Q: I received Diana Henry's Pure Simple Cooking for Christmas. Last night, I attempted Smothered Pork Chops with Mustard and Thyme and while the chops were moist and flavor great, the potatoes didn't brown.
I used a 9x13-inch Pyrex, but I am thinking a roasting or cast iron pan would have been better. What would you recommend for an everyday roasting pan?
Sent by Whitney
Editor: Whitney, you definitely can't go wrong with a big cast iron skillet. I have used Lodge cast iron skillets for a long time, and they are inexpensive and durable. A 10-inch skillet will be big enough for many roasting jobs, like roasting a chicken or pork chops.
But it's also helpful to have a roasting pan. I personally do not have a "roaster" — although I do covet that big, gorgeous All-Clad Petite Roti Pan. (And if you want something more unusual there's always that roasting pan with removable chicken arm.) Instead, I use plain heavy commercial-grade aluminum 13 x 9-inch pans or steel cookie sheets from restaurant supply stores. I also on occasion use my Staub oval Dutch oven, which does a great job with pot roasts and chickens.
So, my main suggestion would be to get some heavy metal pans that are inexpensive and dual-purpose. Anything metal or cast iron will be better than glass Pyrex dishes, which can't go under the broiler. Readers, do you have other suggestions for Whitney?
Related: What is the Best Roasting Pan for Holiday Cooking?
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The recipe just asks for an ovenproof dish, and I'd use one of my Le Creuset bakers, not a roasting pan. Four pork chops are going to swim in a roaster.
My mom and grandmother always used this kind of "roasting pan" growing up
http://www.cooking.com/products/shprodde.asp?SKU=163281&ref=http%3A%2F%2Fshopping.yahoo.com%2Fsearch%3B_ylt%3Dak40dftm2w2pg2rhxlivaa8bft0a%3Fp%3Droasting%2Bpan%2Bwith%2Blid%26did%3D
I was more of a Roti pan type myself until I recently started cooking in a similar type of pan. (Okay, my mom was here visiting and went and bought me "a proper roasting pan"....) They are inexpensive and I tell ya, I haven't had a bad meal out of my roasting pan yet!
So Pyrex pans aren't supposed to go under the broiler?! I use mine all the time. Maybe I'm just tempting fate?
Oven-safe glass is just that. I think what Whitney was pointing out is that glass doesn't give foods that crispy browned crust that metal dishes often do.
I, too have been wanting a roasting pan for a while now! Honestly, though, for things like pork loin I just use one of my adorable little quarter sheet aluminum baking sheets I literally found somewhere. They are commercial grade and are the perfect size for everything!
I can see wanting something with higher sides, though, especially if you want to put a lot in or add some kind of a sauce.
Glass is an insulator not a conductor. Pyrex is great for stuff if you don't want the outside to cook any faster than the inside (brownies, lasagna...). For something you want browned stay away from glass. For something like 4 pork chops a 12" cast iron skillet would probably work great. If you want an actual large roasting pan I think it's Cuisinart and Kitchen Aid make ones that are fairly well rated for around $100 (much cheaper than the all clad).
I love my glass pans for baking and wouldn't trade them in for metal. It's so nice to have the foods cook evenly than have the bottoms overcooked because of metal surface. If i want something browned, I line the glass pan with foil. You could always use your broiler pan as a roasting pan.
I have a Calphalon roaster and definitely recommend it. It’s less expensive than All-Clad and I believe Cooks Country actually rated it higher.
Take a look at the steam table pans. I have several half-size pans, they come in different depths, 2.5, 4, and 6 inch are the most common. One nice thing about using these is that the lids are available and are interchangeable and flat. The pick of the bunch is probably Vollrath Super Pan II. It is slightly heavier gage and has an anti-jamming design that helps keep them from getting stuck together if you stack them. These are not elegant like some of the ones mentioned but they are useful and versatile. Restaurant supply and some pro stores carry them.
I have 2 IKEA roasting dishes with dripping tray, one big, one smaller one. Works great without having to break the bank!
I use the Cuisinart Lasagna Pan, which was around $40. I normally am only cooking for 2-4 so this is a perfect size and works well.
Closer look at the Cuisinart lasagna pan: http://www.chefscatalog.com/product/23084-Cuisinart-Chefs-Classic-Lasagna-Pan.aspx
I use a Calphalon roasting rack set inside of a metal cake pan. I am really tight on space and money, so just buying the rack as opposed to the rack and pan, saved some money and allows me to have the pan for dual-purpose.
The rack was only $18.99 at BBB and cheaper if you have a 20% off coupon. (If you don't have one, sign up at BBB and you'll get a 20% off coupon instantly just for signing up.)