Ed Pawlowski wrote:
>
> Only thing I've noticed is that stuff can stick to it more than the
> regular pan. With roasting pans, I put a little water in it so the

When my mom used to roast chicken, she'd always line
the pan with foil, and I liked the crunchy golden brown
crust that would form on it. Curl the foil toward the
back side sometimes will release pieces of crust from
the front side.