The best roasting pan holds a holiday turkey without buckling, browns evenly and lets you make gravy right on the stovetop. We compared the top-rated stainless, nonstick, enamel and ceramic roasters on Amazon, and these eight are worth buying.
Cuisinart Chef's Classic 16"
Big, sturdy, induction-ready and fairly priced.
All-Clad 13" × 16" Roaster
Heirloom build with tall, easy-grip handles.
HexClad Hybrid Roaster
Nonstick release with a sear-friendly steel surface.
Circulon 17" × 13" Roaster
Big capacity and easy cleanup at a low price.
Granite Ware Covered Roaster
The classic speckled roaster: light, cheap and covered.
Viking 3-Ply Oval Roaster
Roaster, Dutch oven and stockpot in one.
Caraway Ceramic Roaster
A stylish, non-toxic ceramic roaster that cleans easily.
Nordic Ware Half Sheet
The best pan for crispy vegetables and sheet-pan dinners.
Quick Answer: The Best Roasting Pans
- Best overall: Cuisinart Chef's Classic 16". Stainless, induction-ready, fits about a 22-pound turkey, lifetime warranty.
- Best premium: All-Clad 13" × 16". Heirloom build with tall, easy-grip handles.
- Best nonstick: HexClad Hybrid. Easy release, 900°F oven-safe, fits a 26-pound turkey.
- Best budget: Circulon Nonstick · Best covered: Viking 3-Ply Oval
Roasting Pans Compared
Prices change often, so tap Check to see today's price on Amazon.
| Roasting pan | Material | Fits turkey | Oven-safe | Induction | Price |
|---|---|---|---|---|---|
| Cuisinart 16" Best Overall | Stainless | About 22 lb | 500°F | Yes | Check |
| All-Clad 13" × 16" Best Premium | Stainless | About 20 lb | 600°F | No | Check |
| HexClad Hybrid Best Nonstick | Hybrid nonstick | About 26 lb | 900°F | Yes | Check |
| Circulon Budget Nonstick | Nonstick steel | About 28 lb | 450°F | No | Check |
| Granite Ware Covered Budget | Enamel on steel | About 10 lb | High | No | Check |
| Viking Oval Covered Stainless | 3-ply stainless | About 14 lb | Oven-safe | Yes | Check |
| Caraway Non-Toxic | Ceramic-coated | About 12 lb | 550°F | Yes | Check |
| Nordic Ware Half Sheet Vegetables | Aluminum | Not for turkey | High | No | Check |
Turkey sizes are based on owner reports and manufacturer guidance; always check that your bird has an inch or two of space around it.
How We Chose
We started with roasting pans sold on Amazon in the US and kept models rated 4.5 stars or higher from hundreds or thousands of owners. We then compared them using manufacturer specifications and listing data:
- Capacity: pan size and the largest turkey owners have roasted in it.
- Build: material, thickness, handles and whether it warps.
- Versatility: stovetop and induction use for gravy, maximum oven temperature and lids.
- Cleanup: nonstick versus stainless, and dishwasher safety.
- Owner feedback: the most common praise and complaints in Amazon reviews.
Our "What owners say" notes summarize Amazon's review highlights in our own words.
The Best Roasting Pans, Reviewed
Cuisinart Chef's Classic 16" Roasting Pan with Rack
The best roasting pan for most kitchens: big enough for a 22-pound turkey, stovetop-ready for gravy and fairly priced.
Why we picked it
The Cuisinart Chef's Classic hits the sweet spot of size, build and price. Its 16-inch mirror-finish stainless pan has an aluminum-encapsulated base, so it browns evenly in the oven and works on the stovetop for making gravy from the drippings. Owners say it fits turkeys up to about 22 pounds, and one roasted a 24-pound bird in it.
It's oven-safe to 500°F and broiler-ready, works on induction, and comes with a sturdy removable rack and riveted handles. The whole set is dishwasher-safe, and it's backed by a lifetime warranty.
