Roasting Pan Depth

[Shel_B]

This week I'm buying a new roasting pan, and I was wondering just how deep it should be for best results. I've read that a pan that is too deep, whatever that precisely means, might hinder browning. In the past, whenever possible, I've set the item to be roasted over the pan on a rack, or used a sheet pan to catch juices, rather than set the item into a somewhat deep pan (maybe a couple of inches?)

So, what are your ideas for ideal roasting pan depths? Different depths for different items?

Thanks!

Edited February 25, 2011 by Shel_B (log)

[dcarch]

What kind of oven do you have?

dcarch

[Chris Hennes]

I like 3-4 inches so that when you are deglazing it the liquid doesn't slosh over the sides. Maybe I'm just a slob, though.

[paulraphael]

I like shallow; I don't like using a rack, and find that high sides impede airflow and radiant heat. Small things roast best for me in a skillet; big things on a sheet pan. But sheet pans are horrific to deglaze on, so I found a roasting pan that's about 2" deep. Mine is made by demmiere and sold under the viking name, and was expensive. You can probably find a similar shape in heavy aluminum from a restaurant supply store.

If you use a rack for most things, a more conventionally deep pan works well. Stay away from dark colors or brightly polished (light but dull is ideal). Definitely stay away from nonstick. Makes proper pans sauces next to impossible.

[Blether]

I use a 2" deep 'batto' - a Japanese word for a moderate-depth metal tray - in stainless steel, for roasting a 2.5lb chicken (or two), with a low (1/4" ?) tray inside. Turning the chicken once, that gives an even colour all round (if I don't turn it with this setup, it ends up looking like a clumsy sunbather).

For bigger things - like roasts in a single piece - I've tended to use sheet pans, if for no other reason than that they need more roast potatoes I'm happy enough giving things a turn when / if I care about all-over crust.

Some years ago I bought a 'chicken roasting pan' - oval with a lid - to emulate what I knew from the family home growing up, but have never had success getting it to work in my oven. I'd hopes to save on oven cleaning, mostly. Didn't work 'cos the version from memory was white enamel rather than the S/S I bought ? 'Cos I gave up on having an oven at 250C for the whole roast time just to get heat through the tin ? My oven doesn't have the power ? Don't know / don't remember.

Anyway, yes, I'd be wary of 'deep' lest it keeps the (rising) hot air from the surface of the meat.

Recently I bought an aluminum batto (1" deep) in the biggest size that'll fit in my oven, so I think I'm repurposing sheet pans back to cookies-and-other-stuff-only, anyway saving them from a future of rapidly-accumulating polymerised animal fats, i.e. going all brown and crusty.

[Shalmanese]

I like roasting in pans/skillets whenever possible. The bottom of a good skillet is thicker than 99% of all roasting pans out there and the structure inhibits warping and burning. Using a skillet also allows you to size the pan to fit the protein, minimizing evaporation of pan juices and preventing the pan from burning dry.

[Anna N]

I like roasting in pans/skillets whenever possible. The bottom of a good skillet is thicker than 99% of all roasting pans out there and the structure inhibits warping and burning. Using a skillet also allows you to size the pan to fit the protein, minimizing evaporation of pan juices and preventing the pan from burning dry.

I do the same. I don't even own a roasting pan but I know I would be challenged if called upon to cook a large turkey. We don't eat turkey and for the occasional goose we enjoy I find myself using a sheet pan to accommodate its length.

[tim]

Hi,

I also use skillets or carbon steel paella pans for roasting. Over the years, I have found heavy racks that fit these pans perfectly for both whole birds or flat roasts/birds.

Tim

[andiesenji]

I use roasting pans with racks and none of mine are less than 3 inches deep.

Some are deeper for larger roasts or birds. The thing is to not have the item crowded into the pan. Free space on all sides will allow better circulation of heat.

A couple of the largest are much deeper and are used for specific things - however, I find that these are more versatile for my purposes than just the standard "roasting" pan.

I use this one for most open roasting tasks. It fits perfectly in my Cadco oven and is easy to handle.

The way the handles are fixed make it easy to grasp and move in and out of the oven.

There are other brands with similar shape and handles that are less expensive.

[onrushpam]

Most of the time, I use the bottom part of the broiler pan that came with a long-gone oven. Sorta like this: broiler pan

For the rare times when what I'm making won't fit in that pan, I use an old, oval, graite-ware roaster. I never use the lid. It's sort like this one, but a little bigger:roaster

I think shallower is better than deeper, but it needs to be deep enough to retain the juices and allow you to make gravy in the pan, if desired.

[Chef Jonny]

Count me in on this one.... give me my cast iron skillet(Gertrude....) anyday! Even then, I usually pop a rectangular rack on top and then stuff some potatos on the bottom to "catch" the juices.

[Shel_B]

Thanks to all for your thoughts and input.