Has anyone else has had trouble acquiring "brown bits" while trying to deglaze a non-stick roasting pan?
I've had better luck using enameled cast iron for this (cooking chicken), but lack the larger size needed to roast a turkey. Our largest roasting pan is non-stick, and it doesn't seem nearly as effective as other materials. I've never been a huge fan of stainless steel cookware, btw. Would prefer a heavy gauge raw aluminum pan, if they even make them.
Thoughts, ideas, and feedback are appreciated.