To Find the Best Roasting Pans, I Roasted 8 Chickens and 20 Pounds of Potatoes

When it comes time to cook a large roast or Thanksgiving turkey, many opt to use a cheap, disposable aluminum tray. Hey, I can’t knock it! The clean-up is zilch, and it does the job adequately. However, these flimsy pans are prone to collapsing under the weight of hefty proteins, and you can forget about deglazing one to make a pan sauce or gravy. 

That’s why I prefer a dedicated roasting pan. It’s a regular sight in restaurant kitchens where cooks are used to pulling off complex recipes, like roasting veal bones and deglazing with wine to make demi-glace. Try doing that in a disposable aluminum pan. A roasting pan with a rack can also make big chunks of meat easier to manage by holding them steady in the pan. While this may seem like a bulky addition to your cookware collection, it's a specialized piece of equipment that's difficult to substitute when you really need one.

Roasting pans come in a variety of sizes, shapes, and materials, so which should you go for? I tested eight of them to find out. My favorites were durable, easy to manage, and could go from stovetop to oven (and vice versa) without missing a beat.

The Tests

• Roasted Chicken and Pan Sauce Test: To see how well each pan did at roasting a chicken, I followed our roast chicken recipe (skipping the steps for browning the bird in a pan first). After the chicken was done, I set the pan over a burner and deglazed it with broth and butter, scraping the bottom with a whisk to loosen any bits of fond.
• Roasted Potato Test: I halved two pounds of Yukon gold potatoes and roasted them with olive oil. I evaluated how evenly the potatoes browned in each roasting pan and how easily they released from the pan's surface to flip.
• Water Bath Test: To see how well each pan could be used as a water bath (common for baked goods like bread pudding or custard), I placed our favorite glass baking dish in each roasting pan. I added water to the pan until it reached the halfway point on the dish, then picked up the roasting pan and carried it around to see if it caused splashing or usability issues.
• Turkey Test: Any good roasting pan should be able to accommodate a whole turkey. I placed an 11-pound turkey in each roasting pan and checked if it securely fit on the rack, if it had one. I then picked up the pan and carried it around, noting if the turkey slid around or if I had any other difficulties.

What We Learned

Roasting Pans With Angled or Curved Racks Were Best

A few of the roasting pans I tested either had no rack or flat racks. The flat rack roaster trays were tricky to use, as raw chicken and turkey slipped around when I moved the pan into the oven. Roasting pans that had a curved or angled rack were better. Birds didn’t budge an inch during multiple moves from oven to stovetop to table. Depending on the shape, these angled racks can also leave extra room to stuff vegetables or aromatics underneath. Racks with upward-angled handles were easy to grab and lift, too.

Straight Sides vs. Flared Sides

Straight-sided roasting pans hold more liquid—around two quarts more on average. That gives you added versatility. For example, you could roast vegetables in the pan, add water, and make a vegetable stock without transferring it to a pot. They're also better for using as a water bath for baked goods like crème brûlée. Straight-sided roasting pans usually came with raised, angled racks that allowed air to circulate thoroughly around poultry, so there was still decent browning. 

Does that mean that flared pans weren’t good? Not at all. Their design had a few advantages. While their volume might be lower, the flared edges offered more maneuverability when using a spatula or spoon to flip vegetables. The flared sides allowed air to circulate around the food without the help of angled racks, helping with even cooking and browning. For those who don’t foresee themselves making recipes requiring a high volume of liquid, a flared roasting pan is absolutely a good way to go.

Side Channels Made Whisking Harder

Some roasting pans come with a channel that runs around the interior perimeter. Paired with a slightly elevated surface, this allows excess fat or grease to move away from what’s roasting in the center. However, I found channels hindered optimal results when I made roast vegetables and gravy. When roasting the potatoes, the oil slipped away from the tubers and into the channel, leading to less browning. When I tried to make gravy, the whisk could not glide smoothly over the surface to whisk up fond; my chicken stock also pooled in the channel, leading me to use more stock than I wanted to cover the pan’s surface. 

Ample Handles Were Required

Wide, looped handles that you can securely grip are crucial for any roasting pan, as you may be carrying heavy roasts with plenty of hot grease that risks spilling and burning. Handles that were at least four inches wide and two to three inches deep were roomy enough for my hands plus pot holders or thick kitchen towels. I preferred square handles to round ones, as my hands moved around less with the former.

