Calphalon Commercial Nonstick Collector's Edition 16-1/2-Inch Roasting Pan with Nonstick Rack | List Price: $136.00
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Brand: Calphalon
Binding: Kitchen
Features: - 16-1/2-inch roasting pan holds large turkey, two chickens, prime rib
- Nonstick rack lifts food for uniform, all-around roasting
- Pan anodized for hardness, with three-layer nonstick oven-safe to 450 degrees F
- Riveted, cast stainless steel, oven-safe handles; rack has separate handles
- Lifetime warranty against defects
Calphalon Nonstick Roaster and Rack--Great Buy [Posted on 2001-06-24]
This Calphalon Commercial Nonstick Collector's Edition 16 1/2-Inch Roasting Pan with Nonstick Rack is a perfect set to add to your Calphalon collection. You can roast everything in it, except for a very large (25 lb.) turkey (for which you would need an 18-Inch roaster). The raised handles on this roaster are large enough to use with thick potholders, so it can be easily lifted out of the oven. The roasting rack is nonstick, too, so roasted meat, poultry, or game can be gently loosened from it without tearing the crisped skin. The roaster is heavy duty, with a hard anodized aluminum alloy exterior and Calphalon Commercial nonstick interior, so it does not buckle in a hot oven (up to 450 degrees). For making gravy, I put it across two burners on the stove top, making sure to keep the temperature at medium-high and using nylon or wooden utensils. I wash this nonstick roaster and rack by hand with care, and I store them by hanging them on my pot rack. This set is a great buy and would make a wonderful wedding gift for someone, too.
Throw out the Old and bring on the NEW! [Posted on 2001-11-07]
It was with a little trepidation that I purchased the Calphalon Commercial Non-Stick 16 1/2" Roasting pan as I have been using a beat up old aluminum roaster since I was in the Catering business 15 years ago. But it was time for a change when I found myself, once again taking the old roaster outside and spraying it with a hose and using a heavy duty commercial SOS pad to clean away the gunk after a birthday party where I needed to roast 4 chickens and make gravy. And once again, like a bugle call to arms, the neighborhoods dogs came-a-running to lick the greasy water as it flowed down my driveway. I realized it was time for a change even without the neighborhood busy-bodies informing me that the greasy water would eventually flow into our town water source. Of course they were correct and not wanting to be arrested for pollution I bought the Calphalon roasting pan. I recently used my new roaster to cook a turkey and I have to say I was immensely pleased with it's performance especially in regards to the even heat distribution and especially the relative ease of cleanup. You can also use this pan to roast several chickens and most large cuts of beef like a standing rib or filet mignon roasts for example. Unfortunately, the neighborhood dogs pass by wimpering an awful lot lately and look forlornly at me while I'm watering the lawn or taking out the trash.
A sturdy essential to any kitchen and easy to clean [Posted on 2001-11-27]
Our former pan went AWOL during our move--we repurchased immediately for the holidays. This pan has a rack, an excellent feature, good high handles and non-stick finish on the rack. This is a sturdy standby -- a must in any kitchen. The only negative about a non-stick roasting pan is that the carmelization process of drippings does not work on a non-stick surface as it does on a plain surface. The fat seems to bead up and prevent the formation of that lovely dark stuff on the bottom of the pan that you boil up with stock to make a rick, dark gravy. HOWEVER, my workaround is to roast the neck and gizzard in the pan next to the bird. If you use a fresh turkey and NOT one pre-basted, there will be enough juice to make a dark gravy that can be skimmed after cooling. The neck and gizzard add gelatin from the bones and cartilage and a dark color as they roast. (If you use prebasted turkeys, the oil will dilute the juice, and frozen birds often release a lot of water.)
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