Martha Stewart speckled black enamel roasters and stockpots - too thin or OK?
My local Macy's has some large sizes in these at a good price. They seemed a bit thin and I am wondering if anyone has found other brands better? I think one might be graniteware. This is not enamel cast iron or anything.
Any issues with heat evenness on these classic types of roasters/stockpots vs. heavier alternatives?
They probably are enamel steel. For the intended purpose, the thinness shouldn't be a problem. A stock pot is normally on low and full of water. A roaster is usually in the oven, with heat all around.
The roaster wouldn't be the best pan to brow your meat in before braising, and you'd want to be careful when making pan gravy after the roast is done.