An alternative to a roasting pan that's cheap, easy to clean, and even easier to store.
And here's why roasting on a rimmed baking sheet is superior:
So why would you need a roasting pan at all? There are a few rare occasions when a roasting pan offers some clear advantages. If you plan on roasting potatoes or other vegetables in the drippings underneath your meat, you might want that extra volume. For these tasks, even the most inexpensive disposable aluminum pan does a perfectly fine job—no need for that pricey model here.
Clad construction—typically two layers of stainless steel sandwiching a core of aluminum or copper—is most useful for sauté pans and skillets, whose primary functions are sautéing and searing. The outer stainless steel layers have a high volumetric heat capacity, meaning that they can hold on to a large amount of energy, delivering it to your food as you add it. Aluminum is a great heat conductor, which means that your pan will heat more evenly, without developing hot and cool spots.
If you really plan on searing lots of meat on the direct flames of your stovetop, you can pony up for a triple-clad model. For the rest of us, frankly, during the short periods of stovetop use your roasting pan is gonna see, occasionally moving it around to even out those hot spots is easy enough. Some folks say that a roasting pan is essential for deglazing drippings from a roast to turn into a sauce or a gravy.
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