an inch of space between the roast and the pan walls so hot air can circulate evenly. If you cook for large gatherings regularly, a 16.5-inch or larger stainless steel roasting pan with a V-rack gives you the most flexibility.

Stainless steel is the most popular choice because it handles high oven temperatures, resists warping, and produces great pan drippings for gravy. Nonstick roasting pans make cleanup easier, especially for sticky glazes. Ceramic roasting pans are a good option when you want a dish that goes from oven to table. Tramontina offers roasting pans in all three materials so you can match the pan to how you cook.

A rack is highly recommended for roasting meat and poultry. It lifts the protein above the drippings, allowing hot air to circulate underneath for more even cooking and crispier skin. Without a rack, the bottom of the meat sits in its own juices and steams instead of roasting. Every Tramontina stainless steel roasting pan includes a rack or basting grill.

Stainless steel roasting pans can usually be placed across two burners on the stovetop, which is helpful for deglazing drippings and making pan gravy after roasting. Ceramic and nonstick roasting pans are typically designed for oven use only. Confirm your pan's stovetop compatibility on its product page before placing it on a burner.

For stainless steel roasting pans, soak the pan in warm, soapy water to loosen baked-on drippings, then scrub with a non-abrasive sponge. For stubborn spots, a paste of baking soda and water works well. Nonstick roasting pans clean up with warm water and a soft cloth. Avoid steel wool or abrasive cleaners on any roasting pan to protect the finish.

Roasting pans work well for roasting vegetables, baking casseroles, making lasagna, and even baking bread. The deep sides contain ingredients and juices, and the large surface area gives food room to spread out and brown properly. A roasting pan with a flat rack also doubles as a cooling rack for baked goods.

A roasting pan is deeper and sturdier than a standard baking pan, with handles designed for lifting heavy roasts safely. Roasting pans typically include a rack that elevates meat, which a baking pan does not. Baking pans are better suited for lighter tasks like cookies and sheet cakes, while roasting pans are built for heavier loads and higher temperatures.

A V-rack is a V-shaped wire insert that sits inside a roasting pan and cradles meat or poultry above the bottom of the pan. By lifting the roast off the surface, a V-rack allows hot air and rendered fat to circulate underneath, which promotes even browning and prevents the bottom from steaming in its own drippings. V-racks are especially useful for whole turkeys and chickens because they keep the bird stable while exposing more surface area to the oven's heat. Tramontina's stainless steel deep roasting pan includes both a V-rack and a basting grill for maximum flexibility.