Many people only use their roasting pans for Thanksgiving for turkeys. However, there are so many dishes you can easily prepare that come out amazingly year round. Roasted chicken, pork roast, beef roast, lamb, etc. Just change the veggies you roast with the meat to make it seasonal.
Roasting pans come in numerous materials: stainless, anodized aluminum with non-stick coating, copper with stainless or tin lining, cast iron enameled
I have 2 stainless steal, a non-stick hard anodized aluminum, and a cast iron roasting pan. I do not really care for my Le Creuset cast iron roasting pan. I find it gets too hot. Its better for vegetables than meats in my opinion. The non-stick, easy clean pan works well, but I prefer my stainless ones. I like that the fond develops on the bottom of the pan which makes for great gravy, and it really isn't that hard to clean. Soap and water, maybe a little Bar Keepers Friend for tougher jobs.
My stainless ones are an All-Clad and a Williams Sonoma Brand roasting pans. While both are great quality and cook well, I prefer the Williams Sonoma one. It has bigger handles to grab with pot holders, try-ply construction which All-Clad RP is lacking , and a completely flat bottom for stove top gravy (especially handy if not cooking on gas)
What to buy? The choice is up to you. Non-stick or stainless. I do not feel the additional cost of a copper roasting pan is worth it or really benefits the roasting process. An oven is indirect heat vs a stove top burner.
Here is the link for the Pan I recommend. Its $99.99 and I think a great value.
Williams Sonoma Roasting Pan
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| Williams Sonoma Roasting Pan |
What to Look for?
-Large Handles (easy to grab with pot holders on)
-Flat Bottom (for making stove top gravy)
-Heavy duty construction (you put 16-20lb turkeys in them)
-Medium height sides (you want air circulation around your meat)
-Rack (Air circulation is key to roasting and you do not want your meat sitting in the juices
Buy the size that is right for you. If you only cook one chicken or a small turkey, get a medium sized pan, etc..
Random useful thoughts:
-Place your meat over the vegetables, that way you do not have to use and clean the rack
-Always pat dry the outside of the meat. You want the outside to sear/ roast and hold in the juices. I usually rub a little butter or olive oil on the meat, the fat helps develop the yummy crust on the meat. Any moisture can ruin it, so dry it well.
-I start my meats at 400-425 degrees for 15 mins then reduce temp down to recommended cooking temp. This sears the outside of the meat and allows juices to stay inside/
-Brining is a great thing for chicken and turkey. It makes a difference. Even if just for a few hours
-Let your meat get to room temp. I usually let it sit out for about an hour. You want the center of the meat to cook at the same speed as the out side. If the center is cold, the outside will over cook while the inside is still cooking.
-Use a thermometer. I never rely on a recipe's time instructions when it comes to roasting. Check the temp regularly or use your oven's probe and you will have perfect meat every time.
-Roasting pans can also be great as a larger casserole dish. I make my big, deep, lasagna in mine.
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