Yet another roasting pan question: reco for high end SS pan that won't warp

[kdkrone]

I want to pop for a roasting pan about 16" or so in longest dimension and which can be placed on a burner or two to deglaze it. I would like for it to not warp when heated and to dissipate heat well so that there would not be hot spots. Those that I have used in the past either are not flat on the bottom, or do not heat evenly, or warp, etc... it is time to bite the bullet.

Does anyone have any recos?

Thanks
Ken K

[GH1618]

I don't know why people want stainless steel roasting pans. I considered, and passed over, several of these expensive items. Then I ran across a plain steel de Buyer 16" x 13" at a clearance price and snapped it up. It's exactly what I want: sturdy, practical, and not too expensive.

[Jay F]

<<Then I ran across a plain steel de Buyer 16" x 13" at a clearance price>>

Link?

[GH1618]

It was Chefscatalog.com last January. It went down at least $50 after the holidays, and they no longer carry it.

[will47]

The only steel de Buyer I can find now is the Mineral series one, which is as expensive / more expensive as many multi-ply stainless / aluminum ones. They make them in large sizes, which seems convenient, but If it's carbon steel, I'd worry about deglazing with acidic substances.

[GH1618]

Yes, that's the one. I got it at a clearance price. I don't know where you can get one at all now.

[RichardM]

I'd read that the best choice for deglazing is the large AC roaster. It is thicker than most and has a truly flat bottom. There are two similar models -- one at $199 and one at $249. Of course, I'm referring to the $249 one.

[Chemicalkinetics]

These, you mean:

http://www.williams-sonoma.com/produc...

[will47]

I haven't received it yet, but I just ordered this one from Cook's Warehouse:

http://www.cookswarehouse.com/cook-s-...
I'm not sure whether the bottom is flat. It's the same size as the large All-Clad one (18.5 x 14.7), and less than half the price (plus it has straighter sides). So far, it's the only other tri-ply roaster of that size that I've been able to find.

The Vollrath Miramar tri-ply one (which I wrote about in another thread) is a pretty good value - it's designed as a display pan for buffet style service, and is only about $60 for the large one (~ 15" x 12") or $50 for the smaller one. However, the bottom is not flat - it does have the little raised area you were talking about. I have a gas stove, so it's not really an issue for me as far as deglazing. I was worried that the mirror finish might not be as easy to clean as a satin / brushed finish interior, but it's been fine so far.

[mark111757]

i like the looks of that one but how can you tell that it will be ok on the stove top?????

[Chemicalkinetics]

Mark,

If I have to guess, I will say because it states that it is "induction' ready. In addition, an big argument for a triply bakeware is for its ability to handle stovetop cooking. Otherwise, a straight steel pan will work just as well in an oven.

[will47]

Ok in what sense? I think both will be fine in terms of not warping, and heat distribution should be about the same.

I've already tried out the Vollrath one on the stovetop. It works fine on mine (a gas stove). The only problem I have with it is that it's not really long enough to fit across both burners. However, it spreads heat well enough - I can simmer water in the entire pan across one of my gas burners (YMMV; obviously there is some difference in the temperature from middle to edge, but it would work fine for deglazing). The fact that the bottom has a raised section might be a problem for someone with an electric burner -- I'm really not sure.

Just to be clear, I don't mean that the bottom is warped when I say it's "not flat"; just that it has an (intentional) raised rectangle that takes up most of the middle of the pan.

Of course, if cost isn't an issue, go for 5 ply stainless, or even lined copper.

[RichardM]

That is the point I was trying to make. Roasting pans with a slight elevation in the center (manufacturing artifact?) will cause liquids to run to the edges making deglazing harder. The thicker more expensive AC pans are made to be totally flat to aid in deglazing. Sorry I can't find where I read about that or I'd post a link.

[Chemicalkinetics]

"Roasting pans with a slight elevation in the center (manufacturing artifact?) will cause liquids to run to the edges making deglazing harder."

I won't call it an artifact, since this is intentional for the liquid to run to the edges.

It is, of course, more difficult to deglaze on the stove.

[kdkrone]

Yes, that was one of my implied points in the original post. Perhaps the 5-ply flat-bottom pan by Mauviel is the way to go then...

[Chemicalkinetics]

Looking good. Both Mauviel and All Clad cladded roasting pans are flat. The Mauviel M' Cook one is less expensive. Interestingly, its price changes a lot among various seller. This one is listed for $160:

http://www.amazon.com/Mauviel-5217-15...

[breadchick]

Mine came from Metrokitchen. I was looking at Amazon, but Amazon charges taxes and I wanted to save a little money! Metro was free shipping too.

[Chemicalkinetics]

Breadchick,

Thanks. It seems the amazon and the metrokitchen prices are about the same -- different by 1 cent :) The Metrokitchen site is a great suggestion.

Both have free shipping.... Hey, but you know... we should all file for the sale tax on our own during the tax day.

:D

[breadchick]

Good old New York, New York gets quite a bit of my hard earned money in taxes every single day!! Yikes!!

[RichardM]

The problem is called spring back and is a major issue when forming sheet metal.

http://conference.iproms.org/sites/co...

[Chemicalkinetics]

Richard,

Do you mean the uneven surface at the bottom of the roasting pan is to counter the "springback" problem in normal stamped bakeware? But that does not make much sense. I guess I will have to re-read the paper.

[will47]

I have always interpreted it the way Chemicalk does - that it's designed that way so that juices will flow to the sides when roasting meat.

