Collection: Non-stick rectangular roasting pan

The rostiera is the shallow, sturdy pan of Italian cuisine: low sides to allow air to circulate during baking, a thick bottom for even heat distribution, and an elongated shape for roasts, rustic pies, and dishes that need to be cooked open. Mamù produces the non-stick aluminum roasting pan in two distinct versions: with a non-stick coating and in traditional white aluminum. Made in Italy, at factory prices.

PFOA-free non-stick roasting pan: effortless demoulding

With the PFOA-free aluminum non-stick roasting pan, you can cook without the roast sticking to the bottom, rustic pizza comes off whole, and gratinated vegetables don't stick. The scratch-resistant coating is oven-safe and can be cleaned with hot water and a soft sponge.

Available in six sizes, from the most compact for individual cooking to the largest for Sunday lunches. The low, flared edges allow you to serve directly at the table without decanting.

White aluminum roasting pan with iron handle: tradition

The white aluminum roasting pan with iron handle is the traditional Neapolitan and Campanian shape: natural, uncoated aluminum, a long iron handle for carrying the pan from the oven to the table, and low edges to allow moisture to evaporate during cooking. White aluminum has been used for generations for rustic pies, escarole pizza, casatiello, and traditional desserts that require even, open baking.

Available in four sizes, from the small one for small families to the large one for large meals. The iron handle gets hot during baking: always use an oven mitt when removing it from the oven.

Roasting pan vs. baking pan: what's the difference?

The roasting pan has lower edges than a standard baking pan and is often more elongated. The lower edges allow the hot oven air to circulate around the food, resulting in a golden exterior and crispy baking. The baking pan has higher edges and retains more moisture, making it suitable for leavened desserts and other preparations that need to remain moist. For roasts, rustic pizzas, flat focaccias, open-faced savory pies, and anything that needs to brown, use the roasting pan.

What to cook in the roasting pan

• Roast meat: whole chicken, pork, lamb. The low edges allow for browning on all sides.
• Rustic pizza and casatiello: the traditional shape for Neapolitan rustici.
• Open savory pies: quiches, vegetable pizzas, puff pastry preparations.
• Gratin vegetables: baked potatoes, zucchini, eggplant, which should be golden brown on the surface.
• Flat desserts: struffoli, almond pastries, low preparations that should not rise in height.