when roasting many foods. In almost any instance in which most recipes out there would tell you to grab your roasting pan, we at Serious Eats will tell you to reach for a rimmed aluminum baking sheet, sometimes with a simple wire rack set in it, sometimes not.
But baking sheets aren't always perfect. For one, they can feel a wee bit flimsy when loaded with heavier roasts, and while the aluminum is an absolute beast at heat conduction, it's not thick enough to avoid serious hot spots when, say, deglazing over a stovetop burner to make a sauce or gravy. This roasting pan by Misen is the best effort I've seen yet at trying to resolve all of the above issues.
Misen also lowered the walls compared to traditional roasting pans , helping avoid trapped steam that can work against the goals of high-heat roasting while providing enough of a barrier that spills are unlikely if you do decide to deglaze and make a gravy in it. Oh, also, it still fits a standard wire rack sized for a baking sheet, if you need it. Win, win, win, win, win.
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