Best roasting pans according to redditors
We found 70 Reddit comments discussing the best roasting pans. We ranked the 36 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 70 Reddit comments discussing the best roasting pans. We ranked the 36 resulting products by number of redditors who mentioned them. Here are the top 20.
Here's an Amazon link to an upright chicken roaster.
https://www.amazon.com/Fox-Run-5667-Vertical-Non-Stick/dp/B000I1X4RC
I know the feeling. The minutia of every day life is overwhelming sometimes. It can get better though. Not perfect, but definitely better.
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Regarding food, cooking, etc - first off, there's nothing saying you have to eat 3 meals a day. It's not a rule, it's just kind of how we usually grow up thinking we're "supposed" to eat. But it's totally not necessary. As long as you're getting adequate calories/nutrients it doesn't matter to your body whether you eat 3 meals or just one or what time of day you eat or anything like that. Food is fuel.
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About the groceries, I totally feel you there. There's too many choices, too much information, it's overload. So the easiest way to deal with that is to eliminate some of the choices and simplify things. Focus your meals on protein and produce. So shop around the edge of the store, get you some meat/protein you like, some sort of produce to go with it, and maybe some fruit or dairy if you're feeling fancy. Buy yourself one of these, put your veggies in the bottom, your meat on top or in the middle, salt, pepper, spices if you like them, and then stick that sucker in the oven for an hour or 2. Super easy, low effort tasty meal. Even better if you make a LARGE batch, and then you have meals for the next two or three days and don't have to cook again until then.
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Simplifying where ever possible is the key to dealing with this shit.
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Little routines help as well. For example, the teeth thing, make it a point to always brush your teeth right after you get out of the shower. Morning, afternoon, whenever you take a shower, right then as soon as you get your naked self out of the shower, brush your teeth. After you it a while, the brain will just go on autopilot and you'll find yourself doing it without having to try so hard to remember to do it.
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Take a look at your environment too. Is it cluttered and full of crap you don't really need? If so, take baby steps to get rid of all that junk. That stuff weighs on you mentally and emotionally. And just fucking looking at it sometimes is exhausting. Like where to even start?! It's paralyzing, exactly like what you're describing. And it makes you feel like shit - like you just keep asking yourself "why is all of this so damn hard?", and then it just goes downhill from there. But it is fixable, in tiny little 5 minute doses. Carve out small spaces for yourself, just a little bit at a time, like one day make sure your bed is cleaned off, and then the next day pick up the clothes off the floor, just one little step, one little five minute window of activity at a time. It's much more doable and less overwhelming when you think to yourself, "Well I only have to pay attention to this for five minutes" than if you're thinking, "Oh god this is going to take hours" because then of course we don't want to get started and nothing gets done.
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And you can do the same thing with the driving. It doesn't have to be a lot, just little windows of practive here and there. Start by driving around the block. Or just practice reversing down the driveway a few times until it starts to feel more comfortable. Like all the rest of it, it doesn't have to be a huge effort, just little ones that you stick with more or less over time.
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And forgive yourself when you forget something. It's going to happen. The thing to tell yourself is that just because you fucked up doesn't mean you ARE a fuck up. You're just an imperfect human being like the rest of us, and from time to time you're not going to live up to everything you expect from yourself. That's ok though. That's just being a person.
These were the things I initially bought when gathering cookware.
Enameled cast iron dutch oven
Cast Iron Wok or a carbon steel wok.
Stainless steel cookset
Pressure Cooker
Cast Iron skillet
Stainless steel roaster
*Pyrex Bakeware
That's what I'm doing. Here's what my roasting pan pan looks like. Farberware Nonstick Bakeware 11-Inch x 15-Inch Roaster with Flat Rack, Gray https://www.amazon.com/dp/B00AS2JBC8/ref=cm_sw_r_cp_apa_mjHJAb8G11XC5
Yes buy the bird ASAP. If you get it today and put it in the fridge now I think it should be thawed by Thursday morning. Unless you can find one that is already thawed out, some grocery stores do that.
Instant read/probe style thermometer, a large and deep sheet pan with a wire rack, something like this one https://www.amazon.com/Farberware-Nonstick-Bakeware-11-Inch-15-Inch/dp/B00AS2JBC8/
Twine to tie the legs together if they don't come tied together. And you need a good, SHARP chefs knife for carving it.
I'd also suggest having a recipe on hand for this since it's your first time. Google search some recipes and find a popular, basic oven baked turkey recipe that sounds good to you. Watch videos on YouTube as well so you can see what you will have to do.
