Our criteria for pans is that they have handles for easy lifting, be not non-stick (for deglazing and making gravy!), and be made of stainless steel with an aluminum core for its superior heat conductivity. With this in mind, we set about looking for a pan.
Calphalon and All-Clad seemed to keep coming out on top in the reviews we read. All-Clad tends to be the more pricey option, but Calphalon had a nice range of expensive and inexpensive models.
We'll be honest: up until now, we haven't done all that much roasting. What roasting we have done was usually smaller cuts that easily fit in a casserole dish or even a sheet pan.
We'd like to think that a new roasting pan would motivate more of this type of cooking, but...we all know how likely that will be! With this in mind, we were thinking of purchasing a smaller roasting pan that would accommodate the 10-pound turkey we're planning on buying, the other small-scale roasting we do throughout the year, as well as other non-roasting dishes like lasagnas and casseroles.
We've spotted these:
Also, add to this that Cook's Illustrated recommends the Calphalon Contemporary Stainless Steel Roaster as the best inexpensive roasting pan.
Or is it better to just pony up for a larger, regular-sized roaster? After all, this roaster could also be used for things like bain maries for custards and double-batches of casseroles. These are the ones we've been considering:
Help us decide! What kind of roasting pan do you use? Or do you use something else in place of a traditional roasting pan?