Being winter and everything, I've been roasting a lot of fowls lately. I have a small oven. The recipes always specify placing the bird in a flameproof roasting pan in the oven, with the idea that you can then remove the bird from the roasting pan, deglaze the pan and make the pan sauce directly in the same roasting pan. This is nice, but it's just so much more convenient for me to roast the bird directly on the oven's roasting tray. Insertion and removal is easier, removing fat during roasting, etc. So what I've ended up doing is just deglazing the roasting tray with boiling stock and then dumping the whole thing into a saucepan to put on the stovetop.
Question, does anyone make flameproof oven roasting trays? This would give me the best of both worlds.