Roasting pans are designed for cooking large cuts of meat, such as a pork loin or Thanksgiving turkey. These heavy pans come
in large rectangular or oval shapes with 2- to 4-inch vertical sides, which keep the pan juices from overflowing in the oven.
They sometimes come with racks to keep the meat raised above the drippings as it roasts; if your pan doesn't have a rack,
you can elevate the meat with vegetables (such as whole carrots and ribs of celery) or a wire rack that fits the pan, unless
the roast has to cook for several hours (in which case the drippings help the meat stay moist). A good substitute is a broiling
pan with a removable rack.
Recipe: Roasted Pork and Autumn Vegetables