Owners call it excellent quality with a sturdy build that handles large birds, fitting turkeys up to about 22 pounds (one owner roasted a 24-pounder). They like its looks, easy cleaning and value as a solid mid-priced pan.
What we like
- Fits large holiday turkeys
- Stovetop and induction-ready for gravy
- Sturdy rack and riveted handles
- Lifetime warranty
Watch out for
- Stainless needs soaking after roasting
- Handles get hot
All-Clad Stainless Steel Roaster with Rack (13" × 16")
A heavy-gauge stainless roaster with tall upright handles and a V-shaped rack, built to last decades.
Why we picked it
All-Clad's roaster is the premium choice for people who roast often. Owners love its tall, sturdy handles, which are easier to grab with oven mitts than low side handles, and say it holds turkeys up to about 20 pounds. The V-shaped rack cradles poultry and roasts so heat circulates underneath.
The pan is oven- and broiler-safe to 600°F, while the nonstick rack is rated to 375°F, so remove it for very high-heat roasting. It works on most stovetops but not induction.
Owners praise the excellent quality and sturdy tall handles, and say it holds up to about a 20-pound turkey. They expect it to last many years, find it easy to clean and consider it worth the price.
What we like
- Superb, long-lasting build
- Tall handles are easy to grip
- V-rack for even roasting
- Oven-safe to 600°F
Watch out for
- Not induction-compatible
- Nonstick rack limited to 375°F
- Premium price
HexClad Hybrid Roasting Pan with Rack (17" × 14")
A tri-ply hybrid roaster that releases food easily, sears on the stovetop and handles very high oven heat.
Why we picked it
HexClad's hybrid surface combines stainless steel with a ceramic nonstick coating, so you can brown and deglaze for gravy while still getting easy release and cleanup. The tri-ply build with an aluminum core heats quickly and evenly, and it's oven-safe to 900°F.
Owners say it fits a 26-pound turkey and is also great for lasagna and casseroles. It's metal-utensil-safe, dishwasher-friendly and works on induction, and HexClad backs it with a lifetime warranty against defects.
Owners praise its even heat and nonstick surface and say it fits a 26-pound turkey and is great for lasagna. They find it easy to clean and durable, though opinions on value are mixed.
What we like
- Easy release and cleanup
- Very high heat tolerance
- Induction and stovetop gravy
- Fits large turkeys
Watch out for
- Premium price
- Shallower sides than some roasters
Circulon Nonstick Roaster with Rack (17" × 13")
A large, affordable nonstick roaster with a U-shaped rack and wide handles.
Why we picked it
The Circulon roaster is a great value if you want easy cleanup without a big spend. Its heavy-duty steel heats quickly and evenly, the nonstick coating releases food easily, and owners say it handles turkeys up to about 28 pounds.
Wide handles give a confident grip, and the U-shaped rack keeps meat off the bottom. It's oven-safe to 450°F, which covers most roasting. The main complaint is the nonstick coating wearing over time.
Owners say it offers great quality and value, handles turkeys up to about 28 pounds and has sturdy handles. The main complaint is the nonstick coating starting to peel over time.
What we like
- Low price for a big roaster
- Easy nonstick cleanup
- Wide, sturdy handles
- Very large capacity
Watch out for
- 450°F oven limit
- Nonstick can peel over time
- Not for stovetop gravy
Granite Ware Covered Oval Roaster
The classic speckled enamel roaster with a lid, light and inexpensive, for juicy poultry and pot roasts.
Why we picked it
The Granite Ware oval roaster is a kitchen classic for good reason. The dark porcelain enamel absorbs oven heat quickly for browning, the lid traps moisture for juicy poultry and pot roasts, and it's light and easy to handle. The lid can also be used as a second, shallow roaster.
The enamel surface is free of PFOA and PTFE and goes in the dishwasher. This size is rated for about 10 pounds of poultry; some owners fit a 14-pound turkey, so choose a larger Granite Ware size for big birds.
