When I was asked to test 14 roasting pans, I initially felt a certain amount of dread. I live in Alabama, where temperatures in the summer (when I began testing) regularly top 95°F. Using my oven wasn’t an inviting prospect. However, what I learned while testing these pans changed my views forever. Even as a professional chef I’d considered roasting pans as something reserved for holiday entertaining. Now, I’m not sure how I’ve lived without using one regularly all this time. In addition to cradling the traditional big holiday bird, roasting pans can double as griddles for delicious pancakes, or bake wonderful appetizers for your next charcuterie platter. Some pans can double as braisers, while others are suitable for baked goods. With high and low sides, multiple surfaces and various price points, there is a roasting pan for every home.
Testing these pans involved over 30 hours of roasting, 42 pounds’ worth of whole chickens, more than 35 pounds of vegetables, and 18 quarts of gravy made from all the delicious drippings. I evaluated each pan on its design, from rivets and handles to the overall weight. I roasted a medium whole chicken and 2 pounds of vegetables in each pan. And, despite the heat, I loved every minute of these tests, especially when I saw how much my neighbors and friends appreciated a roasted chicken dinner. I delivered chickens to friends with new babies, friends who had just moved, and others who just needed a night off from cooking, all to rave reviews (whew!), which brings me to the results of all my testing: my top picks for the best roasting pans.
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What we like: The design, size, and performance were superior.
What to know: Handles on the rack would make it easier to lift from the pan.
After all my testing, I concluded that nothing beats the Five Two roasting pan’s thoughtful design and versatile features. It is constructed from 3-millimeter-thick stainless steel with an aluminum core, giving it a 600°F tolerance in standard ovens and the flexibility to work as a griddle on any range, including induction. The angled walls of the pan help circulate air during roasting while allowing pourability from all four corners. The textured handles, though a little small for larger hands, were easy to grip and attach to the pan’s body without rivets on the inside to catch food bits. The roasting rack included with the pan is made of thick steel with a grid pattern for better circulation. I did wish this rack had handles so I could lift a larger protein from the pan more easily. However, true to the versatile Five Two design, it is also useful as a cooling rack for baked goods.
The chicken roasted in the Five Two came out a rich, golden color. The 2.5-inch sides fall in that sweet spot between shallow and high-sided pans, allowing the skin to crisp nicely, and the vegetables to get a hard roast with a resulting fond that translated into an incredibly flavorful gravy. The fully flat base was perfect for whisking the flour and broth for the gravy after deglazing the pan. The pan size was excellent for a whole chicken, but would easily accommodate a turkey up to 16 pounds with trimmings. Although it is dishwasher-safe, the pan fit nicely in my sink, and I was able to restore its shine by hand with little effort, though I did note some staining on the handles after extended use.
Dimensions: 16” x 13” x 2.5” | Material: Stainless steel with aluminum core | Rack style: Flat | Stovetop-safe: Yes | Dishwasher-safe: Yes
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What we like: The ceramic nonstick is a game-changer for easy cleaning.
What to know: Chicken skin doesn’t crisp as well with this high-sided pan.
I was instantly impressed with the roasted vegetables produced in the Caraway Roasting Pan. They were evenly cooked, very tender and well browned with caramelized bits so jammy some stuck to my teeth like toffee thanks to the 3.5-inch high sides, which held in the heat and moisture. The high sides produced a lighter golden chicken than darker and stainless pans, with skin that was not as crisp off the breast. The meat, however, was very tender, from the breast to the thighs. The flat base made making a small amount of gravy very easy to whisk and, although there is no dedicated pouring channel, it was not a challenge to pour from any of the corners.
The 16-inch pan is excellent for larger roasts, turkey up to 16 pounds, casseroles and lasagna. Stovetop compatible, the Caraway can be used on any range and has generous handles that make transport very easy and comfortable. The nonstick ceramic requires silicone or wooden utensils instead of stainless steel, which can damage the surface, and the pan is hand-wash only. However, it is so nonstick that barely more than a rinse is required to return the pan to like-new condition. A stainless u-shaped rack with tall handles is included with the Caraway, making it easy to lift it from the pan, even when loaded with a roast. Though stovetop ceramic is limited to medium and low temperatures, the Caraway roaster is safe in the oven up to 550°F.
