This collection covers the pans that go into the oven for roasts, poultry, lasagna and sheet-style bakes: Vollrath Wear-Ever aluminum roaster tops and bottoms with straps or handles, bake and roast pans with handles, Vollrath stainless bake and roast pans, Browne Thermalloy aluminum roast pans and tri-ply stainless roasters, TableCraft and Le Creuset roasters, and a Rational coated roasting and baking tray for combi ovens.
Sizes run from small 4.9 L roasters to 40-plus qt banquet roasters. Browse more cookware on the Pots & Pans page.
Types of roasting pans
Roaster sets, tops and bottoms: Vollrath Wear-Ever roasters with straps; the top can be used as a cover or as a second pan.
Bake and roast pans: rectangular aluminum or stainless pans with handles for roasts, casseroles and sheet-style dishes.
Straight-sided and tapered roast pans: Browne Thermalloy aluminum pans; tapered sides nest for storage, straight sides hold more.
Tri-ply roasters: Browne and TableCraft tri-ply stainless pans that brown evenly and can go on a burner for deglazing.
Combi oven trays: Rational coated roasting and baking tray sized for Rational ovens.
Oven-to-table roasters: Le Creuset rectangular roasters for smaller batches and oven-to-table service.
What to consider when choosing roasting pans
Oven fit: measure the oven cavity and rack spacing; large banquet roasters need full-size deck or convection ovens.
Material: aluminum heats quickly and is light; stainless and tri-ply pans can go on the burner for pan gravy.
Handles or straps: straps and riveted handles make full, heavy pans safer to lift.
Depth: deeper pans hold juices for poultry and braises; shallow pans brown better.
Covers: roaster tops are sold separately on some models; check which pieces each listing includes.
