Roasting Pans

I have a friend who is starting to have a more serious interest in cooking and she wants to upgrade her old pans. Trying to save her some money, I am wondering what are the possible negatives in ...

We are only two in our old age, so smaller preparations are sometimes necessary. At present I only have a 10" electric skillet with its lid plus 2 larger braisers which are more suitable for large...

Lodge has cast iron skillets in 8", 10.25" and 12" diameters. The domes for these are relatively flat, as shown in the photo attached. Does anyone make a domed cover for these skillets that woul...

Hi, I'm a new user, but after a fair amount of searching on Chowhound and elsewhere I've still not found a clear answer to understand how much of an impact the material of a roasting pan might h...

I wanted to share with you all, in the last few weeks, TJFrance revealed an exciting new project, COOKonCOP©– copper planchas in 8 series of thicknesses, from 1mm to *8*mm thick (yes, you read that...

by Chasingmytail 9 months ago

I paid £200 for this pan it was my yearly gift to myself with a few other items (Staub was another). I Used to pan with usual flavourings incl herbs and salt. Emptied. Put a a touch of water in o...

I read a discussion about this concern several years ago and I'm wondering if anything has changed and if anyone has updated info. My husband and I melted a plastic grocery bag in our roaster. We r...

Viking makes a nice 3-ply stainless steel roasting pan, shown in the photo below. Apparently they made a 7-ply version of this product about eight years ago and that was discontinued. How can w...

I have used a jelly roll pan quarter sheet lined with foil and have used a 26 cm saute pan, which may have left some salt marks because I seasoned the vegetables and the pan went in cold. I want s...

I recently purchased All About Roasting by Molly Stevens, and I've been seriously enjoying the results of my roasting endeavors. So far, I've been getting away with a $20 rimmed baking sheet from T...

by CindyJ 6 years ago

I've been making brisket for years and before today I never pan seared it before oven braising. I'm not here to debate the merits of doing that; my briskets have always been absolutely delicious a...

I’m was in the process of getting a roasting pan, one that you can use in the oven and ending up on the stovetop, finishing making the sauce there. For other European Chowhounders I found what ...

I think the best cookware is made by All-clad.

I'm tired of thin terrible roasting pans, and I'm in the market for a heavy, induction capable roasting pan. Essentially I want something that has good even heat whether in the oven or on an induc...

Oh geez.. is it even possible to find a roasting pan not made in china? I realized my 17 year old roaster had seen better days. I ordered a viking roasting pan that I found on Amazon. It though...

After my mother made a great, moist, nicely browned turkey in her roaster with the lid on throughout the cooking process, I dragged my speckle-ware lidded roaster out of the basement. Tonight we h...

I'm looking for a 17 or 18" roasting pan for turkey and lasagna. I prefer a heavy gauge aluminum pan with a non- stick (Teflon/PTFE) coating. I own several but they're old and scratched up which do...

Recently acquired this piece and looking for any info about it. Cast iron handles. It measures 9 3/4" across the lip and 6" deep. Weighs a whopping 11.3 lbs. It's marked made in Germany on th...

My family loves crispy roasted potatoes. I have not figured out how to roast potatoes at a high enough temperature to get them crispy while not losing the crispiness on the pan. I toss the ¾” chunk...

What are everyone's thoughts on the All-Clad Hard Anodized Nonstick Roaster? I have had a cheapy non stick roaster from a Williams Sonoma outlet store for about 10 years, it's somewhat scratched u...