Low open roasting pans are designed to expose the roast directly to the ovens hot air and create a brown exterior and a moist interior. They must be sturdy enough to handle the weight of the food without buckling, but they should not add unnecessary weight to the total you lift. Although baking pans made of heatproof glass, ceramic, or earthenware is fine for roasting vegetables or fish steaks; they are not the best choices for roasting meats. They may crack when subjected to direct heat on the stove and in most cases the handles were not design for heavy roasts. When it comes to size, consider the dimensions of the foods you roast most often. You may choose a smaller pan for chicken or pork tenderloin and a larger pan for turkey. Bear in mind, the pan drippings from a small roast in a large pan will burn. This model is for multi-purpose baking and can also be used for baking large main courses or dessert such as lasagna or pudding also.