Non-Stick SS Roasting Pans and Tasty Brown Bits?
Has anyone else has had trouble acquiring "brown bits" while trying to deglaze a non-stick roasting pan?
I've had better luck using enameled cast iron for this (cooking chicken), but lack the larger size needed to roast a turkey. Our largest roasting pan is non-stick, and it doesn't seem nearly as effective as other materials. I've never been a huge fan of stainless steel cookware, btw. Would prefer a heavy gauge raw aluminum pan, if they even make them.
Thoughts, ideas, and feedback are appreciated.
What you're noticing is one of the biggest drawbacks of non-stick cookware. I love my non-stick stuff, but there are times when you'd like for something to stick just a little. I think you could find what you're looking for if you went to a restaurant supply store. Large, heavy gauge aluminium roasting pans are workhorses in restaurant kitchens, and you could probably find a good one there for not too much money.