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.

Thanks in advance for your suggestions

Renee

"Renee" > wrote in message
...
>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.
>
> Thanks in advance for your suggestions
>
> Renee
>

I have a stainless oval roaster with lid and rack. It's nothing fancy as I
bought it at some factory outlet store and it's served me well for the last
10 years or so.

Jack Roastarama

"Renee" > wrote in
:

> 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.
>
> Thanks in advance for your suggestions
>
> Renee
>
>
>

I use to use that cheap old enameled job you find in many
suppermarkets...But with a convection oven I upgraded to a cheap shallow
metal roasting pan and a v-rack roaster/roasting <??> insert.

The v-rack holds the bird or roast up a little and allows drippings to
collect in the roasting pan. By holding the roast up out of the pan the
convection works better plus the bottom of what I'm roasting browns/crisps
up better.

--
Last year's nuts must go.
- Michael Odom

In article >, "Renee"
> wrote:

> I need to purchase a new roasting pan for this year's Thanksgiving
> turkey.

We use a stainless shallow roasting pan with rack. It's heavy enough
that it doesn't warp. Not terribly expensive.

Mom always used a black graniteware oval roaster.
--
-Barb, <www.jamlady.eboard.com>
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

"Renee" > wrote in message
...
>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.
>
> Thanks in advance for your suggestions
>
> Renee


SS is good. Expensive, but justifiable if you use it a lot. We use an
aluminum pan from Wal Mart. Fairly thick, works well, makes a good lasagna
pan also.

"Edwin Pawlowski" > wrote in message
m...
>
> "Renee" > wrote in message
> ...
>>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.
>>
>> Thanks in advance for your suggestions
>>
>> Renee
>
>
> SS is good. Expensive, but justifiable if you use it a lot. We use an
> aluminum pan from Wal Mart. Fairly thick, works well, makes a good lasagna
> pan also.
>

I used my cheap aluminum pan from Wal-Mart last year. It had some kind of
non-stick coating on it that started flaking off after we washed it. I think
it couldn't take the heat from the burners when I used it to make the
stove-top gravy. Anyway, that's why I'm in the market for another one -- a
good one this time.

"Edwin Pawlowski" > wrote in message
m...
>
> "Renee" > wrote in message
> ...
>>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.
>>
>> Thanks in advance for your suggestions
>>
>> Renee
>
>
> SS is good. Expensive, but justifiable if you use it a lot. We use an
> aluminum pan from Wal Mart. Fairly thick, works well, makes a good lasagna
> pan also.
>

I used my cheap aluminum pan from Wal-Mart last year. It had some kind of
non-stick coating on it that started flaking off after we washed it. I think
it couldn't take the heat from the burners when I used it to make the
stove-top gravy. Anyway, that's why I'm in the market for another one -- a
good one this time.

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...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

"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?

One time on Usenet, "Renee" > said:
> "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?

I'm sorry, Ranee, I spaced the fact that you were asking about
turkeys in particular. I can't answer, because I almost never
make them. But my pans are perfect for roasting chickens and
cuts of beef. Sorry I can't be of more help...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

One time on Usenet, "Renee" > said:
> "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?

I'm sorry, Ranee, I spaced the fact that you were asking about
turkeys in particular. I can't answer, because I almost never
make them. But my pans are perfect for roasting chickens and
cuts of beef. Sorry I can't be of more help...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

"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?

"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?

In article >, "Renee"
> wrote:

> I need to purchase a new roasting pan for this year's Thanksgiving
> turkey.

We use a stainless shallow roasting pan with rack. It's heavy enough
that it doesn't warp. Not terribly expensive.

Mom always used a black graniteware oval roaster.
--
-Barb, <www.jamlady.eboard.com>
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

> CJB writes:
>
>"Jack Schidt®" wrote:
>
>> I've often questioned why one needs 'disposable' cookware. No
>> dishwasher?
>
>
>Maybe no place to store it?

So where do you store the disposables until they're needed... shoved up your
ass... idiot. Keeping a slew of disposable anythings necessitates needing
*more* storage space.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Renee" > wrote in message >.. .
> 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.
>
> Thanks in advance for your suggestions
>
> Renee

I have a stainless roaster with a rack, and I love it. The drippings brown
beautifully (because the turkey is held up off the bottom of the pan)
and the gravy is to die for. It performs well on the stovetop during
deglazing. Cleanup is a snap after deglazing.

