Make The Most Of Your Roasting Pan With These 6 Clever Ideas

In the realm of kitchen essentials, the roasting pan might seem like a nice-to-have rather than a need-to-have, but we’re here to tell you: a roasting pan is SO useful for so much more than a roast. Forget relegating this pan to the back cabinet for your yearly Thanksgiving turkey, the roasting pan is a kitchen workhorse that you can use for breakfast, meal prep, and even delicate desserts.

A roasting pan’s large, rectangular shape with relatively deep sides (usually around 3½ to 4 inches) means you can fit plenty in the pan without worrying about spilling. Plus, sturdy handles at either end make for easy transitioning in and out of the oven. 

Let's explore the myriad ways you can make the most of your roasting pan, unlocking its potential beyond traditional roasts.

6 clever ideas for making the most of your roasting pan

Big roasts of meat

Of course, it doesn’t go without saying that a roasting pan is the best pick for big pieces of meat. Whether you’re cooking turkey, ham, whole chicken, prime rib, pork tenderloin, or a rack of lamb, a roasting pan is your friend. Elevate the experience by adding vegetables around the sides for a one-pan feast, or keep it simple and let the meat shine on its own. The best part of using a HexClad roasting pan is that its nonstick surface makes for easy clean up after you’ve made gravy from the drippings. Don’t be afraid to make use of the rack: it allows heat and air to circulate underneath the meat, ensuring you get perfectly crispy bits all over.

Big batch eggs for a crowd

Surprise your brunch guests with a spectacular display of big batch eggs using your roasting pan. To make scrambled eggs, set the pan over double burners and proceed as you would with a regular skillet. Or, make a giant frittata by sautéing your favorite veggies on the stovetop in the roasting pan (or in a separate pan, if you prefer). Stir in any cooked meats (like bacon or crumbled, cooked sausage), then pour beaten eggs overtop and sprinkle with grated cheese before finishing the frittata off in the oven.

Swap your sheet pan for a roasting pan

Roasting vegetables on a sheet pan is a great way to get crispy, caramelized surfaces, but stirring in the middle of cooking can make for spillage. Instead, use your roasting pan, whose higher sides capture any rogue veg—no more sweet potato cubes jumping ship! Same goes for making granola—a roasting pan is ideal for stirring the batch mid-bake. However, baking cookies on a roasting pan will result in uneven browning around the edges since the high sides of the pan will conduct heat differently than the open middle. Of course, sometimes you need a cookie, and if a roasting pan’s all you’ve got, then it’ll do the trick.

Make a bain marie

To make delicate custards and soufflés, you’ll often need a hot water bath to produce the gentle cooking necessary for supremely creamy custards. There’s no need for special equipment: Stick the ramekins or other baking dish in the roasting pan, then transfer the dish to the oven before filling the roasting pan with boiling water, which helps avoid potential spillage.

Make a gigantic casserole

Sometimes your 9-by-13-inch glass dish just won’t do the trick. Whether you’re making turkey tetrazzini for a crowd, tater tot casserole for the entire football team, or an extra-large Thanksgiving stuffing, your roasting pan is up to the task. Double or triple the recipe and make sure to keep an eye on timing since changing the proportions will change the bake time. Same goes for huge fruit desserts like apple crisp, peach cobbler, or pear crumble—if you want to serve more people than a standard baking pan will allow, reach for your roasting pan.

Use your roasting pan as a makeshift griddle

If you haven’t yet invested in a double-burner griddle, then turn to your roasting pan, which can handle everything a double-burner griddle can. Set over two burners, the roasting pan is perfect for making French toast, pancakes, whole packs of bacon, and grilled cheeses. Basically, use it as you would a griddle.