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Kitchen roasting Pans made of heavy metal stainless steel, are durable pans. Roasting pans should be fairly shallow to allow the meat to be exposed to maximum amount of heat possible. The roasting pan has a stainless steel lining, bronze handle and a polished finish. Larger roasting pans are good for turkeys, beef rib roasts, and legs of lamb; smaller ones are suited for chickens, boned roasts, and half hams.

The shallow sides of the roasting pans allow the meat to be exposed as much as possible to the dry heat of the oven. Pans are made of solid stainless steel with a stainless steel lining. Dimensions are interior and do not include handles or thickness of the material. Stainless steel roasting pans may have bronze handles.