Looks like I'll be cooking a standing rib roast for Xmas. Looking at the current roasting pan I know it's time for a new one. I cook probably 2-3 turkeys &/or roasts a year so it's not a high priority item but I do want it to function well.
I narrowed down my choices to stainless steel or a Le Creuset... (maybe a Calaphalon hard-anodized). I know all three are more difficult to clean compared to non-stick but I don't like non-stick from de-glazing.
My preference is Le Creuset because it can double up for some uses and be put on the table and look okay. My main question is how well does Le Creuset work on the stove top for de-glazing and making gravy? I assume you can put it on the stove top. Thanks for any info.
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