Calphalon Metal-Utensil Safe 3-Layer Roasting Pan

When it comes to kitchen tools, a roasting pan is a must. Not only will you use this appliance to produce golden-brown turkeys on Thanksgiving, but you can also use it for a Sunday roast or a weekday casserole. If you happen to be in the market for a roasting pan, there are a few things you’ll want to consider before you make a purchase.

Begin your search with the type of material the roasting pan is constructed of. The most common materials are aluminum, stainless steel, porcelain and ceramic. Stainless steel is the most durable and easy to clean, as porcelain and ceramic are susceptible to chipping and aluminum can warp.

While some materials are naturally nonstick, others require a coating, or you’ll find yourself using a lot of elbow grease to get the pan clean after each use. There are models that are actually outfitted with three layers of non-stick coating, so you won’t have to worry about scrubbing to get the pan clean.

Decide whether you’d like your roasting pan to have a lid. Surprisingly, not all models come with one. You can, however, find pans that feature a matching lid with a handle on top for easily accessing your roast for basting.

Look to see if the roasting pan comes with a rack. You can always purchase one separately, but you won’t have a guarantee that it will fit properly in your pan. Some roasters, for example, are rectangular in shape, so a traditional rack for an oval-shaped roaster won’t do.

Always take size into consideration. In fact, you may wish to have a small, medium and large roaster on hand to accommodate the size of your roast. If you place a large roast in a pan that is too small, it will have a hard time heating evenly. A small roast in a large pan is also problematic, as it allows too many juices to escape, leaving your roast drier than you’d probably like.

Finally, check to see if any of the roasting pans come with extras. You may be able to get a complementary baster or a set of lifters.

• When roasting meats and poultry, you’ll need to check that the internal temperature meets the country’s safety standards before you remove it from the oven and serve it to your guests. Poultry should always be cooked to 165 degrees Fahrenheit, while ground beef, pork and lamb need to reach 160 degrees Fahrenheit. Freshly cooked steaks and roasts are acceptable at 145 degrees Fahrenheit, so long as you let them rest for at least three minutes before you cut them open.
• Always read the product label for cleaning instructions. Most roasting pans are dishwasher-safe. If yours isn’t, fill the pan with warm water and a little dish soap. Let it soak for an hour before cleaning with your washcloth. You can use a little baking soda and a non-abrasive sponge on any areas that are a little tougher to clean.
• To reduce the chances of burnt foods sticking to the bottom of your pan, consider placing a sheet of aluminum foil down first before you begin cooking. The foil will catch any drippings that fall through the rack so that they don’t burn and get stuck to the pan.
• The first thing you’ll need to consider when comparing prices is size. Smaller  models are naturally lower in price. The second thing is the number of accessories that come with the roasting pan. A basic model will be cheaper than the Circulon Nonstick Roasting Pan & Rack, which has handles added to the pan and a more attractive construction.