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Cookware

Roasting pan - Material and covered or not

ipoulk | Apr 15, 202001:58 AM     15

Hello,

I would like to ask for your help as I don’t have extensive experience with roasting pans and I need to buy one. My aim is to roast kid leg/shoulder, pork , chicken (I sometimes add potatoes with lemon and olive oil/butter) and have the best possible result, juicy well cooked meat. I would like to get one to keep forever.

To my understanding, the material of the roasting pan is not crucial because inside the oven the pan is hit by heat from all sides. Is that true?

What is the difference then between a ss roasting pan, a copper roasting pan or cast iron one? ( I didn’t include porcelain/glass on purpose.)

And, if the roasting pan (regardless of the material it is made of) is covered with a lid or baking sheet&Aluminium foil, then it is a Dutch oven, right?

So will the result of roasting a kid leg in a Staub cocotte with lid be the same as roasting the same in a copper or ss roasting pan with lid?

Is roasting covered or uncovered a matter of taste or is there a right or wrong?
To my understanding, roasting uncovered requires more attention and care. Because the meat has to be turned and basted in order to achieve the desired internal temperature. Does it also need to be elevated?
Whereas when “roasting” covered , heat and juices are trapped inside which makes the meat anyway juicy without the need to turn it or do anything. Plus the oven remains clean. Is that right?

These are my thoughts, if you have any input or comments or anything to say on those, it would be very helpful!

Thank you!

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