Many years ago, my father found himself at work in Manhattan near a street sale being held in front of one of the last Horn & Hardart's restaurants. He came home with two heavy-duty, well-used stainless steel roasting pans, with flared sides and no handles, and gave one each to my perplexed mother and grateful grandmother, who recognized that the pans were of high quality in spite of dings and burnt in stains in the corners that might never come out. The both used those pans for years, and I now have my grandmother's pan. I can't find anything like it from any restaurant supply store because all roasters now appear to have handles. It is still my favorite pan to roast a chicken in, and even an acid bath would never get it perfectly clean. I find it funny that I love this pan although I have a extensive collection of expensive cookware from various manufacters. It sits in its place of honor right next to my Mauviel I think this thing can get handed down like a cast iron skillet from generation to generation. It's been in my family since the sixties!
What old, beat up pot or pan do you like to use?