Today DH roasted a chicken and made gravy from the drippings. We have an
approx. 9x14 roasting pan (Tournus/France) that we have used for years. It
is still pretty clean, but it looks like it is probably aluminum, judging by
the slight mottled pits on the bottom. I have used it a lot of times with
the bottom covered with aluminum foil when I didn't want to make gravy. But
DH says that he doesn't want to make gravy in it any longer. He poured out
the drippings into a ss skillet and made the gravy, but suggested we get a
stainless steel roasting pan. (All-Clad is out of the question!).

Since I haven't a paella pan - never made a 'real' paella in a paella pan -
I'm wondering if
1) a large paella pan could double as a roasting pan -- and where would I
find a round roasting rack -- tee hee
2) if one would probably make better paella if the pan was non-stick; or if
non-stick, would the taste suffer.

Or could anyone suggest an alternative for a double-duty roasting pan?
Any help needed. Thanks,
Dee Dee

On Sat 01 Oct 2005 02:58:49p, Dee Randall wrote in rec.food.cooking:

> Since I haven't a paella pan - never made a 'real' paella in a paella
> pan - I'm wondering if
> 1) a large paella pan could double as a roasting pan -- and where would
> I find a round roasting rack -- tee hee

You can find just about anything on the net. Can't recall quite where, but
I have seen round roasting racks on some site. A heavy round cooling rack
would also work fine.

> 2) if one would probably make better paella if the pan was non-stick; or
> if non-stick, would the taste suffer.

The paella might be better (or easier) if the pan were non-stick, but I
think the drippings for the gravy would suffer. I think they need to
"grab" the pan to be really good and then deglazed for the gravy.

> Or could anyone suggest an alternative for a double-duty roasting pan?
> Any help needed. Thanks,
> Dee Dee

My suggestion would be to go for two pans, each for their specialty.
Sometimes it just doesn't pay to double-up.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

"Wayne Boatwright" > wrote in message
...
> On Sat 01 Oct 2005 02:58:49p, Dee Randall wrote in rec.food.cooking:
>
>> Since I haven't a paella pan - never made a 'real' paella in a paella
>> pan - I'm wondering if
>> 1) a large paella pan could double as a roasting pan -- and where would
>> I find a round roasting rack -- tee hee
>
> You can find just about anything on the net. Can't recall quite where,
> but
> I have seen round roasting racks on some site. A heavy round cooling rack
> would also work fine.
>
I browsed the net for a round roasting rack, but didn't see any; but your
suggestion of a heavy-round cooling rack -- I have one, but if I can't find
it, it will be easy to find somewhere.

Thanks for answering, because now I've got my thinking cap on, here's what
I'll try next time: a round cooling rack on the bottom of my heavy cast-iron
dutch-oven. It's been out of sight on the kitchen storage shelves. Time to
pull it out.

A few months ago I bought a new heavy-duty (non-stick) rack for my roaster
pan, but it stuck so bad on the first use, I wrapped it in aluminum foil the
next time. Today I used a metal adjustable rack, and it wasn't nearly as
bad, but I guess I'll save the non-stick rack for a turkey. Will just have
to pour the juices off the pan into a skillet. I think tomorrow I'll take a
pic of the roasting pan and see what you (or anyone) might think is going on
with the bottom of the roasting pan.
Thanks again, Wayne.
Dee Dee

