lets talk about Roasting Pans . . . again

Hey everyone,

I have looked at some old threads and since this is America and something new and shiny comes out every 5 minutes I wanted to raise up a discussion about Roasting Pans. I have a beat up one from Surfas(LA restaurant supply store) that does the job though I find it burns my aromatics(mire poixe) more than I like, even though I add stock like a good cook should.

I ponder replacing this and yet I hesitate on dropping $200 for an All Clad(even though I love All Clad). Also, for everyday roasting, not that I roast everyday, I love love love love using my iron skillet, man it so does the job and make a fine pan sauce. I wonder if some sort of enameled roasting pan would be the "roasting pan of my dreams".

So here is the deal, should and everyone else who can, pull the trigger on the All Clad? Is the Calphalon a better bang for your buck? Any non stick fans out there? Whats the deal with tri ply? Here is hoping this will become a definitive thread on this subject.

Thanks,

BBA