Best Pans for Roasting Vegetables: Things to Consider & Top Picks

At Caraway , we know sheet-pan dinners are the weeknight hero. Toss some veggies on a pan, add a drizzle of oil, season, and let the oven do the rest—minimal effort, maximum payoff. But not all pans handle the job the same way. Some warp, some stick, and some just don’t hold heat well enough to get that golden, crispy edge.

If you’re tired of uneven roasting and veggies that steam instead of crisp, it’s time to upgrade. Here’s exactly what to look for in a roasting pan—and the best options to make every sheet pan dinner a success.

What To Consider When Selecting a Roasting Pan

When shopping for a roasting pan, you’ve got options. But if you actually want vegetables that crisp up instead of turning soggy, some pans are better than others. Whether you’re roasting for a weeknight dinner or meal prepping for the days ahead, here’s what to look for to make sure your pan can handle the job.

Heat Conductivity and Retention

Some pans heat up fast but don’t hold heat well, leaving you with unevenly cooked veggies. Others take forever to heat but maintain steady temperatures once they do. You want a pan that does both—heats quickly and stays hot —so everything roasts evenly. Stainless steel and ceramic-coated pans are solid choices for this.

Durability

Roasting pans see a lot of high heat, scraping, and heavy use, so you need one that won’t warp, chip, or scratch easily. Flimsy sheet pans buckle under heat, and low-quality coatings wear down fast. Look for a pan made from sturdy materials that can handle repeated roasting sessions without falling apart.

Capacity

Think about how much food you typically roast. If you’re making big batches, a larger pan gives your veggies enough space to spread out so they crisp up instead of steaming. But if you’re just roasting for one or two, a smaller pan might make more sense—especially if storage space is tight.

Depth

Shallow pans are great for roasting because they let air circulate, helping food cook evenly and brown properly. Deeper pans trap more moisture, which is fine for braising but not ideal for crisping up vegetables. If you want those perfectly caramelized edges, stick with a pan that’s on the shallower side.

Coatings

Non-stick coatings make cleanup easier, but not all are created equal. Many contain chemicals like PFAs or PTFE, which can release toxins at high heat . A ceramic-coated pan keeps things non-stick and non-toxic, so you don’t have to worry about what’s getting into your food.

Ease of Handling

A pan that’s hard to lift, especially when full, isn’t just annoying—it’s a safety risk. Sturdy, easy-to-grip handles make transferring your pan in and out of the oven much smoother. Also, if you ever plan on serving straight from the pan, it helps to have one that looks good enough to bring to the table.

Maintenance Needs

No one wants a pan that’s a pain to clean. Some roasting pans require special care—seasoning , hand-washing, or avoiding certain utensils. If convenience matters to you, go for something that cleans up easily without requiring extra work.

What Are the Best Roasting Pans?

You know what to look for in a roasting pan, but which ones actually get the job done? If you're tired of pans that warp, stick, or make cleanup a hassle, these are the ones worth considering.

Caraway Roasting Pan

For bigger meals or anything that needs extra depth, our Roasting Pan is a solid pick. It’s 16x13" and comes with a stainless steel wire rack, making it great for high-heat roasting, basting, or even crisping up proteins alongside your vegetables.

It’s oven-safe up to 550°F and has the same non-toxic, non-stick ceramic coating Caraway is known for—so your food releases easily without needing extra oil or heavy scrubbing afterward. Plus, it works on all stovetops, including induction, adding even more versatility to your kitchen setup.

Caraway Baking Sheet Duo

If you’re all about sheet pan dinners, our Baking Sheet Duo is a game-changer. This set includes two sizes—18x13" and 15x10"—so whether you're roasting a big batch of veggies or just a quick side, you have options.

The aluminized steel construction keeps heat evenly distributed, so you don’t end up with half-crispy, half-soggy results. Like all of our bakeware , these sheets have a ceramic-coated non-stick surface, so food slides off easily, and cleanup is basically effortless. They’re oven-safe up to 550°F and built to last, meaning no warping, flaking, or chipping over time.

Caraway Half Baking Sheet

For smaller portions or tighter kitchen spaces, our Half Baking Sheet delivers the same performance as the full-size versions, just in a more compact design. It’s great when you don’t need a huge pan but still want evenly roasted vegetables with easy cleanup.

The aluminized steel body holds up under high heat, the non-toxic ceramic coating prevents food from sticking, and like our other baking pans and sheets, it’s oven-safe up to 550°F. What’s not to love?

What Are Some Tips for Roasting Vegetables?

You’ve picked the best pan for roasting—now what? Getting perfectly crispy, evenly cooked vegetables isn’t just about the pan you use; it’s also about how you use it. Keep these tips in mind to make sure your roasted veggies turn out just right.

Preheat the Pan

Starting with a cold pan means your vegetables spend the first few minutes of cooking just warming up instead of actually roasting. Preheating your pan in the oven for a few minutes before adding your veggies gives them an instant sizzle when they hit the surface, helping them brown faster and develop better texture.

Avoid Overcrowding

Cramming too many vegetables onto one pan is the fastest way to end up with soft, steamed veggies instead of crispy, caramelized ones. Give everything enough space so air can circulate properly. If you’re cooking a big batch, use two pans instead of piling everything onto one.

Use High Heat

Roasting works best at higher temperatures —400°F or above—so your vegetables can cook quickly and develop that golden, slightly charred finish. If the heat is too low, they’ll soften before they have a chance to crisp up. If you want extra browning, try finishing them under the broiler for the last couple of minutes.

The Bottom Line

And there you have it—everything you need to know to get the best results when roasting vegetables. The right pan makes all the difference, but so do the little details, like preheating, spacing out your veggies, and using high heat to get that perfect crisp.

At Caraway , we design kitchenware that’s non-toxic, durable, and easy to use, so you don’t have to worry about forever chemicals or frustrating cleanups. Our roasting pans and baking sheets are built to handle high heat, last for years, and make every sheet pan dinner a success. No sticking, no warping—just better cooking.

Check out our line of non-toxic, high-performance cookware today—because better cookware means better meals, every time.

Sources:

What is heat conduction? | Phys

The Teflon chemical PTFE is often touted as a safe cousin of toxic PFAS | Chem Sec

What happens when you season a cast iron pan | PBS

The Best Temperature for Roasting Vegetables | Simply Recipes