Dee Randall wrote on 01 Oct 2005 in rec.food.cooking

>
> "Wayne Boatwright" > wrote in message
> ...
> > On Sat 01 Oct 2005 02:58:49p, Dee Randall wrote in rec.food.cooking:
> >
> >> Since I haven't a paella pan - never made a 'real' paella in a
> >> paella pan - I'm wondering if
> >> 1) a large paella pan could double as a roasting pan -- and where
> >> would I find a round roasting rack -- tee hee
> >
> > You can find just about anything on the net. Can't recall quite
> > where, but
> > I have seen round roasting racks on some site. A heavy round
> > cooling rack would also work fine.
> >
> I browsed the net for a round roasting rack, but didn't see any; but
> your suggestion of a heavy-round cooling rack -- I have one, but if I
> can't find it, it will be easy to find somewhere.
>
> Thanks for answering, because now I've got my thinking cap on, here's
> what I'll try next time: a round cooling rack on the bottom of my
> heavy cast-iron dutch-oven. It's been out of sight on the kitchen
> storage shelves. Time to pull it out.
>
> A few months ago I bought a new heavy-duty (non-stick) rack for my
> roaster pan, but it stuck so bad on the first use, I wrapped it in
> aluminum foil the next time. Today I used a metal adjustable rack,
> and it wasn't nearly as bad, but I guess I'll save the non-stick rack
> for a turkey. Will just have to pour the juices off the pan into a
> skillet. I think tomorrow I'll take a pic of the roasting pan and see
> what you (or anyone) might think is going on with the bottom of the
> roasting pan. Thanks again, Wayne.
> Dee Dee
>
>
>

I use a enameled metal lasagna pan to make both lasagna and roast meats
and fowls. I bought an adjustable V shaped roasting rack that fits it well.
This configuration lifts the meat enough so I can convection roast/bake
the roasts and fowls. In fact I did a lamb shoudler roast rubbed with gram
masalla in it tonight, and the convection oven gave it a nice crust.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Dee Randall" > wrote in message
...

>> On Sat 01 Oct 2005 02:58:49p, Dee Randall wrote in rec.food.cooking:
>>
>>> Since I haven't a paella pan - never made a 'real' paella in a paella
>>> pan - I'm wondering if


>>> 1) a large paella pan could double as a roasting pan

I think tomorrow I'll take a
> pic of the roasting pan and see what you (or anyone) might think is going
> on with the bottom of the roasting pan.>

I took a picture of the bottom of my roasting pan. The picture looks worse
than it actually does. But a picture tells a thousand words -- or something
like that.
http://tinypic.com/e7kokx.jpg
I don't think I want to be making any gravy in this pan!
Dee Dee

On Sun 02 Oct 2005 09:57:28a, Dee Randall wrote in rec.food.cooking:

>
> "Dee Randall" > wrote in message
> ...
>
>>> On Sat 01 Oct 2005 02:58:49p, Dee Randall wrote in rec.food.cooking:
>>>
>>>> Since I haven't a paella pan - never made a 'real' paella in a paella
>>>> pan - I'm wondering if
>
>
>>>> 1) a large paella pan could double as a roasting pan
>
> I think tomorrow I'll take a
>> pic of the roasting pan and see what you (or anyone) might think is
>> going on with the bottom of the roasting pan.>
>
> I took a picture of the bottom of my roasting pan. The picture looks
> worse than it actually does. But a picture tells a thousand words -- or
> something like that.
> http://tinypic.com/e7kokx.jpg
> I don't think I want to be making any gravy in this pan!
> Dee Dee

Nasty looking! No, I don't think I'd make gravy in it either. I don't
think I'd even keep the pan, actually. It's clearly corroding. I remember
the debacle over the Le Creuset pot. You have a bad way with pans, Dee!
:-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

"Wayne Boatwright" > wrote in message
...
> On Sun 02 Oct 2005 09:57:28a, Dee Randall wrote in rec.food.cooking:
>
>>
>> "Dee Randall" > wrote in message
>> ...
>>
>>>> On Sat 01 Oct 2005 02:58:49p, Dee Randall wrote in rec.food.cooking:
>>>>
>>>>> Since I haven't a paella pan - never made a 'real' paella in a paella
>>>>> pan - I'm wondering if
>>
>>
>>>>> 1) a large paella pan could double as a roasting pan
>>
>> I think tomorrow I'll take a
>>> pic of the roasting pan and see what you (or anyone) might think is
>>> going on with the bottom of the roasting pan.>
>>
>> I took a picture of the bottom of my roasting pan. The picture looks
>> worse than it actually does. But a picture tells a thousand words -- or
>> something like that.
>> http://tinypic.com/e7kokx.jpg
>> I don't think I want to be making any gravy in this pan!
>> Dee Dee
>
> Nasty looking! No, I don't think I'd make gravy in it either. I don't
> think I'd even keep the pan, actually. It's clearly corroding. I
> remember
> the debacle over the Le Creuset pot. You have a bad way with pans, Dee!
> :-)
>
> --
> Wayne Boatwright *¿*

