Stainless steel is the best option for a roasting pan. Its surface is impervious, so anything that gets burnt onto it can be removed quite easily afterwards.
We were given a non-stick roasting pan by a relative. At first use, it began to lose its non-stick surface. It quickly became unusable. We decided to switch to stainless steel.
The Master Class pan was a fraction of other suppliers' prices. We have found it meets our requirements completely, and we would recommend anyone to switch to it. It retains its initial condition after heavy use, and is well worth the price.
(We clean it, when cool, by filling it with a strong mixture of washing-up liquid and water, and leaving it overnight. This loosens any burnt bits, and then we use a Scotchbrite pad to get it completely clean. I believe Scotchbrite was invented by a 3M scientist asked to develop something to give a bright finish to stainless steel. It does so without scratching the steel surface at all).