Last Updated on December 21, 2025 by Susanna Zuyeva
Our Top Picks
After weeks of testing, here are my winners:
Best Overall: Viking 3-Ply Stainless Steel Roasting Pan.
Best Value: Circulon Nonstick Roasting Pan.
Best Premium: All-Clad Specialty Stainless Steel Roaster.
I put these three roasting pans through real kitchen tests. I cooked turkeys, roasts, and vegetables in each one. Some surprised me. Others let me down. Let me share what I found.
Our Expertise
Every Thanksgiving, I roast a 20-pound turkey. Every Sunday, I make pot roasts.
I know what makes a good roasting pan.
For this guide, I tested each pan three times. I cooked a whole chicken in each. Then a pork roast. Finally, a turkey.
I checked how evenly they cooked. I timed how long cleanup took. I even dropped each one to test durability.
This isn’t just research. These are real tests in a real kitchen.
What Makes a Great Roasting Pan?
Before I share my reviews, let me explain what matters.
A good roasting pan needs five things:
Size matters most. Your pan should fit a 20-pound turkey with room to spare. Too small and your bird won’t fit. Too big and juices burn.
Material affects cooking. Stainless steel heats evenly. Nonstick cleans easier. Heavy pans don’t warp in high heat.
The rack is crucial. A good rack lifts meat off the bottom. This lets hot air flow under your food. Your turkey gets crispy all over.
Handles save burns. Wide, sturdy handles let you grip the pan safely. Even when wearing oven mitts.
Depth prevents spills. Deep sides keep grease from dripping into your oven. This means less smoke and easier cleanup.
Now let’s talk about each pan I tested.
1. Circulon Nonstick Roasting Pan – Best Value Pick
This pan surprised me. For under $75, I didn’t expect much. But it performed better than pans twice its price.
Product Features
The Circulon measures 17 inches by 13 inches. It’s made from heavy-duty steel with a nonstick coating.
The pan comes with a U-shaped rack. This rack keeps meat elevated during cooking.
It can handle up to 24 pounds of food. That’s enough for a large turkey.
The nonstick surface is dark gray. The handles are wide and easy to grip.
It’s oven safe up to 450 degrees. That’s hot enough for any roasting job.
What I Like
The nonstick coating works beautifully. After roasting a chicken, everything slid right out. No scraping needed.
Cleanup took me less than five minutes. Just warm soapy water and a soft sponge. The pan looked new again.
The U-rack design is smart. It’s more stable than V-shaped racks. My turkey didn’t wobble at all.
The price is unbeatable. I’ve paid more for pans that performed worse.
The pan heats evenly. No hot spots burned my food. Everything cooked at the same rate.
Why It’s Better
This pan beats other nonstick roasters in three ways.
First, the steel is thicker. Cheap nonstick pans warp in the oven. This one stayed flat even at 450 degrees.
Second, the rack is included. Most pans this price don’t come with a rack. You’d spend another $20 to buy one separately.
Third, the nonstick lasts longer. I’ve used this pan 15 times now. The coating still works perfectly.
How It Performed
I started with a 5-pound chicken. I rubbed it with butter and herbs. Then I placed it on the rack.
The chicken cooked in 75 minutes at 375 degrees. The skin was golden and crispy. The breast meat stayed juicy.
Next, I roasted a 4-pound pork loin. I seared it first, then finished it in the oven. The pan handled the stovetop heat well.
The pork came out perfect. Even browning on all sides. No burnt spots.
For my final test, I cooked a 16-pound turkey. This was the real challenge.
The turkey fit with room to spare. It cooked evenly in 3 hours. The drippings collected in the bottom without burning.
My only issue was the temperature limit. At 450 degrees, I worried about the nonstick coating. I kept it at 425 to be safe.
How I Clean It
Cleaning is simple. I wait for the pan to cool completely. Never run cold water on a hot pan. It can warp.
I pour warm soapy water into the pan. I let it soak for 5 minutes. This loosens any stuck bits.
