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Michael Maddox > wrote in message >. ..
> In article >,
> (spence) wrote:
>
> > What are people's opinions on the best roasting pan for stovetop use
> > as well? For instance I was sauteing 8 fillets of sole Friday night
> > and would have loved to have had a nice rectangular pan to do the work
> > rather than multiple round saute pans.
> >
> > Do the all stainless roasters like the All Clad and Bourgeat conduct
> > well enough to saute, or do I really need a copper roaster to get the
> > performance I'm looking for? Large pans just don't seem to work well
> > on a single burner.
> >
> > I took a class at Johnson & Wales and they had these great stainless
> > copper core roasters that were huge. So heavy you could barely lift
> > them (I know, I know). I believe they were by Sitram Catering but
> > haven't been able to locate anywhere...
> >
> > Ideas? Thanks - spence
>
> My copper roster is a fine fish fryer. Gowith Falk or either french
> heavy copper with stainless steel lining. Be prepared for the $250 price
> though. Everything else costs less and it should.
>
> Maddox

Le Creuset makes a cast iron roasting pan that is INCREDIBLY heavy. I
have a small one but I've only used it once so I really can't give
much of a review.