"J.J. in WA" > wrote in message
...
> One time on Usenet, "Renee" > said:
>
>> I need to purchase a new roasting pan for this year's Thanksgiving
>> turkey.
>> Can anyone give me their thoughts as to the best material it should be
>> made
>> of? I want it to make good stove-top gravy with the drippings and be easy
>> to
>> clean. I was thinking of going with an all stainless steel one -- the
>> same
>> as my regular pots and pans.
>
> I'm a fan of granite ware stuff:
>
> http://cooking.com/products/shprodde.asp?SKU=163281
>
> But that's probably just 'cuz I inherited two nice roasters
> several years ago, and haven't needed to upgrade(?) yet...
>
>

I have a blue and white speckley deep oval roaster that I assume must be
granite ware, because it looks very similar to the photo in your link. I
don't use it for turkeys because I heard from Food TV Network that the sides
should be no deeper than 2 1/2 inches. This is supposed to brown the turkey
the best.

How do you like how your turkeys come out with it?