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Jan 18, 2009 12:05 AM

Roasting Pans

One thing I'm lacking in my kitchen is good quality roasting pans. What does everyone like and reccomend. What do the pros use? Should it be non stick?

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  1. Pros use heavy duty aluminum pans, which cost about $120 or less depending on size. Cheaper enameled steel (turkey pans) will do, but not as well. Big buck pans are no better than the heavy aluminum ones.

    Whatever you do, do not buy a non-stick roasting pan. Non-stick is not needed and more importantly, it all but prevents the development of pan browning residue that you need to start a good pan sauce. See photo.

    1. Pros mostly use aluminum pans, such as
      those on the site below. I'd go for the Wear-Ever
      No. 4423. Note that for roasting you'll
      want a pan 3 to 4 inches deep,
      not a 2-inch-deep baking pan.