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
by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...
by David Watsky | Making fresh salsa at home is easy and the result is a versatile snack perfect to eat plain with chips...
by Greg Stegeman | When it comes to an easy dinner, it's hard to beat one pot meals—below, an ode to the one pot dinner...
by Chowhound Editors | Whether you get super excited about spring cleaning or the very thought makes you want to go back...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.