Hospitality Connect carries 44 commercial roasting pans for restaurants, clubs, caterers and bakeries. The range covers stainless steel and non-stick roasting pans, roasters supplied with racks, and roasting dishes, with brands including Scanpan, Vogue and Chef Inox.
Size the pan to your oven first and leave clearance around it, because a pan packed to the oven walls blocks the airflow a convection oven relies on. Then decide on a rack. A rack lifts the joint clear of the fat so heat reaches underneath and the base does not stew, which matters for roasts more than for vegetables. Surface finish is the last decision. Stainless steel takes higher heat and develops fond for gravy, while non-stick releases more easily and washes faster.
