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As the holiday season approaches, there’s one cookware that should be on everyone’s wish list: a stainless steel roasting pan. There is no better culinary tool for making the perfect Thanksgiving turkey or Christmas ham.
Rotisseries can be pricey, but the versatility they offer in the kitchen is well worth it. A quality rotisserie can be a triple threat, performing well in the oven, under a broiler, or on the stovetop. And if you’re ready to splurge on a voucher, it’ll be a reliable culinary companion for years to come.
I recommend splurging for a stainless steel roaster. It is easy to clean, extremely durable and can withstand the intense heat of a grill.
Nonstick surfaces are too easy to damage, whether with utensils or high temperatures. Aluminum pans work well, but the acidic ingredients will react with the metal and leach the aluminum out of your food.
When shopping for a stainless steel roasting pan, there are a few key things to look for. The first is the way the pan is constructed. A triple-layered pan with an aluminum core sandwiched between layers of steel will give you much better heat distribution than a thinner all-steel pan.
Look for a larger pot that can hold a whole turkey or ham, as the extra space will not only make Thanksgiving or Christmas dinner easier, but give you more surface area for the ingredients to brown nicely. And to make sure that big chunk of meat has a perfectly crispy skin, you’ll definitely want to buy a pan with a roasting rack that can be inserted.
Premium stainless steel pans from brands like All-Clad can cost well over $ 200. On the more economical side, a well-constructed triple-layer roasting pan from a brand such as Cuisinart will cost around $ 100.
Rotisseries are obviously great for roasting just about anything (it’s right there in the name, all of you), they have many other uses.
Stainless steel roasters are safe to use on the stovetop as well as in the oven.
Annabelle Breakey / Getty ImagesThey can do the job of a baking sheet – and sometimes better. If, for example, you want to prepare a large batch of braised short ribs, you can place the pan on two burners on the stovetop to brown the meat directly in the pan before deglazing with wine or broth (this amount of liquid splashing in a hotplate is delicate). Add your remaining ingredients, slide everything into the oven and you’re done.
Rotisseries also work well for large batches of lasagna or casseroles. And if you’re cooking something in ramekins that require a double boiler to prevent scorching, like flans or delicate custards, a roasting pan is large enough to handle that easily.
If you’re roasting a chicken, turkey, or a large piece of beef or pork in the pan, a stainless steel roasting pan makes it easy to make a sauce from pan juices without another pan. Once you have removed the meat to rest a bit, drain all but 2 tablespoons of the melted fat in the pan and place the pan on two burners on the stovetop. Sprinkle 3 tablespoons of the flour into the sizzling fat and juice and stir until smooth and the flour is lightly browned, which should take about 5 minutes. Now add 2-3 cups of broth, milk or water to the pot and whisk until smooth and thickened.
When it comes to cleaning, stainless steel roasters are quite easy to use. Most stains and stuck-on food can be removed with a good soak and scrub. For more difficult stains, sprinkle the pan with a generous amount of baking soda, then pour in about half a cup of vinegar, which will immediately cause a bubbling chemical reaction. Let the pan soak with the vinegar solution inside for about 30 minutes, then scrub away any lingering debris with a scouring pad.
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