I used to be able to make a nice gravy - that is until I recieved a Calphalon non-stick roasting pan as a wedding gift. For some reason for the past few years now that I have this roasting pan my turkey drippings burn in the bottom of my calphalon non-stick roasting pan.
Any thoughts or suggestions as to why this is happening? I wonder if the non-stick surface has something to do with it? It shouldn't be too hot - I have done 375 degrees. It looks as if the fats and oils really separate on the bottom of the pan and burn. My gravy has been burnt tasting and gross ever since I've started using this pan.