|
|
Don't Buy a Stainless Roasting Pan Until You Read This Article
Do you enjoy visions of your family sitting down to a delicious holiday meal? Do you also have nightmares of a burnt turkey as the centerpiece to your meal? To help avoid a disastrous holiday meal, you should choose the best turkey roasting pan. I recommend a stainless roasting pan. If you have the wrong roaster, you could end up with unevenly cooked meat, a pan so heavy you strain yourself lifting it out of the oven, and burnt gravy.
First, the size of the roasting pan matters. Ideally, your pan should fit in your oven and still leave 2 inches for air to circulate between it and the sides of the oven. In addition, you don't want a pan so large that the juices from your average roast will have too much room to spread and will burn.
The metal or alloy that your roasting pan is made of is also essential to consider. Things such as weight, sturdiness, and heat conductivity vary from pan to pan. The best heat conductor is aluminum, but it can react badly to acids in some foods. Stoneware is nice but it can be heavy and sometimes fragile. The best choice is a sturdy stainless steel roasting pan, layered in with aluminum and maybe copper. This gives you the best heat conductivity, low reactivity to acids in foods, and a good weight.
A pan that warps and buckles is not helpful when you are making a heavy roast. Yet bad roasting pans may do this when you are using them on the burner to brown your meat or create your gravy. In addition, some pans cannot stand up to the broiling heat of the oven. Therefore, make certain that your roasting pan can handle very high heat.
Another factor to consider is how your pan is made. A rectangular shape with sides that are rounded is best. The round corners make for easier cleaning. In addition, the height of the pan matters. You want sides that allow good air circulation but also have enough height so that juices don't spill when you are taking your roast out of the oven. A great height for the sides of the pan is between 2.5 and 3 inches. Also, know that the kind of handles on your roaster are important. More inexpensive pans have handles that fold down and are very hard to hold with potholders. Some handles stick straight out from the sides of the pan and waste space in your oven. Therefore, you should look for strong, riveted handles that come straight up from the pan.
Look for extras to go with your pan such as a rack. Heavy meat forks are also indispensable at the moment you must transfer that large, heavy bird or roast to your serving platter.
|
 |
Please Rate: |
|
Rating: |
 Processing ... |
(Average: Not rated) |
| Views: | 11 | |
|
| More Articles from Cooking | | |
| Top Articles in Cooking | | |
|
