Roasting Pan Reviews

I tried making pizza a few different ways with stones and crisping pans but my oven never gets hot enough to cook both the crust and the toppings together. I was thinking of getting a hearth kit but the price was a few hundred bucks so I figure I should try this first.

I never used cast iron before and I was kind of put off by the idea of seasoning pans but the possibility of saving whole bunches of money made the process not so hard to try.

Basically you line the lower rack of the oven with aluminum foil. Then you wash the pan with mild soapy water and dry it with paper towels. Then you turn the oven on to bake at 350 degrees. Stick the pan in the oven until its just a little warm. Then you pull it out and rub it all over, including the handles, with a paper towel that's been dunked in vegetable oil. Then stick in back in the top rack of the oven upside down and let it cook for about an hour. Two things to remember are to not take too long getting the pan back into the oven while its getting up to 350, the sooner the better. You want the pan to ease up to 350. The second thing is that the aluminum foil catches any drips from the pan. There will be a few and the house may smell a little like hot oil for the hour. It wasn't a really bad smell, if it was my wife would not hesitate to tell me, and the smell went away pretty quickly as the oven cooled. The pan changes color from a dark grey to a brown. And that's that.

I made my first pizza today and it went really well. I had the oven to 450, even though most recipes say 550 or higher; and even though it took a few more minutes the crust got crusty, the toppings cooked at the same time without burning and it slid right onto the peel without sticking. It all cooked together like real pizza and I basically washed it with water and a dobie pad when it cooled and dried it with paper towels.

Now I have to work on getting my pizzas into the classic round shape.

A must for any chef, cook or party animal. Makes perfect pizza, but make your own pizza dough. The store-bought stuff is too thin and you'll overwork it trying to make it happen. There are great dough recipes on the Net to experiment with.
PS: We use it as a griddle too.

I just recieved these pans last week. We bought two of them. They are 14" pans, very heavy, very nice construction quality. For the super bowl I baked some pizza pillows, chicken tenderloin strips, fish sticks. All of the items came out with a nice crispy and brown texture and just perfect. Very nice. Easy to season, and so far easy to care for. I am thrilled with the quality and the way these pans work. I definately recommend the Lodge products. They work, are durable, and frankly worth twice what you can find them for here on Amazon. I am a believer. I have ordered more Lodge and I am waiting for those items now. If they turn out as good as my other Lodge pans have I will keep adding more Lodge items for our home. Nothing but praise here.

After finishing the best turkey I have ever made for Thanksgiving, I cannot highly recommend this pan! An investment for sure, I was lucky enough to receive it as a gift. At first I was hesitent about cooking on stainless steel. My Mom has a set of some cheepy brand of stainless steel that she got in 1971 as a wedding gift (still has them) and they are a pain to cook on, everything sticks. Not in these pans! The majority of the time they wash right up. Sometimes you might have to use a little Barkeepers Friend on them to keep them sparkling, but it takes two seconds to clean with that. When we got married I had started with Calphalon. I am definately switching to All Clad!!! Much more simpler.

This is a great roasting pan and is heavy and solid in the way all All Clad pans are. But it is huge. If you frequently roast 20 lb turkeys or half an ox, this pan is for you. A regular roasting chicken looks pretty small and forlorn. It is a terrifically well-made roaster, but I find I also need one just a bit smaller.

I have this pan and the box says solid Stainless Steel. So, be aware that you aren't getting a aluminium. I think dealers don't realize that not all All-Clad products are aluminium. It's a nice pan anyways.

These pans were at a great price, and I'm very pleased. The pans are great for roasting birds, making lasagne, etc. Unlike some of the cheaper pans, the handles are very sturdy and durable. The nonstick surface hasn't chipped after many uses.

I ordered 2 sets because it looked like a good product and gave one to my wife and one to our daughter. I have never made so many points with the girls with so little. They love them

These pans are the heaviest and most likely the best pans that I own. The large pan will easily fit a large turkey and the smaller one (still of good size) is great for lazagna, bread, and almost anything else!! I love the handles for getting the pans in and out of the oven! And...who can beat the price for a non - stick, heavy duty pan!!! I was pleasantly surprized with the quality...

