Thanks for the great reply. Never would have thought of using a saute/fry pan for roasting chickens or racks of lamb. You said that rib roast were larger roasts and wouldn't work in the saute pan. How big of a pan do you think you'd need for a 7-10 lb rib roast?

Thanks for the great reply. Never would have thought of using a fry pan for roast chickens or racks of lamb. You mentioned that a rib roast is a larger roast and would be too big for a saute/fry pan, how big of a pan do you think you'd need for a 7-10 lb roast? I still tended to think of that as a smaller roast.

I'm looking to finally get a good roasting pan. A few years ago I made the mistake of getting a non-stick roasting pan and soon discovered it wasn't very good for sauces or gravy. So I'm looking at getting a heavier duty stainless steel pan. My big question is how big of a pan should I get? Normally, we'll roast chicken, rack of lamb or a beef rib roast. But I doubt we'll be roasting a turkey each year. I was initially thinking that its better to get a bigger 16"x12" pan just in case we want to do something bigger. But when I saw the size of it, I started thinking that it would be too big for a smaller roast. Any suggestions on the size? If I do go with the larger pan (but get a good heavy duty one), do you think I'd having any issues burning the juices on the bottom of the pan? Thanks in advance.