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
Updated 11 months ago | 34
Updated 1 year ago | 7
Updated 3 months ago | 7
Updated 26 days ago | 6
Updated 1 month ago | 40