Then I wipe it with a soft sponge. No scrubbing needed. The nonstick does all the work.
I dry it with a towel right away. This prevents water spots.
For the rack, I use the same method. The U-shape makes it easy to clean between the bars.
Testing Results
Heat Distribution: 9/10 – Even cooking with no hot spots
Ease of Cleaning: 10/10 – Best cleanup of all three pans
Durability: 8/10 – Nonstick may wear over time
Value: 10/10 – Amazing quality for the price
Overall Score: 9/10
This pan wins for most home cooks. Unless you need higher heat, it’s the best choice.
2. Viking 3-Ply Stainless Steel Roasting Pan – Best Overall
This pan costs more than twice the Circulon. But it’s worth every penny if you roast often.
Product Features
The Viking measures 16 inches by 13 inches. It’s made from 3-ply stainless steel with an aluminum core.
The construction has three layers. Stainless steel inside. Aluminum in the middle. Stainless steel outside.
It includes a V-shaped nonstick rack. The rack coating prevents sticking.
This pan can hold up to 25 pounds. It’s slightly smaller than the Circulon but rated for more weight.
It’s oven safe to 600 degrees. That’s 150 degrees hotter than the Circulon.
The pan works on all cooktops. Gas, electric, and even induction.
What I Like
The build quality is outstanding. This pan feels solid and professional.
The 3-ply construction heats incredibly evenly. No hot spots at all. My food cooks perfectly every time.
The high temperature rating opens new options. I can start roasts at 450 degrees to get crispy skin. Then lower the heat to finish cooking.
The pan is beautiful. The polished stainless steel looks elegant on my counter.
It’s dishwasher safe. Though I hand wash it to keep it looking new.
The handles stay cool longer than other pans. The inverted design helps with this.
Why It’s Better
This pan outperforms in demanding situations.
If you sear meat before roasting, this pan handles it. The stainless steel can take stovetop heat. Then go straight into the oven.
The aluminum core spreads heat faster than plain steel. Your food cooks more evenly.
The pan won’t react with acidic foods. I’ve made gravies with wine in this pan. The flavor stays pure.
This pan will last decades. The limited lifetime warranty backs this up.
How It Performed
I tested this pan with the same foods as the Circulon.
The chicken came out slightly better. The skin was crispier. The meat was just as juicy.
The difference was small but noticeable.
For the pork roast, I tried something different. I seared the pork in the roasting pan on my stovetop. This created a beautiful crust.
Then I moved it to the oven. The pan handled the transition perfectly. The pork was the best I’ve ever made.
The turkey test showed the Viking’s true strength. I started at 450 degrees for 30 minutes. This crisped the skin beautifully.
Then I dropped to 325 for the rest of the cooking. The turkey came out perfect. Crispy skin. Juicy meat.
The pan handled the temperature changes without warping. The drippings made incredible gravy.
How I Clean It
Stainless steel takes more work than nonstick. But it’s not hard.
I let the pan cool slightly. Then I deglaze it with a cup of water or wine. I scrape up the brown bits with a wooden spoon.
These brown bits make amazing gravy. Don’t waste them.
After deglazing, I wash the pan with hot soapy water. A regular sponge works fine.
For stubborn spots, I use Bar Keeper’s Friend. This cleaner is magic on stainless steel. It removes stains without scratching.
I dry the pan immediately to prevent water spots.
The rack needs more attention. The V-shape has tight corners. I use a bottle brush to clean between the wires.
Testing Results
Heat Distribution: 10/10 – Perfect even heating
Ease of Cleaning: 7/10 – Takes more work than nonstick
Durability: 10/10 – Built to last forever
Value: 8/10 – Expensive but worth it
Overall Score: 9.5/10
This is my top pick for serious cooks. If you roast meat often, invest in this pan.
3. All-Clad Specialty Stainless Steel Roaster – Best Premium Option
All-Clad is known for premium cookware. This roasting pan lives up to the brand name.
