What makes a good Roasting Pan?
The thicker the roasting pan, the better. Our grandmother’s lightweight enamel pan can’t hold a candle to the sturdy varieties available today. Thicker sides help foods cook more evenly and copper bottoms distribute heat more evenly over the bottom surface of the pan. · Roasting Pans with Covers Roasting pans come with and without lids. For most cooking the lid will be set aside, but it’s wise to purchase a roasting pan with a lid for those recipes that require a covering. A lid can also be useful for those times when the food is done before time to be served and the lid can be placed over the food to keep moisture from escaping until time to be served. · Roasting Pans with Roasting Racks Roasting pans can be purchased with or without a roasting rack. A roasting rack lifts the food up off the cooking surface. Sometimes this space is as little as an inch. Lifting the meat off the surface keeps the food from resting in its juices as it cooks. Most roasting racks are flat, but can also be
