Taste of Home
When prepping a big dinner, we know you have a grocery list a mile long. But what about the supplies you need to make that showstopping entree? Do you have a roasting pan at the ready for an herb-glazed turkey or that citrusy ham recipe you’ve had your eye on? If your cupboards are lacking a roaster, you’ll want to snag one of these oversized pans stat.
A great roasting pan can be used for large meals, roasting proteins or even in lieu of a cookie sheet for your favorite sheet pan dinner. But what’s the best roasting pan for you and your needs? Our Test Kitchen tried the most popular brands to find out.
How We Tested Roasting Pans
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Our Test Kitchen had a lot of criteria in mind when it came to testing roasting pans. We wanted to make sure these oversized pans did their jobs well, so we kept these qualities in mind and then roasted pounds of potatoes and tons of turkeys.
- Durability and sturdiness: Does the pan feel weighty and solid? Does it seem hearty, like it would last a lifetime (or at least a long time)? Does the pan buckle, discolor or peel?
- Heat distribution: Does the pan heat evenly? Are there any hot spots?
- Ease of use: Is the pan easy to maneuver and move to and from the oven? Are the handles large enough for a sturdy and secure grip? Do they accommodate thick potholders? Does the pan fit easily in a household oven?
- Cleanup: Is the pan easy to clean? Is it dishwasher safe? Do baked-on, scorched-on foods come off easily?
- Size: How big is the pan? Is the pan large enough to fit a large turkey or roast with vegetables? Does the pan leave enough room in the oven for proper heat circulation? Would the pan be difficult to store in a typical kitchen?
- Other features: Does the roasting pan include a rack? If so, how does it fit within the pan? Are there other features worth mentioning? Does the pan have ridges on the bottom? Any other unique and/or innovative features?
- Price: Is this product affordable? Is it worth the price?
Our Test Kitchen-Preferred Roasting Pans
So what did we learn after roasting all those turkeys? Find out!
Best Splurge: All-Clad Stainless Steel Roasting Pan with Rack
If you use a roasting pan regularly (meaning for more than just the holiday season), you’ll want to invest in a sturdy pan that will last for years (even a lifetime!). That pan is the stainless steel roasting pan from All-Clad. It’s made for way more than turkey. Use it to make beef tenderloin, racks of lamb, roasted chicken, pork loin and more.
In our tests, we found that the potatoes and turkey both turned out beautifully. The turkey (a 25-pounder) fit in the included rack with room to spare. The rack was situated well in the pan allowing for the heat to circulate around the bird to create golden, crispy skin. The drippings at the bottom of the pan were a deep caramel hue—the perfect foundation for homemade gravy. As for the potatoes, they were lightly browned and tender.
This beautiful stainless steel pan is sturdy with a heavy bottom, wide handles and a large capacity. The included roasting rack is non-stick for easy cleanup. Because of its heavy construction, our Test Kitchen found that this pan was good for so much more than roasting. The heavy bottom would make it a great candidate for large casseroles too (just grease the pan well first).
Yes, this pan is pricier than other options, but our Test Kitchen admired its quality, heavy-duty construction and size. It’s worth the investment for serious cooks.
- Finish: Stainless steel
- Heat rating: Up to 600ºF
- Dimensions: 16-3/4 x 13-3/4 x 2-1/2 inches; holds up to a 25-pound turkey
- Price: $160
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Best Large-Scale Roasting Pan: Calphalon Premier Hard-Anodized Nonstick Roaster with Rack
Via williams-sonoma.com
Got a large family? Chances are you buy the biggest turkey you can find. And you’ll need the biggest roasting pan to prepare that bird. Our Test Kitchen’s favorite oversized roaster comes to us from Calphalon Premier.
This non-stick roaster was just what our Test Kitchen needed to prepare a whopping 26-pound turkey. It also could easily roast five pounds of potatoes—perfect if you’re used to making large quantities. This pan, while large, wasn’t too heavy. It was lightweight but very sturdy feeling—including the handles.
This pan also included a rack that our Test Kitchen pros really loved. The wire rack sat very low in the pan. This normally restricts the airflow around what’s inside (meaning the outside of your turkey won’t get crispy and brown), but thanks to the clever design, the heat was able to circulate easily and the oversized turkey we prepared turned out perfectly golden.
Cleaning up after making turkey and potatoes was a breeze. The hard-anodized surface is durable (you can even use metal utensils on it) but it’s also nonstick, meaning our crew was able to soak this pan in the sink and have it clean in just a few minutes.