Cindy Hamilton

"Renee" > wrote in message
...
>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.
>
> Thanks in advance for your suggestions
>
> Renee


SS is good. Expensive, but justifiable if you use it a lot. We use an
aluminum pan from Wal Mart. Fairly thick, works well, makes a good lasagna
pan also.

>"Renee" writes:
>
>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 recommend the Farberware SS Classic roasting pan... been using the same for
more than 30 years, they're strong and have no rolled edges so is easy to keep
them clean, dishwasher safe too. I like that they're not so deep as to prevent
proper browning... deep pans inhibit browning. Placing one pan inside another,
as some do with aluminum disposables greatly interferes with proper browning of
large roasts. I have the large Farberware pan for turkeys and other large
roasts, I also have two of the Farberware medum sized roasting pans, these with
a non-stick coating, I like them because their size permits that both will fit
comfortably on my oven rack side by side... the long ways front to back... it's
like having an extra oven. Before purchasing any large roasting pan measure
your oven carefully to determine that the pan will fit on the rack and
especially that the oven door will close properly... not checking for fit is
the number one way that glass panel oven doors get shattered. I think the
Farberware Classic roasting pans are the best on the market, will last at least
two lifetimes worth of constant use, and are reasonably priced... no one needs
a $100 dollar roasting pan, not unless they need something to razzle-dazzle
folks so it's not noticed how they can't cook.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"PENMART01" > wrote in message
...
> >"Renee" writes:
>>
>>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 recommend the Farberware SS Classic roasting pan... been using the same
> for
> more than 30 years, they're strong and have no rolled edges so is easy to
> keep
> them clean, dishwasher safe too. I like that they're not so deep as to
> prevent
> proper browning... deep pans inhibit browning. Placing one pan inside
> another,
> as some do with aluminum disposables greatly interferes with proper
> browning of
> large roasts. I have the large Farberware pan for turkeys and other large
> roasts, I also have two of the Farberware medum sized roasting pans, these
> with
> a non-stick coating, I like them because their size permits that both will
> fit
> comfortably on my oven rack side by side... the long ways front to back...
> it's
> like having an extra oven. Before purchasing any large roasting pan
> measure
> your oven carefully to determine that the pan will fit on the rack and
> especially that the oven door will close properly... not checking for fit
> is
> the number one way that glass panel oven doors get shattered. I think the
> Farberware Classic roasting pans are the best on the market, will last at
> least
> two lifetimes worth of constant use, and are reasonably priced... no one
> needs
> a $100 dollar roasting pan, not unless they need something to
> razzle-dazzle
> folks so it's not noticed how they can't cook.
>

My pots and pans are Farberware and have served me well for the last 25
years. So I think this might be good choice as you suggest.

Do you know what size Farberware pan you use for turkeys? I see they have
two sizes that might be good: Medium 11 x 17, and Large 13 x 20. I was
thinking the medium one would be big enough for a 15 - 18 lb turkey. What do
you think?

Thanks again,

Renee

"Renee" > wrote in message
...
>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.
>
> Thanks in advance for your suggestions
>
> Renee
>

I have a stainless oval roaster with lid and rack. It's nothing fancy as I
bought it at some factory outlet store and it's served me well for the last
10 years or so.

Jack Roastarama

In article >, "Renee"
> wrote:

> I need to purchase a new roasting pan for this year's Thanksgiving
> turkey.

We use a stainless shallow roasting pan with rack. It's heavy enough
that it doesn't warp. Not terribly expensive.

Mom always used a black graniteware oval roaster.
--
-Barb, <www.jamlady.eboard.com>
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

"Renee" > wrote in message
...
>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.
>
> Thanks in advance for your suggestions
>
> Renee


SS is good. Expensive, but justifiable if you use it a lot. We use an
aluminum pan from Wal Mart. Fairly thick, works well, makes a good lasagna
pan also.

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...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

"Renee" > wrote in message >.. .
> 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.
>
> Thanks in advance for your suggestions
>
> Renee

I have a stainless roaster with a rack, and I love it. The drippings brown
beautifully (because the turkey is held up off the bottom of the pan)
and the gravy is to die for. It performs well on the stovetop during
deglazing. Cleanup is a snap after deglazing.

Cindy Hamilton