Owners say it's great for small meals and poultry, with one roasting a 14-pound turkey perfectly, and that it cleans up shiny in the dishwasher. Size feedback is mixed, as some find it too small for birds over about 10 pounds.
What we like
- Very affordable and light
- Lid keeps meat moist
- Lid doubles as a second pan
- Chemical-free enamel
Watch out for
- Too small for big turkeys
- Thin steel can dent
- No rack included
Viking 3-Ply Oval Roasting Pan with Lid (8.5 Qt)
A 3-ply stainless oval roaster with a lid and rack that also works as a Dutch oven and stockpot.
Why we picked it
Viking's oval roaster is a versatile, heavy-duty piece. The 3-ply construction (stainless interior, aluminum core, induction-ready exterior) heats evenly, and the oval shape suits poultry and pot roasts. With the lid on, it becomes a covered roaster, Dutch oven or stockpot; flipped over, the lid is a second pan.
It fits a bird of about 14 pounds, has internal volume markings and an elevated rack that hooks onto the rim for draining. Owners praise it for braising and pot roasts.
Owners call it a well-designed, heavy-duty pan that's perfect for pot roasts and long braises, and like that the lid works as a second pan. Some find it too small for larger roasts.
What we like
- Versatile: roaster, Dutch oven, stockpot
- Even 3-ply heating
- Induction-compatible
- Lid doubles as a pan
Watch out for
- Too small for large turkeys
- Pricier than enamel roasters
Caraway Ceramic Roasting Pan with Rack (16" × 13")
A heavy-duty ceramic-coated roaster free of PTFE and PFOA, with a stainless wire rack.
Why we picked it
If you want nonstick without PTFE, Caraway's roasting pan uses a ceramic coating free of PFOA, PTFE, lead and cadmium. Owners say it's heavy-duty, won't bend under a heavy roast, fits a 12-pound turkey and cleans up easily. It's also one of the best-looking roasters you can buy.
It works on induction and is oven-safe to 550°F. Ceramic coatings last longest when you cook at low to medium heat on the stovetop and avoid metal utensils.
Owners call it an excellent heavy-duty roaster with a ceramic coating that works beautifully, fitting a 12-pound turkey without bending. They find it easy to clean and say it's worth the money.
What we like
- Non-toxic ceramic coating
- Easy cleanup
- Sturdy, won't buckle
- Stylish colors
Watch out for
- Ceramic coating needs gentle care
- Smaller than our largest picks
Nordic Ware Naturals Half Sheet Pan
A low-sided aluminum sheet pan that crisps vegetables and sheet-pan dinners better than a deep roaster.
Why we picked it
A deep roasting pan traps steam around vegetables, so they soften instead of crisping. For roasted vegetables, potatoes and sheet-pan dinners, a low-sided half sheet pan is better. Nordic Ware's Naturals pan is the best-reviewed on Amazon, with more than 35,000 ratings.
It's made of pure aluminum for even browning, with a steel-reinforced rim that resists warping, and it won't rust. Add a cooling rack and it also works for small roasts and chicken pieces. See our guide on how to bake vegetables in the oven for tips.
Owners praise the quality, easy cleaning and value, saying the pans hold up very well under high heat and give perfect results for cookies and roasts. Some report discoloration from the dishwasher.
What we like
- Best for crispy roasted vegetables
- Huge, loyal owner base
- Won't rust or easily warp
- Made in the USA
Watch out for
- Not for turkeys or big roasts
- Discolors in the dishwasher
Also Worth Considering
Roasting Pan Materials Compared
| Material | Browning and gravy | Cleanup | Durability | Best for |
|---|---|---|---|---|
| Tri-ply / clad stainless | Excellent; great fond for gravy | Needs soaking | Lifetime | Turkey, roasts, gravy makers |
| Nonstick steel | Good; less fond | Easiest | Coating wears over time | Easy cleanup, occasional use |
| Hybrid nonstick | Very good | Easy | Long-lasting | Best of both |
| Enamel on steel | Good; dark enamel browns fast | Easy | Can chip or dent | Covered roasting on a budget |
| Ceramic-coated | Good | Easy | Needs gentle care | PTFE-free nonstick |
| Cast iron / enameled cast iron | Excellent | Moderate | Lifetime | Smaller roasts, braises |
| Disposable foil | Fair | Toss it | Single use; can buckle | Potlucks (support with a sheet pan) |
For smaller roasts and braises, an enameled Dutch oven or an oven-safe skillet often works better than a big roaster.
