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need new roasting pan

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What is the best roasting pan to get? Need one for roasting rib roast or turkey or filet mignon, etc. What are the pros and cons of different materials? Which is best??

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  1. I like my all clad- it has a non-stick calphalon-like surface so it's an easy clean, and it's very heavy so it doesn't warp. I was using a Le Creuset before that, and liked it as well, but it was harder to clean, although I see the new Creusts are black inside, so the enamel won't show staining.

    1. I like my All-Clad too. It isn't big enough for a really big turkey or goose, or something like lasagna for a whole lot of people, so I also have a bigger one, Chicago Metallics I think--not as handsome and more troublesome to clean, but a useful backup when the All-Clad is too small.

      1. I,m in the same boat but the non stick isnt as good for deglazing on top of the stove. Also all clad is out of my price range

        1. I find that a mid priced pan, supplemented with a good rack, does nicely. I bought a collapsing v-rack at Sur La Table (I think it was calphalon) and I use it with my cheap macy's b onought pan. I think I got it for $10 on sale. It's Tools of the Trade, 18/10 stainless steel, and I've been happy with it for a few years. My only gripe is the slightly flimsy metal handles. The all clad's handles on it Roti style roaster are great, but for $10, I'll deal with it.

          1. roasting pans are reviewed in the current issue (october/november 2006, page 38) of "fine cooking," though the article is not accessible via their site, unfortunately.

            the editor at large writes that these pans (under $275) "distinguished themselves as the best of the best:"

            mauviel cook style
            199.95
            http://www.cooking.com

            kitchenaid
            149.99
            http://www.shopkitchenaid.com

            sur la table
            99.95
            http://www.surlatable.com

            viking
            274.95
            http://www.chefsresource.com

            http://www.taunton.com/finecooking/

            (that said, i have kind of an "el cheapo" pan that's really served me well for the past several years.)

            1. I have a Calphalon pan, I don't remember which line it's from any more. It's large enough to hold a 25 lb turkey or the largest roast I've ever done (about 17 lbs of pork crown roast). I use it a fair amount for all heavy-duty roasting and I've had it for at least 10 years. It shows no obvious sign of wear so I expect to be using it for many more years.

              1. I find the collapsing/adjustable racks harder to clean than a simple v-rack like this one

                http://tinyurl.com/m9gvy

                which is big enough for any roast that my oven can handle. (Bigger than that and we're into Caja China territory...)

                1. I have an all-clad roaster also, but mine warped when I put it over the stove to deglaze. I believe that if you look on the Cooks Illustrated site, they also had the same warping problem.

                  1. There was an earlier discussion on roasting pans. Link:
                    http://www.chowhound.com/topics/show/...

                    1. Make sure you get handles. It can be a bear to lift a roasting pan without them. Nothing wrong with good old stainless steel, which can be cleaaed up afterwards. A rack that fits the pan, to lifty a roast so it doesn't sit on the juices or fat or veggies underneath is also a good idea. I have one, used it for years, the handles are hinged so they don't protrude in the over but can be lifted up qwhen using mitts or equivalents, and can even boil down the just afterwards on top of the stove. For lasagna or something like that a Le Creuset type of pan is better because it's thicker; but some people opt for an alternative which is a pyrex glass pan.

                      1. Sorry ronzen, I have to disagree completely. Go for stainless, not non-stick. It's likely cheaper, lasts longer than non-stick, deglazes perfectly, doesn't warp, you can use metal utensils on it (who cares about scratches on stainless?), it is dishwasher safe, stove top ready, and heck - it looks nice too! Calphalon stainless is a GREAT buy at $99. In my opinion, there's no question.

                        1. Yes! Don't buy nonstick. The way to make gravy (in my opinion-- and I have to say I learned from my nana who made amazing gravy for 50 years)absolutely won't work with nonstick. You need browning and carmelization so you can deglaze on the stovetop. And nonstick is a pain re. the utensils (only plastic). Don't buy All-Clad either. It's way over-priced in this case. We have a wonderful Kitchenaid roasting pan that came with a rack for $99. We've made turkeys, chickens, game hens, roasted veggies, etc. and all have come out perfectly.

                          1. I use the cheapo pan that came with the oven. Seems to be a metal coated with dark-colored enamel or something. It makes the best gravy of any pan I've used. Everything caramelizes beautifully on it. I say go with something cheap but solid--heavy, so it doesn't warp. Definitely NOT non-stick!