(Part 2) Best roasting pans according to redditors
We found 70 Reddit comments discussing the best roasting pans. We ranked the 36 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
I used a 9x13 metallic roast pan that we already owned: Chicago Metallic Professional Non-Stick Bake 'N Roast Pan, 13-Inch-by-9-Inch. It made the pizza a little thicker than the recipe called for (it uses a 10x14 pan), but I really liked how the pizza turned out. Honestly, it was the perfect pan.
I checked Amazon. The difference is $5 for a similar baking dish. I think people would be fine with that.
http://www.amazon.de/Pyrex-1040733-Ofenform-eckig-Griffen/dp/B000CD9UG0/
http://www.amazon.com/Pyrex-Bakeware-Quart-Oblong-Baking/dp/B00004SZ7N/
the technique is sound when using a vertical mount instead of a can.
http://www.amazon.com/Norpro-Nonstick-Vertical-Poultry-Roaster/dp/B00004UE7S
Saw it awhile ago bought mine on Amazon. The other thing with the pelican is the drain is standard garden hose so I got one of the spigots with the valve so I don't spill water draining it.http://www.amazon.com/Coolife-Garden-Connector-Adapter-Nozzle/dp/B00XU9O6V2?ie=UTF8&psc=1&redirect=true&ref_=od_aui_detailpages00
http://www.amazon.com/Winco-SPT6-Size-Pan-NSF/dp/B001VZ8OF6?ie=UTF8&psc=1&redirect=true&ref_=od_aui_detailpages00
http://www.amazon.com/Winco-SPSCT-Size-Solid-Cover/dp/B001VZERQQ?ie=UTF8&psc=1&redirect=true&ref_=od_aui_detailpages00
Oxo should probably be used for true authenticness.
I transfer the meat to rest, tilt the roasting tin and spoon off any large oil thats on top of the tasty goodness. then the roasting tin goes on the hob on low. sprinkle 2-3 tbs of plain flour. mix that into the fat to make a roux? (im not great on terms) then sprinkle the oxo and mix that into the goopy paste. Then add water that the veg (any veg, usually some of the spud water and the peas water) was boiled in slowly while stirring vigorously to blend it together.
turn up the heat to boil and add more veg water (about 1.5-2inches deep in my pan but that doesn't really help here, eyeball it)
boil it off until its a nice thick-ish consistency. like custard is too far but enough to coat a spoon say. You really want a good coating for those yorkshires.
season and taste it while it's boiling, add more water or stock cubes if it needs a bit of punch. I use 2-3 oxo cubes for a 2-3 people amount of gravy.
ramsey and deliah may have much fancier nicer ways, if youre experimenting. Thats how 3 generations of my family do it.
Good luck and please post us a pic of the finished product!
edit to add, with the goose fat for the roast spuds that everyone is recommending, you can do the yorkshire puddings in them too.
Cook it like I do:
Here is the pan I use
It's probably the most versatile pan you can get. It's like a combination between saucepan (but don't boil water in it if it's non stick!), skillet and frying pan. It's got steep, rounded sides, deep with a lid. You can cook beautiful fried eggs in it, stir fry vegetables or simmer down your chilli.
The difference between it and a frying pan is subtle, I'd argue it's probably more useful to have a chefs pan than a frying pan, unless you do big fry-ups often. The Chefs Pan just has more uses overall.
kind of. I actually use a nut roaster like this: http://www.amazon.com/Back-to-Basics-Nut-Roaster/dp/B000WJP3ZQ/ref=sr_1_1?ie=UTF8&qid=1381850465&sr=8-1&keywords=nut+roaster
I switch directions of turning every couple of seconds to try to stay consistent. as far as heat and time, it's difficult to give a definite answer, you really have to try it yourself and learn how the bean reacts. on the stove i usually use a med to med-low heat and then go my sight rather than a specific time slot. be sure to open a windo and prop a fan, it's gonna get smokey. also have an unscreened window or door open because you will also get a lot of chaff. every couple of minutes when the chaff really starts building up i'll run to the door and blow into the pan to get some chaff out and then run to resume my roast. best of luck to you!
I'm guessing it might be the pot you cook in and too high heat? We use a Magnalite Pot to cook Red Beans and have never had them stick and we cook them for 2-3 hours. Had this pot for years, It is the most used pot in our kitchen hands down.
I use a larger roasting pan, like this one. This is 18 x 24 in., also available from a variety of other manufacturers, sizes and prices.
New baking tray! I was actually talking to my Mum about it last last as my current one is flaking and horrid D=
So after some more research, I think what I'm looking for is best named a "roasting pan with a lid", or a "roaster" (though this mostly nets results for "roaster oven" which is entirely different). I guess they're typically for the oven but well-constructed ones can be used on the stove as well.
This is basically it:
https://www.amazon.com/Precise-Heat-Multi-Baker-Roaster-Wire/dp/B000C01WRS/ref=sr_1_7?ie=UTF8&qid=1472710634&sr=8-7&keywords=roasting+pan+with+lid
From Season 8: A New Way with Turkey
TESTING NOTES
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WINNER
Rated as RECOMMENDED:
> This heavy, sturdy pan features good handles and an efficient, gently flared interior shape, making it especially easy to stir and deglaze. It was also the best at browning. Comes with sturdy nonstick U-rack.
Amazon Link
Three others were also rated as RECOMMENDED:
> Very good on the stovetop, but testers saw some uneven browning in the pork loin test. Excellent handles, good heft, and an overall solid feel were more than enough to overcome that small demerit. Comes with useful V-rack.
Amazon Link
> This pan shined brightest in the potato test, but buckled a bit on the stovetop with both the turkey drippings and the pork loin. It has some of the winning attributes of two pans above, but wasn't quite in their class for heft and performance. Comes with U-rack that has awkward hinged handles.
Amazon Link
> Very fast, even, deep browning on the potatoes, but this pan's thin bottom made it highly temperamental on the stovetop. Also, testers found the raised, patterned bottom to be problematic when deglazing. No rack included.
Amazon Link
**
RECOMMENDED WITH RESERVATIONS:
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NOT RECOMMENDED:
I got a small one when I got some All-Clad pans as a "freebie". I really liked it and got the bigger one for Thanksgiving and really like it. Worked out great for my 26 pound turkey. I stayed away from getting non-stick since I wanted it to be a very long time purchase. Hope that helps!
close enough http://www.amazon.co.uk/Pyrex-Borosilicate-Rectangular-Roaster-Handles/dp/B000CD9U6A/ref=pd_sim_201_5?ie=UTF8&dpID=31xz9soxdWL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=1XJ1P9HPDRH00BCTYQ23