Roasting tin

Look for a tin about 5cm (2in) deep (higher sides discourage browning and produce a moister result), and which will fit into your oven, with at least 5cm (2in) all round so that heat can circulate evenly. The tin must be strongly made, with rigid handles or a large lip for a good grip as a roasted joint or bird can be heavy. They may be made of stainless steel, aluminium or enamelled cast iron. Some very deep tins have lids, in which food is more steamed or pot-roasted than roasted; for a crisp finish, the lid must be removed towards the end of cooking.