Hi, I have never had a real roasting pan... I tend to cook things on top of the stove or bake fish and chicken pieces in a corningware pan but now I finally need a roasting pan for real. My main uses for it will be roasting root veggies and roasting a whole chicken or a roast beef for entertaining a crowd.
My biggest question is if I should go with non-stick or not. Non-stick may be good for roasting veggies but then for meats, would a regular pan be better for making the gravy (getting a good fond) on top of the stove? I don't really want to buy 2 pans.......
I have $50 gift certificate for Williams-Sonoma so would chip in significantly to get something of very good quality.
Thanks so much!!