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

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

    1. 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

        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

          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

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

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

          6 Replies
          1. re: Chemicalkinetics

            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

              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

                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

                  Beckly,

                  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

                    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

                      Becky,

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

              2. 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. 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.