Roasting pans are not included in pot and pan sets. Sets are a rip off anyway. Buy the individual pieces you will use and love. A good roasting pan worthy of the investment has a hefty price tag begging the question "Why would anyone spend north of $100 for a roasting pan?" And I agree or at least I did until a few years ago.
As it often happens, I become fixated on something and this time it was a roasting pan. I was tired of the injury defying moves needed to get one of those skimpy aluminum "roasting pans" out of the oven or carefully maneuvering rimmed baking sheets. I locked in on a Mauviel roasting pan. Yes, gorgeous and slick and all things wonderfully French. It is tough for me to spend anything over $100 without an act of Congress, so I didn't run right out and buy it.
Finally, a mental list of justifications, a sale, a random internet search, a local store, and a Mauviel roasting pan aligned.
Seriously!? I know, right! Here's how I've used the roasting pan over the years:
- It can be deglazed over two burners for gravy. After the gravy is made all the bits for stock can be tossed in to simmer all in the same pan. Much less mess and fuss!
- Roasted nuts with all the fancy spices that make nice gifts.
- Roasted vegetables. When turning the vegetables you don't have to worry about some ending up on in the oven to burn or on the floor.
- Makes a great serving dish.
- Terrific to keep desserts iced for a buffet. A enameled cast iron pot is good for keeping things iced too!
- Baking crème brûlée or other dishes that require a water bath--much easier to handle than a rimmed baking sheet.
- Roast two or more chickens. Terrific for entertaining or preparing food for canning or freezing.
Plus, it saved money over buying inexpensive pans that won't stand the test of time and it is even heating with great carry-over heat qualities.