FAQs
Our roasting pans are designed to cook larger cuts of meat and trays of vegetables in dry oven heat. The shape is what does the work: low sides let hot air reach the surface of the food so it browns, where a deep-walled pot would trap steam and leave things pale and soft.
Not always, but it changes the result. Our Perfect Pot roasting rack lifts food off the base so air circulates underneath and fat drips away, which gets you an evenly browned bottom instead of a soggy one. Without one, food sits in its own rendered fat, which is fine for vegetables and less good for a whole bird.
A rimmed baking sheet works for vegetables and smaller cuts. For a whole chicken or a pork shoulder, a wide Dutch oven like our Titanium Perfect Pot Pro with a roasting rack does the job, and gives you a vessel deep enough to build a braise in afterwards.
If you want to sear on the stove and finish in the oven, use the Titanium Always Pan Pro or the Perfect Pot, both of which are built for both the stove and the oven.
Our ceramic nonstick cookware is oven-safe up to 450°F (230°C), which covers most roasting recipes. If a recipe calls for 475°F (245°C) or higher, or asks you to run the broiler, reach for our titanium cookware instead which is heat and oven resistant up to 1000ºF (750ºF for gold). Staying inside the rating is also what keeps the coating slick over time.
For two to four people, a rimmed oven pan or the 6.5 qt. Perfect Pot with a rack is enough. For a large bird you want a large baking sheet with deep sides like our Griddle Pan, which is bigger and accommodates for a large chicken or even a small turkey.