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Best roasting pan.

After a tragic, spontaneous Pyrex explosion in the oven on New Year's Day, and my Husband nearly requiring stitches from the aftermath, I'm looking for a new roasting pan.

I have a good-size oven, and would like to be able to use it at high-temperatures (500F). Would stainless be my best bet? I'd rather avoid any possible health risks from aluminum. Am I missing much if I rule out glass altogether?

As far as aesthetics go, something multi-purpose would be my best bet. Something I can use for potatoes, vegetables, tofu, etc. It doesn't need to be lasagna-dish shaped, if another shape would do the job better.

Oh, and I'd like to keep it under $50, unless your argument is really convincing.

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  1. I don't know much about roasting pan, but I thought this link may help:

    http://www.consumersearch.com/roastin...

    1 Reply
    1. re: Chemicalkinetics

      I don't believe it where, in your link, it says: "As most professional cooks favor stainless steel, ..."

      Most websites devoted to commercial cookware have lots of plain aluminum roasting pans available, and few of SS.

    2. I purchased the Calphalon tri-ply stainless roaster just over a year ago and have been very pleased with it's performance both in the oven and on top of the stove. Don't love the handles, but I'm getting used to them. Cleans up nicely. It's a generous size so it's great for braising ribs, etc.

      1. Could you be more specific about the spontaneous Pyrex explosion? How hot was the oven? What sort of pyrex? This sounds alarming.

        For roasting veggies, I'd use a good jelly roll pan, for lasagne I'd use a rectangular cake pan or lasagne pan, for a roast chicken I'd use an enamel chicken roaster. I don't think glass is as good a heat conductor, as is metal. Aluminum is not a health hazard, but if you want easy cleanup then I'd get stainless.

        4 Replies
        1. re: sueatmo

          It was a blue, translucent, oblong Pyrex baking dish in an oven of 350F or maybe 400F, with room temperature ingredients inside. It wasn't going freezer to oven or anything. It wasn't even in the oven very long -- I can't imagine it being much more than 15 minutes.

          It wasn't a brand new pan, so I'm assuming it must've had some sort of very fine crack that no one noticed that caused the explosion. About a week beforehand, it was stored in the fridge for a few days after being baked, but it had been cooling at room temperature for a few hours beforehand. I'm really at a loss for a good explanation.

          1. re: venividibitchy

            "I'm really at a loss for a good explanation".

            Did you call the company?
            They should give you an explanation and they certainly should be aware of this.

            1. re: venividibitchy

              I use a large All-Clad roaster for everything...
              I roast vegetables most days and it does a stellar job.
              I've used every roaster on the market and this is, by far, my favorite.

              1. re: venividibitchy

                I had one of those blu pyrex and mine exploded, too...but it was when I had it on top of the stove for making sauce after roasting a chicken...think it was just too hot..

            2. Another vote for Calphalon tri-ply SS for a roasting a turkey and relatively big roast.

              I actually like handles as the space in the arm is bigger than other roasting pans. As Loninator mentioned already, cleaning is very easy. I think this pan has got a better review than the older version (straight side one, not with flare ) of All-Clad by America's Test Kitchen.

              The price tag might be higher than $50, though. I see the prices at online shops are around $110-130. I got mine last year for $75 at Macy's and to me it is worth the money, but I am not sure if I would want to pay more than $100 for a roasting pan.

              Other roasting pan I would consider is, Sur La Table SS and Le Creuset SS (They have just rolled out this product last winter), both of them are more than $50 and close to $100, though.

              Oh, last note: Calphalon, Sur La Table, and Le Creuset, I guess all of them are made in China. Just for your info.

              1 Reply
              1. re: hobbybaker

                Fine Cooking recommended Sur LA Table. It is a good tri-ply pan of 12 x 16. Big enough for a large turkey.

              2. These are my favorite! I buy them at our restaurant supply store. I use them for EVERYTHING!

                http://shop.dinecompany.com/catalogse...