Masterclass Roasting Pan | Premium Non-Stick Bakeware
We engineered our roasting pan to handle everything from Sunday chicken to Thanksgiving turkey with restaurant-level results. The heavy-gauge carbon steel base heats evenly across every inch, eliminating cold spots that leave portions undercooked. Our PFOA-free non-stick interior releases even the stickiest glazes and caramelized drippings without scrubbing, while the reinforced riveted handles stay cool enough to grip safely straight from a 450°F oven.
We chose carbon steel as the foundation metal because it outperforms aluminum and thin stainless options in both heat retention and durability. The 2mm wall thickness stores thermal energy during preheating, then releases it steadily throughout the roasting process so your oven doesn’t lose temperature when you open the door to baste. This consistent heat prevents the temperature swings that cause uneven browning or dried-out breast meat while thighs remain undercooked.
Non-Stick Surface & Cleaning Protocol
Our proprietary non-stick formula bonds to the carbon steel at a molecular level through a three-layer application process, creating a surface that releases caramelized sugars, sticky glazes, and baked-on fat without the aggressive scrubbing that damages lesser coatings. You’ll lift out a whole roasted chicken cleanly, leaving only a thin film of fond that wipes away with a damp cloth.
Daily Maintenance
After each use, let the pan cool to room temperature, then wash with warm water and a soft sponge—abrasive pads and steel wool degrade the non-stick layer over time. For stubborn residue, fill the pan with warm soapy water and let it soak for ten minutes before wiping. We recommend hand washing to preserve the coating’s longevity, though the pan is dishwasher-safe when convenience outweighs care. Our cleaning and care guide covers the specific steps that keep every piece in the collection performing like new through hundreds of cooking cycles, from removing baked-on stains to restoring surface sheen without harsh chemicals.
Capacity, Dimensions & What Fits Inside
The 16 x 12-inch interior provides 192 square inches of usable cooking surface—enough room for a 20-pound turkey with two inches of clearance on all sides, or a standing rib roast surrounded by quartered potatoes and carrots. The 2.5-inch sidewall height contains splatter and drippings without blocking radiant heat from reaching the top surface of your protein, so you get crispy skin instead of steamed, pale poultry.
We tested this pan with every common roasting scenario: a 5-pound chicken with Brussels sprouts fits with space to spare; a full rack of baby back ribs lies flat; six bone-in pork chops plus sliced onions arrange in a single layer. The dimensions also make it ideal for baking large-batch sheet cakes, lasagna, or casseroles when you need more depth than a standard rimmed baking sheet provides.
Construction & design highlights
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Common Questions About the Masterclass Roasting Pan
We recommend silicone, wood, or nylon utensils to preserve the non-stick coating’s longevity. While the coating is durable enough to withstand occasional contact with metal spatulas or tongs, repeated scraping with sharp metal edges will gradually wear down the surface. If you do use metal tools, opt for smooth-edged turners rather than serrated knives or forks, and avoid aggressive scraping motions when deglazing or lifting food.
The pan and its non-stick coating are oven-safe up to 450°F, which covers the temperature range for roasting poultry, red meat, and vegetables. The riveted stainless steel handles tolerate the same heat threshold without warping or loosening. Going beyond 450°F risks degrading the non-stick layer and voiding the warranty, so if a recipe calls for higher heat, we suggest preheating to 450°F and adjusting cook times accordingly.
The non-stick surface is ready to use straight out of the box—no seasoning required. For optimal release during the first few uses, lightly coat the pan with cooking spray or a thin layer of oil before adding food, even though the coating technically doesn’t need it. This builds a small buffer layer while the surface is still brand new. After a dozen cooking cycles, the non-stick properties fully settle in and you can skip the oil for most recipes if you prefer.
Absolutely—the pan excels at roasting vegetables solo. The even heat distribution caramelizes Brussels sprouts, carrots, and root vegetables uniformly, and the non-stick surface prevents delicate items like cherry tomatoes from bursting and sticking. Toss your vegetables with oil and seasoning, spread them in a single layer across the 16 x 12-inch surface, and roast at 425°F for crispy edges and tender interiors. The low sidewalls promote browning rather than steaming.
Yes, the carbon steel base is magnetic and works on induction burners as well as gas, electric coil, and radiant glass cooktops. This makes it easy to deglaze the pan and build gravies or pan sauces directly after roasting without transferring drippings to a separate pot. The flat base ensures full contact with induction elements for efficient heat transfer and even simmering.
The pan measures 16 inches long by 12 inches wide with a 2.5-inch depth, so it stores flat in most standard cabinets or oven drawers. If vertical storage works better for your kitchen, the riveted handles are sturdy enough to hang the pan from a pot rack or wall-mounted hooks. Nesting it inside larger stockpots is another option, though we recommend placing a dish towel or silicone mat between surfaces to protect the non-stick coating from scratches.
The lifetime warranty protects against manufacturing defects including warping, handle failure, and coating separation under normal household use. It does not cover damage from metal utensils, thermal shock from rapid temperature changes, or wear from commercial kitchen environments. If you experience a defect, contact our customer service team with your purchase information and photos of the issue for a free replacement or repair evaluation.