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Posted: 11/4/2009 4:17 PM

#295325

	sdmom

	Member

Total Posts:11
Last Post:11/5/2009
Member Since:10/7/2009

Subject: CI's roasting pan mystery

I hope someone can answer this for me. CI Equipment Review (Dec 2006) of roasting pans states this:

"A really nice roasting pan can easily retail for $200, but it doesn't make sense to spend so much money on a flashy pan that will sit in a cabinet most of the year, (especially since the $200+ model we’ve previously used in the test kitchen proved it couldn’t stand up to stovetop heat.)"

Which $200+ roasting pan are they referring to? I am inclined to assume it is an All-Clad since this brand seems to be such a favorite cookware line with them. But AC has quite a few different kinds of pans out there- straight sides, flared sides, oval... I'm looking around for a good roasting pan and I definitely don't want to spend money on one that can't take stovetop heat.

I find the curvature of handles of the Calphalon Contemporary roasting pan a bit awkward for me to hold. I did pick up a Cuisinart Chef's Classic roasting pan at Marshall's last night for $59.99 but I have some reservations about it. While holding the pan, if I moderately squeeze the handles toward each other and away from each other, I can feel and see the sides of the pan bending toward and away from each other. I know a roasting pan is not exercise equipment, but I just wanted to see how sturdy the piece is. The bottom is thicker and sturdier than the walls, which are much thinner. But I guess that's what is crucial, right? So it can hold a heavy item.

If anyone can solve this unnamed roasting pan mystery and even have suggestions for a great all-purpose roaster (other than the 2 that are mentioned just above), it would be appreciated! Thank you!

[Edited on 11/4/2009]

Posted: 11/4/2009 6:14 PM

#295332

	tim

	Member

Total Posts:5328
Last Post:11/20/2009
Member Since:6/27/2003

Subject: CI's previously preferred roasting pan?

Posted by: sdmom

CI Equipment Review (Dec 2006) of roasting pans states this: "A really nice roasting pan can easily retail for $200, but it doesn't make sense to spend so much money on a flashy pan that will sit in a cabinet most of the year, (especially since the $200+ model we’ve previously used in the test kitchen proved it couldn’t stand up to stovetop heat.)"

If anyone can solve this unnamed roasting pan mystery and even have suggestions for a great all-purpose roaster (other than the 2 that are mentioned just above), it would be appreciated! Thank you!

SDMom,

Yes, it was the All-Clad Stainless Roasting Pan which is not cladded at all. It buckled under high heat.

You may be happier with a fully cladded roasting pan and there are plenty of less expensive options. You should look for the following roasters:

I would guess there are other options. Good luck,

Tim

Posted: 11/4/2009 7:38 PM

#295338

	jeanf

	Member

Total Posts:2484
Last Post:11/20/2009
Member Since:9/14/2004

Subject: CI's roasting pan mystery

S-M, I picked up a heavy roasting pan from Costco last year for under $40. Do you shop there? Can't remember!
Anyway, it's great and works fine on the stovetop, no warping. It's also non-stick, which isn't great for fond, but frankly I really only use it for turkey or chicken and fond is not a huge concern. Clean-up however is.
I keep mine in my cold cellar....will look up the make/model tomorrow if you'd like.

Jean

Posted: 11/5/2009 5:58 AM

#295365

	d_stefaniak

	Member

Total Posts:3536
Last Post:11/19/2009
Member Since:6/3/2004

I have the AC lasagna pan I use as a roaster (I don't need a huge one) and it's clad and stands up to stovetop heat - such as it is on my crappy ceramic-top. No complaints, and I think ti was relatively cheap at the time - like $79.

Debby

I gotta have more cowbell!

Posted: 11/5/2009 10:38 PM

#295435

	sdmom

	Member

Total Posts:11
Last Post:11/5/2009
Member Since:10/7/2009

Subject: CI's previously preferred roasting pan?

Tim,

Thank you for clarifying that for me! I had not realized that the AC stainless roasting pan was not cladded; I had just assumed it. I guess only their flared and oval roasting pans are fully cladded.

I really appreciate the direct links to your suggestions list. It's made my research so much easier! I am looking closely at the Chefs Essentials and the Sur La Table. The SLT's price is attractive, but it doesn't include a rack. I'm not sure if I want to spend more time trying to find a rack that will fit inside nicely.

I've noticed that the Le Creuset and Kitchenaid have totally smooth interiors and the others have the ridge on the interior bottom of the pan. Is this ridge a desirable feature? Is there an advantage to this ridge? The LC and KA bottom design seem to be the exception as all others I seen have that ridge.

Again, thank you for your assistance!

sdmom

Posted: 11/5/2009 10:45 PM

#295436

	sdmom

	Member

Total Posts:11
Last Post:11/5/2009
Member Since:10/7/2009

Subject: CI's roasting pan mystery

Jean,
I've looked into Costco. At the warehouse near my home there are 2 roasting pans- one Kirkland Signature and one Circulon. Both are nonstick. I prefer the roasting pan not to be nonstick. But I will keep checking at my Costco. Who knows... maybe they will come out with a tri-ply roasting pan to go along with their tri-ply cookware line.

Debby,
Thank you for the idea. But for now, I need a rather large roasting pan. I'll be keeping this idea on the back burner...

sdmom

Posted: 11/6/2009 6:24 AM

#295446

	tim

	Member

Total Posts:5328
Last Post:11/20/2009
Member Since:6/27/2003

Subject: CI's previously preferred roasting pan?

Posted by: sdmom
Tim,

I've noticed that the Le Creuset and Kitchenaid have totally smooth interiors and the others have the ridge on the interior bottom of the pan. Is this ridge a desirable feature? Is there an advantage to this ridge?

sdmom

SD,

That ridge has resulted in an incredible amount of discussion here, most of it subjectively negative. Some were fearful that the bottom of the pan, being perhaps 1/16" off an electric stove top would mean the center of the roasting pan would be cold while others imagined a heat build up leading to an explosion tossing the roaster into the air. Others are certain that the interior ridge would make it difficult to stir the gravy and be impossible to clean. "Tempest in a teapot" was my thought.

I think the dimensions of the pan outweigh concerns about a rack. You want a pan that is appropriately proportioned for your needs. Many people prefer low sided roasting pans to promote air circulation.

Sometimes an oversize pan yields unexpected benefits. Last year, I cooked at a friends house using a huge roaster for a 12 pound turkey. This provided excellent air circulation around the turkey. I never saw so much fond in my life; virtually all of the drippings had caramelized on the bottom. This was deglazed and added to make ahead gravy and had wonderful flavor and color.

You should also pay attention to the design of the rack, weather included or purchased separately. Some pans have racks that are too close to the bottom of the pan; you do want good air circulation around the roast. New designs offer sturdier non-stick racks and place the handles on the sides.

Good luck,

Tim
[Edited on 11/6/2009]

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