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au gratin v. flared roasting pan v. traditional roasting pan (roaster question)

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au gratin v. flared roasting pan v. traditional roasting pan (roaster question)

jljohn | Dec 23, 2011 03:18 PM

I am thinking through roasters and want to try to understand the pros and cons of several options. Let's assume I am considering the following options (all in the 16" range):

#1 - 16" Traditional Rectangular Roaster with straight sides in either (A) copper (tin or stainless lined) or (B) Stainless-Aluminum Tri-ply

#2 - 16" Rectangular Flared Roaster (All-Clad tri-ply from Williams Sonoma)

#3 - 16" Oval Au Gratin in either (A) copper (tin or stainless lined) or (B) Stainless-Aluminum Tri-ply

I would use this pan for two primary purposes--roasting cubed or halved sqaush and potatoes and sundry other vegetables (brussel sprouts and the like) or roasting birds. I am particularly interested in the au gratin for this purpose, as it has low, sloped sides, but I haven't found much info on the web about using such a pan as a general purpose roaster. Finally, is a tin lined pan an issue when roasting at higher temps (like when I start my turkey at 500 degrees for :30 minutes and then lower the temp)?

All thoughts would be appreciated!!!

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