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What makes a good Roasting Pan?
Home » Kitchen » Roasting Pans » What makes a good Roasting Pan?The thicker the roasting pan, the better. Our grandmother’s lightweight enamel pan can’t hold a candle to the sturdy varieties available today. Thicker sides help foods cook more evenly and copper bottoms distribute heat more evenly over the bottom surface of the pan.
· Roasting Pans with Covers
Roasting pans come with and without lids. For most cooking the lid will be set aside, but it’s wise to purchase a roasting pan with a lid for those recipes that require a covering. A lid can also be useful for those times when the food is done before time to be served and the lid can be placed over the food to keep moisture from escaping until time to be served.
· Roasting Pans with Roasting Racks
Roasting pans can be purchased with or without a roasting rack. A roasting rack lifts the food up off the cooking surface. Sometimes this space is as little as an inch. Lifting the meat off the surface keeps the food from resting in its juices as it cooks. Most roasting racks are flat, but can also be purchased in a “V” shape that helps steady foods that might topple easily.
· Slow Cookers
Slow cookers are a busy cook’s best friend and have been an essential part of kitchens everywhere for years. Unlike the fondue pot or blender, their popularity doesn’t seem to wane as trends change. Slow cookers do not require an extra roasting pan, but roast food as if it were placed directly in the oven, cooking it slowly and economically. Even the toughest cuts of meat come out tender after a few hours in a slow cooker. And with the invention of bowls that can be removed from the metal base and placed in the sink or dishwasher, the hassle of cleaning the slow cooker is gone forever.
Roasting pans come in all shapes and sizes, but the most common size is 9” x 13” and about 2 -3 inches deep. The larger the crew you cook for, the larger you’ll want your roasting pan to be. But if you are just starting to stock your kitchen, this is a size you won’t regret purchasing.
Before purchasing a new roasting pan, borrow your neighbor’s for a test run, using your recipes, to see how those materials work with your recipes. You can’t go wrong with a ceramic, stoneware, stainless steel or copper, but once you cook with each type, you may have a preference for one or two. Then remember to share some of what you roasted with your helpful neighbor.
Related Roasting Pans Articles
- Roasting Pans Overview
- The History of Roasting Foods
- Uses for Roasting Pans
- What makes a good Roasting Pan?