After years of making do, I'm about to buy an honest-to-god, damn-the-expense, world-class roasting pan.
Had my eye on the gorgeous All-Clad but was shocked to find that it isn't. Clad, that is. It's solid stainless, raising the spectre of hot spots when used on a burner. Plus there's a shallow moat around the edge of the interior, which I assume would create problems when I'm making a sauce from the pan-drippings. Am I right in seeing these as defects?
Anyway, my lust has moved on to a Le Cruset enameled cast iron number, which also looks like it'd make a mean lasagna pan, to say nothing of a first-rate vegetable roaster. My LC oval dutch oven is probably my single favourite piece of cookware and the roasting pan appears to have none of the design issues that dampen my enthusiasm for the All-Clad. Does anyone have experience with this?
Other reccos also welcome.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...