Yeah, funny you mentioned it. LOL. I'm laffing as I write this. On the
second picture I took of this roasting pan, it actually showed three round
circles, and as I was wondering where the h--- these circles came from, it
reminded me of my biggest Le Creuset pot that had that big hair-pin notched
into the bottom of the pot.
DH is cleaning the oven and is leaving the racks in it today because they
are so 'clean' from leaving them in previously when the clean cycle was on,
they have lost all of the slickness. We were talking about we'll be glad
when we get a stove this next Spring and remarked that probably buying a
couple of racks would be quite a few $$ towards the new stove. But about
these racks, I know that they should've not have been left in when cleaned.
Nope, I will NEVER take the blame for those Le Creuset pots, NEVER!
LOL again,
Dee Dee

Dee Randall wrote:

> "Dee Randall" > wrote in message
> ...
>
>
>>>On Sat 01 Oct 2005 02:58:49p, Dee Randall wrote in rec.food.cooking:
>>>
>>>
>>>>Since I haven't a paella pan - never made a 'real' paella in a paella
>>>>pan - I'm wondering if
>
>
>
>>>>1) a large paella pan could double as a roasting pan
>
>
> I think tomorrow I'll take a
>
>>pic of the roasting pan and see what you (or anyone) might think is going
>>on with the bottom of the roasting pan.>
>
>
> I took a picture of the bottom of my roasting pan. The picture looks worse
> than it actually does. But a picture tells a thousand words -- or something
> like that.
> http://tinypic.com/e7kokx.jpg
> I don't think I want to be making any gravy in this pan!
> Dee Dee
>
>
Dee is it aluminum? If so I would suspect pitting caused by acidic food
but I could be wrong. I've never seen this type of thing. I have only
two aluminum pots - pressure cooker & lg. pressure canner. I'm careful
not to cook high acid foods in the cooker. If the marks are raised I
would suspect baked on food. I make gravy in my rosting pans all the
time but mine are graniteware and stainless steal. I've found
graniteware will rust if dented. I use the lg. graniteware roaster on
the bbq for reducing sauces. It's a pain to get off the burnt on food.

"~patches~" > wrote in message
...
> Dee Randall wrote:
>
>> "Dee Randall" > wrote in message
>> ...
>>
>>
>>>>On Sat 01 Oct 2005 02:58:49p, Dee Randall wrote in rec.food.cooking:
>>>>
>>>>
>>>>>Since I haven't a paella pan - never made a 'real' paella in a paella
>>>>>pan - I'm wondering if
>>
>>
>>
>>>>>1) a large paella pan could double as a roasting pan
>>
>>
>> I think tomorrow I'll take a
>>
>>>pic of the roasting pan and see what you (or anyone) might think is going
>>>on with the bottom of the roasting pan.>
>>
>>
>> I took a picture of the bottom of my roasting pan. The picture looks
>> worse than it actually does. But a picture tells a thousand words -- or
>> something like that.
>> http://tinypic.com/e7kokx.jpg
>> I don't think I want to be making any gravy in this pan!
>> Dee Dee
>>
>>
> Dee is it aluminum? If so I would suspect pitting caused by acidic food
> but I could be wrong. I've never seen this type of thing. I have only
> two aluminum pots - pressure cooker & lg. pressure canner. I'm careful
> not to cook high acid foods in the cooker. If the marks are raised I
> would suspect baked on food. I make gravy in my rosting pans all the time
> but mine are graniteware and stainless steal. I've found graniteware will
> rust if dented. I use the lg. graniteware roaster on the bbq for reducing
> sauces. It's a pain to get off the burnt on food.