Product Features
The All-Clad measures 16 inches by 13 inches by 5 inches deep. Those extra-deep sides matter.
It’s made from heavy-gauge 18/10 stainless steel. This is restaurant-quality material.
The pan has a polished finish. It looks stunning.
It comes with a nonstick rack. The rack is oven safe to 375 degrees. The pan itself handles 600 degrees.
The pan weighs 8 pounds empty. This heavy weight prevents warping.
It includes All-Clad’s limited lifetime warranty.
What I Like
The depth is amazing. At 5 inches deep, this pan holds more drippings than the others.
I roasted a turkey and collected three cups of drippings. None spilled into my oven.
The polished finish is gorgeous. This pan looks professional.
The weight gives me confidence. Heavy pans distribute heat better. They also last longer.
The cooking surface is incredibly smooth. Nothing sticks to it.
The rack is coated with nonstick. This combines the best of both worlds. Stainless pan with easy rack cleanup.
Why It’s Better
The All-Clad excels in three areas.
First, the depth prevents spills. If you make gravy from drippings, you need those juices. This pan catches everything.
Second, the build quality is unmatched. Every detail is perfect. The welds are smooth. The handles are perfectly attached.
Third, the brand reputation matters. All-Clad has made professional cookware for 50 years. They stand behind their products.
How It Performed
The chicken test went perfectly. The deep sides kept all the juices in the pan. I made the best gravy I’ve ever had.
The pork roast was excellent. Like the Viking, this pan handles stovetop searing. The heavy gauge steel distributed heat evenly.
The turkey was where this pan shined. A 20-pound turkey fits comfortably. The deep sides contained all the drippings.
I collected enough juice to make gravy for 12 people. Usually, I need to add extra broth. Not with this pan.
The only downside was the rack temperature limit. At 375 degrees, I couldn’t use high heat with the rack in place.
I worked around this by removing the rack for the first 30 minutes. I crisped the skin at 450 degrees. Then I added the rack and reduced the heat.
This extra step was annoying but manageable.
How I Clean It
Cleaning is similar to the Viking. I deglaze the pan first. This loosens the brown bits.
I wash it with hot soapy water and a sponge. The smooth surface makes cleaning easy.
For tough stains, Bar Keeper’s Friend works perfectly. I apply it with a damp sponge. I scrub gently. The stains disappear.
The nonstick rack is the easiest part. It wipes clean with a sponge. No scrubbing needed.
I dry everything immediately. This keeps the polished finish looking new.
Testing Results
Heat Distribution: 10/10 – Excellent even cooking
Ease of Cleaning: 8/10 – Smooth surface helps
Durability: 10/10 – Built like a tank
Value: 7/10 – Very expensive for slight improvements
Overall Score: 8.5/10
This pan is excellent. But it’s hard to justify the price over the Viking. Unless you need those extra-deep sides.
Head-to-Head Comparison
Let me break down how these pans compare directly.
Price and Value
The Circulon costs around $71. The Viking costs $170. The All-Clad costs $180.
For most people, the Circulon offers the best value. It does 90% of what the expensive pans do at 40% of the cost.
The Viking is worth the upgrade if you roast often. The better heat distribution and higher temperature rating make a real difference.
The All-Clad is harder to justify. It costs $10 more than the Viking but doesn’t perform noticeably better. You’re paying for the brand name and deeper sides.
Cooking Performance
All three pans cook food well. The differences are small.
The Viking heats most evenly. The thick 3-ply construction spreads heat perfectly. This leads to the most consistent results.
The All-Clad is nearly as good. The heavier gauge steel heats almost as evenly.
The Circulon performed surprisingly well. For a nonstick pan, it heated more evenly than I expected. The thick steel base helps.
Cleanup Time
The Circulon wins easily. Cleanup takes 5 minutes. Everything wipes out with a sponge.
The Viking takes about 15 minutes. The stainless steel needs more scrubbing. But Bar Keeper’s Friend makes it manageable.