The pan you linked above will not fit. You need a pan with no lip/handles (unless you decide to upgrade with the larger model). Something https://www.amazon.com/dp/B003YKGRG4
I don't use my actual oven unless making crusty no knead bread in my 5 qt Dutch oven or something else that doesn't fit inside the Smartoven. Otherwise my oven is storage space. I bake, roast, toast, and sometimes pizza in my Smartoven and have yet to be disappointed since 2011.
They go on sale numerous times a year. I was able to get the one in your link for around $200 numerous times around the holidays and the bigger one that takes the 16 inch pizza/15 lb turkey for $259 after MA taxes last year.
Thanks to my mom, I have a running wait list of people waiting for it to go on sale. When the previous model was on clearance at Bed Bath and Beyond for $180 I hit every store and cleaned them out. Not for resale, but to mom's friends and family at cost (and still have 6 people waiting). We have a large family and it seemed whenever someone would visit my parents', I would get a call to add another name to the list. Mom's roasts convinced people in 1 visit that their own toaster was trash and to splurge.
It heats up faster than a regular oven and uses less energy. The counter space wasn't that bad.
My parents' house burned down around Thanksgiving and they asked me for pot & pan recommendations as they rebuild. Here's a list I sent them of things that ought to last forever but won't break the bank (no Mauviel, Staub, All-Clad, Le Creuset, etc). #1 on the list is a 12" Lodge skillet, just like the one we have. :)
Okay first thing's first: get yourself the Cuisinart Dishwasher-Safe Hard Anodized Set for $159. There, only half your budget, and you have a sweet-ass nonstick (teflon-free) dishwasher-safe cooking solution. With this set you'll be able to fry, sauté, steam, boil, simmer, etc - so your mashed potatoes, various vegetables, fried catfish, pasta, fried chicken, soup, and tacos are taken care of.
Then, you go ahead and grip a Lodge Logic 12-inch Pre-Seasoned Cast Iron Skillet for $35. These are a little fussy to take care of - never use soap, scrub with salt, and rub with oil after cooking. But the possibilities are endless - steaks, chops, loins, breakfast casseroles, macaroni and cheese, the works. It looks great to serve in, effectively and efficiently distributes heat, and will last your lifetime.
So those cover almost everything, except your roasted and broiled items (potatoes, salmon, roast beef). For that I'd highly recommend the Chicago Metallic Roast N' Broil Pan for $18. This will handle the broiler for your steaks and salmon, but will also come in handy for your roast beef and potatoes.
There ya go, everything you'll need to get started making healthier and cheaper meals every night of the damn week! And it's almost $100 under budget - now you can put that money toward liquor or violent video games!
If the other suggestions don't work out and you find that the logistics of a stove-top sear simply won't fly in your building, I've always found that the broiler is the next best method. If you have a proper broiling pan, the fat will drain away from the meat (and the heat) and shouldn't really smoke at all. This method also tends to keep that aerosolized beef stank from lingering in your apartment.
If you choose to try this, just keep in mind that all ovens are a little different. You will need to experiment to find the sweet spot that gets you a good crust without over (or under) cooking the interior. But it's definitely do-able, and definitely capable of turning out a very decent steak without causing an impromptu fire drill.
This method is most analogous to grilling, so turning the steak every 60 seconds or so until done to your liking will yield the best results.
[EDIT - added links]
Excellent for sausage patties. I like using the lid from my Graniteware oval roaster with this grill to make really tender chicken breast & other meat. https://www.amazon.com/Granite-Ware-18-Inch-Covered-Roaster/dp/B000050AVC/ref=pd_lpo_sbs_79_t_0?_encoding=UTF8&psc=1&refRID=4HPK5TQNKKZ6ZTXBGYZQ
[I use one of these on my gas stove and it works pretty well]
(http://www.amazon.com/Ckitze-Stainless-Steel-Wire-Roaster/dp/B009UIHLQY/ref=sr_1_1?ie=UTF8&qid=1421121077&sr=8-1&keywords=roti+grill&pebp=1421121080767&peasin=B009UIHLQY) or just buy a portable burner
Post-thanksgiving is my favorite time for lunches because I get to make delicious turkey+cranberry sauce sandwiches using extra rolls :).
If you're stuck at #1, it's really not that hard, and you basically just need a roasting pan, butter + seasonings, a meat thermometer and several hours of patience. I forget the specifics, but basically rub butter + seasonings under the skin and inside the body cavity (optionally put in stuffing to sop up the drippings and help season) and baste (squirt drippings) occasionally (I'm lazy, so I actually just wrap the turkey in foil to prevent leakage). You can also pressure cook it, deep fry it and I'm sure there's a crock pot recipe out there.
As for #2, you can get a fancy meat slicer or just go at it with a good knife. I like the breast on sandwiches and eat the rest of the meat by itself.
