Roasting Pans Overview

Roasted foods are usually prepared in a roasting pan, uncovered, either directly in the pan or on a roasting rack. Rotisserie cookers are another form of roasting which leaves the outside of the food well browned, but the inside should still be moist. When using a roasting pan, it is important to start with a good piece of meat or vegetables picked at the peak of their growing season. These foods can also be roasted on a spit or above an open flame if handled with care not to overcook any portion of the cut of meat. Grilling is not technically considered roasting since grilled foods are usually marinated in a liquid or mixture of wet ingredients. Smoking meat is not roasting, either, since the low temperatures and longer cooking times bake the food, rather than roasting it.

Any food that is roasted develops a caramelized coating on the outside; the flavor of the food is enhanced. This outer coating protects the meat from over drying, but if you see that your roast is becoming too dry, you can infuse it with a small amount of liquid by injecting marinade into it or by basting it in its own juices. Covering the food with the roasting pan’s cover can also slow down the loss of moisture.

Roasting pans are not just for meat. They can be used for casseroles, pasta dishes such as lasagna, and desserts. The versatility of the roasting pan will offer opportunities for its use throughout the year, not just at holidays and special occasions.