Using a roasting pan
1.First, you will have to place the meat rack in the roasting pan.
Some models of roasting pans do not have a rack and instead have ribs on the bottom of the pan to lift the meat.
- Next, place the meat to be raosted on the rack.
- Now, center the meat in the pan. Leave a space of 5 to 6 centimeters around the meat from the edge of the pan. This will allow the heat to circulate better and cook the meat evenly.
- Place the roasting pan on the center rack of the preheated oven.
- Follow the recipe for the desired oven temperature and cooking time.
- Cover the meat with the lid or with stretched aluminum foil.
Meat will cook faster in a covered roasting pan than in an uncovered roasting pan. A covered roasting pan creates a mini oven in your regular oven. If the meat browns too quickly before reaching the desired temperature, cover the roasting pan with the lid or aluminum foil.
- Let the meat rest in the roasting pan for 5 to 10 minutes after removing it from the oven.
- Transfer the meat to a platter and let it rest for an additional five minutes. This will allow the meat’s natural juices to distribute. If you cut the meat too soon, the juices will run down your cutting board and you won’t be able to enjoy it
If you only use your roaster for turkey on Thanksgiving, you’re missing out. Let’s take a closer look at the humble roaster (and why you should use it throughout the year).
You know you need a roaster for your holidays. Cooking a Thanksgiving turkey, glazed ham or standing rib roast is a lot easier when you have a roaster in your kitchen. But what about the rest of the year? You don’t need to stash away your holiday cookware and leave it collecting dust! For one thing, a roasting pan is one of those items you can use every week.
What is a roasting pan?
A roasting pan is actually a large oven-safe dish equipped with a rack. Think of it like a large casserole or a tall, rimmed baking sheet. You can use a roasting pan without a rack, but the rack blocks the roast from touching the bottom of the pan, which promotes even heating and allows juices to drip from the pan.
Because they are often used for large cuts of meat, such as turkey, the most common size is a 16-inch pan, which can be large and heavy. Although heavier than non-stick pans, we recommend investing in a multi-layered stainless steel pan (like the roasting pan I recommend). These pans are ideal for roasting meats for braised dishes in the kitchen, as they provide a better grip and can be used at higher temperatures than pans with non-stick materials. They also tend to retain heat better than non-stick pans, making them ideal for casseroles.
When should I use a roasting pan?
There are many ways to use a roasting pan throughout the year. It can be used in most recipes that call for a skillet, so switch up your skillet the next time you make a sheet pan dinner. You can also roast a whole chicken in it (most 16-inch pans will fit two chickens, so you can easily make dinner for leftovers). Roasters are also great for cooking large quantities of potatoes or other vegetables, which is especially useful if you’re preparing dinner. Don’t be scared to take out your pan to make a large batch of lasagna, enchiladas, or your favorite special holiday dish.
One of my favorite uses for a roasting pan is for braises, such as braised short ribs. You can use these pans to sear the meat on the stove, preserving the delicious flavor. Then deglaze directly in the pan, add the liquid and vegetables and put the whole stuff in the oven. Now you have a big meal in one go!