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Feb 5, 2011 02:44 AM

flameproof oven trays?

Being winter and everything, I've been roasting a lot of fowls lately. I have a small oven. The recipes always specify placing the bird in a flameproof roasting pan in the oven, with the idea that you can then remove the bird from the roasting pan, deglaze the pan and make the pan sauce directly in the same roasting pan. This is nice, but it's just so much more convenient for me to roast the bird directly on the oven's roasting tray. Insertion and removal is easier, removing fat during roasting, etc. So what I've ended up doing is just deglazing the roasting tray with boiling stock and then dumping the whole thing into a saucepan to put on the stovetop.

Question, does anyone make flameproof oven roasting trays? This would give me the best of both worlds.

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  1. Any roasting pan made of stainless steel is technically flameproof.
    I have one like this without the handles:

    I've used it for quick deglazing on the stovetop without any ill effects. It's appx 14x10 in so should fit in a smaller oven without a problem.

    Hope this helps... good luck in your roasting endeavors.

    3 Replies
    1. re: iluvcookies

      Thanks, iluvcookies. With all due respect though, this pan doesn't look flameproof (and is not described as such). It's probably OK for a quick deglazing over a low flame, like you mentioned, but typically for a pan sauce you need to reduce the liquid by half, which means boiling over high heat. My guess is this pan would be destroyed by so much heat.

      1. re: MarkC

        Flameproof means won't catch on fire. The pan iluv showed you is stainless steel and certainly won't catch on fire in your oven.

        1. re: Rick

          Or on your stovetop, for that matter.
          You might get a bit of discoloration on the bottom of the pan (mine has it), but even if you boiled liquid in it I don't think it would melt.
          You could invest in a tri-ply or clad pan, as suggested by a poster below, but I've used thinner stainless steel pots on the stovetop without issue.

    2. These should work.

      There are TONS of stove top safe roasting pans out there in the market, and I'm just showing you a tiny set of examples. As long as it says specifically "roasting pan" and not "lasagna pan" or anything else, it should be OK.

      1. This is what I use to roast everything from chicken to vegetables in :

        I have not personally deglazed in it but it is tri ply which suggests it should be ok - I would just check with the manufacturer first though. My favorite thing about it is that it is very shallow which results in crispy chicken skin and true roasted veggies (as opposed to steamed). Also, it's surprisingly not as sticky as one might expect with stainless. I use very little oil when roasting and still, both release of the food as well as cleanup are incredibly easy considering the material.

        3 Replies
        1. re: sherrib

          Thanks for all the replies, folks. I will surely find the solution among all of them.

          Flameproof does not just mean it won't burst into flames, but that it won't be damaged - by melting, for example. The element on your stovetop can get up to 3,000 degrees fahrenheit with a gas jet (2,000 for electric). So I would be uneasy using a stainless steel roasting pan that is advertised as "oven safe" up to 550 degrees. I didn't want to do a science project on this, but a quick internet search revealed that many compositions of stainless steel have a melting point well below 3,000 degrees.

          1. re: MarkC

            Steel melts around 2400 F, please show me what cookware sustains 3000 degree heat. Please note that just because the flame itself is 3000, that does not mean that flame can get the cookware to 3000. Just like a garden hose won't put out a wildfire, a stove burner is not going to heat your cookware to 3000 degrees. BTUs are more important than flame temperature here. It's not as if you are putting the cookware into a 3000 degree blast furnace.

            1. re: MarkC

              The recipes always specify placing the bird in a flameproof roasting pan in the oven

              I've never seen the words "flameproof roasting pan" I don't know where you're getting your recipes.

              I've deglazed and made gravy from roasts in those flimsy throw away aluminum pans. Melting point of aluminum is about half that of steel.

              Have you ever had a pot or pan melt?

              You can boil water and make a hard boiled egg in a paper cup over an open flame if you know what your'e doing.