And here's why roasting on a rimmed baking sheet is superior:
The one place where it really comes in handy, though, is on the stovetop. A good roasting pan can be placed over two burners, allowing you to brown large amounts of meat if, say, you're braising short ribs for a crowd or you want to put a brown sear on a whole pork loin. It'll also let you simultaneously construct a sauce while roasting your meat, as in my. For these tasks, those disposable pans won't work. You'll need a real roasting pan, with sturdy construction and handles.
If you really plan on searing lots of meat on the direct flames of your stovetop, you can pony up for a triple-clad model. For the rest of us, frankly, during the short periods of stovetop use your roasting pan is gonna see, occasionally moving it around to even out those hot spots is easy enough. Some folks say that a roasting pan is essential for deglazing drippings from a roast to turn into a sauce or a gravy.
I'm glad you said Cuisinart's roasting pan is descent to use. I've been using one for several years and haven't had one single issue with it. It performs perfectly. I have several Cuisinart products I use regularly. (Including knives) Thank you.
I agree with your point about not needing an expensive pan but roasting a fresh turkey, especially a cold weather raised bird on a rimmed baking sheet is asking for grease all over the place I don’t know how you’d remove a 25 turkey from the oven on a baking sheet safely
Photo looks like the beginning of something glorious!
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