The Calphalon 16 1/2 inch roasting pan is wonderful to use! This is the first of several Calphalon items I have used, and I'm now in the process of upgrading all my cookware to Calphalon.
At first I was afraid to use a surface that was not non-stick- for many years my specialty was macaroni and cheese (usually overcooked). But recently the cooking bug has hit me, so I purchased this roasting rack at the recommendation of my dad, who has a set of the professional hard-anodized.
All I can say is, I'm a convert! The price tag may be a little high, but given how much I would have spent over the years, continually buying the 5-dollar foil roasters, this will pay for itself in a few years, yet last a lifetime.
One of the best features of this roaster is the non-stick rack. I didn't want to use the non-stick roaster due to how high-maintenance non-stick is... rather heat-sensitive, the need to use care with which cleaners and utensils you use, etc.; but I also didn't relish the idea of scrubbing a regular rack. This was a breeze to clean, and the turkey came out beautifully. The large size of the pan made it easier to reach the juices, so basting was much easier.
If you really prefer non-stick products, try the non-stick Calphalon roaster. But for me, this was a great purchase. I highly suggest you buy this roaster. You won't regret it!

I have a heavy clad stainless steel roasting pan that costs 5 times as much as this. That little expenditure was most definately a mistake. There's something about this heavy aluminum that makes a great gravy. And clean up is just as easy as with 18/10 stainless.

May I suggest putting one carrot, one onion, and one stalk of celery in the bottom of the pan before you put your roast in the oven? I call this The Trinity, and it lends an incredible flavor to any drippings with an ambition to become gravy that they'll remember.

Calphalon is the best all around cookware, in my opinion, especially for the money. This is the last roaster you will ever buy. The big handle make it easy to maneuver, and the non-stick rack is great. The included rack holds most anything you'll put on it. If you want a non-stick surface, that is only $... more.

This Roaster is 5 star.Clean-up is a breeze.

This is a steal at this price--go for it. The pan is high quality and worth twice the price but you get the rack, thermometer, and baster, too! (I went to the La Forme website and the suggested retail is more then twice what you'll pay here--and that's just for the pan) I'm so pleased I ordered one for my mother-in-law and she loves it! Can't go wrong here!

This pan was a lifesaver for me at Thanksgiving and I am looking forward to using it agian! One of its greatest features, is that it can be cut on, which always comes in handy when you make anything. Also, it comes with EVERYTHING that you need to make a Thanksgiving feast including a thermometer and a baster!

Our former pan went AWOL during our move--we repurchased immediately for the holidays. This pan has a rack, an excellent feature, good high handles and non-stick finish on the rack. This is a sturdy standby -- a must in any kitchen.

The only negative about a non-stick roasting pan is that the carmelization process of drippings does not work on a non-stick surface as it does on a plain surface. The fat seems to bead up and prevent the formation of that lovely dark stuff on the bottom of the pan that you boil up with stock to make a rick, dark gravy. HOWEVER, my workaround is to roast the neck and gizzard in the pan next to the bird. If you use a fresh turkey and NOT one pre-basted, there will be enough juice to make a dark gravy that can be skimmed after cooling. The neck and gizzard add gelatin from the bones and cartilage and a dark color as they roast. (If you use prebasted turkeys, the oil will dilute the juice, and frozen birds often release a lot of water.)

It was with a little trepidation that I purchased the Calphalon Commercial Non-Stick 16 1/2" Roasting pan as I have been using a beat up old aluminum roaster since I was in the Catering business 15 years ago. But it was time for a change when I found myself, once again taking the old roaster outside and spraying it with a hose and using a heavy duty commercial SOS pad to clean away the gunk after a birthday party where I needed to roast 4 chickens and make gravy. And once again, like a bugle call to arms, the neighborhoods dogs came-a-running to lick the greasy water as it flowed down my driveway. I realized it was time for a change even without the neighborhood busy-bodies informing me that the greasy water would eventually flow into our town water source. Of course they were correct and not wanting to be arrested for pollution I bought the Calphalon roasting pan. I recently used my new roaster to cook a turkey and I have to say I was immensely pleased with it's performance especially in regards to the even heat distribution and especially the relative ease of cleanup. You can also use this pan to roast several chickens and most large cuts of beef like a standing rib or filet mignon roasts for example. Unfortunately, the neighborhood dogs pass by wimpering an awful lot lately and look forlornly at me while I'm watering the lawn or taking out the trash.

This Calphalon Commercial Nonstick Collector's Edition 16 1/2-Inch Roasting Pan with Nonstick Rack is a perfect set to add to your Calphalon collection. You can roast everything in it, except for a very large (25 lb.) turkey (for which you would need an 18-Inch roaster). The raised handles on this roaster are large enough to use with thick potholders, so it can be easily lifted out of the oven. The roasting rack is nonstick, too, so roasted meat, poultry, or game can be gently loosened from it without tearing the crisped skin. The roaster is heavy duty, with a hard anodized aluminum alloy exterior and Calphalon Commercial nonstick interior, so it does not buckle in a hot oven (up to 450 degrees). For making gravy, I put it across two burners on the stove top, making sure to keep the temperature at medium-high and using nylon or wooden utensils. I wash this nonstick roaster and rack by hand with care, and I store them by hanging them on my pot rack. This set is a great buy and would make a wonderful wedding gift for someone, too.

