Roasting Pan

Roasting Pans are essential cookware for roasting meats, vegetables and batch-cooked dishes in professional kitchens. This range includes heavy-duty chrome nickel steel trays, GN roasting pans and stylish ceramic roasting dishes for oven-to-table service. Ideal for restaurants, hotels, carveries and catering operations, these pans deliver even heat distribution and reliable performance. Durable construction and easy-clean surfaces help maintain hygiene and speed up turnaround between services.

• Robust chrome nickel steel roasting pans and trays in a wide choice of sizes and depths.
• Gastronorm (GN) roasting pans compatible with standard GN trolleys, ovens and hot holding units.
• Ceramic roasting dishes in attractive colours for oven-to-table presentation and buffet service.
• Heavy-duty pans designed for frequent use in commercial ovens and combi ovens.
• Excellent heat retention for consistent roasting of joints, poultry, vegetables and traybakes.
• Easy-clean interiors to support fast turnaround and high hygiene standards in busy kitchens.

How to choose the right Roasting Pans

• Match pan size to your oven and service volume, from compact trays for small batches to large GN pans for banqueting.
• Choose chrome nickel steel or stainless-style pans for maximum durability in high-heat, high-use commercial environments.
• Select ceramic roasting dishes when you need attractive oven-to-table presentation for restaurants, bistros or buffets.
• Consider pan depth for your menu, using deeper pans for joints and stews and shallower trays for vegetables and traybakes.
• Check compatibility with GN standards and existing racks, trolleys and hot holding equipment in your kitchen.
• Think about handling and storage, including rim design and stackability for tight prep areas.

Care and maintenance

• Allow roasting pans to cool slightly before cleaning to avoid warping and thermal shock.
• Soak pans to loosen baked-on residues, then clean with non-abrasive pads and suitable catering detergents.
• Avoid harsh scourers or caustic chemicals on ceramic dishes to protect the glaze and finish.
• Inspect metal pans regularly for dents or deep scratches that can trap food and compromise hygiene.
• Dry thoroughly before stacking to prevent corrosion and staining, especially on metal cookware.
• Store pans in dedicated racks or shelves to reduce damage and keep them ready for fast service.

Explore our wider cookware, baking trays, GN pans and oven-to-table ranges to complement your roasting pans and streamline service.

Need help choosing? Call Caterboss on (01) 687 5772.