I've Roasted Everything From Turkey to Brisket this Winter to Find the Best Roasting Pans – These 6 Are Beautiful, Built to Last, and Blissfully Easy for Home Cooks
From show-stopping holiday turkeys to easy weeknight dinners that bake themselves, these are chef-approved dishes you need in your collection
The best roasting pan is one of the most versatile investments you can add to your cookware collection. It’s ideal for Sunday roasts, one-pan meals, bubbling baked pastas, or dessert. Once the holidays hit – or anytime you’re feeding a crowd – it suddenly becomes one of the most important pieces of cookware in your kitchen.
As a cookware editor who tests pans, bakeware, and the best non-toxic cookware year-round, I’m reminded every time I roast anything – vegetables, brisket, or a holiday bird – just how much the pan itself matters. The best roasting pan doesn’t just contain the food; it shapes the entire meal. From evenly cooked, golden textures to deeply caramelized drippings for gravy or sauces, the right pan can be the difference between a sub-par dinner and a show-stopper.
The Quick List
If you want the headlines, these are my picks for the best roasting pans. I'll go into more detail further down the page.
This commercial-grade, hand-crafted roaster is faultless. The curved steel rack elevates the turkey for golden skin, while keeping the meat tender and juicy. It holds up to 20lb of turkey to feed the entire family.
Staub’s rectangular roasting pan, crafted from black matte enameled cast iron, delivers perfectly even heat for lasagnas, casseroles, and roasted dishes, creating those irresistible crispy edges every time.
The HexClad non-stick surface makes cleanup effortless, while the sturdy stainless steel construction gets golden results. It isn't that pretty, but I loved the oversized handles with comfortable grip.
Designed in France, this trio of stoneware baking dishes ranges from a small size (perfect for stewed fruit) to a large dish ideal for pot pies. The porcelain-enamel finish is scratch-resistant and dishwasher-safe.
This small but mighty dish has a tight-fitting lid, which is a game-changer for gentle roasting and braising. It helps to lock in moisture and flavor so meat, fish, and vegetables stay tender without drying out.
This enormous American-made roaster has low sides and flared edges – a touch of genius for gravy-making. However, it is expensive and not compatible with induction hobs, so it won't work for everyone.
Best Roasting Pans 2025
Best Turkey Roasting Pan
The Hestan Provisions Roasting Pan is my go-to for Thanksgiving turkey – and I’ve used it enough to know it’s built to last. Every piece of meat I've roasted in this pan has emerged tender and juicy. The included V-shaped stainless steel rack elevates the bird, ensuring fast, even cooking and beautifully crisped skin.
The design sandwiches a responsive aluminum core between stainless steel for steady, even heating. The stainless steel is also durable, easy to maintain, and it looks professional. It's a winning combination.
Unlike some other premium pans I tested (from brands like All-Clad), this one is induction-compatible. It’s ideal for making gravy right on the stovetop. Pro tip: use a silicone flat whisk from Amazon to reach every corner of the pan without scratching the polished interior.
Finally, the ergonomic, riveted stainless-steel handles provide a solid, comfortable grip when lifting in and out of the oven. I especially love the flush rivets, which make it easy to clean. I seriously can't fault this pan, it's perfect.
Best Cast Iron Roasting Pan
The best cast iron cookware is a great for roasting. No warping, no cracking, no hotspots, just consistent performance every time. That’s exactly what I found with Staub’s rectangular dish. It’s made from black matte enameled cast iron, so it holds heat well and creates crispy, evenly-cooked dishes that are easy to clean afterwards.
I tested two different sizes. The smallest version is ideal for baked eggs, individual shakshukas, small loaves of bread, or a bubbling spinach artichoke dip. The larger size is better for family casseroles, lasagnas, fruit cobblers, or even a whole roast chicken.
Staub's cast-iron dishes are also stovetop compatible (unlike pure ceramic or stoneware roasters), so you can make gravy in them, too. They also transition effortlessly from oven to table. I recently stayed in a luxury hotel in Portugal, and all their roasted dishes were served in these dishes for a rustic, farm-to-table vibe.
In my test kitchen, I found the clean up surprisingly easy, even after baked-on cheese and sticky, honey-roasted carrots. The enamel coating is tough enough for the dishwasher (but the pan is quite hefty, so I usually just rinse and wipe it clean so it lasts a long time). It’s one of those trusty pans you’ll end up using regularly and for years on end.