This pan is very heavy duty and has a quality nonstick finish. Buy this one and you won't need another for a long time.

This was the first pan we have found large enough to roast two large geese at once. Deep enough to hold the enormous amount of rendered fat, wide enough and long enough for two geese side by side or a very large 25 lb turkey.

The best part comes after hours of splattering grease cooking at high temperatures in the oven. Cleanup is easy with some paper towels and a little hot running water in the sink. For the final touch we placed the whole mess in the dishwasher and it came out sparkling clean and looking like brand new. This is one of the best non-stick surfaces we have seen and the heavy duty steel construction means no warping at high temperatures. Thick enough steel to make pan gravy with even heat distribution.

I was very impressed with the performance of this pan. I have baked with other "silverstone" type pans that are readily available at mass merchandisers, but found I was replacing them due to warping and wear at least twice a year. Not with the Chicago Metallic line! This pan cooks very evenly. I noticed a difference immediately when I switched. My casseroles and especially my cakes came out better than with any previous pan. You will have to experiment when using it for the first or second time to determine the temperature and time changes to make to the receipe. I found that the recommended time/temperature change worked well for me. Cleanup is very easy. I am so impressed with this pan that I am one by one replacing all of my bakeware with the Chicago Metallic Professional line.

This is one of my most-used, best-loved pans. I do a lot of stir-fry cooking, braising, large pasta dishes, etc. This is my first and only choice for such tasks. The generous 5.5 quart capacity with a large, flat bottom for browning and high, rounded sides make this a better choice than a wok. I had Circulon's beautiful covered wok for several years and it got a lot of use. It was in virtually new condition even after all that cooking, but this brasier has replaced it in my kitchen. If you have limited storage space for large pans, as I do, this brasier will be far more useful and take up just a wee bit less space than that huge wok.

The hard anodized aluminum exterior conducts heat evenly and it heats up quickly. The Circulon hi-low nonstick interior is superior to any other nonstick product I've tried. It is rugged and cleans up easily and quickly. Hand-washing is recommended. Do not put this pan in the dish washer. I take one extra step when hand-washing my Circulon pans. I use a dish scrubbing brush to give that grooved surface a quick, light scrub just to be extra sure no food deposits can build up. It couldn't be easier. All of my Circulon cookware has seen years of service and looks and cooks like brand new. And the heavy, high-domed stainless steel lid is as beautiful as it is functional. It forms a perfect seal with the edge of the pan to lock in all those great cooking juices.

There is enough space in this pan to accommodate a large roast or a whole chicken. You can toss enough pasta and sauce in it for a large family. I loved to do braised meats, browning them on the stove top then putting the pan in the oven to finish the cooking. The comfortable handles are oven safe up to 350 degrees. They also make handling this large pan super easy and comfortable (unlike pans with small metal handles).

If you are debating about getting a wok or just considering this brasier pan for its own merits, I give it the highest possible recommendation. You'll love it!

I cook every day,and have awarded Five Stars to this wonderful pan for "General Use".
With its high sides,it is perfect for: stir fries,sautees,sauces,smashing big fry-ups and simmering soups and stews. It will beautifully brown and braise chops ,chicken or chuck roasts,and I've even made chili in it.
Anyway,you get the idea.Add easy clean-up,as well as attractive design(that gleaming lid reminds me of the hubcaps on my old V W Beetle),and you've got a Patton of a Pot!
On the stove top ,or in a moderate oven,this "General" is prepared to conquer your collection!
Lets see...I think I can retire about three other pans.
Buy this...you won't be sorry!

Wonderful kitchen essential for family meals or entertaining. Ample room for larger recipes. The pan has great contours. Non-stick surface is perfect and clean up is a dream. I like mine so much I bought a second for a gift!

FYI: Cooks Illustrated used 8Qt Stockpot for the comparison, not this one (eventhough the comparison is for Dutch Oven)

I bought this after reading a comparison of dutch ovens in "Cook's Illustrated." This one, along with I think LeCrueset, ranked highest (and this one was lighter-weight). I have not been disappointed. I use it for soups, stews, pot roast, etc. It conducts heat beautifully and even cleans up well. It's just a great tool.