Ideally a roasting pan should have high sides of at least 5 cm from all four sides than the meat we are roasting. This helps to make sure that the liquids in our roast do not burn or evaporate. So, it helps to avoid complete drying of meat and leaves the meat with sufficient gravy.
If the pan would have very low sides, there are many chances that gravy will be lessened during removing the pan from oven.
Moreover, the high sides also help to reduce the splattering and help in handling the pan when you need to lift the pan in and out of the oven.
Note: The answer is not 100% corrector means that high sides is always the best quality of a roasting pan. There are many other more important characteristic of roasting pans like its weight, material and grip of handles. The answer just was selected after just analyzing the available options.
Users say that its best if your roasting pan is at least 5cm larger on all sides than the meat or fish of food you are trying to roast. High sides ensure that the roasting liquids don’t evaporate and burn, leaving you with no gravy, and possibly drying out the meat or food.
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