A Roasting Pan That Handles Turkey Day and Sunday
The All-Clad Stainless Steel Roasting Pan is the one to buy if you make gravy from the drippings, since it moves straight to the hob. Cuisinart MCP117-16BR delivers most of that performance for far less. Granite Ware’s covered oval roaster is the easy budget answer for a big bird.
If you deglaze the pan and make gravy, buy the All-Clad Stainless Steel Roasting Pan, which handles direct hob heat without warping or scorching. The Cuisinart MCP117-16BR gets close for a lot less money, and the Granite Ware covered oval roaster is the simple, light option for an occasional big roast.
Roasting pans look like simple metal boxes, but the differences show up under a heavy bird: thin pans buckle, small handles become dangerous with oven gloves on, and nonstick coatings that cannot take hob heat rule out gravy in the same pan. We compared metal construction, stated capacities, rack designs, handle dimensions and manufacturer guidance on hob use, then ranked by how they perform across both a holiday roast and an ordinary Tuesday tray of vegetables.
Before you buy
Size the pan to your oven and your bird The common mistake is buying the biggest pan available and discovering it will not sit level on the oven rack. Measure the interior width of your oven, then subtract a couple of inches on each side for air circulation, because a pan that touches the walls roasts unevenly and traps heat. A 16 inch pan handles most large birds, while 14 inch suits smaller households and fits more ovens comfortably. Also check the depth, since deep sides steam the lower half of a roast rather than browning it.
Materials and hob compatibility Clad stainless is the most versatile because it moves from oven to hob for deglazing without warping or developing hot spots. Enamelled cast iron does the same with better heat retention and far more weight. Enamel on steel and nonstick coated pans are lighter and cheaper, but manufacturers generally warn against putting them over a burner, which means making gravy in a separate saucepan. Decide whether hob use matters to you before anything else, because it eliminates half the options.
Racks, handles and the details that hurt A rack lifts the roast so hot air circulates underneath and drippings collect below rather than frying the base of the meat. V shaped racks cradle poultry, flat racks suit joints and vegetables. Handles deserve equal attention: many pans have short upright handles that are genuinely hard to grip with thick oven gloves, and a full pan of hot fat is not the moment to discover it. Look for handles that stand clear of the pan wall with enough gap to fit a gloved hand.
Getting the most from your pan Preheat the pan for a few minutes before adding a roast if you want better browning on the underside. Do not overcrowd, because vegetables packed tightly release steam and go soft instead of caramelising. After roasting, pour off excess fat, put the pan across one or two burners on a moderate heat if it is hob safe, and deglaze with stock or wine while scraping the browned bits loose. For cleanup, soak rather than scour, and keep abrasive pads away from nonstick and enamel surfaces.
The top picks, ranked
All-Clad Stainless Steel Roasting Pan with Rack
Tri ply construction with an aluminium core means this pan heats evenly and goes straight onto a hob burner to deglaze without hot spots scorching the fond. The upright handles are large enough to grip properly with thick oven gloves, which matters more than any spec when lifting a loaded pan. It is the heaviest and most expensive option here, and it demands hand washing to keep its finish.
Pros
- Even heat with no scorching on the hob
- Large handles usable with thick gloves
- Builds an excellent fond for gravy
Cons
- Heavy when loaded with a large bird
- Hand washing only for best finish
Cuisinart MCP117-16BR MultiClad Pro Roasting Pan
Cuisinart’s MultiClad Pro uses the same triple ply idea as far pricier pans and delivers most of the practical benefit, including hob compatibility for gravy. The stainless rack is sturdy and sits well clear of the base. Owners report the finish shows heat tinting sooner than premium pans, though it does not affect cooking.
Pros
- Clad construction at a mid range outlay
- Works on induction as well as gas
- Solid stainless rack included
Cons
- Surface discolours with high heat over time
- Handles are smaller than the All-Clad
Granite Ware Covered Oval Roaster
This enamel on steel roaster has been the default holiday pan in countless kitchens for decades, and it is light enough that one person can lift a full turkey out of the oven. The lid traps moisture for the first part of cooking, then comes off for browning. It is not hob safe, and the enamel chips if you knock it hard against a worktop.
Pros
- Very light for its capacity
- Lid helps keep large roasts moist
- Low cost for a big pan
Cons
- Enamel chips if knocked
- Cannot go on a hob burner
Calphalon Classic Roasting Pan with Rack
Calphalon’s hard anodised body with a nonstick interior is the easiest pan here to clean after a sticky glazed roast. The included rack is nonstick too, which is where most of the scrubbing usually happens. Nonstick surfaces limit how aggressively you can deglaze and rule out metal utensils, so gravy makers should look elsewhere.
Pros
- Easiest cleanup after glazed roasts
- Nonstick rack saves scrubbing
- Even heating aluminium body
Cons
- Nonstick limits fond building for gravy
- Coating wears with metal utensils
Le Creuset Enameled Cast Iron Roaster
Cast iron under enamel holds heat like nothing else here, which suits slow roasts and anything you want to keep warm on the table. The enamel surface deglazes beautifully and cleans up without seasoning. The weight is the catch, since an empty cast iron roaster is already heavy before you add a joint of meat.