This recipe by Alton Brown looks decent and fairly easy. I have my own recipe, but it's nothing special.
i would look at a cast iron or heavy gauge stainless steel wrapped aluminum bottom and exterior..able to do both stove or oven..something like this a good heavy duty one will last you years. my two cents...
Every few days I fill a roasting pan with sweet potatoes I just wash and throw in the oven for 1 hour at 400. Then I let it cool on the range top covered. Takes a long time but its very easy to just rinse off some tubers and throw them in a pan. I use this one https://www.amazon.com/Granite-Ware-Covered-Oval-Roaster/dp/B000QRAMMS
I think this is the same one I got at a store here locally in Calgary. https://www.amazon.com/dp/B003YKGRG4
It's the closest thing I could find to the style of pan needed for Detroit style.
Chuck roast. salt and pepper the roast and put in roasting pan and add beef broth till about half way up the meat. cook at 350 for 1.5-2.5 hours till it starts to pull apart.
that's all that's really needed and it will taste great but if you want to make it even better start by searing the meat in a cast iron pan with a little oil.
you can also throw pretty much anything else in with the roast, onions, garlic, potatoes, carrots, celery, mushrooms. and I like to add Worchester, balsamic vinegar, and hot sauce to the broth.
I think it's this one: https://www.amazon.de/K%C3%BCchenprofi-401001024-Bratentopf-Provence-schwarz/dp/B00JDZCMVS
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I have an older version of this pot though and mine is not enameled..
Any roasting pans will do. For 10 bucks you can get a granite roasting dish which can also be used to make casserole, and it even comes with a cover.
Something like this.
They make them in different sizes also. The same pan can be used to slow cook, make stews, soups etc. Think of it as a thin dutchoven. They should also make a wire rack to fit inside for roasting meats.
or you can also just go with a dutchoven as well.
You can get really creative and fit a lot of meat on a 18" WSM. I bought this last summer and used it to get 4 racks of ribs sideways on a single rack.
https://www.amazon.com/gp/product/B00TJTWR04/ref=oh_aui_detailpage_o09_s01?ie=UTF8&psc=1
You can also buy vertical chicken roasters to fit 2 or 3 chickens on a single rack.
https://www.amazon.com/Fox-Run-5667-Vertical-Non-Stick/dp/B000I1X4RC/
To make a full packer brisket fit on my 18" rack, I will wrap a brick in aluminium foil and put it under the brisket to arch it up in the middle. It doesn't affect the bark or the cooking time and is easy to find.
Ooh, you have an oven! Brilliant! Get https://www.amazon.com/Granite-Ware-Covered-Oval-Roaster/dp/B000QRAMMS?ref_=ast_sto_dp and pretty much any combination of starch/veg/meat can be tossed in your oven. Like, toss chopped up potatoes with a bit of olive oil/salt/pepper/garlic/italian seasoning or greek seasoning, whatever. Put it in the oven with the lid on at 375 for ~20 minutes so the potatoes cook. Add brussel sprouts/onion, and toss it, then put a chunk of pork on top and cook for ~30 minutes, again with the lid on. You can do baked rice or noodles instead, pretty much whatever veggies and meat, mix up the seasonings too.
What is the cooking time per pound for a turkey cooked using a covered lid roaster?
I'll be cooking a 8-9 lb bird.
The only turkey recipes I can find are about uncovered turkeys, and only mention "if using a covered lid roaster, it'll cook much faster. Good luck!"
Also, can I use a wireless or wired thermometer in one of these things? Like run the wire between the based and lid and out of the oven?
They have something that looks similar at Amazon, $18:
https://smile.amazon.com/06805X-Stainless-Steel-Mesh-Roasting/dp/B0043M5RKO
I'm in no way affiliated with this but this is exactly what I wanted/was looking for. I'll let you know the results in a couple days when it comes. :D http://www.amazon.com/gp/product/B003YKGRG4
I personally use an old grill grate over a foil-lined commercial aluminum half sheet pan. Real commercial pans, like this one or this one are bare uncoated aluminum.
For smaller items, I use the broiler pan and rack that came with my toaster oven (something like this). If it can't handle the heat from the torch, it has no business under the broiler.
https://www.amazon.com/Nut-Roaster-by-VICTORIO-VKP1215/dp/B01IN1GKKG/ref=sr_1_2?ie=UTF8&qid=1520432223&sr=8-2&keywords=nut+roaster
I started out stove top roasting with this. Make sure you have a good vent and probably make a foil lid for this with an opening to watch the beans.
Emile Henry, 16.75 by 11, at 3 inches deep.