Best Non Stick Roasting Pan
The Hybrid surface on HexClad's roasting pan is a mix of stainless steel and ceramic non-stick – and it's incredible. Food slides right off, cleanup is effortless, and you can even use metal utensils without worrying about scratching. I've tested the HexClad fry pan and the HexClad wok, too – the roasting pan is equally seamless and simple, if you hate scrubbing after dinner.
This roasting dish is huge, so there’s plenty of room for large cuts of meat, a turkey, or even multiple dishes at once. In my tests, I baked casseroles (I tried a Spanish chicken recipe, and it was delicious) and lasagnas with perfect results. I think this pan could be a holiday hero, roasting everything from golden Thanksgiving roasts to New Year's Day ham.
Cleanup has never been easier, since nothing sticks to the bottom. Ideal if you want to spend more time enjoying the meal and less time scrubbing. The only cons are: this dish isn't especially beautiful on the table, and unlike bullet-proof cast-iron options, non-stick is unlikely to last for decades (although HexClad does offer a limited lifetime guarantee).
Best Value Set
I've been using the Staub roasting dishes for nearly a year now, and I’m always impressed by how evenly they heat. Roasted vegetables, potatoes, and small joints of meat always come out perfectly crispy on the edges yet never dried out. That's because the stoneware doesn’t absorb moisture, so you get consistent results every time. They are much too small for turkey or brisket, but I have made golden potato wedges, charred veggies, sticky chicken teriyaki, without a single fail.
One of my favorite things about the set is the nesting design. I love the smallest dish in particular; it fits perfectly into the best air fryers and is heat-safe up to 572°F. I’ve used it for everything from baked oatmeal to small roasted sides without turning on the oven. Plus, the porcelain-enamel finish in warm, seasonal colors makes even midweek meals feel a little more special.
My one criticism is that if you cook anything with a char, the residue can be tricky to get off. These dishes tend to need a long soak and a tough scrub with some elbow grease, unless you put them in the dishwasher, which is a possibility. Staub ceramics are pretty hardy; compatible with the dishwasher, freezer, oven, broiler, and oven-safe, they can do it all.
Best Lidded Roasting Pan
The Le Creuset Heritage Rectangular Baker is gorgeous inside and out. It's much too small for a holiday turkey or beef brisket, but it excels at recipes like cheesy gratin, fish pie, and classic casserole. The depth of the dish means you can layer ingredients without worrying about overflow, and the tight-fitting lid locks in moisture so meats and vegetables come out tender and juicy every time.
The stoneware itself is very similar to the Staub above. I’ve gone from freezer to oven to table without a hitch. However, I find Le Creuset easier to clean; the glossy porcelain enamel finish resists chips, scratches, and stains. I also appreciate that it won’t absorb any odors or flavors, so I can switch from savory roasts to sweet desserts with just a quick rinse in soapy water.
On top of being practical, it’s also a real showstopper on the table. Le Creuset colors are vibrant, which makes even midweek dinners feel special. Plus, the scalloped handles are some of the best I've tested - they gave me a steady grip when carrying hot dishes. This dish pairs beautifully with other Le Creuset cookware, making it both a functional and stylish addition to the kitchen.
Best Extra Large Roasting Pan
Big families will rejoice; if you're looking for a roasting pan for 25 pounds of meat, this option is available in an extra-large, 18.5 inch size. I even read a review online which said this model held a Thanksgiving turkey weighing almost 30 pounds. Just make sure your oven can handle these proportions, before you go ahead with your purchase.
I love the low, flared sides on this dish. It can hold all the cooking juices, while promoting even browning on top. It's a genius design for making gravy – your whisk will reach into every corner and scoop up the caramelized fond. Just be aware, this pan isn't induction hob compatible.
The rack is flat, but it doesn't need much elevation, since the sides are low. The stainless-steel handles are riveted, which is very reassuring for providing that sturdy grip. Finally, there's no getting around the fact that this pan is expensive, but this American-made, premium-quality kitchen stalwart is bound to last a lifetime.
