I roasted a duck last night in a thin roasting tray (or maybe it's a baking sheet...I don't know. It's barely 2 inches deep.), and the veggies that were suppose to make up the pan sauce burned. I'd like to know what I should look for in a roasting pan before I go out to buy one.
- Thick, heavy bottom to prevent burning?
- What material?
- How do I know if the pan is safe to use in the oven AND on the stove? (A lot of recipes tell you to deglaze the pan on the stove.)
- What size would I need for 6-10 lb. bird and a huge 20 lb turkey?
I see a roasting pan for $17.99 on IKEA (3 in. deep). It's stainless steel, and it says oven-safe (duh), but not sure if it's stovetop safe. (http://www.ikea.com/us/en/catalog/pro...) I certainly wouldn't want to warp it by using it on the stove.
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