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No more burnt gravy! - Calphalon roasting pan

Hi,
I used to be able to make a nice gravy - that is until I recieved a Calphalon non-stick roasting pan as a wedding gift. For some reason for the past few years now that I have this roasting pan my turkey drippings burn in the bottom of my calphalon non-stick roasting pan.

Any thoughts or suggestions as to why this is happening? I wonder if the non-stick surface has something to do with it? It shouldn't be too hot - I have done 375 degrees. It looks as if the fats and oils really separate on the bottom of the pan and burn. My gravy has been burnt tasting and gross ever since I've started using this pan.

John

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  1. Not stick is usually "darker" meaning temps, at least in baking, have to be a bit lower.. but don't ignore other options.. perhaps your oven t-stat has fallen out of calibration - the pan might not be the causal factor..

    1. The pan is too dark, you said it--the drippings are burning because the dark interior absorbs more heat. Use a shiny stainless or aluminum roaster and your gravy will be nice again.

      6 Replies
      1. re: janniecooks

        But it seems hard to believe that gravy can't be made in this roasting pan - I mean it seems like a nice quality roasting pan? Is it just common knowledge that gravy can't be made in a non-stick roasting pan?

        1. re: johnandscooter

          I don't know if it's common knowledge, but my experience mirrors yours. When I roasted a turkey for the first time in a non-stick pan, the drippings were burnt and unusable, after that I switched to a stainless steel roaster, unlined, and had no problems. If you query the cookware board on roasting pans, I think you'll see a consensus that non stick with its dark interior is inferior.

          1. re: janniecooks

            I put some chopped carrotts and onions in the bottom of my calpalon pan after having this problem for one year, and now all is lovely again.

            1. re: magiesmom

              I don't want carrots and onions in my turkey drippings!

              1. re: bikergirl55

                This made me laugh...I was like carrots and onions?! Anyway two years later I'm researching this same problem and I guess I have to go with stainless steel.

                1. re: iljones

                  I like carrots and onions (along with celery) in my roasting pan. The veggies get caramelized and add to the flavor of the gravy. Naturally, they get strained out after deglazing the pan, so they're not actually IN the gravy. :)

                   
      2. My exact experience. I always used the cheap aluminum pans cuz I didn't have room to store a big roaster. Before Thanksgiving I went and bought an expensive calaphon roasting pan and it burnt ALL the drippings to a crisp. My oven was 325 and I have an oven thermometer so know that nothing was wrong with my oven. The box the roaster came in has a nice big turkey in it. So what kind of pan is good? Ceramic? Stainless steel? I am afraid to buy one now. Who would have thought!

        1. I had exactly the opposite happening. I bought a large non-stick roaster and because it was so thick it never developed the fond I was so hoping for to make a full flavored gravy.

          For years I had used one of those old-timey enameled roasters you can get at the hardware store, and thought I would make life easy with switching to non-stick for easier clean-up. Mistake. The drippings were insipid and watery - no dark caramelization to work with. I gave the non-stick away and ended up buying a Mauviel roaster. All is good.

          Funny how we all have different experiences and expectations - that's life/cooking.

          1 Reply
          1. re: breadchick

            The non-stick roaster in the gravy photo is used as a stove-top vessel. It's large size works best for making large quantities of gravy and I use it to make the stuffing. I can sauté onion, celery, and mushrooms in it; take it off heat and add all the breading etc. (I don't have a mixing bowl big enough for the job.)

          2. Here's the All-Clad one I use, from Wms-Sonoma (they offer less expensive ones, house brand, too)

            http://www.williams-sonoma.com/produc...

            I love it and it cleans up easily.

            1. I don't agree with most of the posts above. The darker pan should not be the problem, and a stainless pan should not produce any better results. In fact, the opposite may be true.

              http://www.slate.com/articles/life/sh...

              3 Replies
              1. re: randallhank

                The thing is, there's more than one pan in the gravy here: non-stick with a shiny exterior (which was my first foray - it's an Oneida pan I got at BB&B) or non-stick with dark exterior (shown in my picture.)

                The Oneida was a waste of my time. No fond, it wasn't responsive to roasting. The Calphalon Unison from W/S, in my picture, is great for roasting potatoes, stove-top use for double burner, etc. It's very responsive to heat and achieving a crispness. For actual roasting beasties or fowl, the Mauviel is the go-to.

                I gave the Oneida to a family member and have the other two (along with the old enameled roaster) still in rotation. I am probably a roasting pan junkie. And mixing bowls.

                1. re: breadchick

                  Me too, to an extent. I have the Calphalon One roasters (without the nonstick), in both the large and petite size, and I think they are rad. They develop a great fond and are a breeze to clean up.

                  I also have this, which is a pretty nifty piece:

                  http://www.amazon.com/Mepra-Oval-Cass...

                  And I have a cheaper Circulon roaster for vegetables, potatoes, etc. It's in good shape but intended as a beater pan of sorts.

                  Lastly there is this, not a for a Turkey, but a good deal for under 50 bucks:

                  http://www.amazon.com/Norpro-Quart-No...

                2. re: randallhank

                  Hi, Randy: "The darker pan should not be the problem, and a stainless pan should not produce any better results. In fact, the opposite may be true."

                  Unfortunately, there are too many variables for us to generalize. Chief among them being size of the pan relative to the joint or bird. Followed by what (if anything) is below and above it. Pick your batting order, but sustained heat and rack/perched enter into it, too.

                  My experience and witness is that a too-large pan with a dark lining and too few aromatics will indeed burn more readily than the same matchup which is more reflective. My beater Wearevers still get used because I haven't yet found all the sizes I need in thick copper.

                  I find it very strange that a huge % of Americans own only one pterodactyl-sized roaster, and they're (mis)used only a few times a year. Even if they don't have to worry over melted tin, when they're not filling it with a >20-lb turkey, the drippings are going to cook off and burn, *regardless* of the darkness/lightness. They'd be better off using the never-used "broiling pan" that came with their ranges.

                  Better a range of sizes of cheap roasters than one dear one.

                  Aloha,
                  Kaleo

                3. Calphalon non stick cookware is garbage and that is where it belongs.

                  If its new....re-gift to a non cook this holiday.

                  1. I prefer a sheet pan for roasting any bird - better circulation...

                    I do have 2 roasters - a AC and a Viking. They do get used when I've got a overload of people over and I'm making up a large stash of ziti or the like. Never used them for roasting a bird though...

                    1 Reply
                    1. re: mobiledynamics

                      I would be afraid the juices would overflow a sheet pan.

                    2. A hotel pan or a sheet pan is great.

                      Calphalon makes too many things non-stick. Like this pan..or the dutch oven.