Roasting Pan - Which One?
I've decided I would like to invest in a quality roasting pan that will perform well and last. What are your thoughts on what to get?
All-Clad Stainless Petite Roti w/rack
Le Creuset -- 10x14 rectangular baker, with a compatible rack.
Both are about the same price on Amazon. I assume both will perform well stovetop for drippings.
Any others I should consider?
My oven is on the smallish side so I can't accommodate the standard All-Clad Roasting Pan, that seems to get all of the rave reviews.
Thanks ahead of time for the advice.
Tough choice between enamelled iron and unlined stainless; they're both good for brown drippings, which nonstick is not. Stainless is a bit harder to clean, but I wouldn't be afraid to pour liquid into a blazing-hot stainless pan to deglaze it, whereas I might worry about enamel. Enamel also eventually discolors, if that's at all important to you. I like it so much, though, I pick up every piece I can afford.
I don't know if All-Clad would be my choice, though - they do a fancy sandwiching thing with other metals that's supposed to even out the heat, and the one All-Clad pan I have (a hideously expensive semi-wok my wife gave me) has never been really satisfactory except for stovetop braising.
Do yourself a BIG favor and get a roasting pan with a LID.
We have done several tests at Thanksgiving and the covered with a lid roaster always makes for the juiciest bird. The All-Clad doesn't ever beat the old stainless steel covered roaster.
In fact, see link below and go order it. Great price today.
It fits your size requirements, it has lid, it is stainless steel - read the entire description. It is what you want in a good quality roaster. Even hollow handles (so their not as hot, but sturdy)
re: kc girl
Errrr, sorry. Maybe it's too big?
But, the description is all the quality components you want.
Get a staineless steel rather than Le Crueset. It is much lighter (especially when full).
It should have heavy gauge handles and knobs with riveted attachment, a heavy gauge 18/10 stainless steel, and core bottom encapsulated with a thick aluminum disc (or copper) for even heat distribution [and no warping]. This is for oven to stove top cooking gravy.
Don't settle for any name brand that doesn't have a lid. If a no-name has all the quality features and a LID, get that one.
Of, course, the lid should not be a flat one, but a domed lid so it closes when the turkey's in there.
See link below for a very very good one.
It has all the quality features - EXCEPT for a rack. The handles are very good for grasping and lifting and positioned for no awkwardness or close proximity to burn you.
You can buy quality adjustable-side racks for less than $20. Or, even just get a lifter, which is actually much easier to have to lift the bird out. See, http://www.kitchenkapers.com/turlif57...
Here is an example of an adjustable rack. It's okay that these are non-stick, just not the entire roaster. http://www.biggestlittlekitchenstore....
Of course, size does matter here. I have a very small one that handles 30-pound birds, too. The base is only about 8" long. Yet, the sides are almost that size, too. They are not attached (easy cleaning) but fit in and securely lock into place. They are also a flat shape, bot round (like a fettuccini instead of a spaghetti noodle) I forget where I got it soo long ago, but I am sure you can find a portable rack if the great domed-lid roaster needs one.
We have one of those old fashioned, inexpensive, oval-shaped enamel roasting pans with a cover. You know, the blue colored one with the white spots. It works like a charm, we've used it for years. If you can't find one in store, try a yard sale or a flea market. Expensive is not necessarily better.