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.
The initial consideration when choosing a roasting pan is size. Measure your oven and choose a pan that will fit, but will also have 2 inches of space between it and the oven walls so that air may circulate. Also, you don't want an over-sized pan that will allow too much space in the pan and around your meat. This will cause the juices to thinly fill these areas and burn.
Secondly, the kind of metal in your pan matters. Two factors are the weight of the pan and how evenly is conducts heat. A good heat conductor is aluminum. However, ingredients with strong acids such as tomatoes and lemons can react badly with aluminum. This can add a sour taste to your recipes. Stoneware may not be your best choice because it can be fragile or heavy. Stainless steel is a great choice because it is relatively light, non-reactive, and sturdy. However, it is not the best conductor of heat. The best choice is a a roasting pan made up of different layers of stainless steel and aluminum and possibly copper.
Be sure to check that your stainless roaster can stand up to high temperatures from the burners on your stove and also the near-broiling temperatures required inside your oven. With roasting meat comes the desire to make gravy, and it is easiest to place your roaster on the stove top and go. In addition, you may need to brown the meat on the stove top before placing it in the over. Warping or buckling are symptoms of an inferior roasting pan placed on a stove top. In addition, these pans can heat differently in different areas of the pan and cause burning of your gravy.
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.
Additional items you may look for to go with your pan are forks and a rack. Heavy forks are very much appreciated at that moment when the roast or turkey must be transferred out of the pan. - 29958
The initial consideration when choosing a roasting pan is size. Measure your oven and choose a pan that will fit, but will also have 2 inches of space between it and the oven walls so that air may circulate. Also, you don't want an over-sized pan that will allow too much space in the pan and around your meat. This will cause the juices to thinly fill these areas and burn.
Secondly, the kind of metal in your pan matters. Two factors are the weight of the pan and how evenly is conducts heat. A good heat conductor is aluminum. However, ingredients with strong acids such as tomatoes and lemons can react badly with aluminum. This can add a sour taste to your recipes. Stoneware may not be your best choice because it can be fragile or heavy. Stainless steel is a great choice because it is relatively light, non-reactive, and sturdy. However, it is not the best conductor of heat. The best choice is a a roasting pan made up of different layers of stainless steel and aluminum and possibly copper.
Be sure to check that your stainless roaster can stand up to high temperatures from the burners on your stove and also the near-broiling temperatures required inside your oven. With roasting meat comes the desire to make gravy, and it is easiest to place your roaster on the stove top and go. In addition, you may need to brown the meat on the stove top before placing it in the over. Warping or buckling are symptoms of an inferior roasting pan placed on a stove top. In addition, these pans can heat differently in different areas of the pan and cause burning of your gravy.
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.
Additional items you may look for to go with your pan are forks and a rack. Heavy forks are very much appreciated at that moment when the roast or turkey must be transferred out of the pan. - 29958
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