A roasting pan is a must for a turkey, hams, prime rib, and other large cuts and should promote deep, even browning of food. It can be used to roast vegetables, bake big batches of lasagne, enchiladas, shepherd's pie, or cobbler use the pan as a water bath for baking custards or soufflés. A roasting pan should be able to go from the oven to the stovetop, so that you can turn pan drippings into gravy. Roast meats, poultry, and even fishmake great gravy or pan sauces.   A rectangular or oval shaped pan should have at least 2 inches of space between the oven walls and the pan to ensure proper air circulation around the food as it cooks. Select a size that allows approximately 2 inches between the side of the pan and the meat. All our roasting pans have nice large handles for ease to maneuver in and out of the oven and a rack to prevent the meat from sitting in its own juices and stewing instead of browning.