Dimensions: 16 x 13 x 3.5 | Material: Stainless steel, ceramic | Rack style: U-shaped | Stovetop-safe: Yes | Dishwasher-safe: No
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What we like: The price is unbeatable for this high-quality pan.
What to know: This roasting pan is not compatible with induction cooktops.
If roasting is on your list of regular tasks and your budget is tight, this is the pan for you. My chicken and vegetables were nicely roasted with a good amount of browned bits to use in the gravy. The flat bottom made it easy to craft a smaller amount of gravy, and the depth of the pan allowed for a lot of vegetables and a larger cut of meat to fit beautifully within the 3.5-inch walls. As with all high-sided pans, the roast did not have as crisp of a crust as a shallower option would produce, but the stainless construction allowed the skin to brown nicely and the vegetables to cook evenly. I loved the bit of flare added by the twisted design on the deep handles and noted that even with oven mitts on, it was easy to fit my hands around them and maneuver the pan.
The stainless exterior of the pan has an impressive shine but does patina a bit after the first use. Warm, soapy water cleaned the pan easily and, although the pan is dishwasher-safe, it was not too large to fit in the sink, leaving my dishwasher free to handle the dinner plates. In addition to roasting, the flat-bottomed design is also useful for baking and can accommodate a large casserole. On the stovetop the pan fits over approximately one and a half burners and, although it is not induction-friendly, it does work on all other standard cooktops. A stainless steel v-shaped rack is included with the pan, making it ideal for lifting a roast or large bird.
Dimensions: 16 x 13 x 3.5 | Material: Stainless steel | Rack style: V-shaped | Stovetop-safe: Yes | Dishwasher-safe: Yes
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What we like: This classic roaster is the ultimate oven-to-table dish.
What to know: The Le Creuset Signature Roaster is not a good choice for larger cuts of meat and poultry.
I loved the look of this pan more than any other I tested. It comes in 10 fun colors and begs to be brought to the table fresh from the oven. Following the instructions, I coated the base of the pan with oil before adding my vegetables and chicken, and once I arranged my vegetables, the chicken nestled perfectly in the pan. Smaller than the other pans I tested at 15 by 10 inches, the Signature Roaster is ideal for smaller roasting tasks like Cornish hens, chicken, smaller roasts and pork tenderloin, and it is also the perfect size for everyday tasks like casseroles, rich lasagna and baked fish dishes. It would be too small for a large holiday bird or beef tenderloin. The handles are too small to allow for the use of oven mitts, but the horizontal design provides a very secure hold even if you can’t thread your fingers through. Additionally, the flat profile is much easier to store than other handled designs, and the roaster can easily fit in the bottom of a dishwasher.
The 3-inch sides are high, and the pan does not have a rack. And, though my chicken did not crisp well, it did brown nicely, and the vegetables were tender with lots of fond for a terrific gravy. The flat bottom made it easy to whisk the sauce, and the ceramic coating can withstand metal utensils without showing scrapes or scratches. The pan fits easily over one burner and is induction-compatible. The one drawback would be the pan’s weight—at just under 9 pounds, it’s a full two pounds heavier than the larger pans I tested.
Dimensions: 15 x 10.25 x 3 | Material: Enameled cast iron | Rack style: None | Stovetop-safe: Yes | Dishwasher-safe: Yes
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What we like: The Misen Roasting Pan made the crispiest chicken of all my tests.
What to know: This pan must be preheated for five minutes before roasting.
The Misen came out of the box so sleek and modern that I initially didn’t realize it was essentially a half-sheet pan with handles. The matte stainless is great-looking, and the high riveted handles are large enough for folks with large hands to use comfortably. My chicken was nice and crispy, but the potatoes were the real winner—this pan lent the skins a nice snap while leaving the interior tender and fluffy. There were lots of browned bits to make a tasty gravy, which was more accessible thanks to the flat bottom and pan’s perfect fit on two burners. I found it interesting that the instructions indicated that you should preheat the pan for 5 minutes before adding food, but it was easy to execute and worked well.
Though the Misen doesn’t have a rack, a standard baking rack fits perfectly. At 18.5 inches in length, it is longer than most of the other pans, great for a big 20-pound turkey, and the 1.5-inch high sides are just tall enough to keep juices in the pan and the perfect height for optimal airflow (which equals crisping and even cooking!). Long enough to straddle two burners, this pan can easily brown a roast or beef tenderloin before roasting. Additionally, it can be used exclusively on the stovetop for all your griddling needs and works with induction. Sheet-pan meals are ideal for keeping this pan in use weekly. Though dishwasher-safe, the Misen takes up a lot of space and is best cleaned by hand. I found it very easy to get it clean with no staining or sticking. The tall handles might also present a challenge for storage; while you could certainly stack this pan, you’ll want to use a barrier (such as a paper plate) to prevent damage to its surface.
Dimensions: 18.5 x 13.5 x 1.5 | Material: Stainless steel with layered aluminum core | Rack style: None | Stovetop-safe: Yes | Dishwasher-safe: Yes
The Bottom Line: The Best Roasting Pans
Whether you never put away your roasting pan or use it once a year, the Five Two Essential Roasting Pan and Rack (view at Food52) is a superior pan that will bring new life to your roasted meals, add value with its versatility and last a long time. If you want a smaller footprint with excellent performance, grab the Le Creuset Signature Roaster, 5.25- Quart (view at Amazon) to enjoy deliciously tender roasts, braises and casseroles, easy cleaning, and a fantastic oven-to-table pan. For a big family or a lot of entertaining, the Misen Roasting Pan (view at Misen) is a terrific choice for its extra-large capacity.
Choosing a Roasting Pan
Size and Capacity
While it’s hard to move away from the idea of large family dinners when choosing a roasting pan (even I struggled with this), doing so will not only help you make a choice, but it’ll also keep the pan from collecting dust most of the year. When used for sheet-pan meals, casseroles or even in place of a griddle, roasting pans have a lot of added value that might trump the one-time big roast, making a smaller option a better choice. However, knowing the many tasks you can perform on the stovetop might warrant purchasing one of the bigger, shallow options. Casseroles and braises can be an excellent secondary use for the higher-sided pans, whereas you can also use shallow roasting pans for some baked goods. Knowing how much you’ll use your pan and the size of your servings will be the best way to determine the right pan for your household.
Material Matters
Stainless steel is a classic choice for roasting pans. Most of the pans I tested were some form of stainless, often layered with aluminum. This type of layering is great for helping the pan heat evenly and maintain temperature, whereas a material like ceramic-coated cast-iron is excellent for heat retention and delivery. In addition to its heat conductivity, your roasting pan’s construction will also determine the cleaning protocol for each pan and the kind of utensils you can use. If you are a diehard fan of stainless whisks and spoons, nonstick roasting pans are not a great choice. On the flip side, they are so easy to clean. It’s up to you to weigh the convenience of an easy cleanup against having to baby a nonstick surface.
Handles and Racks
Roasting pans are heavy when empty and even more so when full, so having a good grip is vital. Taking time to evaluate the size of your hands versus the handles will ensure you don’t find yourself in an unruly situation. Using mitts or towels will be necessary as all the handles get very hot in the oven, so taking this into account is very important. Also, noting the starting weight will help if you have mobility issues or limitations.
Most roasting pans will come with a rack, varying in size and shape from flat to v- and u-shapes. The most important thing is to choose a sturdy rack that can handle the weight of the protein you are roasting; racks are meant to raise the meat off the base of the pan to allow for optimal airflow, which will crisp the skin and evenly cook your trimmings. If you use a rack, your trimmings will go under the rack when cooking.
Our Roasting Pan Tests
Testing these pans involved using each to roast a whole chicken on a bed of vegetables, then making a gravy with the drippings if the pan was stovetop compatible. All the chickens were the same size, and the vegetables were all cut or chosen for their uniform size to ensure they would cook evenly. If the pan required special handling, like preheating or adding oil before roasting, I followed the manufacturers’ directions meticulously. When the chicken was fully roasted to a temperature of 165°F measured in the thickest part of the thigh, I removed the pan from the oven. I evaluated the skin color and texture for browning and crispness.
Additionally, I looked at the texture of the vegetables, the color and volume of the fond and the presence of any caramelization. If compatible, I removed all the roasted contents and made a gravy by deglazing the pan with white wine, adding flour and whisking in broth and herbs to the proper consistency. I cooled each pan fully before cleaning, then cleaned each by hand, noting how they fit in the sink and how they would work in the dishwasher, if applicable.
Though most pans came with racks, some did not. To even the field, I used vegetables as a base for the chicken in place of the racks, raising them about 1.5 inches off the pan’s surface. I followed all the manufacturers’ instructions for temperatures, handling and cleaning to ensure the best version of each pan was represented.