- Finish: Hard-anodized non-stick
- Heat rating: Up to 450ºF
- Dimensions:16-1/2 x 15 x 5-1/4 inches; holds up to a 26-pound turkey
- Price: $100
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Best Dishwasher-Safe Roasting Pan: Cuisinart Chef’s Classic Roasting Pan with Rack
If you prefer to let your dishwasher do the cleanup after a big dinner—be it roast beef, turkey or even a large casserole—you want a roasting pan that’s dishwasher ready. Our Test Kitchen’s preferred dishwasher-safe roaster is Cuisinart Chef’s Classic. This stainless steel pan can go right into the dishwasher without having to worry about ruining the integrity of the pan.
But what about what happens before cleanup? Well, our Test Kitchen found that this lightweight pan was large enough to accommodate a pretty large turkey (ours was 22 pounds!). The included rack helped raise the bird enough so it browned evenly and allowed enough room for the drippings to collect and caramelize underneath.
Because the stainless steel surface isn’t nonstick, it’s not ideal for roasting veggies (they tend to stick even with a liberal coating of oil), but it’s worth every penny for turkeys and roasts.
- Finish: Stainless steel
- Heat rating: Up to 500ºF
- Dimensions: 16 x 13 x 3-1/2 inches; holds up to a 22-pound turkey
- Price: $63
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Best Budget Option: Circulon Non-Stick Roasting Pan with Rack
We get it: If you’re only using your roasting pan occasionally (or only on Thanksgiving) you might not want to spend a lot. That’s OK, though, because you can get a very good roasting pan for your holiday meals at a good price from Circulon. This roasting pan is large enough to accommodate a large holiday turkey—20 pounds or more. It was also lightweight, so you don’t have to work any harder than necessary to lift out your showstopping entree.
Our Test Kitchen liked some of this pan’s bonus features as well. The wide handles on the pan were heavy-duty, so our team felt comfortable lifting a large turkey out of the oven. Additionally, the included roasting rack includes silicone coated hooks on the stainless steel rack. This helps keep the rack in place as you slide the turkey in and out and it helps protect the pan’s non-stick coating. And that non-stick coating? It made cleanup a breeze, even on the textured bottom of the pan.
When it came to our cooking tests, our Test Kitchen found it didn’t brown the potatoes as evenly as expected and we wanted just a bit more caramelization on the drippings from our turkey. Overall, though, our Test Kitchen thought this was a great affordable option that did the job that most of us want from a roasting pan: to roast our holiday turkey.
- Finish: Non-stick coating
- Heat rating: Up to 450ºF
- Dimensions: 17 x 13 x 6-1/2 inches; holds up to a 24-pound turkey
- Price: $40
49.9930% OFF$34.99 at Amazon
How to Use a Roasting Pan
Roasting pans are invaluable when it comes to cooking big meals thanks to their size. Bring your roasting pan out of storage whenever you’re looking to make a turkey, holiday ham, pork roast, prime rib, roast beef or other large cut of meat.
You can also use roasting pans to make big batches of roasted vegetables or even oversized casseroles. If you want to make a lasagna that’s big enough for everyone (and with some leftovers to spare), a roasting pan is your friend.
If you have a big family, a roasting pan is a great investment. You’ll be able to feed everyone without having to load the oven with smaller dishes. Next, learn how to make au jus from roasting pan drippings.
Recipes to Make in a Roasting Pan
Baked Ham with Pineapple
I first learned the technique for baked ham with pineapple for a themed dinner my husband and I hosted. Since it is widely known as the symbol of hospitality, pineapple was the star ingredient on our menu and on this lovely baked ham made in a
roasting pan. —JoAnn Fox, Johnson City, Tennessee
Go to Recipe
Herb-Roasted TurkeyHoney and corn syrup blend with savory herbs and seasonings to give my turkey a slightly sweet flavor. My tried-and-true herb turkey recipe never fails to win compliments. —Charlene Melenka, Vegreville, Alberta
Braised Corned BeefYou’ll need a bit of time to prepare this braised corned beef, but the end results make all that time worth it. Cook this for your St. Patrick’s Day celebration or for
an extra-special meal. —Josh Rink,
Taste of Home Food Stylist
Crown Roast of PorkIf you're looking for a recipe that will wow your dinner guests, this crown roast of pork recipe is exactly what you need. It looks elegant and sophisticated, but it's actually really easy to make.
Dijon-Rubbed Pork with Rhubarb SauceThis tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada
Garlic Herbed Beef TenderloinYou don't need much seasoning to add flavor to this tender beef roast. The mild blend of rosemary, basil and garlic does the trick. —Ruth Andrewson, Leavenworth, Washington
Glazed Cornish Hens with Pecan-Rice StuffingCornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.—Agnes Ward, Stratford, Ontario
Roast Leg of Lamb"A simple herb mixture on this roast provides irresistible flavor," relates Sharon Cusson of Augusta, Maine.
Cajun Rice DishA variety of vegetables makes this delicious Cajun rice casserole a hit with everyone. I team up generous servings with garlic bread and a tossed salad.—Rose Kostynuik, Calgary, Alberta
Salt-Encrusted Prime RibThis salt-encrusted prime rib is juicy, perfectly cooked and super flavorful. It makes an impressive centerpiece for holiday gatherings and special meals.