I think it must be aluminum, but I recall paying close to $100 for it in the
late 70's -- sucker, I guess for that French label?
For that price then, it should've been ss. No, the marks are INSIDE,
pitted, I guess you would say. I think I'm going to think of ss.
Dee Dee

Dee Randall wrote:

> "~patches~" > wrote in message
> ...
>
>>Dee Randall wrote:
>>
>>
>>>"Dee Randall" > wrote in message
...
>>>
>>>
>>>
>>>>>On Sat 01 Oct 2005 02:58:49p, Dee Randall wrote in rec.food.cooking:
>>>>>
>>>>>
>>>>>
>>>>>>Since I haven't a paella pan - never made a 'real' paella in a paella
>>>>>>pan - I'm wondering if
>>>
>>>
>>>
>>>>>>1) a large paella pan could double as a roasting pan
>>>
>>>
>>>I think tomorrow I'll take a
>>>
>>>
>>>>pic of the roasting pan and see what you (or anyone) might think is going
>>>>on with the bottom of the roasting pan.>
>>>
>>>
>>>I took a picture of the bottom of my roasting pan. The picture looks
>>>worse than it actually does. But a picture tells a thousand words -- or
>>>something like that.
>>>http://tinypic.com/e7kokx.jpg
>>>I don't think I want to be making any gravy in this pan!
>>>Dee Dee
>>>
>>>
>>
>>Dee is it aluminum? If so I would suspect pitting caused by acidic food
>>but I could be wrong. I've never seen this type of thing. I have only
>>two aluminum pots - pressure cooker & lg. pressure canner. I'm careful
>>not to cook high acid foods in the cooker. If the marks are raised I
>>would suspect baked on food. I make gravy in my rosting pans all the time
>>but mine are graniteware and stainless steal. I've found graniteware will
>>rust if dented. I use the lg. graniteware roaster on the bbq for reducing
>>sauces. It's a pain to get off the burnt on food.
>
>
> I think it must be aluminum, but I recall paying close to $100 for it in the
> late 70's -- sucker, I guess for that French label?
> For that price then, it should've been ss. No, the marks are INSIDE,
> pitted, I guess you would say. I think I'm going to think of ss.
> Dee Dee
>
>
That's a horrible price! I've used the graniteware for years but when a
local store had ss on sale for $20 as part of their reopening sale I
couldn't resist. The one I got is larger than my oval graniteware big
roaster and it came with a roasting rack. It is big enough for a 25 lb
turkey. I picked up an extra one for a Christmas present for DD.

"~patches~" > wrote in message
...
snip
is it aluminum? If so I would suspect pitting caused by acidic food
> but I could be wrong. I've never seen this type of thing. I have only
> two aluminum pots - pressure cooker & lg. pressure canner. I'm careful
> not to cook high acid foods in the cooker.
snip
As long as you don't store food in the refrigerator in aluminum pans or let
the pan soak in the sink overnight, you won't get pitting.

On Sun, 2 Oct 2005 13:50:10 -0400, "Dee Randall"
> wrote:


>I think it must be aluminum, but I recall paying close to $100 for it in the
>late 70's -- sucker, I guess for that French label?
>For that price then, it should've been ss. No, the marks are INSIDE,
>pitted, I guess you would say. I think I'm going to think of ss.
>Dee Dee
>

I paid about $25 for my Mirro aluminum covered roasting pan in the
late 60's or early 70's. It is still fine and gets used every
Thanksgiving. It will hold a 22 pound turkey. I do not pamper it at
all.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