Clay/ceramic, in different choices of colors.
From Season 8: A New Way with Turkey
TESTING NOTES
**
WINNER
Rated as RECOMMENDED:
> This heavy, sturdy pan features good handles and an efficient, gently flared interior shape, making it especially easy to stir and deglaze. It was also the best at browning. Comes with sturdy nonstick U-rack.
Amazon Link
Three others were also rated as RECOMMENDED:
> Very good on the stovetop, but testers saw some uneven browning in the pork loin test. Excellent handles, good heft, and an overall solid feel were more than enough to overcome that small demerit. Comes with useful V-rack.
Amazon Link
> This pan shined brightest in the potato test, but buckled a bit on the stovetop with both the turkey drippings and the pork loin. It has some of the winning attributes of two pans above, but wasn't quite in their class for heft and performance. Comes with U-rack that has awkward hinged handles.
Amazon Link
> Very fast, even, deep browning on the potatoes, but this pan's thin bottom made it highly temperamental on the stovetop. Also, testers found the raised, patterned bottom to be problematic when deglazing. No rack included.
Amazon Link
**
RECOMMENDED WITH RESERVATIONS:
**
NOT RECOMMENDED:
Hi guys, I'm trying to build something out of a stainless steel baking rack. But for the life of me I cannot drill through it. I think it is hardened, if so would there be anyway to anneal it? I just need help drilling through it, so any suggestions would be appreciated.
I see a few passing mentions here, but I solved the no grill problem while living in my NYC apartment.
Cooking foods under the broiler in your oven is very close to grilling, and generally a reasonable substitute. The proximity of your food to the high heat of the broiler can offer similar browning and charring. The exception is the maillard reaction is reduced since your food isn't making contact with the grill itself. I suspect this can be approximated with a broiler pan but I never used one. I either used a baking rack placed in a sheet pan, or directly on a sheet pan.
TL;DR - No grill? Broil!
I just use something like this http://smile.amazon.com/dp/B0043M5RKO/ref=wl_it_dp_o_pd_nS_ttl?_encoding=UTF8&colid=1QXEP2OU8X7K5&coliid=I10C8HBL7Q9VTZ
because then they are easier to turn... Just grab the pan with my glove and shake it a bunch, then make sure the beef is cooked-side up :)
I see that you use two skewers each, so that makes sense too :) What temp do you cook at, for how long? Direct or indirect cooking?
Baked the chicken sits in the fat grease and soaks, grilled it drops away. you might want to experiment with a pan that has a rack in it so it will sort of roast and not boil in its juices. here is a link that might get you started https://www.amazon.com/dp/B00OCVAR7E/ref=psdc_289826_t1_B0006LB1M4
If she cooks, I can think of a few things for the kitchen.
Or even food like rotini or raspberry jam.
A relatively inexpensive tri-ply model like this one is what I'd go for. There are heavier, more precisely engineered pans from All-Clad, etc. out there too, but you'd need to do a lot of roasting with a lot of precise deglazes to justify the additional cost.
I agree with roasting upside down! I actually have a uni-tasker just for roasting the bird upside down for Thanksgiving (sorry, Alton Brown!). https://www.amazon.com/Turkey-Roaster-Original-Dunrite-Stainless/dp/B00795V9F4/ref=sr_1_4?crid=SHEA040M9GTF&keywords=turkey+dunrite&qid=1573770347&sprefix=turkey+dun%2Caps%2C465&sr=8-4
I thought it was gimmicky when my mom used it, but here I am with one of my own! Love it!
I have 2 beer can chicken stands that get used all the time. Really, it is just a very good way to cook a whole chicken. (I have two of them because we cook two at a time -- and a big family).
Mine look like this one: TableCraft Products BBQ32 Beer Can Chicken Rack, Roasting Pan, Coated Steel https://www.amazon.com/dp/B00XF6AI0I/ref=cm_sw_r_cp_api_zChmybH9V79WY
Something like this really helps so it doesn't sit in the fat and get squishy. Just remember to baste often! https://www.amazon.com/Turkey-Roaster-Original-Dunrite-Stainless/dp/B00795V9F4
Here is the link!
You can stick a 16 ounce can up the cavity and have the bird sitting sitting up right in the pan and then have little carrots and potatoes in the dish getting the chicken juice.
Or you can buy this 8 dollar cheap vertical toaster and do the same thing
Fox Run 5667 Vertical Chicken Roaster, Non-Stick https://www.amazon.com/dp/B000I1X4RC/ref=cm_sw_r_cp_api_i_gN0YDb151J874
https://www.amazon.com/Fox-Run-5667-Vertical-Non-Stick/dp/B000I1X4RC