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Pan that does NOT have teflon/nonstick lining for roasting veggies?

notquitethereyet May 6, 2010 03:40 PM

Can anyone tell me my options for roasting veggies in pans other than those that have Teflon or other nonstick coatings?

Will cast iron without enamel work? If so which type of pan is good for roasting? Other options? Thank you!

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  1. c oliver RE: notquitethereyet May 6, 2010 04:15 PM

    IMO, anything is fine. I have no aversion to nonstick but the things I roast vegetables in justhappen not to be.

    1. breadchick RE: notquitethereyet May 6, 2010 04:52 PM

      I found (in a hardware store, no less) this speckle enamel pan that is great for roasting veggies - all kinds. It's like those old fashioned 12 x 16 open enamel roasters - which I have and use for lasagna - but only about 1.5" high. I wipe it down with some cooking oil, toss the veg in olive oil and whatever seasonings, and the low sides make sure the heat gets to the food easily.

      Clean up is a breeze, anything crusty just pops off. Stubborn stuff takes a few minutes soak and good to go.

      I haven't found another one since, so if anyone can steer me in the right direction that would be great. I want to get one for my son.

      3 Replies
      1. re: breadchick
        pothead RE: breadchick May 6, 2010 05:35 PM

        You're talking about Graniteware, I think. It's often found in hardware stores. BB&B started carrying it recently. I think you can find it at Target and Amazon, too.

        1. re: pothead
          breadchick RE: pothead May 6, 2010 06:03 PM

          Yes, that's it. Thank you. I have to say, I have cookware that costs more than my wardrobe, but I'm thrilled when I find something that does such a good job for so little expense. My graniteware roaster I use for lasagna I've had for over 20 years and keep saying I'll replace it with A/C or similar. Wouldn't make sense. Which is why I LOVE this low-sided roaster.

          Also -- it works GREAT for crisping my rich chicken & mushroom crepes. Hmm. need to make them soon.

          I love hardware stores, suppose I should be glad they don't make galvanized cookware!

          1. re: breadchick
            breadchick RE: breadchick May 6, 2010 06:13 PM

            I didn't mention carbon steel because if you're looking for something that is inexpensive for roasting veg, you may not want to spend it on CS unless you'll use it for other stuff. Hey, you might. :-)

      2. t
        tzurriz RE: notquitethereyet May 6, 2010 05:33 PM

        When roasting veggies, I use either a cookie sheet lined with aluminum foil, or a Pyrex 9x13.

        1. Chemicalkinetics RE: notquitethereyet May 6, 2010 05:53 PM

          I will give a short answer. Yes, a bare cast iron pan works.

          6 Replies
          1. re: Chemicalkinetics
            Beckyleach RE: Chemicalkinetics May 6, 2010 05:58 PM

            Beautifully, I might add. We almost don't want our asparagus any other way, in fact. Get it hot first, and then add the vegetables. You'll get great caramelization.

            1. re: Beckyleach
              Politeness RE: Beckyleach May 6, 2010 07:45 PM

              Beckyleach: "We almost don't want our asparagus any other way ..."

              Alert! I am going to hijack this thread (just briefly). The best way to prepare asparagus, bar none, is this: http://www.bravotv.com/foodies/recipe...

              1. re: Beckyleach
                MikeB3542 RE: Beckyleach May 6, 2010 08:18 PM

                A favorite of ours is sweet potatoes tossed in olive oil, Italian herbs, black pepper and salt. Working in a parsnip or two would lend a spicy note.

                I think the key is not to put veggies in a cold cast iron pan. And, you've heard it a million times, don't crowd the pan!

                A downside to a cast iron pan is that it is a little smallish. For any quantity, a stainless steel or heavy aluminum roasting pan or lasagna pan is ideal

                1. re: Beckyleach
                  Chemicalkinetics RE: Beckyleach May 6, 2010 08:20 PM


                  Are we talking about dry grilling on the cast iron pan? Or do you add butter/oil to the pan fry the asparagus?

                  1. re: Chemicalkinetics
                    Beckyleach RE: Chemicalkinetics May 7, 2010 08:48 AM

                    Oh, sorry! I toss it in olive oil and a little salt and pepper and then put in the hot pan. After about 5 minutes or so, I roll everything around once, for even cooking.

                    1. re: Beckyleach
                      Chemicalkinetics RE: Beckyleach May 7, 2010 09:01 AM


                      Don't be sorry. I am just curious how you do your asparagus. Thanks.

              2. j
                janniecooks RE: notquitethereyet May 7, 2010 04:23 AM

                The most versatile pans are aluminum half-sheet or quarter-sheet pans. These have one-inch high sides with a rolled edge, they clean up with no effort at all, and work great for roasting vegetables, among other applications. You can get them at restaurant supply stores; I've even seen them at Walmart, branded by Nordicware and another brand which name begins with Chicago (Chicago Metallic, perhaps?).

                1. Bada Bing RE: notquitethereyet May 7, 2010 07:01 AM

                  Any pan should work, although I'd avoid bare cast iron with reactive foods. By roasting, I assume you mean in an oven. Sheet pans are fine. Don't forget your oven's broiler pan, which can be used either with the drip rack in place or you can just use the bottom tray like a sheet pan.

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