"~patches~" > wrote in message
...
> Dee Randall wrote:
>
>> "~patches~" > wrote in message
>> ...
>>
>>>Dee Randall wrote:
>>>
>>>
>>>>"Dee Randall" > wrote in message
...
>>>>
>>>>
>>>>
>>>>>>On Sat 01 Oct 2005 02:58:49p, Dee Randall wrote in rec.food.cooking:
>>>>>>
>>>>>>
>>>>>>
>>>>>>>Since I haven't a paella pan - never made a 'real' paella in a paella
>>>>>>>pan - I'm wondering if
>>>>
>>>>
>>>>
>>>>>>>1) a large paella pan could double as a roasting pan
>>>>
>>>>
>>>>I think tomorrow I'll take a
>>>>
>>>>
>>>>>pic of the roasting pan and see what you (or anyone) might think is
>>>>>going on with the bottom of the roasting pan.>
>>>>
>>>>
>>>>I took a picture of the bottom of my roasting pan. The picture looks
>>>>worse than it actually does. But a picture tells a thousand words -- or
>>>>something like that.
>>>>http://tinypic.com/e7kokx.jpg
>>>>I don't think I want to be making any gravy in this pan!
>>>>Dee Dee
>>>>
>>>>
>>>
>>>Dee is it aluminum? If so I would suspect pitting caused by acidic food
>>>but I could be wrong. I've never seen this type of thing. I have only
>>>two aluminum pots - pressure cooker & lg. pressure canner. I'm careful
>>>not to cook high acid foods in the cooker. If the marks are raised I
>>>would suspect baked on food. I make gravy in my rosting pans all the
>>>time but mine are graniteware and stainless steal. I've found
>>>graniteware will rust if dented. I use the lg. graniteware roaster on
>>>the bbq for reducing sauces. It's a pain to get off the burnt on food.
>>
>>
>> I think it must be aluminum, but I recall paying close to $100 for it in
>> the late 70's -- sucker, I guess for that French label?
>> For that price then, it should've been ss. No, the marks are INSIDE,
>> pitted, I guess you would say. I think I'm going to think of ss.
>> Dee Dee
> That's a horrible price!
Yes, those were my salad days, what the hey, I didn't know much.

>I've used the graniteware for years

I really don't know what graniteware is. I'll have to google it.
Thanks.
Dee Dee

On Sun 02 Oct 2005 10:27:30a, Dee Randall wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sun 02 Oct 2005 09:57:28a, Dee Randall wrote in rec.food.cooking:
>>
>>>
>>> "Dee Randall" > wrote in message
>>> ...
>>>
>>>>> On Sat 01 Oct 2005 02:58:49p, Dee Randall wrote in rec.food.cooking:
>>>>>
>>>>>> Since I haven't a paella pan - never made a 'real' paella in a
>>>>>> paella pan - I'm wondering if
>>>
>>>
>>>>>> 1) a large paella pan could double as a roasting pan
>>>
>>> I think tomorrow I'll take a
>>>> pic of the roasting pan and see what you (or anyone) might think is
>>>> going on with the bottom of the roasting pan.>
>>>
>>> I took a picture of the bottom of my roasting pan. The picture looks
>>> worse than it actually does. But a picture tells a thousand words --
>>> or something like that.
>>> http://tinypic.com/e7kokx.jpg
>>> I don't think I want to be making any gravy in this pan!
>>> Dee Dee
>>
>> Nasty looking! No, I don't think I'd make gravy in it either. I don't
>> think I'd even keep the pan, actually. It's clearly corroding. I
>> remember the debacle over the Le Creuset pot. You have a bad way with
>> pans, Dee!
>> :-)
>>
>> --
>> Wayne Boatwright *¿*
>
> Yeah, funny you mentioned it. LOL. I'm laffing as I write this. On
> the second picture I took of this roasting pan, it actually showed three
> round circles, and as I was wondering where the h--- these circles came
> from, it reminded me of my biggest Le Creuset pot that had that big
> hair-pin notched into the bottom of the pot.
> DH is cleaning the oven and is leaving the racks in it today because
> they are so 'clean' from leaving them in previously when the clean cycle
> was on, they have lost all of the slickness. We were talking about
> we'll be glad when we get a stove this next Spring and remarked that
> probably buying a couple of racks would be quite a few $$ towards the
> new stove. But about these racks, I know that they should've not have
> been left in when cleaned. Nope, I will NEVER take the blame for those
> Le Creuset pots, NEVER! LOL again,
> Dee Dee

I didn't blame you for the LeCreuset; I just won't forget it. :-) I've had
numerous pieces of LeCreuset for about 30 years that still look almost like
new.

