I just roasted a small batch of fingerlings (tossed with olive oil and some spices) in my roaster. There was a lot of room to spare in the roaster, and I started wishing I had something smaller to roast in.
So, I have two questions. First, is there any reason not to use carbon steel skillets to roast small batches of food like my side dish tonight? Second, What else do you use for roasting veggies, potatoes, etc besides your roasting pan or au gratin. Anyone use saute pans, CI or CS skillets?