How to Choose the Best Roasting Pan for Your Recipes
I first learned how to roast perfectly cooked meat and side dishes at Leiths School of Food and Wine in the UK. Now I'm a trained chef, and I’ve come to realize that the pan itself is equally important as the technique. This is what I look for when researching and testing the best roasting pans:
Heat-retentive materials: The best material depends on what you're cooking. Stainless steel is a professional's material of choice for turkey, due to the quick heat transfer and lightweight build. I'm a fan of stainless steel as it's easy to clean and stays looking elegant, too. For crispy lasagnas and slow-cooked casseroles, you can't go wrong with cast iron. For simple side dishes, baked oats, and roasted fruits, a stoneware baking dish will suit you fine.
Tall sides: The best roasting pan should have tall sides to contain large ingredients, from brisket to turkey to multi-layered pies. But if the sides are too tall, they can hinder the browning and leave your food slightly soggy.
Practical size: Your roasting pan should be spacious. There's nothing worse than getting your turkey out on Thanksgiving, or layering up your lasagna mix, only to find it's way too big for the dish. However, bigger isn't always better. Make sure the pan fits into your oven, too.
Sturdy, wide handles: Trust me, large and sturdy handles are essential. You'll be glad of this when you lift a scorching hot roasting pan out of the oven. I want a solid grip with my oven mitts to avoid any accidents, especially when hosting and things start to heat up in the kitchen.
For Turkey, choose an elevated, curved rack design: Through testing, I found that a curved rack is the best for elevating the turkey to achieve crispier skin, while allowing ample space for onions, aromatics, and wine underneath. I'm not a big fan of non-stick pans or racks – they eventually chip, and I want to use my pans for years without risking toxic leaching. I'm a big advocate of Martha Stewart's Thanksgiving hosting tips, and if you look at her turkey recipes, you'll notice the same recommendation – a heavy, metal roasting pan with a stainless steel rack.
Stovetop compatibility: This is essential if you're roasting meat and want to make a delicious sauce, gravy, or stew to go with it. For example, I like using my turkey roasting pan directly on the stove to make gravy. You can use a separate saucepan and decant the juices, but you will sacrifice some flavor. So, if you have an induction stove, you'll want to choose a compatible roasting pan for a seamless transition.
Meet the Expert
My culinary career started at Leiths School of Food & Wine, and has since taken me to organic restaurants in Ibiza and the nutritionist's kitchen of Mindful Chef, where I worked as a Recipe Editor and Food Copywriter. Now, as Kitchen Appliances Editor at Homes & Gardens, I lead research, testing, and reviews on the kitchen appliances of all shapes and sizes – including the best non-stick fry pans to the best non-toxic air fryers.
Roasting Pan FAQs
What Can You Use a Roasting Pan For?
Most of the best roasting pans are far more versatile than the name suggests. Beyond roasting large cuts of meat like turkey, beef, pork, or lamb, the deep sides and even heating materials work well for baking large casseroles, lasagnas, desserts, and meat-and-veg weeknight dinners. After roasting, stainless steel and cast iron pans can be repurposed to make gravy and sauces from the drippings.
How Do You Clean a Roasting Pan?
Our cleaning experts have written a detailed guide on how to clean a roasting pan, with all the insider tips and tricks to know, but these are the headlines:
1. Clean immediately after use
2. Scrub with a soft sponge or non-abrasive pad
3. Tackle difficult stains with baking soda or vinegar
4. Rinse and dry the roasting pan
5. Store it in a safe, dry place
What Size Roasting Pan Do I Need for Turkey?
If you're wondering what size turkey roasting pan you need, individual retailers should specify what size turkey their pan can handle. If not, I have a simple cheat sheet:
- A small (14-inch) roasting pan works for birds up to 12 pounds.
- A medium (16-inch) roasting pan is ideal for birds up to 16 pounds.
- A large (18-inch) roasting pan can fit turkeys up to 20 pounds.
Overall, a 16-inch roasting pan offers the best balance of capacity, weight, and easy storage for most people.
What Can I use Instead of a Roasting Pan?
If you don’t have a traditional roasting pan, one of the best Dutch ovens can do the job. The tall, cast-iron walls help contain moisture and create very tender results. A large, oval-shaped Dutch oven (around 7-quarts) is suitable for small turkeys, chickens, or legs of lamb.
I own a 7QT Staub Oval Cocotte in festive 'grenadine-red' color, which doubles as a centerpiece for my table. I haven't tried it on turkey yet, but I used it to roast a leg of lamb that turned out perfectly for a Passover dinner.