We Also Considered
All-Clad Gourmet Accessories, Large Stainless Steel Roaster with Rack ($180 at Amazon): The All-Clad is a deep-walled pan with shiny stainless steel construction. The included rack is nonstick, which is a nice touch. However, it ultimately didn’t stand out from the other pans I tested.
Cuisinart MultiClad Pro Roasting Pan ($83 at Amazon): I was impressed with the price of this roasting pan and the solid steel construction but found other options were more compelling.
Farberware Stainless Steel Roaster with Rack ($60 at Amazon): This pan’s thin metal construction and flimsy rack reflect the price. The raised center made it challenging to whisk gravy, and there were scorch marks after working on the stovetop.
GreenPan Reserve Ceramic Nonstick Roasting Pan ($113 at Amazon): The GreenPan has a dark interior, which leads to a darker color on the chicken skin and vegetables; however, there was no fond to use in gravy and, the instructions were so general they didn’t address the specifics of cooking with this roasting pan, which I found frustrating.
Le Creuset Stainless Steel Roasting Pan with Nonstick Rack (sold out): This pan is excellent. I would have liked to recommend it on my list, but it is no longer available.
Lodge Cast Iron Baking Pan ($60 at Amazon ): The Lodge is a hefty pan constructed wholly from cast-iron, but it is not stovetop-compatible, which was disappointing.
Our Place Baker’s Trio ($210 at Our Place): I liked this low-sided pan’s fun colors and flat profile. It is truly nonstick and doubles as a griddle, similar to other pans. It just didn’t beat out the Misen on size or the Caraway for its nonstick properties.
Williams Sonoma Stainless Steel Ultimate Roaster with Rack ($150 at Williams Sonoma): The Williams Sonoma is another in the shiny stainless group with high sides. The chicken and vegetables roasted well, but the raised center in the pan made whisking gravy a challenge.
Common Questions
What size roasting pan do I need for a turkey?
The size of your pan will correlate to the size of the turkey you can roast. The typical rule is that pans 14 inches in length can accommodate a 12-pound turkey, while 16-inch pans can handle up to 16 pounds. A 20-pound turkey requires a roasting pan at least 18 inches in length. The best strategy is to measure the size of your turkey to ensure that all parts will fall within the walls of your pan to avoid drippings in the oven or overly crowded trimmings.
Can I use a roasting pan on the stove?
Most pans are stovetop-compatible, which is helpful for crafting gravy from the drippings or browning a roast before popping it in the oven. Read the literature included with your pan to be sure it can go on the stove before attempting it. If it is, evaluate how many burners it will require to heat the pan evenly, and note if the handles are close to your heat source to avoid burns. If your pan is undersized for two-burner use, try to center it on a single burner and work from the middle of the pan. For some pans, especially those with a nonstick surface, you have even more options. For example, some can be used instead of a griddle, increasing the pan’s practicality.
How do I clean a burnt roasting pan?
Using very hot water to loosen burned bits can be helpful when it comes off the stove—never use cold water on a hot pan, as this can cause warping. If you cannot remove the burned residue, you can cool the pan, add water and a few drops of dish liquid, then bring that to a boil on the stovetop using a rubber spatula to work through the tough bits. Some pans, like the Caraway, also come with a special sponge for safely cleaning the surface while getting at burned-on food.
Can you put a nonstick roasting pan in the oven?
Nonstick roasting pans’ oven-safe temperatures will vary greatly, mostly between 400 to 500°F. Reading the literature with your pan before you use it will allow you to make the best choice for its care. Broiling is generally not recommended with most roasting pans, as the high temperatures can damage the pan’s surface or degrade its finish more quickly.
Our Trusted Expertise
Tiffany Vickers Davis tested each of the roasting pans featured in this article. She is a chef, writer and food entrepreneur with over 25 years of experience. Having started in high-profile restaurant kitchens, Tiffany owns and operates a fresh-prepared meal company that ships nationally. Before starting her company, she was the test kitchen director at Cooking Light magazine, testing hundreds of products during her 14-year tenure with the brand. Since testing these pans, Tiffany has added roasted vegetables and proteins to her weekly rotation without any care for the added heat, thanks to the meals-made-easy effect of these roasting pans and a newfound obsession with roasted celery.
This article was edited by Katie Tuttle, a commerce editor and contributor to publications such as Food & Wine and The Spruce Eats.
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