Cook shops typically stock up on roasting pans before the holidays, when people are most apt to need them. Roasting pans are large, rectangular pans with medium-height sides and two small handles. They do not come with covers, but most require a rack if it is not included.
Roasting pans are used to cook meats and whole birds (turkey, duck, etc.). Although you can get away with roasting a turkey in an aluminium foil pan picked up in the grocery store, there is no guarantee it will hold the weight of your fourteen pound turkey, and the time to experiment is not while cooking Christmas dinner for your mother-in-law! The weight and strength of the roasting pan are two very important qualities, as roasting pans are usually used for large quantities of food. The strength will provide you stability in putting the meal into and removing it from the oven. For the same reason, the sturdiness of the connection between the handles and the pan is extremely important.
A rack inside the roasting pan is used to elevate the meat from sitting in its own juices. The rack allows air to flow freely in the space between the meat and the pan, promoting browning and even cooking on all sides of the meat. Racks can be found in a flat, V-shape, or U-shape. The V-shape and U-shape tend to keep meat more steady and prevent rolling from side to side. Because the meat is cooked directly onto the rack for up to hours at a time, a non-stick rack can be very beneficial for clean-up. Many roasting pans also come in non-stick options.
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