Roasting Pans

The Falcon enamelware range includes a variety of different shaped and sized roasting pans. Our best-selling enamel bake set includes 5 bake pans in a range of sizes, from the smallest 2 individual pie dishes to a large 14½-inch bake pan. Additionally, our pie set includes roasting pans, suitable for cooking dishes which require a higher rim. Also, our square bake tray and loaf tin are great for roasts for just 1 or 2 people.

Enamelware is a great choice of cooking equipment for roasts due to the beneficial characteristics that the strong steel interior and powdered glass exterior provide. Enamel kitchenware is a fast conductor of heat. This means that your kitchenware will reach the desired temperature quickly, ensuring your roasted potatoes or other vegetables have a crisp exterior and a fluffy interior.

Enamel roasting trays have a very high heat tolerance and can withstand temperatures up to 530 degrees Fahrenheit. Therefore, the possibilities for roasts are endless with your enamelware kitchen equipment, as there will be very few dishes you can’t cook in your pans. Whilst being able to tolerate very high temperatures, they can also retain their heat well. This means that even if you add cold food to your hot pans to cook, the temperature of the pans won’t fluctuate. This leads to even and quick cooking of your food.

Another great benefit of using enamel roasting pans is their low porosity. The painful task of scrubbing the leftover food off the pans after dinner is made so much easier with enamelware. Enamelware is naturally non-stick and with a light spritz of oil before cooking your pans can be looking as good as new with an easy clean after dinner. If there are ever more stubborn stains, lemon juice works the trick at quickly removing them.

Enamel is also non-reactive to acidic foods. This alleviates the worry of the material breaking down when exposed to citrus fruits, wine, or tomatoes. Additionally, as a PTFE and PFOA-free material, you can be reassured that your enamelware is completely safe and will last many years of use.




    • 800g cherry tomatoes 
    • 12 large garlic cloves or 25 small, peeled and cut in half if large
    • 4 large shallots cut into 3cm pieces
    • 1 bunch coriander stems cut into 4cm lengths. Save the leaves for garnishing
    • 3 tbsp thyme leaves
    • 4 small cinnamon sticks. If large, break in half
    • 100ml olive oil
    • salt and fresh cracked pepper
    • 300g basmati rice
    • 600ml boiling water


1. Preheat the oven to 180C

2. Arrange the tomatoes, garlic, shallots, coriander stems, thyme and cinnamon sticks in a large casserole or baking dish. Our large tray from our bake set works well here.

3. Pour in the olive oil, 1/2 tsp of salt and 1/2 tsp of pepper. Place in the oven, uncovered, for 1 hour until softened. Remove from oven and sprinkle the rice all over the vegetables, but do not stir them together. Set aside.

4. Increase the oven temperature to 230C. Sprinkle 3/4 tsp salt and 1/2 tsp of pepper over the rice.5Carefully pour the boiling water evenly over everything. Seal the dish tightly with tin foil.6Bake in the oven for 25 minutes, until the rice is cooked. Remove and set aside for 10 minutes. Do not remove the foil. The residual steam will finish cooking the rice perfectly.7Remove the foil, sprinkle with chopped coriander leaves, stirring them gently into the rice. Serve.