My favorite roasting pan is an inexpensive graniteware one. You don't need to spend a lot of money to get a decent pan. Can't recommend a ss one though since I've never used one. Someone here will be able to give you some advice.
Much like jabbur, we have a cheapo one I think I got at Sears for 19 loonies.
I just slice up a couple of onions about 1/2 to 3/4 thick and put them in the bottom for a base and put what ever meat I'm cooking on top. Never been disappointed.
OK, you've got me thinking about this. Does a covered roasting pan give you the same advantages that you'd get from cooking in a roasting bag? That is, is it self-basting and does it provide higher humidity?
Do you guys always have the lid on when roasting a bird?
The one I use is aluminum and belonged to my mother. She had it as far back as I can remember, and that's pretty far back!! LOL At least to the 50's. She cooked the turkey with the lid on, but I leave the lid off. I usually cover the legs with foil if they start to get too dark.
Mine doesn't have a lid, but foil does the job when I need it. It's a good heavy weight pan, with a solid rack. No idea what the brand is. It's not stainless, anodized aluminum I think, not non-stick so the drippings make good gravy. It's been a good pan for more than 10 years now, done a lot of turkeys and a couple of rib roasts.
I got the Cuisinart 7117-14RR Chef's 14-Inch Classic Lasagna Pan mentioned. It fit the bill, but it's not as solid as it looks in photos, and it warped the first time I used it. I'm going to hold onto it until I find a higher-quality pan at a garage sale.