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Old 12-05-2013, 06:42 PM   #1
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Please Recommend a Roasting Pan

I want a nice solid roasting pan, stainless inside and out. It doesn't need to be longer than 15", because I never cook big turkeys. I'll be using it for 13 pound turkeys, and for ducks and chickens.

I don't want it to feel flimsy, and I'd like to spend less than $100.

Thanks!

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Old 12-05-2013, 07:50 PM   #2
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My favorite roasting pan is an inexpensive graniteware one. You don't need to spend a lot of money to get a decent pan. Can't recommend a ss one though since I've never used one. Someone here will be able to give you some advice.
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Old 12-05-2013, 09:02 PM   #3
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Much like jabbur, we have a cheapo one I think I got at Sears for 19 loonies.
I just slice up a couple of onions about 1/2 to 3/4 thick and put them in the bottom for a base and put what ever meat I'm cooking on top. Never been disappointed.
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Old 12-05-2013, 09:24 PM   #4
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My graniteware has never let me down either....
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Old 12-06-2013, 10:05 AM   #5
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OK, you've got me thinking about this. Does a covered roasting pan give you the same advantages that you'd get from cooking in a roasting bag? That is, is it self-basting and does it provide higher humidity?

Do you guys always have the lid on when roasting a bird?
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Old 12-06-2013, 10:43 AM   #6
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I put the lid on to start then remove it for the end to crisp the skin. Never used the bags so can't compare.
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Old 12-06-2013, 10:52 AM   #7
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The one I use is aluminum and belonged to my mother. She had it as far back as I can remember, and that's pretty far back!! LOL At least to the 50's. She cooked the turkey with the lid on, but I leave the lid off. I usually cover the legs with foil if they start to get too dark.
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Old 12-06-2013, 11:00 AM   #8
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Mine doesn't have a lid, but foil does the job when I need it. It's a good heavy weight pan, with a solid rack. No idea what the brand is. It's not stainless, anodized aluminum I think, not non-stick so the drippings make good gravy. It's been a good pan for more than 10 years now, done a lot of turkeys and a couple of rib roasts.
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Old 12-06-2013, 11:03 AM   #9
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Thanks for the tips. I read this article

http://www.finecooking.com/articles/...view.aspx?pg=0

And got this:

http://www.amazon.com/dp/B005QDV0BY/..._ws_us?ie=UTF8
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Old 12-28-2013, 01:02 PM   #10
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I got the Cuisinart 7117-14RR Chef's 14-Inch Classic Lasagna Pan mentioned. It fit the bill, but it's not as solid as it looks in photos, and it warped the first time I used it. I'm going to hold onto it until I find a higher-quality pan at a garage sale.
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