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

Cooks Illustrated rated the All-Clad stainless roaster tops even though it's
stove top performance was uneven. They just had another article about it that
said some people reported warping when used on the range. Kitchenaid, Anolon
Commercial Clad, and Calphalon Tri-Ply, all make 15"-16" roasters that are
stainless, with an all over aluminum core that should work well for your
purpose.

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

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.