Roasting Pan

Before you read: When you buy through my links, I may earn a small commission at no extra cost to you. I only recommend things I'd be happy to use in my own kitchen.

Which one should you buy?

Buy a fully clad, tri-ply roaster with a rack, heavy enough to go straight on the burner for gravy. A thin pan will roast a bird, but it won't make the gravy. Here's where I'd send you:

A roasting pan only comes out a few times a year, so it's tempting to buy the cheapest one on the shelf. Then Christmas comes, the turkey's resting, and you put the pan on the burner to make gravy. The middle scorches, the edges stay pale, and the whole thing twists like a crisp packet. I'd rather you didn't learn that lesson with twelve people waiting.

A good roaster is one of those pans you buy once. It gives you crisp skin, golden potatoes and, best of all, a pan full of sticky brown bits that turn into proper gravy. That's what you're paying for.

Why a roasting pan with a rack

The rack lifts the meat up, so hot air gets all the way round and the fat drains away. You get crisp skin on top and on the bottom, instead of a soggy underside sitting in its own juices. No rack? A bed of thick-cut onions and carrots will do the job in a pinch, and they taste lovely afterwards.

Underneath, the drippings and browned bits (chefs call them fond) are waiting to become gravy. To get them off the pan you need to put it straight over the heat, add a little flour and stock, and scrape. That's where construction matters. A pan made of a single thin layer of stainless steel has hot spots right where the burner sits. It can scorch, warp and blacken. A tri-ply pan has a layer of aluminum sandwiched between stainless steel, running all the way up the sides. The aluminum spreads the heat, so the whole base cooks evenly, in the oven and on the stove.

That's the honest reason I've changed my pick on this page. The Chef's Classic I used to link to is roomy, but it's a single layer of steel, and it doesn't handle the burner well. The MultiClad Pro from the same brand does everything I promised the old pan would do.

Cuisinart MultiClad Pro roaster at a glance

One small grumble: the rack handles line up with the pan handles, so lifting the rack out with a hot bird on it takes a bit of care.

What to look for in a roasting pan

• Fully clad, not plain steel. Look for "tri-ply" or "clad" on the box. It's the difference between gravy and a scorched mess.

• About 16 x 12 inches. That fits most holiday turkeys, up to around 20 pounds. Measure your oven first, with the door shut.

• Not too heavy. Under about 7 pounds with the rack is ideal. Remember you'll be lifting a hot bird on top of that.

• A flat base. It sits on the burner properly and makes scraping up the fond easy.

• Big upright handles. You need to grab them with thick oven gloves, not fingertips.

• A rack that sits snugly. A rack that slides about under a hot turkey is a real hazard.

The MultiClad Pro ticks all of those boxes, with the one awkward rack handle as its only quirk.

Who it suits, and who should skip it

Good for you if

• You host Thanksgiving or Christmas, or roast a whole bird regularly

• You want to make gravy in the same pan the meat cooked in

• You'd like one pan for turkey, a big roast and trays of potatoes

Skip it if

• You have a small oven: measure before you buy

• You only roast for two. A 12-inch skillet or a heavy sheet pan with a wire rack will do the job

• You never make gravy on the stove. Then the cheaper Chef's Classic is fine

How to get the best from it

Turkey and chicken

Pat the skin dry, season well and put the bird on the rack. Roast until the thickest part of the thigh reads 165°F on an instant-read thermometer, not touching the bone. Then rest it on a board, loosely covered, while you make the gravy. Never guess with poultry.

Gravy in the pan

Pour off most of the fat, leaving a couple of spoonfuls. Set the pan over medium heat, straddling two burners if it's long. Stir in a little flour, cook for a minute, then whisk in hot stock bit by bit, scraping up every brown bit with a wooden spoon. Simmer until it coats the spoon.

Crispy potatoes

Take the rack out and roast par-boiled potatoes in hot fat in the pan. Give them room. Crowded potatoes steam; spaced-out potatoes crisp.

Looking after it

• Let it cool before washing. Never plunge a hot pan into cold water.

• Soak, then scrub with a nylon pad. Skip steel wool and bleach.

• Brown stains? A paste of Bar Keepers Friend or Bon Ami brings it back to shiny.

• Lifting: a 20-pound turkey plus hot fat can weigh 25 pounds or more. Dry oven gloves, both hands, and pull the oven rack out rather than reaching in.

The one rule

Thermometer in the thigh, every time. 165°F, then rest.

Questions people ask

What size roasting pan do I need for a turkey?

About 16 x 12 inches handles birds up to around 20 pounds. Check it fits your oven with space round the sides for air.

Can I make gravy in my roasting pan on the stove?

Yes, if it's heavy and clad. A thin single-layer pan tends to scorch, warp and blacken on the burner. In that case, scrape the drippings into a saucepan and make the gravy there.

Do I need a rack?

It helps. The rack lets air reach the underside and lets the fat drain away. In a pinch, sit the meat on thick slices of onion and carrot.

Is a disposable foil pan OK?

It's flimsy and can buckle when you lift it, which is a scary moment with a hot turkey. If you use one, always set it on a sturdy sheet pan.

Is a nonstick roasting pan worth it?

It's easier to clean, but you get fewer browned bits for gravy, and the coating wears out. I'd choose stainless.

Cook with it

My Greek Chicken and Potatoes with Village Salad.

Updated October 2026. Prices change often, so check before you buy.