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Roasting pan - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • Roasting pan

    We are in the market for a nice chicken/turkey roasting pan. What do you use?

    Stainless steel, anodized aluminum, cast iron, etc? I think I want something nice and heavy, where you can remove the bird, saute onions and garlic in the pan, and make a nice sauce or gravy.

    Where do you shop for mainstream (non WFO) bakeware?

    Something that could cross over and work in the WFO would be plus, but not necessary.

    Help!
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Roasting pan

    Hi James..........I use a heavy 18/10 stainless oval roaster for turkey and other large joints. It is a very versatile tool. Both the base and lid have handles and can be used as seperate roasters. Ideal for roasting the bird or joint covered to start and using the lid for roast potatoes etc. while the bird is browning/resting. It also steams and poaches. Available in various sizes.......this one will take a large family size turkey. A 5* investment. It has never been in the WFO by choice, as yet.
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    The other roaster is a heavy duty one with a non stick coating and a meat rack. Easy to clean..........it does spend time in the WFO.........
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    • #3
      Re: Roasting pan

      Williams Sonoma has a large variety to choose from. I think ours is All-clad.

      We have a large rectangular pan with stout handles. It has high sides, is non-stick and comes with a rack to put your bird on.

      Not used for the WFO though, lots of terra cotta for that.

      ...of course, make sure it will fit in your oven!

      X
      sigpicTiempo para guzarlos..... ...enjoy every sandwich!

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      • #4
        Re: Roasting pan

        I get int trouble for blackening my wife's good baking dish so she makes me use those disposable alum. ones. I usually chuck in half a handful of hickory chips just before putting the roast in and sealing up the door. Great taste particularly the gravy.
        Kindled with zeal and fired with passion.

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        • #5
          Re: Roasting pan

          Thanks all,

          I am leaning toward stainless. That way I can use it in the WFO, and make some nice sauces from the browned bits the roast leaves behind. Plus, the non-stick will never wear out.

          James
          Pizza Ovens
          Outdoor Fireplaces

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