What Size Roasting Pan Do You Need?
| What you roast | Pan size | Tip |
|---|---|---|
| Chicken, small roasts (up to ~8 lb) | About 13" × 10" to 14" × 11" | A covered oval roaster also works well |
| Turkey up to ~14 lb | About 14" × 11" to 16" × 13" | An oval roaster or a medium rectangular pan |
| Turkey ~15–22 lb | About 16" × 13" (large) | Most "16-inch" roasters |
| Turkey 22 lb+ | About 17" × 13" to 18" × 14" | Check your oven fits the pan with the door closed |
| Vegetables, chicken pieces | Half sheet pan (18" × 13") | Low sides crisp food better |
Measure your oven. Leave at least an inch or two between the pan and the oven walls so hot air can circulate. Many standard ovens fit a 16 × 13-inch roaster; some compact ovens don't. If you're roasting in a smaller oven, see our picks for the best ovens for roasting turkey.
How to Choose a Roasting Pan
1. Pick heavy-gauge material
A heavy pan won't warp in a hot oven or buckle when you lift a 20-pound turkey. Thin pans can bend and spill hot drippings.
2. Get a rack
A rack lifts the meat so heat reaches all sides and the bottom doesn't stew in the juices. V-racks cradle poultry; flat or U-shaped racks suit roasts and also let you roast vegetables underneath.
3. Look for stovetop use
If you make pan gravy, choose a stainless or clad pan that can go on a burner, and check induction compatibility if you have an induction cooktop.
4. Check the handles
Upright, riveted handles are easiest to grip with thick oven mitts. Low side handles can be awkward with a heavy bird.
5. Decide on nonstick or stainless
Stainless browns best and lasts forever but needs soaking. Nonstick cleans fastest but makes less fond for gravy and wears over time.
6. Consider height
Sides about 3–5 inches deep hold drippings without blocking heat from the lower part of the roast.
How to Roast a Turkey in a Roasting Pan
- Thaw and prepThaw the turkey completely in the fridge (allow about 24 hours per 4–5 pounds). Remove the giblets, pat the bird dry and season it.
- Set up the panPlace the rack in the roasting pan and the turkey on the rack, breast side up. Add a cup or two of broth, onion and carrot to the pan for flavorful drippings.
- Roast at 325°FPut the pan on a lower rack so the bird sits in the center of the oven. Tent the breast loosely with foil if it browns too quickly.
- Use a thermometerThe turkey is done when the thickest part of the breast and the innermost thigh reach 165°F. A wireless meat thermometer makes this easy.
- RestLift the turkey onto a board, tent it with foil and rest for 20–30 minutes before carving.
- Make gravyUse the drippings in the pan to make gravy on the stovetop (see below).
For a full recipe, see our guide on how to bake a turkey in the oven. A convection oven roasts faster; our guide to convection vs conventional ovens explains the difference.
Turkey Roasting Times at 325°F (Unstuffed)
These approximate times are from the USDA turkey roasting guide. Always confirm doneness with a thermometer: 165°F in the thickest part of the breast and thigh.
| Turkey weight | Approx. roasting time | Pan size |
|---|---|---|
| 8–12 lb | 2¾ – 3 hours | Medium |
| 12–14 lb | 3 – 3¾ hours | Medium to large |
| 14–18 lb | 3¾ – 4¼ hours | Large (16") |
| 18–20 lb | 4¼ – 4½ hours | Large (16") |
| 20–24 lb | 4½ – 5 hours | Extra large (17"+) |
Stuffed turkeys take longer; the stuffing must also reach 165°F. Convection ovens usually roast faster, so start checking earlier.
