Old-Fashioned Roaster Pans: Browning Secrets

Old-fashioned roaster pans are typically made of blue-speckled enamel with grooved indents in the bottom and a matching lid. They are dark blue, almost black, and are usually oval-shaped. The GraniteWare Company has been a long-time maker of these pans, which are a North American classic.

These roasters are ideal for cooking a Thanksgiving turkey. The dark surface of the pan cooks food faster and browns it better than a shiny one. The lid traps moisture, which drips back down onto the bird, essentially turning the roaster into a self-baster.

While these pans are great for roasting, they can also be used for other purposes, such as a water bath or as an oversized casserole dish. They are a versatile addition to any kitchen.

How to clean an old-fashioned roaster pan

Roaster pans are a useful kitchen staple for preparing a holiday turkey or simply roasting some vegetables. However, they can be a pain to clean, with baked-on food and grease that seems almost impossible to get rid of. Here are some tips and tricks to get your old-fashioned roaster pan sparkling like new again.

Step 1: Allow the Pan to Cool

Before you begin cleaning, it is important to let the roaster pan cool down to room temperature. Do not put hot pans under running water as this can damage them.

Step 2: Initial Rinse and Soak

Once the pan is cool, remove any large pieces of leftover food and rinse it gently with warm water. Then, fill the pan with hot water and a small amount of dish soap. Let the pan soak for 30 minutes to an hour. If there are burnt-on areas, you can also fill the pan with just-boiled water and put it back in the oven at a low temperature for about 30 minutes to help loosen the residue.

Step 3: Scrubbing

After soaking, use a non-abrasive sponge or scrubber to gently scrub the pan. Avoid using steel wool or other harsh scrubbers, especially if your pan is made of enamel or has a non-stick coating, as these can scratch and damage the surface. If the pan is still dirty, repeat the soaking and scrubbing process.

Step 4: Tough Stains

For tough stains that don't come off with regular scrubbing, you can use a combination of baking soda and vinegar. Sprinkle baking soda over the stained areas, then pour on some vinegar and let the mixture bubble for a few minutes. You can also make a paste with equal parts baking soda and vinegar and spread it over the stains. Let it sit for up to 30 minutes, then scrub and rinse.

Step 5: Extra Stubborn Stains

If your roaster pan still has burnt-on stains, make a paste with 1/4 cup of baking soda and 1 tablespoon of hydrogen peroxide. Spread this paste on the stains and let it sit for a few hours or even overnight. Then, wipe it away with a sponge and rinse the pan.

Tips for Next Time:

• Line your roaster pan with aluminum foil or parchment paper before cooking to catch juices and prevent food from sticking.
• Wash your roaster pan after each use to prevent stains from setting in.
• Avoid putting your roaster pan in the dishwasher, even if it is dishwasher-safe.
• Re-season your carbon steel or cast iron roaster pan after washing to maintain a non-stick surface and protect it from rust.
• Avoid using acidic ingredients like wine, vinegar, or tomatoes in your roaster pan, as these can strip the seasoning and produce off-flavors.

The best materials for an old-fashioned roaster pan

Old-fashioned roaster pans are large, heavy-duty pans that are essential for cooking large meals, such as turkeys, hams, and roasts. They are typically made from thick, heavy materials like stainless steel, ceramic, or aluminium, which distribute heat evenly. Here are some of the best materials for an old-fashioned roaster pan:

Stainless Steel

Stainless steel is a popular choice for roaster pans as it is durable, retains heat well, and is relatively easy to clean. Stainless steel pans can also be safely used on stovetops, making them versatile for cooking various dishes. Additionally, stainless steel is non-reactive, making it suitable for cooking acidic foods without affecting the flavour.

Carbon Steel

Carbon steel is another excellent option for roaster pans. It is lightweight yet sturdy, heats up quickly, and retains heat effectively. Carbon steel roaster pans often feature riveted handles that help distribute the weight evenly, making them easier to manoeuvre in and out of the oven. However, carbon steel pans require hand washing and special care to maintain their seasoning.

Cast Iron

Cast iron roaster pans are known for their heat retention properties but have some drawbacks. They are heavy and challenging to manoeuvre, and they take a while to heat up. Cast iron pans are also not as easy to clean as other materials and require special care, such as seasoning, to maintain their non-stick properties.