Nothing wrong with putting the oven racks in the self-cleaning cycle. They
just lose their shine. After you oven is clean, rub the sides of the racks
(the part that fits in the oven wall grooves) with will slide smoothly.

I replaced my oven racks once. Cost me about $65.


--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

On 2 Oct 2005 21:22:26 +0200, Wayne Boatwright wrote:

> They
> just lose their shine. After you oven is clean, rub the sides of the racks
> (the part that fits in the oven wall grooves) with will slide smoothly.

with..... ? Oil?

On Sun 02 Oct 2005 12:57:05p, sf wrote in rec.food.cooking:

> On 2 Oct 2005 21:22:26 +0200, Wayne Boatwright wrote:
>
>> They
>> just lose their shine. After you oven is clean, rub the sides of the
>> racks (the part that fits in the oven wall grooves) with will slide
>> smoothly.
>
> with..... ? Oil?
>
>
>

Yes, cooking oil. Sorry! :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

"Wayne Boatwright" > wrote in message
...
> On Sun 02 Oct 2005 10:27:30a, Dee Randall wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Sun 02 Oct 2005 09:57:28a, Dee Randall wrote in rec.food.cooking:
>>>
>>>>
>>>> "Dee Randall" > wrote in message
>>>> ...
>>>>
>>>>>> On Sat 01 Oct 2005 02:58:49p, Dee Randall wrote in rec.food.cooking:
>>>>>>
>>>>>>> Since I haven't a paella pan - never made a 'real' paella in a
>>>>>>> paella pan - I'm wondering if
>>>>
>>>>
>>>>>>> 1) a large paella pan could double as a roasting pan
>>>>
>>>> I think tomorrow I'll take a
>>>>> pic of the roasting pan and see what you (or anyone) might think is
>>>>> going on with the bottom of the roasting pan.>
>>>>
>>>> I took a picture of the bottom of my roasting pan. The picture looks
>>>> worse than it actually does. But a picture tells a thousand words --
>>>> or something like that.
>>>> http://tinypic.com/e7kokx.jpg
>>>> I don't think I want to be making any gravy in this pan!
>>>> Dee Dee
>>>
>>> Nasty looking! No, I don't think I'd make gravy in it either. I don't
>>> think I'd even keep the pan, actually. It's clearly corroding. I
>>> remember the debacle over the Le Creuset pot. You have a bad way with
>>> pans, Dee!
>>> :-)
>>>
>>> --
>>> Wayne Boatwright *¿*
>>
>> Yeah, funny you mentioned it. LOL. I'm laffing as I write this. On
>> the second picture I took of this roasting pan, it actually showed three
>> round circles, and as I was wondering where the h--- these circles came
>> from, it reminded me of my biggest Le Creuset pot that had that big
>> hair-pin notched into the bottom of the pot.
>> DH is cleaning the oven and is leaving the racks in it today because
>> they are so 'clean' from leaving them in previously when the clean cycle
>> was on, they have lost all of the slickness. We were talking about
>> we'll be glad when we get a stove this next Spring and remarked that
>> probably buying a couple of racks would be quite a few $$ towards the
>> new stove. But about these racks, I know that they should've not have
>> been left in when cleaned. Nope, I will NEVER take the blame for those
>> Le Creuset pots, NEVER! LOL again,
>> Dee Dee
>
> I didn't blame you for the LeCreuset; I just won't forget it. :-)

No, I didn't think you did blame me. It will be one of those questions on my
list at the Pearly Gates {:-?

I've had
> numerous pieces of LeCreuset for about 30 years that still look almost
> like
> new.

