Roasting pan by All Clad
Rectangular uncovered pan usually 3 to 4 inches deep and available in a variety of sizes. I like them large! Purchase a heavy stainless steel pan for its durability and non-reactive qualities, preferably with a layer of aluminum on the bottom underside for best heat conduction. I suggest owning at least one that is as large as your oven rack will accommodate. Roasting pans that are not non-stick are prized for making gravy after roasting. The interior grabs (clings to) drippings, which caramelize better, so when deglazing more flavors are released and incorporated into the sauce. These pans may also be used for a hot-water bath, when baking delicate egg-based mixtures. Comes with a nonstick roasting rack.
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