Time for a new roasting pan. We usually do a chicken once a week. I noticed a big difference going from Pyrex to a dark cake pan but the cake pan is on its last legs.
I know when I make cookies I like them better on a shiny aluminum 1/2 sheet pan rather than a dark non stick, I think they come out chewyer (is that a word?)
so I'm sure there's a difference between using a stainless (shinny) or hard anodized pan, or maybe not. Thanks for the opinions/reports
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