Miso Butter Roasted ChickenI love this recipe for its simple front-end prep. Spatchcock the chicken yourself or ask your butcher to spatchcock it for you. Then the only work left to do is to chop the veggies. Once it’s in the oven, there’s ample time to set the table and talk. —Stefanie Schaldenbrand, Los Angeles, California
Hasselback Butternut SquashSquash makes the perfect holiday side dish, especially when it's Hasselback butternut squash! The thin slits cut into each half allow the butter, maple syrup, brown sugar and ground chipotle mixture to get in every single nook and cranny. This is one side that everyone at your holiday table will be excited to gobble up! —Colleen Delawder, Herndon, Virginia
Beef Tenderloin RoastThis five-ingredient beef tenderloin roast is an elegant yet simple dish perfect for holiday gatherings or special family dinners. Add in your favorite herbs and spices to customize the flavor.
Garlic Clove ChickenMy Greek neighbors made this chicken frequently, and I couldn’t get enough of it. If you like garlic, you’ll love this recipe. —Denise Hollebeke, Penhold, Alberta
Roast Rosemary Leg of LambRoast lamb is perfect for Easter time or any special occasion. This succulent rosemary leg of lamb recipe calls for a flavorful rosemary, garlic and onion rub. —Suzy Horvath, Milwaukie, Oregon
Citrus-Molasses Glazed HamWe are always searching for new ways to utilize Florida citrus, which is plentiful during the holidays in our own backyard. I know you will enjoy this. —Charlene Chambers, Ormond Beach, Florida
Sweet Tea Barbecued ChickenMarinades sometimes use coffee or espresso, and that inspired me to try tea and apple juice to perk up this sauce. —Kelly Williams, Forked River, New Jersey
Roast Pork Loin with Rosemary ApplesauceI made this for a family get-together on my husband's birthday. The homemade rosemary applesauce adds an extra layer of comfort to the tender pork. —Angela Lemoine, Howell, New Jersey
Horseradish-Encrusted Beef TenderloinWow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. —Laura Bagozzi, Dublin, Ohio
Rotisserie-Style ChickenMy mother used to fix this chicken when I lived at home. We called it "church chicken" because Mom would put it in the oven Sunday morning before we left for church. When we got home, the aroma of the roasted chicken would hit us as we opened the door. —Brian Stevenson, Grand Rapids, Michigan
Habanero Raspberry RibsRoasting these tender, fall-off-the-bone ribs in the oven means you can enjoy them any time of year—no waiting for grilling season. The heat from the habanero pepper and the sweetness of the raspberry jam complement each other perfectly.—Yvonne Roat, Linden, Michigan
Rack of LambLearn how to make a perfect rack of lamb with this comprehensive guide and step-by-step instructions.
Baked Acorn Squash with Blueberry-Walnut FillingI absolutely love squash—and I've filled it with so many variations of savory stuffing over the years. But my favorite way to stuff it is with an unexpected fruit filling, like this sweet apple-blueberry one. —Bruce Newcomer, Fredericksburg, Virginia
Grandma’s Roasted DuckWhen I was growing up, my grandma always served roast duck for the holidays, and for other family events throughout the year. I always thought it was better than turkey! —Sue Gronholz, Beaver Dam, Wisconsin
Tender Stuffed Pork Tenderloin“My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with.” — Mary Ann Marino, West Pittsburg, Pennsylvania
Lisa’s All-Day Sugar & Salt Pork RoastMy family loves this tender and juicy roast, so we eat it a lot. The sweet and salty crust is so delicious mixed into the pulled pork. —Lisa Allen, Joppa, Alabama
Roasted Chicken with RosemaryHerbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. —Isabel Zienkosky, Salt Lake City, Utah
Patriotic Potatoes with Mustard SauceShow your true spirit with a bowl of red, white and blue potatoes dressed with bacon and sour cream. They’re tops in my hit parade of patriotic dishes. —Julie Murphy, Peachtree City, Georgia
Baked Ham with Honey-Chipotle GlazeYour Easter celebration will be so simple to orchestrate with this sweet, smoky ham recipe at your fingertips. It feeds a crowd and the baked ham glaze tastes fantastic. —Taste of Home Test Kitchen
Kalua PorkCraving juicy, smoky kalua pork on the mainland? Make the Hawaiian staple at home with this five-ingredient recipe.
