Good Roasting Pan - Is Copper a Help or a Hindrance?

Zedeff | May 23, 200910:41 AM     6

I don't have a proper roasting vessel despite my downright love for roast chicken. Currently I roast in a gigantic, thin, stamped metal roasting tin - more like a vat really, based on size - that I picked up at a thrift store for a dollar. The only reason I even bought this one was that I wanted something substantial to make a sauce/gravy in and the disposable aluminum roasting vessels from the grocery store didn't cut it.

Now I'm looking at available options and one Canadian retailer has the Mauviel 4.2 quart, 13.75" x 10" x 3", 2.0 mm copper with iron handles model on sale for $250 (Canadian) regular $485. I absolutely love my Mauviel saute pan that I received as a Christmas gift last year and was wondering if this roaster would be a good complement.

Now, as I see it, the pros are going to be the extremely high quality of the build, copper will yield even heat conduction through the pan and good gravies/sauces, and the smaller size will be good for single chickens (just me and my girlfriend around here), and it could double as a lasagna pan. The potential bad though will be the same but reversed: the good heat conduction may be too much conductive heat transfer and could burn the bottoms of roasts or veg, maybe even making smoke? The copper is also 2.0 mm, not the recommended 2.5 mm for stove top use, and the small size might eventually be a limiting factor.

Does anyone use a copper roaster and if so, how does it work? Any alternative high quality roasters available here - All Clad, Paderno, Viking etc. - are in a similar, maybe slightly cheaper price bracket ($150-$250), so the on-sale Mauviel seems like a steal.

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