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Roasting pan
You know how it is: there are occasions when a classic roast is an absolute must! What would Christmas be without roast goose? Or holidays without a pot roast? And in many families, it's still a tradition: Sunday roast. Even when you invite friends over, a roast is often THE perfect meal because, once prepared, it simmers away while you can focus on your guests instead of being stuck at the stove. The key to success here is the right cookware: the roasting pan.
The Roaster: A MUST for your kitchen
Before we talk about the advantages, materials, and shapes: What exactly is a roaster? A roaster is a pot with a low height that is primarily used for braised dishes. Due to the lower height, less moisture evaporates during the cooking process than with regular pots, and what does evaporate collects as condensation on the lid and drips back onto the food. The meat in the roaster remains juicy and does not dry out. Roasters are also called cocottes, from the French "cocotte", which means "chicken". Chicken because whole chickens can be prepared in these traditional braising pots. We also count sauté pans as roasters in a broader sense, as they correspond in shape and application to roasters. If you find the classic roasters too flat, then take a look at the roasting pots from de Buyer. These are slightly higher and are suitable as both a cooking pot and a roaster.
Is there a difference between a roasting pan and a Dutch oven?
Butch would answer this question with a clear "kind of!"... No, but seriously: Roasting pans and Dutch ovens are actually used for the same purpose. Roasting pans are often lower and larger than the classic Dutch oven. The roasting pan is perfect for whole roasts, roast pieces, and larger amounts of braised dishes such as goulash. You can sear the meat first and then let it simmer slowly. Since roasting pans have a lid, the entire cooking process can take place on the stove. Some people first sear the meat on the stove and then transfer the roasting pan to the oven to continue cooking. You can do this, but you don't have to.
Is there a difference between a roasting pan and a baking dish?
In our opinion, yes. The common baking dish or "Reine" is a flat, rectangular cooking utensil with two handles, usually without a lid. In the southern German-speaking region, this is called a "Reindl". Traditionally, pork roast or pork shoulder is prepared in it. During the cooking process, the meat is basted with the resulting gravy at intervals to prevent it from drying out. At the end, basting is omitted so that the skin becomes brown and crispy. The baking dish is also often used for sweet dishes such as baked noodles. We have a small, fine selection of baking dishes in our shop.
Why are braising pots included here?
Good question, which we would like to explain. Braising pots - from the French manufacturer de Buyer - have a medium height. They are not as high as cooking pots, but higher than roasting pans. This makes them versatile, as both a cooking pot and a roasting pan. That's why we think they're so great! *heart emoji*
The shape
When choosing a roasting pan shape, be sure to take a look at your stove beforehand. If you have an oval zone, you can also use an oval roasting pan. If your stove only has round burners, we recommend using only round roasting pans. Oval would somehow work too, but it's not optimal. In addition, it depends on what you mainly want to prepare. You can prepare goulash and similar dishes in both shapes. A roast, especially whole poultry such as a duck, goose, or rooster, fits better in an oval roasting pan.
The Materials
- Cast Iron
Cast iron is the classic material for Dutch ovens. Originally heavy and trustworthy, a high-quality cast iron Dutch oven will never let you down - provided you take good care of it. Cast iron Dutch ovens are fantastic in performance and cooking behavior. You can sear at high temperatures and then let the dish simmer at a very low setting. Genius!
- Enamel
Who doesn't know the original cobalt blue enamel Dutch oven from Riess?! An icon in the world of Dutch ovens. Our grandmothers already cooked with it. Enamel has very good conductivity, allows high temperatures, and you can adjust the heat well. Unlike cast iron, you need a little more energy in the cooking process. However, the enamel Dutch oven is also lighter, and you can use the lid separately as a pan.
- Copper
Copper tops the list of conductive materials (for cookware). No other material has better heat conductivity and can be controlled better. You change the setting, and the Dutch oven immediately responds. Cooking to perfection - like the pros.
- Stainless Steel
Stainless steel is robust and easy to care for, but needs a conductive material as a partner. Usually, aluminum takes on this job. Like with enamel, you need a little more energy with a stainless steel Dutch oven for long cooking times.
- Aluminum Pressure Die-Cast with Non-Stick Coating
Aluminum pressure die-casting is a good conductor. With a non-stick coating, you may not get the roasted flavors, but these Dutch ovens are excellent for delicate foods such as fish.
All of our Dutch ovens are suitable for use in the oven (items with non-stick coating up to a maximum of 206°C).
Have we answered all your questions? If not, as always, Butch offers: Just send us a message via the contact form or give us a call! We are happy to assist you with advice and support.
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