How to Make Gravy in Your Roasting Pan
- Pour the drippings into a measuring cup and let the fat rise. Spoon off most of the fat, keeping about 3–4 tablespoons.
- Set the roasting pan over two burners on medium heat (stainless and clad pans only).
- Add the reserved fat and whisk in an equal amount of flour; cook for a minute or two.
- Pour in the defatted drippings and broth, scraping up the browned bits from the pan.
- Simmer, whisking, until thickened. Season to taste and strain if you like.
Nonstick and ceramic roasters aren't usually meant for high stovetop heat. With those, pour the drippings into a saucepan to make gravy.
Roasting Pan Care and Cleaning
- Deglaze while warm: add hot water to the pan right after roasting to loosen stuck bits (or make gravy first).
- Stainless steel: soak, then scrub with a non-scratch pad. A paste of baking soda or a cleanser like Bar Keepers Friend removes stains and rainbow tints.
- Nonstick and ceramic: hand wash with a soft sponge, avoid metal utensils and abrasive pads, and skip cooking sprays that leave residue.
- Enamel: avoid sudden temperature changes and banging; soak to loosen baked-on food.
- Racks: soak with the pan; a soft brush gets between the wires.
Need something stronger for baked-on grease? See our picks for the best oven cleaners, several of which are safe for stainless roasting pans.
Roasting Pan FAQs
What size roasting pan do I need for a 20-pound turkey?
A large roasting pan about 16 × 13 inches or bigger, with at least an inch of space around the bird. Our top pick, the Cuisinart 16-inch, fits turkeys up to about 22 pounds.
Is stainless steel or nonstick better for a roasting pan?
Stainless browns better, makes richer pan gravy and lasts a lifetime, but needs soaking. Nonstick cleans up fastest but makes less fond and the coating wears over time. Hybrid pans like HexClad offer a middle ground.
Do you need a rack in a roasting pan?
A rack is recommended. It lifts the meat so heat circulates underneath and the bottom roasts instead of stewing in juices. In a pinch, a bed of thick-sliced onions and carrots works.
Should I cover my turkey in the roasting pan?
Roast uncovered for crisp, browned skin, and tent the breast loosely with foil if it browns too fast. Covered roasters keep meat moist but give softer skin.
Can I use a disposable foil roasting pan?
Yes, but foil pans can buckle under a heavy bird. Always set a disposable pan on a sturdy baking sheet to carry it, and don't make gravy in it on the stovetop. See our guide to using aluminum foil in the oven.
How deep should a roasting pan be?
About 3–5 inches. Deep enough to hold the drippings, but not so deep that the sides block heat from the lower part of the roast.
Can you use a roasting pan on the stovetop?
Stainless and clad roasting pans can usually go on the stovetop, which is ideal for gravy. Check the manual, and look for induction compatibility if you have an induction cooktop.
Can I roast vegetables in a roasting pan?
You can, but a low-sided sheet pan crisps vegetables better because steam escapes. Use the roasting pan for vegetables under a roast, where they soak up the drippings.
How do I clean a burnt roasting pan?
Fill it with hot water and a few tablespoons of baking soda, simmer or soak, then scrub. For stainless, a cleanser like Bar Keepers Friend removes stubborn stains.
What is the difference between a roasting pan and a baking dish?
A roasting pan is larger, sturdier and usually comes with a rack and handles for heavy roasts. A baking or casserole dish is smaller and better for lasagna, casseroles and gratins.
Final Verdict
The Cuisinart Chef's Classic 16" Roasting Pan is the best choice for most kitchens: it's big, sturdy, induction-ready for gravy and backed by a lifetime warranty. For a premium heirloom pan, choose the All-Clad roaster, and for easy nonstick cleanup, the HexClad Hybrid.
On a budget, the Circulon handles big birds, and for vegetables and weeknight sheet-pan dinners, add a Nordic Ware half sheet.
TopOvenPicks is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. Prices and availability change often, so always confirm details on Amazon.
