Best roasting pan

After a tragic, spontaneous Pyrex explosion in the oven on New Year's Day, and my Husband nearly requiring stitches from the aftermath, I'm looking for a new roasting pan.

I have a good-size oven, and would like to be able to use it at high-temperatures (500F). Would stainless be my best bet? I'd rather avoid any possible health risks from aluminum. Am I missing much if I rule out glass altogether?

As far as aesthetics go, something multi-purpose would be my best bet. Something I can use for potatoes, vegetables, tofu, etc. It doesn't need to be lasagna-dish shaped, if another shape would do the job better.

Oh, and I'd like to keep it under $50, unless your argument is really convincing.