Pros
- Outstanding heat retention
- Deglazes cleanly for sauces
- Presentable straight to the table
Cons
- Very heavy to lift when loaded
- Smaller capacity than large steel pans
OXO Good Grips Roasting Pan with Rack
OXO’s contribution is unusually generous riveted handles that stay easy to grip with bulky oven gloves, which is exactly where most roasting pans fail. The stainless body is a step below full clad construction, so heat is less even on a hob burner. For oven roasting and light deglazing it does the job without complaint.
Pros
- Best handles here for gloved lifting
- Dishwasher safe body and rack
- Rack sits high for good air flow
Cons
- Less even on a hob than clad pans
- Base can develop hot spots at high heat
Farberware Nonstick Bakeware Roaster with Rack
This is the pan for someone who roasts a couple of times a year and does not want to store something heavy the rest of the time. It is light, cheap and nonstick, and it handles a chicken or a small joint without drama. Thin gauge steel means it can flex under a very large turkey, so support the base when lifting.
Pros
- Cheapest way to get a pan and rack
- Light and easy to store
- Cleans quickly after normal roasts
Cons
- Thin steel flexes under heavy loads
- Coating life is shorter than clad pans
Compared at a glance
| # | Model | Construction | Best for | Score | Price |
|---|---|---|---|---|---|
| 1 | All-Clad Stainless Steel Roasting Pan with Rack | Tri ply stainless with aluminium core | Best overall | 9.4 | Check price |
| 2 | Cuisinart MCP117-16BR MultiClad Pro Roasting Pan | Triple ply stainless with aluminium core | Best value | 9.2 | Check price |
| 3 | Granite Ware Covered Oval Roaster | Porcelain enamel on steel | Best budget pick | 9.0 | Check price |
| 4 | Calphalon Classic Roasting Pan with Rack | Hard anodised aluminium, nonstick interior | Best nonstick option | 8.8 | Check price |
| 5 | Le Creuset Enameled Cast Iron Roaster | Enamelled cast iron | Best for oven to table | 8.6 | Check price |
| 6 | OXO Good Grips Roasting Pan with Rack | Stainless steel with aluminium base layer | Best handles | 8.3 | Check price |
| 7 | Farberware Nonstick Bakeware Roaster with Rack | Nonstick coated steel | Best for occasional use | 8.0 | Check price |
Frequently asked questions
What size roasting pan do I need?
A 16 inch pan handles large birds and big joints, while a 14 inch suits smaller households and fits more ovens. Measure your oven interior first and leave clearance on each side for air to circulate, otherwise the roast cooks unevenly.
Can I put a roasting pan on the hob?
Only if the manufacturer says so. Clad stainless and enamelled cast iron pans are designed for it, which is what makes gravy in the same pan possible. Enamel on steel and most nonstick roasters are oven only, and heating them on a burner risks warping or coating damage.
Do I really need a roasting rack?
A rack lifts the meat so heat circulates underneath and the base does not sit frying in drippings. You can improvise with thick slices of onion or carrot, which also flavour the drippings, but a proper rack gives more consistent results with poultry.
Is nonstick worth it for roasting?
It makes cleanup much easier after sticky glazes, which is a genuine benefit. The cost is that you cannot deglaze aggressively or use metal utensils, and the coating wears out long before a stainless pan would. Choose it if easy washing matters more than gravy.
How do I stop a roasting pan from warping?
Avoid extreme temperature swings, particularly pouring cold liquid into a screaming hot thin pan. Heavier gauge and clad pans resist warping far better than thin stamped steel. If a pan does warp, it usually still works, but it will sit unevenly on a hob.
Can I use a roasting pan for other cooking?
Yes. Large batch vegetables, sheet pan style dinners, lasagne, bread pudding and even stove top braising in hob safe pans all work. That versatility is a good reason to buy a clad pan rather than something that only comes out once a year.
How do I clean burnt on drippings?
Soak with hot water and a little dish soap first, then use a nylon scraper or a wooden spatula. For stainless, a paste of bicarbonate of soda lifts stubborn residue. Keep steel wool away from nonstick and enamel, since it destroys both surfaces.
Disposable pan or a proper one?
Disposable foil pans flex alarmingly under a heavy bird and can buckle when lifted, which is a real burn risk. If you use one, put it on a rigid baking sheet. A proper pan is safer and pays for itself if you roast more than once a year.
Final word
The All-Clad pan is the one you buy once and keep, mostly because it moves to the hob for gravy and has handles you can actually hold. Cuisinart’s MultiClad Pro is the sensible value pick with the same clad benefits, and Granite Ware remains the light, inexpensive answer for anyone who roasts a large bird twice a year and stores the pan the rest of the time.
