tenspeed
Executive Chef
I'm looking at roasting pans, and trying to determine if tri-ply offers any useful advantages over stainless steel. Amazon has a Cuisinart tri-ply for $65, and SS for $50. I know that for roasting tri-ply does not offer any advantages, but does it help in making gravies or sauces with pan drippings? A 16" pan is way bigger than a burner, and am wondering if tri-ply will do a significantly better job for this. Anyone have any experience?