Orange-Glazed Pork LoinThis is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. —Lynnette Miete, Alna, Maine
Roasted Lime ChickenThe subtle citrus flavor infused throughout this moist and baked lime chicken makes the most-requested dish for family dinners. It's the ideal way to use fresh herbs such as rosemary, sage, thyme and parsley. —Kathy Lewis-Martinez, Spring Valley, California
Roasted Cabbage & OnionsI roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts
Sweet Horseradish Glazed RibsIf you like to prep ahead of camping, roast these ribs, wrap them and finish with a sweet, savory sauce at your campfire or grill. —Ralph Jones, San Diego, California
Roasted Honey Mustard ChickenI love a good roasted chicken, and this one is easy and delicious. The marinade does its magic in the fridge until time for roasting. It’s fun to dress the dish up by season based on whatever vegetables are fresh at the market. —Kara Brook, Owings Mills, Maryland
Roasted Greek Potatoes with Feta CheeseLemony Greek potatoes are a traditional side dish for grilled chicken or steak. When they come out of the oven, we top them with feta for a little melty goodness. —Arge Salvatori, Waldwick, New Jersey
Baked Ham with Cherry SauceThere's nothing I'd rather serve for Easter dinner or another springtime occasion than succulent baked ham. My recipe features a rub that adds flavor to the meat plus a delicious cherry sauce with a hint of almond. —
Lavonn Bormuth, Westerville, Ohio
Roasted Peppers and CauliflowerCaramelization really enhances the flavors in this easy side dish. The seasoned, roasted peppers and cauliflower are just right with nearly any main course. —Cheryl Wilt, Eglon, West Virginia
Glazed Cornish HensIf you're looking to add a touch of elegance to your holiday dinner table, our Test Kitchen experts suggest these Cornish game hens topped with a sweet apricot glaze. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Brisket SandwichOur brisket sandwich recipe features slow-cooked savory brisket and a sweet barbecue-style sauce.
Roast PorkThis hearty roast pork recipe is made in the oven with red potatoes and sliced onions, resulting in a juicy and flavorful bone-in pork loin roast.
Barbecue BrisketYou don’t need a smoker to make a juicy, tender barbecue brisket. Simply set your grill up to cook with indirect heat, and close the lid to create this crowd-pleasing entree.
Roasted Chicken Thighs with Peppers & PotatoesMy family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire
Make-Ahead Turkey and GravyEase the holiday time crunch with a make-ahead turkey recipe that's ready to serve when you are. It's a great choice for potlucks, too. —Marie Parker, Milwaukee, Wisconsin
Five Spice Plum-Glazed HamBaked ham is one of my favorite dishes, and this plum-baked ham recipe adds something a little bit different to the classic. The plum goes really well with the ham and the Asian spices! —Elisabeth Larsen, Pleasant Grove, Utah
Pork Roast with Apples and OnionsWe found the perfect fall dish—pork roast with apples and onions—and you won’t believe how easy it is to make.
Mom’s Oven-Baked Country-Style RibsMy mom made these tender oven-baked country-style ribs for special Sunday suppers when we were growing up. A few common ingredients are all you need to make the zesty sauce that coats them. Everyone's eyes light up when I bring a plate of these ribs to the table, and company never suspects how easy they are to prepare. —Yvonne White, Williamson, New York
Lemon-Roasted Squash with TarragonRoasting really brings out the flavor of butternut squash and zucchini. I drizzle them with lemon juice, oil, garlic and seasonings, then pop them in the oven. —Carrie Farias, Oak Ridge, New Jersey
Mama’s Puerto Rican ChickenMy mom has a vast repertoire of recipes, and this extra-crispy, spiced-up chicken is the best one of the bunch. We love it served with a side of traditional red beans and rice. —Edwin Robles, Milwaukee, Wisconsin
Herb-Crusted Chuck RoastThis recipe turns an inexpensive cut of beef into a delicious main dish. I got the recipe from a family member several years ago and have made it often. —Rita Drewes, Craig, Missouri
Cranberry-Orange Roast DucklingsI came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe.
—Gloria Warczak, Cedarburg, Wisconsin
Creole Pork Tenderloin with VegetablesFresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that's great for family or friends. —Judy Armstrong, Prairieville, Louisiana
Banh Mi Baby Back RibsLiving in Arizona, we do a lot of grilling, especially ribs! But my family loves banh mi sandwiches, so I thought I would combine the two together, and ended up with an absolute family favorite! You can of course skip the roasting in the oven part if you have a gas grill and want to cook them on slow for a couple hours. You can also sprinkle sesame seeds or roasted peanuts over the grilled ribs. —Bonnie Geavaras-Bootz, Chandler, Arizona
Sunday Roast ChickenThis recipe proves that comfort food doesn't have to be full of unwanted calories. Mixed with orange and lemon juice, my roast chicken is both flavorful and healthy. —Robin Haas, Cranston, Rhode Island.
Lemon & Sage Roasted ChickenWhether it’s soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. —Jan Valdez, Chicago, Illinois
Note: This blind taste test was performed by our staffers and was not part of a sponsorship. All opinions shared are our own, and have not been influenced by advertisers.
