A roasting pan is a large, rectangular metal pan about 8 cm deep, designed to hold meat, poultry, and vegetables for oven roasting. The depth contains splattering fat and accumulating juices while the open top lets hot air circulate for browning, and the sturdy construction withstands high temperatures without warping. Many come with a rack that lifts the joint above the drippings, keeping the base crisp and leaving the juices free for gravy. Heavy-gauge materials distribute heat evenly and resist the thermal shock of deglazing on the hob. A good roasting pan is a lifetime purchase: it goes from oven to stovetop for gravy-making, scrubs clean, and handles everything from a Sunday joint to a tray of roasted vegetables.