I don't mind tilting the pan around, and I'm usually using a decent amount of wine to deglaze roasted vegetables, so I'm not that worried about it.

When I get the other roaster in the mail, I'll let everyone know whether the bottom is flat or not.

[Chemicalkinetics]

I am not entirely sure if Richard meant the risen (distended) area will cause a springback problem or the risen area is to counter the springback problem from stamping a pan in the first place. In the article which Richard has referenced, it describes that springback is a geometric problem between that of a loaded condition and that of an unloaded position. In short, I am not sure which part Richard was referring to as the problem.

"When I get the other roaster in the mail, I'll let everyone know whether the bottom is flat or not."

Yeah. Take some pictures too.

[will47]

The Cooks Warehouse one seems to have a completely flat bottom surface.

[Chemicalkinetics]

Awesome.

[will47]

In the first picture, left is Vollrath Miramar (~ 15" x 12"), and on the right is the Cook's Warehouse one.

The heat diffusion isn't that amazing, but it works well enough for deglazing.

[Bada Bing]

My pan has a raised middle--Calphalon try-ply--and deglazing hasn't been a problem, though I imagine in most cases a flat bottom would be a bit easier. That said, my pan would logically be a bit less prone to burning a modest amount of juices, because a smaller volume would be able to pool at a greater depth around the edges.

[rainey]

I can tell you with regard to the All Clad roasters that you can apply really high heat to it both in the oven cavity and on the stove top and it will deglaze and clean up beautifully. Mine still looks like new after any number of holiday meals.

I wanted it for a long time. By the time I had the big bucks for it I already had a perfectly decent roasting pan so it was hard to justify. Still, I got it and I've never been sorry.

There are sale prices on them just now and no shipping deals online where you just might get one sans sales taxes too. I just ordered a smaller size for beef roasts and ordinary smaller meals.

The racks they come equipped with are also extremely sturdy and clean up well because of the non stick coating applied to them.

[dcrb]

I have no experience with the All Clad roasting pans but do have the Mauviel in stainless steel and have not experienced any problems. Williams Sonoma sells the copper version with ss lining.

[breadchick]

So, to follow up with my recent purchase of the Mauviel large roaster -- LOVE it. Eee-Gods, it is heavy to be honest. I did a large roaster chicken in it the other day, and with the convection running, it was a workhorse wonder. Washed up like a dream. Also, I used the duck fat from W/S to pan fry some tatties - also good!

Yeah, come bird-day, I'll have the muscles working to lift that 20 lb tom I just bought. Such is life, and it's all good.

btw, I love this time of year when W/S is crazy with like-minded folks, and glad I was able to get my chestnuts before they were all gone!! Happy Thanksgiving to all!

[dcrb]

Heavy is good. Enjoy

[kdkrone]

breadchick, is the pan below the one you purchased?

http://www.mauvielusa.com/Stainless-S...

[Chemicalkinetics]

Wow, a 5-ply roasting pan from Mauviel.

[breadchick]

Yup, that's the one. Very pleased with it! I may need to buy the shallow roaster down the line.

[dcrb]

We started with one and next thing you know we're getting the other sizes as well. eBay sometimes has them at a good price, sometimes not so good. Always worth a shot.

[breadchick]

Good to know - thanks!!

[Chemicalkinetics]

Ken,

Usually, heat spot is not as big of a problem for bakeware as it would for stovetop cookware. This is because the thermal energy is coming in all direction in an oven, so a bakeware like a roasting pan play less of a role than a frying pan on stove. That being said, you like the ability to perform stovetop cooking to deglaze the pan.

Because you want a stainless steel surface roasting pan which can distribute heat evenly, I think the Calphalon triply roasting pan may work for you. Stainless steel exterior and interior surface with an aluminum core for $130 (free shipping):

http://www.amazon.com/Calphalon-LRS1805P-Contemporary-Stainless-Special-Value/dp/B0009W7ED0/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1321134457&sr=1-1

The other choice is the All Clad triply flared roasting pan for $199:

http://www.williams-sonoma.com/produc...

[Bada Bing]

I own the Calphalon and like it very much. No warping even after many stovetop gravies, etc. My only (minor) misgiving: the handles do curve inward enough that very occasionally it is inconvenient (a very large turkey, for example, can crowd the handles). But in general it's great. The rack is also quite good.

[kdkrone]

Thanks to all who have contributed so far.

Bada Bing, do you find any issues with the ridged recess that appears to be molded into the bottom of the pan wrt cleaning or degrlazing?

[Bada Bing]

Do you mean a ridge inside the pan? No ridge in mine at all in mine. It's smooth throughout.

[kdkrone]

Bada Bing,

Sorry. I went to the amazon link above and it looked like there was a rectangular ridge or depression in the photo. Sounds like the bottom is flat, however. Thanks

[Bada Bing]

Sorry to have to corect myself. On taking my pan out, I see that indeed it does have a raised rectangular portion in the middle of the pan, apparently where the aluminum core is thickened a bit to help with stovetop use, and perhaps also to help in drainage and fluids management.

I did not recall this because the taper is very gradual and not really like a "ridge" of a sort that would crete cleaning problems or give food somewhere to hide and burn in.

Sorry, though, for speaking without checking.

[tim irvine]

This is the one use of heavy copper where a stainless steel lining is IMHO the better choice (than tin) because it forms wonderful fond and you can whisk gravy and not worry about the lining. If cost is not a limiting factor and you are strong, heavy copper with SS lining.