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Cookware

New Copper Roaster Help

luisbravoavi76 | Jan 6, 201902:44 PM     6

Hello all, Im a big fan of copper cookware, I have a few pieces by Debuyer, some from Mauviel and recently a new roasting pan from CU Artigiana in Italy. The roaster is tin lined and is around 16" x 12.5. The manufacterer advertises these as being 5mm pans, although I doubt that. I dont really know how to go about roasting in my new pan as I have concerns about the tin lining, I want to get a rack for it but dont know if a rack will scratch it and how big a concern overall scratching is. What material should my rack be? Ive heard some saying that old fashioned cooks use aromatic vegetables as a sort of makeshift rack, how does that work exactly, it seems to ne as though there would be some steaming? I would like to make meat dishes with a sauce from the drippings to give you an idea of what Id like some tips on. Should I roast with vegetables or some liquid at the bottom always? I want to protect my investment and Ive heard it said that empty spots in pans are best avoided so in my head it sounds best to keep some veggies or liquid on the pan. Im sorry if this comes off too rambly, Im just excited and aside from a sauce pan and a stock pot (which I mainly cook liquids in) all my pieces have been Stainless lined. I look forward to hearing from anyone who can help advise me, there seems to be such a deep lacking of anyone who can explain how to cook with copper outside of some posts Ive seen here.

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