655411 Sun Sep 27 20:36:48 -0700 2009 8 41 Cookware 0 5062990 Emile Henry Lasagna pan. Can this be used for roasting and turkeys as well as lasagna? I love Emile Henry stuff. I need a lasagna pan but I also don't have anything for meatloaf or roasts or turkey. I plan to make meatloaf, lasagna, I want to try some roasts and I want to try and make a turkey this year. Check out this pan http://www.cookware.com/asp/show_detail.asp?sku=EHY1807 Its for lasagna but it is mentioned in the description that it is great for roasting a turkey. My question is this, is the pan big enough for a turkey? Don't turkeys need a rack? How about a roast? I think meatloaf will be fine. Sun Sep 27 20:36:48 -0700 2009 1111831 mmdad 1 5063008 I can't see any reason why not. A totally different kind of pan, but I have an All-Clad lasagna pan that is the same thing as the roaster, just with a different (better) handle. I use them interchangeably (though, really, I have made lasagna in it once -- it's way bigger than needed for my household). Sun Sep 27 20:40:55 -0700 2009 5062990 130151 dmd_kc 2 5063137 Can you use it over the stovetop? for gravy? Sun Sep 27 22:35:02 -0700 2009 5063008 1111831 mmdad 3 5068699 You can't use ceramic ones if that's what mean. Shame really, as I use my stoneware for roasts. I think I'll need a big heavy duty roasting tray Wed Sep 30 03:29:49 -0700 2009 5063137 180623 Soop 1 5063164 I love Emile Henry, too, mmdad. It's always my bakeware of choice. The only thing I'm not sure about with the one you linked is its size for a turkey. But by that I do mean, "I'm not sure". Could you call or email them to see what size turkey they're talking about? I have the same lasagna baker in a smaller size. I think it's 3.8 quarts. It measures about 11.5 x 8.75 on this inside, and about 13 x 8.75 with the handles. I just went to look at it, and based on it, I'm not sure how much air could circulate freely around a decent-sized turkey in the size you're looking at. And, of course, I don't know if you want to be able to add veggies around it, for roasting. So, if it were me, I would double-check what size bird they mean. I don't believe that you can put this particular collection on top of the burner. Did you look at the EH stovetop collection to see if it has a roaster? As for the rack, there's no *law* saying you have to use one; I don't for some things I roast, but again, you do need the rack and some air circulating underneath the item if you want to roast the bottom, versus a steaming effect. But I don't know how much it matters, with the bottom. Usually, I don't use a rack myself. I tend to put slice onions, citrus, apples or potatoes under the meat, depending on what I'm cooking. Matter of personal choice, I think. I have roasted chickens in my 3.something EH lasagne baker, as well as in the big pie dish (12" inch circumference) from this same grouping. I've used them for pork tenderloins and pork roasts, meat loaves...to make roasted tomato sauces and roasted veggie medleys...as well as sweets such as tarts, quick breads and, just last night, a coffee cake. IOW, I love the material and the way it cooks and cleans up. I'm just not positive about the size, depending of course, of what you want to do with it. Sun Sep 27 23:21:02 -0700 2009 5062990 1104013 Normandie 1 5063920 They work fine for roasts but, in my experience, they eventually crack. Have never heard an explanation why, though a food scientist acquaintance once hypothesized that it could be due to rapid temperature change, which a "dry" pan (i.e. one holding a roast and not much else) is more subject to than a "wet" pan (i.e. one filled with pasta and sauce, clafoutis batter, gratin vegetables and cream/wine/broth, etc.). Whatever you do, do not use them on the stovetop. And never, ever pour cool liquid into a hot pan. Both practices are virtually assured to cause instant cracking or even break the dish asunder. If you want a pan that can do it all (roasts, lasagne, oven, stove, cool liquids), look at Le Cruset or other enamelled cast-iron lasagne pans. Mon Sep 28 09:13:25 -0700 2009 5062990 10520 carswell 2 5064455 My Emile Henry baking dish just cracked after 12 years. I only recently learned that you're not supposed to use it as a roasting pan, meaning that there should always be some liquid in the pan. I learned this directly from a customer service rep at Emile Henry. So, if you use it for roasting a turkey, you'll need to pour some broth or water into the pan to keep it from cracking. In general though, I'd vote for an All-Clad roaster that can go onto the stovetop for deglazing. Mon Sep 28 12:02:38 -0700 2009 5063920 13396 Velda Mae 3 5065832 Velda Mae, do you think with the EH that a small amount of oil and/or vegetables to set the meat on would provide enough moisture? I'm just wondering because these pans (same pan, smaller sizes I mean) are marketed as "lasagnas" and "bakers". So in those applications, they're not going to have liquid in them, outright, although they may have ingredients that have a lot of moisture. ??? Mon Sep 28 21:29:19 -0700 2009 5064455 1104013 Normandie 4 5069017 I think that would be fine. I should say that you shouldn't add liquid to the pan once it's hot because that will cause cracking. I also want to say that I used my EH baker for years to roast chicken parts without extra liquid and it only recently cracked. Other threads on this board and conversations with sales associates at Sur la Table have led me to believe that the bakers eventually crack and that 12 years was a good run. Wed Sep 30 07:02:31 -0700 2009 5065832 13396 Velda Mae