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looking for a stove top safe roasting pan

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hello and greets to the group...am looking for and not having much luck in finding, a roasting pan that is alwaso safe/okay to use on the stove top....i have seem quite a few tv cooks/chefs use them including Gordon Ramsay, Jamie oliver and Delia smith so roasting pans of this type cant be all that hard to find...right??

i am looking for a moderate priced one (if that exists).....

if someone can point me in the right direction, that would be very helpful

thanks fo all in advance!!!!!

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  1. This is not super cheap but it is well worth the moderate price! CI rated it #1:

    http://www.amazon.com/Calphalon-LRS18...

    1 Reply
    1. re: Becca Porter

      Agree

    2. I'm a little confused by the question since all the roasting pans I've ever had were stove top safe...why wouldn't they be?

      6 Replies
      1. re: escondido123

        Not the cheap ones... Like the $10 I just saw at Walmart.

        1. re: Becca Porter

          And why wouldn't it be stove top safe?

          1. re: escondido123

            Most baking pans are not heavy enough for stove top use. Cheap roasting pans just are not made for that. Even if they didn't warp or something they would burn the heck out of aromatics to make gravy or what have you.

            1. re: Becca Porter

              Thanks for the explanation. I would think if you used a flamer tamer or low enough heat it would still work, no? Have to admit all my roasting pans are fairly heavy duty though I remember my parents having an awful one that seemed to buckle if you looked at it sideways.

          2. re: Becca Porter

            or the $9.00 i saw at aldi's...looked great but on the back of the box in big bold letters it clearly states not for use on the stove top :-(

          3. re: escondido123

            I only have a cheap roasting pan. It looks nice and I think it is stove top safe but the bottom is not perfectly flat so when I try to reduce a sauce the areas towards the middle go dry while remaining liquid runs to the edges.
            I am thinking a good quality product would not have that problem.
            I am starting to accept that if you want a big roasting pan (non-teflon so it will build fond) that you can set across two burners to make gravy, you are going to have to spend some money.

          4. I've used both my cheapie roasting pans on the stove top. One is a real oldie that I inherited from my grandmother made from some mystery metal. Since I only use it once a year to make Julia Child's "Steam Roasted Goose with Port Wine Gravy", I don't think I'm going to die from anything it might be giving off. And granny used it weekly, yet lived to the ripe old age of 93, so again - I ain't worrying.

            My other one is an inexpensive enamel-covered metal one which, again, I rarely have to use on the burner so - again - I'm not worried.

            1. See also http://chowhound.chow.com/topics/817365

              I think most straight gauge stainless or solid aluminum pans will go on the stovetop, however, they may warp when used on the stovetop, depending on how heavy duty they are. A tri-ply (stainless with aluminum core) roasting pan will probably be your best bet, especially if you want to deglaze in the pan, however, it will tend to cost more than other roasting pans on the market, and finding larger sizes can be hard. A very heavy duty plain stainless pan would probably also work.

              Depending on the type of stove you have, you may or may not need a very flat bottom - see the other thread I linked for more on that.

              1. If you don't mind second hand, thrift stores can be a great place to get all sorts of pans and you can certainly see how they've stood up to use--heavier is better in this case. And you usually can't beat the prices.

                1. Ah, you want a dutch oven. I'd do what escondido said and search in Salvation Army stores, Good Wills, etc, for one that is used. Target has some that aren't super expensive if you want to pay retail.

                  1. If you go on amazon and search roasting pan, you will find plenty. cuisinart has 2 - one that is clad and one that is not, both are safe for stovetop. If you are looking to sear on the stovetop, I would reccoment a clad one...but that is just being fussy.

                    1 Reply
                    1. re: dcole

                      thank you for the heads up.....i did look at amazon and there was a mind blowing number of choices....it would be nice if they would make a note somewhere that it is "stove top safe".....thanks again!!!

                    2. I have a cheaper one, have used it carefully on the stovetop, but would really prefer a heavier stainless one. But, that said, I do have several large cast iron pans. I have a large frying pan that I use for "roundish" roasts (uncovered), like hams, pork butts, 3 or 4 rib roasts. I use a large one, like a two burner griddle with sides, for larger, more elongated pieces of meat, or a large serving of roasted potatoes or other vegetables. I use the lighter weight stainless one with a rack for brisket (covered) and for turkeys. When it comes to the gravy, I have made it in the pan, but really have to watch the heat. I usually transfer all the drippings to another pan. I can skim the fat off, make the roux from that, then add more of the drippings and stock.
                      There are lots of pans out there, especially this time of year, on sale. Find a heavy one. My lightweight stainless was a give, bless his heart.

                      1. http://www.finecooking.com/articles/p...

                        there it is people!
                        after hours in searching, iv found it "yay" a multi-tasking roasting pan that don't warp, no hot spots due to... ah well just check the link located above. Have a read, its quite awesome.

                        5 Replies
                        1. re: NESIANSIDES

                          Unfortunately, none of the models listed there are currently in production.

                          1. re: Sid Post

                            It looks like the Mauviel and SLT pans are still around:

                            http://www.cutleryandmore.com/mauviel...

                            http://www.surlatable.com/product/PRO...

                            The links is the article are dead, for sure.

                            1. re: DuffyH

                              Chef's Catalog was the only one I found with the 2.5mm thick construction. Current models are 1.5mm.

                              1. re: Sid Post

                                Thanks, Sid. That's good to know, as I'm still on the fence about whether to replace my non-magnetic roasting pans. I might want the ability to make gravy on the cooktop, but OTOH, I usually find myself draining the and defatting the drippings before making gravy in a saucier.

                                1. re: DuffyH

                                  I went with the thicker version so I "COULD" use it on the stovetop if I chose to without fear of warping and scorching. Like you, I'm more likely to defat the drippings and make my gravy in a smaller more convenient pan.

                        2. Our roasting pans are enamel-porcelain "granite ware" -- which are inexpensive and are fine for stove top, as well as oven usage. We have a small oval one with matching cover (which can be inverted for use as a 2nd roaster) that we use for everyday roasting of chickens, etc, and a very large rectangular one, which will accommodate a 25 lb turkey, that we use for Thanksgiving, etc. Both are literally decades old and have been used countless times on the stove, primarily to make gravy from drippings.

                          1. It's not a conventional metal roaster, but original Corning Ware glass-ceramic pans are great for roasting-then-deglazing and gravy-making. And they're available at very reasonable prices, $20 to $40ish on ebay/etsy et al. and even less at flea markets and yard sales.

                            Ceramics, even those safe to use on stovetop burners like Corning Ware, aren't really good at that task because they're so slow to heat up -- glass is an insulator, not a conductor. But a pan that's just been in the oven for a roast is already heated up, so deglazing and gravy-making are among the best stovetop uses for Corning Ware.

                            There's a range of sizes of open roasters in the original Corning Ware, depending on what you need: the smallest is the 2-quart P-332 (interior roughly 7.5 x 10 inches). The P-21 and A-21 are a good medium size, 3 quarts, interior 10 x 12 inches. There's a pan of very similar size that's straight-sided with tab handles, A-21-B-N. There are bigger ones, too, but they strike me as significantly harder to manage on a stovetop.