Enameled Cast
Monday, November 9th, 2009 Enameled Cast
A good roaster is a necessity for making a holiday turkey, but a roaster can also be used year-round for making things like prime rib or leg of lamb, turkey breast or whole fish.
When looking at roasters, consider the following. You want a roaster that’s heavy, but not so heavy that you will have a hard time lifting it once you’ve added whatever you’ll be roasting to it. You want to be able to use your roaster on the stove top when searing meats and making gravies as well as using it under the broiler and at very high heat in the oven. And, you want your roaster to be made of a material that conducts heat well because a poorly conducting pan is prone to hot spots and warping or buckling, especially on the stovetop.
Given these requirements, roasters made of glass, stoneware or ceramic aren’t good choices because they don’t always function well on the stove top and also because these materials tend to become very heavy to carry when fully loaded. Enameled cast iron can also be unwieldy. Avoid roasting pans with a nonstick finish because these types of pans can’t be used at extreme heat. Aluminum is a good conductor of heat, but all-aluminum pans can react to the acid in lemons or tomatoes and give your food an odd taste.
Stainless steel is durable, nonreactive and not overly weighty, but is also a poor conductor of heat. For this reason, my choice for roasters is heavy-duty stainless steel sandwiched around one or more layers of a conductive metal, usually aluminum. This combination gives you the best characteristics of stainless while providing fast and even heat conduction.
When looking for a roaster, consider the shape and size of the pan. Make sure to measure both the interior of your oven and the pan you’re considering, including the handles, and allow 2 inches on all sides for air circulation. And, consider that you don’t necessarily want the biggest roasting pan you can fit in your oven. Size here is a bit of a balancing act. You want a pan that will accommodate the largest cut of meat that you can foresee yourself roasting, but if your pan is too big, roasting smaller cuts of meat can be difficult because the juices can burn on the too-large surface area surrounding the roast.
Look for a roasting pan with sides high enough to hold the pan juices and prevent these hot liquids from splashing out when the pan is moved or transported. The pan’s sides shouldn’t be so high as to prevent the dry, hot air of the oven from reaching the lower portions of your meat. Pans with sides that are between 2 ½ and 3 inches usually work well.
And, when considering the pan’s shape, look for a rectangular pan with rounded corners. When making gravy, it’s much easier to get a whisk into the corners to dig out the browned bits of food that tend to accumulate there if the corners are rounded.
One last thing to think about is the pan’s handles. The handles should be made of metal so that oven temperature isn’t an issue and they should be sturdy and preferably riveted. They should be large enough to be easy to grip, and should stand straight up. Folded Handles are hard to unfold when you are using pot holders, and handles that stick out to the sides waste precious oven room.
Mary Kenkel helps you find the best for your favorite room in the house! Visit Best in Kitchen today to sign up for our free newsletter.
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RED – Le Creuset 20 PC Cookware Set Enameled Cast Iron $889.00 |
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BLUE – Le Creuset 20 PC Cookware Set Enameled Cast Iron $889.00 |
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RED – Le Creuset 20 PC Cookware Set Enameled Cast Iron $889.00 |
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BLUE – Le Creuset 20 PC Cookware Set Enameled Cast Iron $889.00 |
How can I clean enamel coated cast iron pans?
My cast iron pans have become grimy on the outside (they are the Le Creuset enamel coated type). The insides are fine. Any ideas how I can get the marks off?
easy off oven cleanner warm the pan up first follow directions on can use rubber gloves test soiled area useing rubber gloves when stains move around clean with sponge
rinse good then wash with soap and water.just like new
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Lodge Logic Enamel Cast Iron Dutch Oven, 6-Quart $97.99 Cast from molten iron in individual sand molds, each piece features two layers of baked-on enamel. The 6-quart size is perfect for soups, stews or buttery peach cobblers, and easily goes from stovetop or oven to table to freezer. The deep colors make them excellent for serving.Product Features• Oven-safe to 400 degrees F• Freezer-safe• Tightly fitting lid seals in moisture and the k… |
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Lodge Color Enameled Cast-Iron 6-Quart Dutch Oven, Island Spice $49.99 Lodge EC6D43 Island Spice 6 Quart Dutch OvenLodge EC6D43 Island Spice 6 Quart Dutch Oven Features;; Dutch oven; Porcelain surface eliminates the need to season; Superior heat distribution and retention; Two layers of porcelain enamel are chip resistant; Easy to clean up; Island spice; 6 quarts… |
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Le Creuset 6.75-qt. Enameled Cast Iron Risotto Pot, Cherry Red $999 Le Creuset 6.75-qt. Enameled Cast Iron Risotto Pot, Cherry Red |
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Le Creuset 2.25-qt. Enameled Enameled Cast Iron Saucier Pan, White $159.95 Our favorite Enameled Cast Iron silhouettes are now available in pure white. Manufactured with an exquisite gloss finish, the Le Creuset white collection accentuates any hue from our signature palette and offers a refreshing, timeless presence in kitchens both modern and rustic. Forged and crafted by hand since 1925, enameled cast iron is our foundation. Each piece is formed in its own sand mold and skillfully hand finished by artisans. Our unique process yields cookware that has a nonreactive surface, spreads heat more evenly, and is suitable for use on all heat sources. The end result is a superior quality cookware for a lifetime of everyday use. |
Wolfgang Puck 5 qt. Signature Enameled Cast Iron Dutch O…
