A good roaster is a necessity for making a holiday turkey, but a roaster can also be used year-round for making things like prime rib or leg of lamb, turkey breast or whole fish.
When looking at roasters, consider the following. You want a roaster thatâ€™s heavy, but not so heavy that you will have a hard time lifting it once youâ€™ve added whatever youâ€™ll be roasting to it. You want to be able to use your roaster on the stove top when searing meats and making gravies as well as using it under the broiler and at very high heat in the oven. And, you want your roaster to be made of a material that conducts heat well because a poorly conducting pan is prone to hot spots and warping or buckling, especially on the stovetop.
Given these requirements, roasters made of glass, stoneware or ceramic arenâ€™t good choices because they donâ€™t always function well on the stove top and also because these materials tend to become very heavy to carry when fully loaded. Enameled cast iron can also be unwieldy. Avoid roasting pans with a nonstick finish because these types of pans canâ€™t be used at extreme heat. Aluminum is a good conductor of heat, but all-aluminum pans can react to the acid in lemons or tomatoes and give your food an odd taste.
Stainless steel is durable, nonreactive and not overly weighty, but is also a poor conductor of heat. For this reason, my choice for roasters is heavy-duty stainless steel sandwiched around one or more layers of a conductive metal, usually aluminum. This combination gives you the best characteristics of stainless while providing fast and even heat conduction.
When looking for a roaster, consider the shape and size of the pan. Make sure to measure both the interior of your oven and the pan youâ€™re considering, including the handles, and allow 2 inches on all sides for air circulation. And, consider that you donâ€™t necessarily want the biggest roasting pan you can fit in your oven. Size here is a bit of a balancing act. You want a pan that will accommodate the largest cut of meat that you can foresee yourself roasting, but if your pan is too big, roasting smaller cuts of meat can be difficult because the juices can burn on the too-large surface area surrounding the roast.
Look for a roasting pan with sides high enough to hold the pan juices and prevent these hot liquids from splashing out when the pan is moved or transported. But, the panâ€™s sides shouldnâ€™t be so high as to prevent the dry, hot air of the oven from reaching the lower portions of your meat. Pans with sides that are between 2 Â½ and 3 inches usually work well.
And, when considering the panâ€™s shape, look for a rectangular pan with rounded corners. When making gravy, itâ€™s much easier to get a whisk into the corners to dig out the browned bits of food that tend to accumulate there if the corners are rounded.
One last thing to think about is the panâ€™s handles. The handles should be made of metal so that oven temperature isnâ€™t an issue and they should be sturdy and preferably riveted. They should be large enough to be easy to grip, and should stand straight up. Folded Handles are hard to unfold when you are using pot holders, and handles that stick out to the sides waste precious oven room.
The news come from http://www.bossgoo.com