Anonymous wrote:
Anonymous wrote:That's the thing about roasting pans, some don't heat evenly or scorch, so an all clad is definitely worth the money.
How exactly can a roasting pan SCORCH food when it's not in contact with the food?! The rack is the thing that contacts the food, especially in the case of turkey (which is what OP mentioned). And things not heating "evenly"? This is for your OVEN, not the stovetop (presumably your oven is heating food evenly regardless of cookware since the heated air of the oven is what's cooking the food rather than a cooking surface as in stovetop cooking). Are you thinking of some other type of pan? Really, this comment is so bizarre...