Roasting pans are heavy, durable metal pans designed for oven use. Larger roasting pans are good for turkeys, beef rib roasts, and legs of lamb; smaller ones are suited for chickens, boned roasts, and half hams. Sturdy metal racks, with or without a nonstick finish, facilitate lifting and turning, promote even roasting, and prevent roasts from sticking to the pan. Hinged, V-shaped racks collapse for convenient storage.