Roasting Pans

Lets talk roasting pans and what to buy:

Many people only use their roasting pans for Thanksgiving for turkeys.  However, there are so many dishes you can easily prepare that come out amazingly year round.  Roasted chicken, pork roast, beef roast, lamb, etc.  Just change the veggies you roast with the meat to make it seasonal.

Roasting pans come in numerous materials:  stainless, anodized aluminum with non-stick coating, copper with stainless or tin lining, cast iron enameled

I have 2 stainless steal, a  non-stick hard anodized aluminum, and a cast iron roasting pan.  I do not really care for my Le Creuset cast iron roasting pan.  I find it gets too hot.  Its better for vegetables than meats in my opinion.  The non-stick, easy clean pan works well, but I prefer my stainless ones.  I like that the fond develops on the bottom of the pan which makes for great gravy, and it really isn't that hard to clean.  Soap and water, maybe a little Bar Keepers Friend for tougher jobs.

My stainless ones are an All-Clad and a Williams Sonoma Brand roasting pans.  While both are great quality and cook well, I prefer the Williams Sonoma one.  It has bigger handles to grab with pot holders, try-ply construction which All-Clad RP is lacking , and a completely flat bottom for stove top gravy (especially handy if not cooking on gas)

What to buy?  The choice is up to you.  Non-stick or stainless.  I do not feel the additional cost of a copper roasting pan is worth it or really benefits the roasting process.  An oven is indirect heat vs a stove top burner.

Here is the link for the Pan I recommend.  Its $99.99 and I think a great value.
Williams Sonoma Roasting Pan

Williams Sonoma Roasting Pan

What to Look for?
-Large Handles (easy to grab with pot holders on)
-Flat Bottom (for making stove top gravy)
-Heavy duty construction (you put 16-20lb turkeys in them)
-Medium height sides (you want air circulation around your meat)
-Rack (Air circulation is key to roasting and you do not want your meat sitting in the juices

Buy the size that is right for you.  If you only cook one chicken or a small turkey, get a medium sized pan, etc..


Random useful thoughts:

-Place your meat over the vegetables, that way you do not have to use and clean the rack

-Always pat dry the outside of the meat.  You want the outside to sear/ roast and hold in the juices.  I usually rub a little butter or olive oil on the meat, the fat helps develop the yummy crust on the meat. Any moisture can ruin it, so dry it well.

-I start my meats at 400-425 degrees for 15 mins then reduce temp down to recommended cooking temp.  This sears the outside of the meat and allows juices to stay inside/

-Brining is a great thing for chicken and turkey. It makes a difference.  Even if just for a few hours

-Let your meat get to room temp.  I usually let it sit out for about an hour.  You want the center of the meat to cook at the same speed as the out side.  If the center is cold, the outside will over cook while the inside is still cooking.

-Use a thermometer.  I never rely on a recipe's time instructions when it comes to roasting.  Check the temp regularly or use your oven's probe and you will have perfect meat every time.

-Roasting pans can also be great as a larger casserole dish.  I make my big, deep, lasagna in mine.

Windsor Pan

Now here is one pan that the pros use.  Its called a windsor pan, some manufactures call it a splayed sauce pan.  I have the 1.8qt Mauviel and a 2 1/2qt All Clad Copper Core Windsor Pan with Lid.

 These pans are used for reducing liquids to make them thicker.  The smaller base allows the liquid to boil and the wider top allows for evaporation, therefore thickening the liquid. (you can do this in a normal pot, but It dosent work quite as well)  On a scale of 1-10, how badly do you need a windsor pan? The honest answer is a 2-3.  It is a useful pan, but I feel there are better pieces of cookware  to invest your money in before purchasing this pan.

I would recommend  a copper pan in this situation purely for the precise heat control and the delicate processes of creating sauces. A fully clad pan could work well too.

Mauviel M'Heritage 250C Splayed Sauce Pan 1.8qt

Mauviel M'Heritage 250C Splayed Sauce Pan 1.8qt

Cast Iron Cookware

Cast iron cookware has been around for many years.  It heats up very hot, but you can also simmer things at low temps.  The super heavy lids keep in steam and moisture as you cook, ensuring your meal turns out moist and full of flavor. Most of the time, cast iron is used for dishes that cook slowly (a few hours). They go from stove top --> to the oven --> to the table.

I am a fan of cast iron enameled cook ware.  This cookware has a durable coating on the inside and out.  This allows for easy clean up and you do not have to worry about seasoning it.

The pieces of cast iron I use the most would be a 5-7qt dutch oven with Lid, a 3-5qt braiser with a heavy lid, and a large skillet.

There are two brands that I recommend. Le Creuset and Staub. These are the pricer pots.  I recommend buying a few pieces, you do not need many. However, I bought a enameled cast iron dutch oven from SAM's Club for $39.00.  I believe it cooks the same as my high-end items, but I don't find the enamel to be as strong. That being said that even at that price, you can replace it several times vs the $290.00 of a Le Creuset dutch oven. However, you do get a lifetime warranty with Le Creuset.

Le Crueset, Comes in many colors.

Although I have no experience with light-weight cast iron, from my research, people say to avoid it.

Multi-Clad Stainless Steel Cookware

I prefer cooking with stainless lined pans for a few reasons:

1. They are super durable and there isn't a coating that can scrap off like non-stick
2. They allow meats and veggies to caramelize properly (brown) and leave the "Fond" on the bottom of the pan.  This is the brown bits that pack so much flavor into your dishes. Just use a little wine or water to deglaze the pan. Non-stick pans are awful for this.
3. Stove to oven safe.  (check instructions for max temp)

 Multi-clad cookware is aluminum sandwiched in between stainless steal.  The layers show from the edge or rim of the pan. (you can see and count them)

5 Ply Multi- clad with Copper

Tri-Ply Multi-clad 

Stainless steel is not a good conductor of heat, but aluminum and copper is a great conductor of heat. Therefor aluminum and copper core pans provide fast and consistent temperature control and allow for the heat to be spread evenly throughout the pan eliminating hotspots. (a part of the pan that is hotter than the rest casing food to stick or burn)

Clad cookware is more durable and dose not tend to warp as easily with temperature change.

**Some cookware manufactures attach an aluminum disc to the bottom of the pan.  This is done by cheaper cookware companies.  It does not allow the heat to travel up the sides of the pot like a clad pan does.  The disk are attached by wields to the bottom and can sometimes fall off.  I would avoid buying these.  It gives poorer cooking permanence and isn't as good quality.  This type of pan is known for hot spots.

When buying clad cookware, there a few things to look for. You want 18/10 stainless steel that is non-reactive to food.  Riveted handles. (I prefer metal handles, they are more durable and oven safe to high temperatures, but they do get hot and you need a towel or potholder) Tight fitting lids that seal in steam (glass or metal). Completely flat bottom, you do not want a pan that rocks a bit. I also prefer a pan with a little weight to it.  Pans that offer a pouring rim are also useful.

I primarily have All-Clad Pans.  I really like, sorry, LOVE them and think the quality is amazing.  The majority of my All-Clad is the Copper Core line (higher end line), but I am just as happy with my All-Clad Tri-Ply Pieces.  In fact, if I had to buy them again, I would probably go with the Try-Ply line.

I also have a few pieces of the Zwilling JA Henckles Try-Ply line.  I think this is a great alternative if you do not want to pay for the pricer All-Clad.  I would however rate the quality a little less than All-Clad but I think the cooking difference is so minimal it doesn't make a difference. Its still a kick ass pan.

Look for my video reviews and individual reviews of the cookware.