Roasting Pans

It is imperative that roasting pans be made of heavy-gauge metal with a clear, shiny surface. If the roasting pan is too thin, it will heat unevenly and the juices from the roast will burn. Aluminum or tinned copper make the best roasting pans because they enable the condition of the meat drippings to be seen. Dark metals, such as cast iron or anodized aluminum, although suitable conductors of heat, make it difficult to see whether the drippings are burning. Enameled cast-iron should be avoided because the drippings tend to float into the fat, making it difficult to separate them to prepare a jus.