It is a pan specifically designed for roasting — slowly cooking food. Roasting pans can be used both on the hob and in the oven, and are often made of cast iron. This material makes the pan very heavy with a thick base, which distributes and retains heat well. To braise meat properly, the temperature is kept low so the dish stays below boiling point. If the temperature gets too high, the contents will dry out. Besides meat, you can also braise vegetables and stews in it. It's an essential pan if you love slow-cooked meats and casseroles.

There is a difference in material between the two pans. Roasting pans are typically made from cast iron. This material heats up slowly but retains its temperature much longer than other types of steel. Sauté pans are made from stainless steel or aluminium — both extremely strong materials, with aluminium being particularly wear-resistant.

Of course, the pans also differ in the kinds of dishes you prepare in them. In a roasting pan you'll make stews, meat, and vegetables. In a sauté pan, sauces and stir-fries. These dish types also differ in preparation time. A roasting pan can be on the heat for hours, and you can use it for various cooking techniques such as roasting, braising, and simmering. With a sauté pan you're done in no time — no need to stand over the stove for hours!