I would like to buy a stainless steel roasting pan to replace my old and scratched nonstick pan. From my research, it appears that some roasting pans have an aluminum layer just on the bottom, while others have the aluminum running up the sides. In particular, I've been looking at the Cuisinart Chef's Classic (aluminum core in base) vs. the Cuisinart Multi-Pro (tri-ply with aluminum core). http://www.amazon.com/Cuisinart-7117-... vs. http://www.amazon.com/Cuisinart-MCP11....
I've been looking at these two because they come with a stainless steel rack (I've had several nonstick racks and have come to really dislike them because the nonstick coating always flakes off when scrubbing the chicken skin off).
I use a roasting pan mostly for roast chickens and I sometimes deglaze the drippings on the stovetop. So I need a pan that can take the heat of the burners (gas). But does it really make a difference in either the roasting or the deglazing process if the aluminum is just on the base and doesn't go up the sides?
Thanks for any insight!