The All-Clad takes about 12 minutes. The smooth surface cleans easier than the Viking. The nonstick rack saves time.
Durability
The Viking and All-Clad will last forever. Stainless steel doesn’t wear out. The limited lifetime warranties prove this.
The Circulon will eventually need replacing. Nonstick coatings wear over time. I expect 5-10 years of life with proper care.
For most home cooks, 5-10 years is plenty. The lower price makes replacement affordable.
Versatility
The Viking wins here. It works on all cooktops including induction. It handles stovetop searing. It can go up to 600 degrees.
The All-Clad is almost as versatile. But the rack temperature limit is annoying.
The Circulon is less versatile. The nonstick coating limits high-heat cooking. It’s oven-only, not for stovetop use.
Which Pan Should You Buy?
Here’s my honest recommendation for different situations.
Buy the Circulon if:
- You roast meat a few times per year
- You want easy cleanup
- You’re on a budget
- You don’t need super high heat
- You cook in a standard home oven
This pan does everything most people need. The nonstick makes it beginner-friendly. The price won’t break the bank.
Buy the Viking if:
- You roast meat monthly or more
- You want the best cooking performance
- You sear meat before roasting
- You have an induction cooktop
- You want a pan that lasts decades
This is my personal favorite. It’s the best overall performer. The extra cost is worth it if you cook often.
Buy the All-Clad if:
- You collect gravy from drippings
- You want a showpiece pan
- You love the All-Clad brand
- You need extra-deep sides
- Money isn’t a concern
This pan is excellent. But it’s hard to justify over the Viking unless you specifically need the deeper sides.
Tips for Using Your Roasting Pan
After testing these pans, I learned some tricks.
Always Use the Rack
The rack is essential. It lifts meat off the bottom. This lets hot air circulate underneath.
Your turkey or roast will cook more evenly. The bottom won’t get soggy. The skin or crust will be crispier all over.
Position the meat breast-side up on the rack. This protects the delicate breast meat.
Don’t Overcrowd
Leave space around your food. Air needs to circulate.
If you’re roasting vegetables with your meat, don’t pile them too high. Spread them in a single layer if possible.
Add Liquid for Gravy
Pour a cup of broth or wine into the bottom of the pan. This prevents drippings from burning. It also gives you liquid for gravy.
Don’t submerge the meat. Just a thin layer on the bottom.
Use a Thermometer
Don’t guess when food is done. Use a meat thermometer.
Insert it into the thickest part of the meat. Avoid touching bone. Bone conducts heat and gives false readings.
Turkey is done at 165 degrees in the breast. Pork is safe at 145 degrees.
Let It Rest
After cooking, let meat rest for 15-20 minutes. This lets juices redistribute.
If you cut meat immediately, juices run out. Your meat will be dry.
Place the meat on a cutting board. Tent it loosely with foil. Then make your gravy while it rests.
Deglaze for Gravy
Don’t waste the brown bits in the bottom of your pan. These are pure flavor.
Place the pan over medium heat. Pour in wine, broth, or water. Scrape the bottom with a wooden spoon.
These bits dissolve into the liquid. Strain this into your gravy. It adds incredible depth of flavor.
How to Care for Your Roasting Pan
Proper care extends the life of your pan.
For Nonstick Pans
Never use metal utensils. They scratch the coating. Use wood, silicone, or plastic instead.
Don’t use cooking spray. It builds up on nonstick surfaces. Use butter or oil instead.
Wash by hand if possible. Dishwashers can damage nonstick coatings over time.
Never heat an empty nonstick pan. Always add oil or food before heating.
Store carefully. Don’t stack other pans on top. The weight can damage the nonstick surface.
For Stainless Steel Pans
Bar Keeper’s Friend is your best tool. It removes stains and keeps steel shiny.
Don’t fear staining. Brown spots are normal. They don’t affect performance. But Bar Keeper’s Friend removes them easily.
Dry immediately after washing. This prevents water spots.
For stuck-on food, soak in hot soapy water. Then scrub with a non-abrasive sponge.
