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  1. #1

    roasting pan advice needed?

    Hello to all !
    After buying several of the better cookbooks on roasting and cooking roast I am now in the market for some decent roasting pans . I am looking for middle to upper middle in the price range . That means no 500 dollar copper pans , but neither do I want a 10 dollar cheapo that's going to be toast after the first roast . I am open to all ideas and fwiw I have amazon prime so if you good. folks have any good deals there all the better , but I am open to any vendor the hive might recommend . Thanks for your help .
    Moses

  2. #2
    Senior Member
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    Got an All-Clad stainless steel, a Sur La Table stainless steel, a Calphalon annonidized steel and a handful of cheap steel and aluminum ones. All get the job done in the oven. The cheap ones heat unevenly on the stovetop if you reduce in the roasting pan; the All-Clad, SLT and Calphalon all work just fine on the stovetop.

    Frankly I would only get the All-Clad if on a decent sale.
    __________
    David (WildBoar's Kitchen)

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    Senior Member Seth's Avatar
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    I use a 12 " allclad saute pan (straight sides). At the time these were cheaper than their roasting pans. This is nice for pan gravies but you enevitably grab that handle and 450 degrees can really hurt!
    Everywhere you go, there you are.

  4. #4
    How big a roast can you fit in that all clad 12 inch skillet ? seems like it might be for smaller roast ? Though I do like the idea I must say!!!!!

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    Quote Originally Posted by Seth View Post
    I use a 12 " allclad saute pan (straight sides). At the time these were cheaper than their roasting pans. This is nice for pan gravies but you enevitably grab that handle and 450 degrees can really hurt!
    But you only do that once.

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    Big lumps of cast iron and heavy guage anodised aluminium cover my needs

  7. #7
    Quote Originally Posted by TB_London View Post
    Big lumps of cast iron and heavy guage anodised aluminium cover my needs
    sir . sorry I am not sure I understand ? Are you using slabs of cast iron wrapped with foil ?

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    Quote Originally Posted by Pensacola Tiger View Post
    But you only do that once.
    Actually, I've done it a few times...

  9. #9
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    SLT's own 3 ply 16x12 roasting pan is a great deal at $100:
    http://www.surlatable.com/product/PR...l-Roasting-Pan

    Buy the rack for another $13.
    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

  10. #10
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    Quote Originally Posted by Moses the armenian View Post
    sir . sorry I am not sure I understand ? Are you using slabs of cast iron wrapped with foil ?
    Sorry, no a mix of enamelled and seasoned cast iron baking trays-think le creuset. Big, heavy, safe for all heat sources, the enamelled ones double up for lasagna, moussaka, pies etc

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