The roasting pans I tested ran the gamut with handles that bent out, bent in, or went straight up. The ones that bent out were bulkier and could be troublesome if you have a smaller-than-average oven, while handles that bent in could interfere if you’re packing your pan with a large roast. Straight handles avoided both of these pitfalls.

Stainless Steel Roasting Pans Were Superior

I only tested one carbon steel roasting pan but did not prefer it to stainless steel. Not only does carbon steel need to be seasoned before use, but it’s sensitive to acidic ingredients which are often used to roast veal, lamb, and beef bones when making stocks and jus, and often pop up in red meat braises and stews. For this reason, choosing a carbon steel roasting pan will limit the versatility of a pan that you’re already only going to break out once in a while. A stainless steel roasting pan offers none of these challenges.

The Criteria: What to Look for in a Roasting Pan

By and large, I preferred the durability and easy cleanup of a stainless steel roasting pan. The edge of the pan should have a slightly curved lip to make pouring easy, and it should include large, looped handles that you can grip with or without a towel or oven mitts. Skip any with a channel around the bottom of the pan, which makes both roasting and gravy-making more difficult. Look for a pan that has an included angled or curved rack that is rated for use at a high temperature. A rack made of stainless steel will have more durability and longevity compared to one that’s nonstick-coated.

Our Favorite Roasting Pans

The Best Roasting Pan

Cuisinart MultiClad Pro 16-Inch Roasting Pan with Rack

View on Walmart $160 at Target $96 at Home Depot

What we liked: This pan produced top-notch roasting and searing results. After the chicken, I was easily able to dislodge fond for a pan sauce, and the pan’s rim had a slightly flared edge for drip-free pouring. I found the pan’s nine-quart volume to be more than adequate—deep enough to hold a water bath or simmer a stock. The rack lifted the chicken high out of the pan, so as to not interfere with browning, and it left plenty of room underneath for adding aromatics or vegetables, if desired. The rack easily fit an 11-pound turkey and the handles were wide and easy to grip.

What we didn’t like: There wasn’t much I didn’t like about this roasting pan. Technically, the manufacturer discourages the use of metal utensils to preserve the bright chrome finish, but I didn’t note any damage after whisking in it.

Key Specs

• Material: Stainless steel clad with an aluminum core
• Weight: 7.7 pounds
• Capacity: 9 quarts
• Dimensions: 20.75 x 6.25 x 13.25 inches
• Dishwasher-safe?: Yes

The Best Flared Roasting Pan

All-Clad Stainless-Steel Flared Roasting Pan

View on Williams Sonoma View on All-clad.com

What we liked: The All-Clad Stainless Steel Flared roasting pan produced supremely caramelized potatoes and a golden brown chicken that rivaled any rotisserie bird. The rounded, sloping corners made it easy to reach in to whisk the pan sauce. There was plenty of room for an 11-pound bird, with more space available for a much larger roast as well. The All-Clad was easy to clean, though Bar Keepers Friend and a scouring pad will be your friend for removing baked-on bits.

What we didn't like: The flat rack didn’t do much to hold onto the raw chicken or turkey, and I experienced some sliding when moving the pan from the stovetop to the oven. The volume capacity is a few quarts less than our winner, so I wouldn’t recommend attempting any soups or stocks. The pan is also the priciest of our winners.

Key Specs

• Material: Stainless steel
• Weight: 5.25 pounds
• Capacity: 6 quarts
• Dimensions: 16.75 x 13.75 x 2.5 inches
• Dishwasher-safe?: Yes

The Best Shallow Roasting Pan

Misen Roasting Pan

$159 at Amazon View on Sur La Table View on Misen.com

What we liked: A hybrid between a sheet pan and a roasting pan, the Misen has low sides that allow for maximum air circulation. Its riveted, wide, straight handles are easy to grab, even with the bulkiest oven mitts. The Misen roaster tray is also a favorite of editorial director Daniel Gritzer. “It solves just about every problem I've listed for both roasting pans and baking sheets, making it the first roasting pan I'd actually recommend without hesitation,” Daniel writes. “Another great detail of Misen's roasting pan is it's sized just like a standard rimmed baking sheet (technically a ‘half-sheet pan’ size), which means it can fit any wire rack you already own for your rimmed baking sheets, no need to get an extra rack just for the roasting pan.”

What we didn’t like: Its handles are high, which makes them easy to accidentally graze. It doesn’t come with a rack and has short sides, so you won’t be able to use a lot of liquid in it.