I know this is the norm for them to last and that's why I don't chime in
everytime someone wants an opinion about Le Creuset, or just copy the url
page of my website; oh, it gets tiresome to think about it too often; I am
reminded often enough when I watch cooking shows - sigh!

>
> Nothing wrong with putting the oven racks in the self-cleaning cycle.
> They
> just lose their shine. After you oven is clean, rub the sides of the
> racks
> (the part that fits in the oven wall grooves) with will slide smoothly.

.... rub the sides of the racks with ?
Dee

On Sun 02 Oct 2005 12:59:49p, Dee Randall wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sun 02 Oct 2005 10:27:30a, Dee Randall wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>> On Sun 02 Oct 2005 09:57:28a, Dee Randall wrote in rec.food.cooking:
>>>>
>>>>>
>>>>> "Dee Randall" > wrote in message
>>>>> ...
>>>>>
>>>>>>> On Sat 01 Oct 2005 02:58:49p, Dee Randall wrote in
>>>>>>> rec.food.cooking:
>>>>>>>
>>>>>>>> Since I haven't a paella pan - never made a 'real' paella in a
>>>>>>>> paella pan - I'm wondering if
>>>>>
>>>>>
>>>>>>>> 1) a large paella pan could double as a roasting pan
>>>>>
>>>>> I think tomorrow I'll take a
>>>>>> pic of the roasting pan and see what you (or anyone) might think is
>>>>>> going on with the bottom of the roasting pan.>
>>>>>
>>>>> I took a picture of the bottom of my roasting pan. The picture
>>>>> looks worse than it actually does. But a picture tells a thousand
>>>>> words -- or something like that.
>>>>> http://tinypic.com/e7kokx.jpg
>>>>> I don't think I want to be making any gravy in this pan!
>>>>> Dee Dee
>>>>
>>>> Nasty looking! No, I don't think I'd make gravy in it either. I
>>>> don't think I'd even keep the pan, actually. It's clearly corroding.
>>>> I remember the debacle over the Le Creuset pot. You have a bad way
>>>> with pans, Dee!
>>>> :-)
>>>>
>>>> --
>>>> Wayne Boatwright *¿*
>>>
>>> Yeah, funny you mentioned it. LOL. I'm laffing as I write this. On
>>> the second picture I took of this roasting pan, it actually showed
>>> three round circles, and as I was wondering where the h--- these
>>> circles came from, it reminded me of my biggest Le Creuset pot that
>>> had that big hair-pin notched into the bottom of the pot.
>>> DH is cleaning the oven and is leaving the racks in it today because
>>> they are so 'clean' from leaving them in previously when the clean
>>> cycle was on, they have lost all of the slickness. We were talking
>>> about we'll be glad when we get a stove this next Spring and remarked
>>> that probably buying a couple of racks would be quite a few $$ towards
>>> the new stove. But about these racks, I know that they should've not
>>> have been left in when cleaned. Nope, I will NEVER take the blame for
>>> those Le Creuset pots, NEVER! LOL again,
>>> Dee Dee
>>
>> I didn't blame you for the LeCreuset; I just won't forget it. :-)
>
> No, I didn't think you did blame me. It will be one of those questions
> on my list at the Pearly Gates {:-?
>
> I've had
>> numerous pieces of LeCreuset for about 30 years that still look almost
>> like new.
>
> I know this is the norm for them to last and that's why I don't chime in
> everytime someone wants an opinion about Le Creuset, or just copy the
> url page of my website; oh, it gets tiresome to think about it too
> often; I am reminded often enough when I watch cooking shows - sigh!
>
>>
>> Nothing wrong with putting the oven racks in the self-cleaning cycle.
>> They
>> just lose their shine. After you oven is clean, rub the sides of the
>> racks (the part that fits in the oven wall grooves) with will slide
>> smoothly.
>
> ... rub the sides of the racks with ?
> Dee

Sorry, Dee. Cooking oil.


--
Wayne Boatwright *¿*
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