In the institutional kitchen, roasting pans are frequently utilized for a wide variety of menu items. From crispy roasted vegetables to tender beef roasts and juicy roast poultry, the roast pan you choose has an important role the cooking process. So what should you be looking for when you are shopping for commercial roasting pans? Here are the four most important variables you should consider when selecting a roast pan for your commercial kitchen:
1. Which material is best for your foodservice operation? Like most commercial cookware, you have two main options in materials aluminum or stainless steel. There are many great commercial aluminum roasting pans available on the market. These are highly popular because aluminum cookware is generally less expensive than stainless steel. However, if you are roasting meats with acidic foods like tomatoes or if you deglaze your pan with wine, you will be better off with roast pan made from a nonreactive metal like stainless steel, anodized aluminum, or enameled steel. Stainless steel roast pans are also popular because of the durability and ease of cleaning.
2. What size pan is best for your professional kitchen? Before you invest in a quality roast pan, you need to determine what size will best accommodate your menu. It’s a general rule of thumb that a roast pan should have 1 to 2 inches of air space on all sides, including the top and bottom, within your oven. If you are cooking a variety of products at one time and would like to cook each separately, then it your operation may be better suited to have multiple smaller roasting pans cooking at one time. For larger items, like whole turkey, larger roasting pans are needed. Also, if you are cooking smaller items these can fit in a larger pan or you can even cook two or possibly three chickens in one larger roast pan.
3. Do you want a roast pan with handles? Roast pans with handles like the Economy Double Roaster Pan with Straps have two handles which make it easier to transport than a pan without handles. Make sure that if you select a pan with handles, that they are heavy-duty enough to hold the weight of a fully loaded pan. Handles reinforced by rivets are strong and durable. You also want to be sure that there is enough room to be able to get a good grip even when you are wearing oven mitts.
4. The weight of the pan is critical to check before purchasing. A heavier weight pan can be put on the range for searing or browning of meat before placing in the oven. But you need to be able to lift the pan comfortably when it is fully loaded and you don’t want a pan that adds excess and unnecessary weight making users unstable when carrying a hot fully loaded roast pan. This is where aluminum has a real advantage.
Other considerations when shopping for roasting pans include natural or non-stick coating, deep sides vs. shallow sides and lids or racks. To make the right choice, you will need to review your menu, oven size and staff’s ability to handle the pan. Whatever you choose, Cook’s can help you find the best commercial roasting pan to meet your foodservice kitchen’s needs.
