a Zwilling J.A. Henckels TruClad Stainless Steel Roasting Pan or a Le Creuset Stainless Steel Roasting Pan?
I'm looking at large roasting pans, preferably stainless steel, and I'm considering these three. There really isn't a lot I could find to compare or differentiate them other than the obvious.
If you were looking to purchase a large stainless steel (~16' X ~13') roasting pan, which would you choose and why? I would like to stay under $200 but, I can go higher if there is a good reason to do so.
I am also considering the De Buyer (5664.40) Mineral Roasting Pan but, I'm thinking an aluminum core stainless steel models will be more responsive to heat changes and less susceptible to issues deglazing and making sauces. I do not want an anodized aluminum or copper pan.
With my skillets, fry pans, country pan, and dutch ovens, I think I'm well covered for a Turkey breast, chicken, fish, etc. so I want a large roasting pan that could safely hold a ~28lb Turkey or piglet (racing style and possibly headless for a larger one).