Non-Stick Coatings

Some roaster pans feature non-stick coatings, which can be made from various materials, including ceramic or sol-gel. These coatings make cleanup easier, but they may not be as durable and may need to be replaced over time. Non-stick coatings can also limit the maximum cooking temperature and may not produce the same level of browning as uncoated pans.

Aluminium

Aluminium is a lightweight and inexpensive option for roaster pans, but it may not offer the same heat conduction and distribution as other materials. Aluminium pans are often thin and not built to last, and they may not be suitable for stovetop use. However, they can be a good option for occasional use or when on a budget.

The pros and cons of using a lid with an old-fashioned roaster pan

Old-fashioned roaster pans are typically made of blue-speckled enamel with grooved indents in the bottom and matching lids. They are often oval-shaped and have high-domed lids, which can be useful for braising and pot roasts. The lids can also be flipped over and used as a second roasting pan.

Using a lid with an old-fashioned roaster pan has several pros and cons. On the one hand, a lid can speed up cooking times and help keep the oven cleaner by reducing splatter. It can also reflect heat back onto the food, promoting more even cooking. Additionally, the lid can trap moisture, which can condense and drip back down onto the food, essentially turning the roaster into a self-baster. This can eliminate the need for brining, bagging, or basting.

On the other hand, some argue that using a lid with an old-fashioned roaster pan can result in the food being steamed rather than roasted. Additionally, the high sides of the lid can inhibit hot air from reaching the lower parts of the food, resulting in uneven browning.

Overall, the decision to use a lid with an old-fashioned roaster pan depends on personal preference and the specific cooking requirements. While a lid can offer some benefits, it may not be suitable for all types of dishes or cooking methods.

The advantages of a dark-coloured old-fashioned roaster pan

Dark-coloured, old-fashioned roaster pans have several advantages. Firstly, they cook food faster and brown it better than shiny pans. This is because darker pans absorb and spread heat more efficiently. They are best used when crispness is an asset, such as with pizza and cornbread.

Another benefit of dark-coloured roaster pans is their durability. The Granite Ware Company, a long-time maker of these pans, produces roasters that are quite light considering their size. These pans are made of dark blue enamel with grooved indents in the bottom and a matching lid. They have high-domed lids, which make them suitable for braising and pot roasts, and higher sides to prevent splattering.

However, it is important to note that the dark colour of these pans can make it difficult to determine when juices are caramelising and when they are burning. Additionally, the high sides may inhibit hot air from reaching the lower parts of the food, resulting in uneven browning.

In summary, dark-coloured, old-fashioned roaster pans are advantageous due to their faster cooking times, better browning capabilities, and durability. However, it is crucial to monitor the food closely to prevent burning, and the high sides may impact the evenness of browning.

How to use an old-fashioned roaster pan to make gravy

Making gravy in an old-fashioned roaster pan is a great way to make the most of the flavours left over from roasting meat. Here is a step-by-step guide to making gravy in an old-fashioned roaster pan.

Firstly, once your roast is cooked, remove it from the pan and place it on a cutting board to rest. Place the roasting pan with all its drippings on the stovetop and turn the heat to medium-high.

Next, you will need to make a roux. A roux is a mixture of flour and butter, or in this case, fat from the pan drippings. For a medium-bodied sauce like gravy, you will need to melt 2 tablespoons of butter or fat for every 2 tablespoons of flour. Whisk the butter and flour together in the roasting pan and cook for about 5 minutes, stirring continuously until the roux is smooth and has lost its raw flour taste.

Now it is time to deglaze the pan. Add the skimmed pan drippings to the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits are full of flavour and will add depth to your gravy.

Slowly add a cup of broth, whisking as you pour to prevent lumps from forming. You can use chicken, beef, or vegetable broth, depending on what type of meat you roasted. Bring the mixture to a simmer and continue cooking for up to 5 minutes, until the gravy has thickened. If you are adding any herbs or seasonings, add them now.

Finally, taste your gravy and adjust the seasoning as needed. If you prefer a smooth gravy, strain it through a fine-mesh strainer before serving.

And there you have it! Delicious, old-fashioned gravy made in a roaster pan.

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