Stainless or hard anodized roasting pan?
Time for a new roasting pan. We usually do a chicken once a week. I noticed a big difference going from Pyrex to a dark cake pan but the cake pan is on its last legs.
I know when I make cookies I like them better on a shiny aluminum 1/2 sheet pan rather than a dark non stick, I think they come out chewyer (is that a word?)
so I'm sure there's a difference between using a stainless (shinny) or hard anodized pan, or maybe not. Thanks for the opinions/reports
Can't comment on hard anodized, but my experience in roasting a turkey or chicken in a black pan is that the drippings always scorch and burn in a very dark pan, rendering them useless for basting or for a sauce or gravy.
Your experience is the same as mine. I think that has to with radiative heat transfer. Dark materials absorb and reradiate heat much more quickly than shiny materials. Even in a house, when we put on the roofing felt you can burn yourself to a blister on a sunny day. There are companies selling "radiant barrier" insulation for attics to reject the heat that dark shingles would otherwise radiate into the house.
If you like the effect of your dark cake pan an anodized roaster will perform similarly. Pryex is a insulating type material and does not really reradiate like a dark pan, and shiny SS will be a reflector. All will have different effects, and you may want all three for different purposes.
My favorite roasting pans are stainless steel. You can see the color of the drippings better, and they seem to be sturdier than the anodized variety. I think they last longer, since I have seen large anodized aluminum pans warp. Yet, I haven't had any issues roasting my big Thanksgiving turkey in a large, dark graniteware pan (aluminum) but it has ridges on the bottom and has a reinforced rolled edge that seems to enable it to hold its shape, so construction is probably important. I have never put it directly on a stovetop flame to make pan gravy, but I have done that with my stainless pans.