Key Specs

• Material: Stainless steel
• Weight: 6.9 pounds
• Capacity: 2.5 quarts
• Dimensions: 19.5 x 13 x 1.5 inches
• Dishwasher-safe?: Yes

Another Fantastic Large Roasting Pan

Viking Culinary 3-Ply Stainless Steel Roasting Pan with Nonstick Rack

$280 at Amazon $280 at Wayfair $250 at Macy's

What we liked: The Viking roasting pan came with a nonstick tray that was super easy to lift and clean. Impressively, I noted that it could accommodate a much larger turkey than the 11-pound bird I used (which stayed firmly in its rack when I moved the pan around, by the way). It could hold eight quarts of liquid—second only to the Cuisinart roaster's nine-quart capacity—making it a great pick for those who like to use their roasting pan for water baths, sauces, and stocks. Its roomy handles also meant it was easy to pick up and move.

What we didn’t like: It was slightly domed in the center, which made whisking a pan sauce a bit harder and caused potatoes in the middle of the pan to come out paler than those near the sides. The handles, which turned inward, got in the way at times as I flipped the potatoes. It weighed a whopping 21.5 pounds with my turkey inside, which would be a hefty load for just about anyone. This roaster is also pretty pricey.

Key Specs

• Material: Stainless steel
• Weight: 10.25 pounds
• Capacity: 8 quarts
• Dimensions: 16 x 13 x 3 inches
• Dishwasher-safe?: Yes

The Competition

• Anolon Triply Clad Stainless Steel Roasting Pan: The channel around the pan’s perimeter prevented even browning on the potatoes and made it hard to whisk a pan sauce.
• All-Clad Stainless Steel Roasting Pan: The rack is nonstick but not rated as highly as the pan itself, so I was forced to skip using it to roast the chicken. The channel on the bottom interfered with potatoes browning, rendering them pale and flavorless.
• Williams Sonoma Thermoclad Roasting Pan: The handles are too small to be comfortable, but it’s otherwise a well-made pan that rivaled the winning All-Clad Flared pan.
• Made In Carbon Steel Roasting Pan: I like the idea of a carbon steel roaster, but despite the product's marketing claims, this particular pan was too small to accommodate an 11-pound turkey without parts sticking over the sides, and the potatoes I cooked in it did not brown properly. It's currently sold out.

FAQs

What is a roasting pan?

A roasting pan (aka a roaster, roaster tray, or roaster pan) is a high-sided tray that is specially designed for cooking whole chickens and turkeys as well as roast beef and other large cuts of meat. A well-designed roasting pan should have easy-to-grab handles, a rack that cradles the meat inside (you don't want your hot turkey slipping out onto the floor), and a flat bottom for whisking sauces together inside.

What type of pan is best for roasting?

A straight-sided stainless steel roasting pan with a V-shaped or curved rack is the best pan for roasting because it helps keep turkeys or beef roasts contained. This type of pan works equally well at cooking large cuts of meat, caramelizing vegetables, and making a pan sauce.

What’s the difference between a roasting pan and a baking pan?

A roasting pan and a baking pan serve different purposes and have distinct features. Roasting pans are generally larger and deeper with high sides, designed to accommodate larger cuts of meat and whole poultry. They often come with racks to elevate the food, allowing heat to circulate evenly for uniform cooking. Baking pans are usually shallower and come in a variety of shapes and sizes, such as rectangular, square, or round, and they’re tailored for baking cakes, cookies, casseroles, and other baked goods for which the primary goal is even heat distribution and containment of batter or other mixtures.

What’s the point of a roasting pan?

The point of a roasting pan is mainly to roast larger cuts of meat, like whole turkeys, standing rib roasts, or racks of lamb. This is especially true if you plan to make a pan sauce or gravy after the meat is done. While you could get away with an alternative tool to make these things, a roasting pan is specially designed to accommodate these types of recipes and should be large enough for even the biggest cut of meats or sauciest sauces.

What can I use instead of a roasting pan?

Depending on the type of recipe, there are several things you can use instead of a roasting pan. For roasting vegetables, a rimmed baking sheet should do nicely. You can roast a chicken on a rimmed baking sheet, in a carbon steel or cast iron skillet, or in a deep Dutch oven. For larger proteins like a standing rib roast or turkey, you might need to get an aluminum roasting pan to pull off the job. 

Why We’re the Experts

• Taylor Murray has been working in food and food media for over 10 years, including in award-winning restaurants. She has written extensively for Serious Eats. 
• Taylor tested eight roasting pans, making a whole chicken in each, as well as two pounds of potatoes. She used the pan as a water bath with a glass baking dish and saw how well each could fit a turkey.