Later On

A blog written for those whose interests more or less match mine.

Roasting pans

with one comment

I have several pans for roasting. I use my large sauté pan frequently (it has a metal handle, so roasting temperatures are no problem if I remember to use an insulated mitt when I grab the handle), but I also have an inexpensive stainless pan, a rimmed baking sheet, and a good All-Clad Stainless roasting pan (called a “roti pan”). I use them all frequently: chickens, pork shoulder, beef roast, and vegetables (roasted beets, brussels sprouts, broccoli, cauliflower, and so on) all go into the oven and are better for it. So I was surprised to read in this post on The Kitchn [sic] that some people rarely roast things. Is this true? Yesterday I roasted a chicken, today I’m roasting ribs, and tomorrow I’ll roast some broccoli. What’s the point of having an oven if you don’t use it?

Written by LeisureGuy

24 November 2008 at 9:19 am

Posted in Daily life, Recipes

One Response

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  1. I had hardly really cooked until I married, then I used square hot pot pads to pull things out of the oven. Oooo, were things hot!
    Then a girlfriend gave me an oven mitt and I thought, hey, this is good, and got another one for the other hand. Still, quick-roasting vegetables at 450 or 475 degrees, I could hardly wait to rid myself of the hot pan.
    Then, a brother ordered long-cuffed, flame-proof grill mitts for me off the internet–and now: no fear, no delay, aroasting I go. And with lower degrees, I still use oven mitts. What are other people’s reasons?

    Marilyn

    24 November 2008 at 5:47 pm


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