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Best pan for roasting vegetables?

EllieLA Jan 19, 2008 07:18 PM

Hi,

I've been roasting vegetables on a non-stick cookie sheet and have ruined it by using the high heat.

What should I be using?
A sheet pan or a deep roasting pan?

Thanks for your help,
Ellen

  1. EllieLA Jan 20, 2008 03:09 PM

    Thanks everyone for your great suggestions.

    Does anyone have a good website that sells restaurant supply items?

    1. c
      classylady Jan 20, 2008 05:03 AM

      I use a regular stainless steel roasting pan. I place a sheet of aluminum foil, sprayed with pam, place the halved vegetables flat side down. I place rack over the vegetables and when I am roasting a chicken I place the chicken over the rack. When the chicken is done, I remove it, and season the vegetables and continue to roast them another half an hour.The vegetables come out crispy when done.

      1. paulj Jan 19, 2008 08:54 PM

        Another option is a large cast iron skillet. I use a 10" for searing meat on the stove top, and finishing in the oven; or alternatively, preheat in the oven, and let the meat sear there as well. It would handle vegetables just as well, though to give more space, consider a 12" one.
        paulj

        1. b
          Bakersfield Hound Jan 19, 2008 08:10 PM

          I agree with the restaurant sheet pan, especially one of heavy gauge, which is what I use and line it with aluminum foil for the easiest cleanup. The pan will take 400° temps and hot even sweat about it. :)
          Danny

          1. c
            chrissytine Jan 19, 2008 07:41 PM

            I use a restaurant style half sheet pan. Those vegies need a lot of space to brown properly.

            3 Replies
            1. re: chrissytine
              EllieLA Jan 19, 2008 08:06 PM

              Yes, I have been reading about half-sheet pans. They hold up to 400 degrees?

              Which brands would you recommend?

              1. re: EllieLA
                c
                chrissytine Jan 19, 2008 08:11 PM

                I go to a restaurant supply store- sorry, don't know the brands. You don't have to spend a fortune, maybe $20? My pans have never warped in my home oven and I use high heat often (over 400').

                1. re: EllieLA
                  l
                  Linda513 Jan 20, 2008 05:27 AM

                  I got my half sheet pan from williams sonoma. Its very heavy and has held up well.

              2. BarmyFotheringayPhipps Jan 19, 2008 07:35 PM

                Roasting pans are good, but I usually use a Pyrex or Polish stoneware pan: they seem to clean up easier, and also, my roasting pan is just huge, far bigger than the amount of vegetables I'm usually cooking. Half sheet pans will do as well, but if you're roasting something you want to stir for even browning (onions, for example), they can be a nuisance.

                1. JoanN Jan 19, 2008 07:24 PM

                  I use a roasting pan because make it easier to toss the vegetables every so often so that they cook evenly. On occasion, I've put a Silpat or teflon sheet in the pan to ease cleanup, but usually I don't bother.

                  1 Reply
                  1. re: JoanN
                    paulj Jan 19, 2008 07:41 PM

                    If I want to spread them out, I use a half sheet (commercial quality 18x13" aluminum baking sheet with 1" rim) (see cookware threads). I don't worry about sticking.

                    But for dinner today I used a 10" aluminum dutch oven. I started small potatoes and carrot chunks with just a bit of oil. Once the carrots started to caramelize I added onions chunks, then bell pepper, and finally zucchini. Once everything was added it was more of a dry vegetable stew than individually roasted vegetables. I was roughly followinga recipe for Catalonian Escalivada.

                    paulj

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