How to choose ... a roasting pan
If you've ever attempted to roast a turkey or a leg of lamb in a disposable aluminium pan that collapsed as you took it from the oven, you've probably vowed never to do so again.
What is it? A large, heavy, oven-proof pan, usually rectangular in shape with rounded edges, and with handles on two sides.
What's it used for? As its name suggests, it's designed for cooking roasted meats, seafood and vegetables. It can also be used as a water bath for baked custards or cheesecakes.
What to look for: weight and size, within reason. Good, solid weight means you can cook heavier items such as a whole turkey, but if it's too heavy when empty, it will be unmanageable when full. You want it to be large enough to contain whatever it is you're cooking, but it also needs to fit into your oven with room to spare; to cook evenly, the hot air in the oven has to be able to circulate. And if you regularly cook small items such as chickens, the pan drippings will burn if cooked in a turkey-sized pan. You might need to buy more than one, or cook that chicken in another type of pan.
The height of the sides is also important - too high and the food won't brown evenly; too low and the juices and fat might slosh out as the pan is being moved.
