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Home & Kitchen with Caraway
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 restâminimal effort, maximum payoff. But not all pans handle the job the same way. Some warp, some stick, and some just donât hold heat well enough to get that golden, crispy edge.
If youâre tired of uneven roasting and veggies that steam instead of crisp, itâs time to upgrade. Hereâs exactly what to look for in a roasting panâand 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, youâve got options. But if you actually want vegetables that crisp up instead of turning soggy, some pans are better than others. Whether youâre roasting for a weeknight dinner or meal prepping for the days ahead, hereâs what to look for to make sure your pan can handle the job.
Heat Conductivity and Retention
Some pans heat up fast but donât 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 bothâheats quickly and stays hot âso 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 wonât 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 youâre making big batches, a larger pan gives your veggies enough space to spread out so they crisp up instead of steaming. But if youâre just roasting for one or two, a smaller pan might make more senseâespecially 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 thatâs 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 donât have to worry about whatâs getting into your food.
Ease of Handling
A pan thatâs hard to lift, especially when full, isnât just annoyingâitâs 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 thatâs a pain to clean. Some roasting pans require special careâseasoning , 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. Itâs 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.
Itâs oven-safe up to 550°F and has the same non-toxic, non-stick ceramic coating Caraway is known forâso 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 youâre all about sheet pan dinners, our Baking Sheet Duo is a game-changer. This set includes two sizesâ18x13" and 15x10"âso 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 donât 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. Theyâre 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. Itâs great when you donât 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, itâs oven-safe up to 550°F. Whatâs not to love?
What Are Some Tips for Roasting Vegetables?
Youâve picked the best pan for roastingânow what? Getting perfectly crispy, evenly cooked vegetables isnât just about the pan you use; itâs 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 youâre cooking a big batch, use two pans instead of piling everything onto one.
Use High Heat
Roasting works best at higher temperatures â400°F or aboveâso your vegetables can cook quickly and develop that golden, slightly charred finish. If the heat is too low, theyâll 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 itâeverything 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 thatâs non-toxic, durable, and easy to use, so you donât 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 warpingâjust better cooking.
Check out our line of non-toxic, high-performance cookware todayâbecause 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