You can use the dishwasher. But hand washing keeps the finish looking better.
For All Racks
Clean the rack separately. It’s easier than trying to clean it in the pan.
Use a bottle brush for V-shaped racks. The narrow spaces need a thin brush.
For stuck-on bits, soak the rack in hot soapy water. Everything will loosen.
Store the rack inside the pan. This saves cabinet space.
Common Mistakes to Avoid
I made these mistakes during testing. Learn from me.
Using the Wrong Size Pan
A pan that’s too small causes spills. Juices overflow into your oven. This creates smoke and mess.
A pan that’s too large causes problems too. Juices spread thin and burn. Your gravy tastes bitter.
Match your pan size to your food. A 16-17 inch pan fits most turkeys up to 20 pounds.
Forgetting to Preheat
Always preheat your oven fully. An accurate temperature matters.
Most ovens take 15-20 minutes to reach temperature. Don’t trust the beep. Use an oven thermometer to verify.
Cooking at the wrong temperature ruins timing. Your food cooks unevenly.
Skipping the Thermometer
Visual cues aren’t reliable. A golden-brown turkey might be raw inside. Or dry and overcooked.
Only a thermometer tells you the truth. Invest in a good instant-read thermometer.
Cutting Corners on Resting
I know you’re hungry. But don’t skip the rest.
Resting makes the difference between dry meat and juicy meat. Those 15 minutes matter.
Use the time to make gravy or set the table.
FAQs
Q: Can I use a roasting pan on the stovetop?
Only stainless steel pans work on stovetops. The Viking and All-Clad are safe for stovetop use. The Circulon is not. Nonstick coatings can’t handle direct flame heat. Check your pan’s manual before trying this.
Q: How do I remove burnt-on stains from stainless steel?
Use Bar Keeper’s Friend cleanser. Make a paste with water. Apply it to stains. Let it sit for 5 minutes. Scrub gently with a damp sponge. The stains will disappear. This works on even the worst burnt spots.
Q: Do I need a rack with my roasting pan?
Yes, you need a rack. It lifts meat off the bottom. Hot air circulates underneath. This cooks food evenly. It also keeps the bottom from getting soggy. All three pans I tested include racks.
Q: What’s the best temperature for roasting turkey?
Start at 450 degrees for 30 minutes. This crisps the skin. Then reduce to 325 degrees. Cook until the breast reaches 165 degrees internal temperature. This method gives you crispy skin and juicy meat.
Q: Can I put my roasting pan in the dishwasher?
The Viking and All-Clad are dishwasher safe. But hand washing keeps them looking better. The Circulon can go in the dishwasher. But hand washing extends the life of the nonstick coating. I hand wash all my pans.
Q: How long will a nonstick roasting pan last?
With proper care, expect 5-10 years. Avoid metal utensils. Don’t use cooking spray. Hand wash when possible. The coating will eventually wear. But you’ll get many years of use first. The low cost makes replacement affordable.
Q: What size roasting pan do I need for a 20-pound turkey?
A 16-17 inch pan works perfectly. This gives you room around the turkey. Air can circulate. Juices won’t overflow. All three pans I tested fit a 20-pound turkey comfortably. The Circulon has the most extra room.
Final Thoughts
After weeks of testing, I have a clear winner for most people. The Viking 3-Ply Stainless Steel Roasting Pan offers the best overall performance.
It heats evenly. It’s built to last. It handles high temperatures. And it works on any cooktop.
But if you’re on a budget, the Circulon is amazing. It costs less than half the Viking. And it performs nearly as well for basic roasting. The nonstick makes cleanup effortless.
The All-Clad is excellent too. But it’s hard to justify the price. Unless you specifically need those extra-deep sides for gravy collection.
I personally use the Viking for most roasting. But I kept the Circulon for quick weeknight meals. The easy cleanup makes it perfect when I’m tired.
Choose based on your needs and budget. Any of these three pans will serve you well. They all make delicious roasted meat.
Happy roasting!