Cookware 4

Stainless or hard anodized roasting pan?

Jack_ | Apr 27, 200806:13 AM

Time for a new roasting pan. We usually do a chicken once a week. I noticed a big difference going from Pyrex to a dark cake pan but the cake pan is on its last legs.

I know when I make cookies I like them better on a shiny aluminum 1/2 sheet pan rather than a dark non stick, I think they come out chewyer (is that a word?)

so I'm sure there's a difference between using a stainless (shinny) or hard anodized pan, or maybe not. Thanks for the opinions/reports

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH