Roasting pan with rack...

Page 1 of 2 12 LastLast
  1. #1
    angmillar's Avatar
    Join Date
    Apr 2007
    Location
    Honolulu, Hawaii
    Posts
    469
    I have quite a few PC dollars to spend, and August is my kit enhancement month. I was thinking about buying the roasting pan with rack.

    You all that have it... do you like it?? Just curious...

  2. #2
    chrpangel's Avatar
    Join Date
    Jul 2007
    Location
    Allen, TX
    Posts
    126
    Quote Quote by angmillar
    I have quite a few PC dollars to spend, and August is my kit enhancement month. I was thinking about buying the roasting pan with rack.

    You all that have it... do you like it?? Just curious...

    I LOVE mine! It's awesome! My favorite features are once you take it out of the oven, you can cook your gravy in it on the stove! Then, it has pour spouts on two sides so the gravy pours out way easy! And, It's a breeze for cleanup. Even if you let it sit out for a day after a party, lol. The only thing I would suggest is if you use the rack that comes with it, spray the rack down with oil or pam or something like that. The rack is not that fun to clean. It takes longer to wash than the pan itself.

    I hope this helps

  3. #3

    Join Date
    Jan 2005
    Location
    Greenfield, WI
    Posts
    13,046
    I love it too! If I were you though I would wait until September and put together a catalog show so you can get it for 60% off! (AND it will count toward Pan-o-rama points!)

    ...use those PC$$ for something like the forged cutlery - you can order that on a personal order at the guest special price of 20% off! ...well a show in August could get you 2 of them at 60% off too...

  4. #4

    Join Date
    Feb 2006
    Location
    Terrell Texas
    Posts
    3,505
    I think the use and care guide says not to spray it.....
    I use mine for (I tell guests this at shows too and sell sevreal of them, if I can get them thinking past 2 x a year use at holidays they will buy it)
    enchiladas
    oven stew
    oven chili
    roasts
    2 chickens
    6 cornish hens
    chex mix
    caramel corn
    turkey
    pork loins
    ham
    briskets
    spaghetti sauce on top of the stove
    doubling the frittata recipe
    taco meat for Youth dinners at church
    lasagna
    chicken spaghetti
    pork chops and dressing

  5. #5
    nikked's Avatar
    Join Date
    Apr 2005
    Location
    Albuquerque NM
    Posts
    2,143
    I absolutely LOVE this pan. Do I use it everyday...no. But I use it more than enough to justify it.

    About once a month, I make FOUR roasts with gravy in it. 2 pork, 2 beef (because I like the blend of flavors). I feed one to my family that night, and freeze the other three for later use.

    I brown 10 lbs. of hamburger in it, the separate into 1 lb portions for spaghetti, taco rings, hamburger helper, etc.

    I hear you can use it for chex mix, but I don't care for that.

    Caramel popcorn is also popular.

    Lasanga (sp?), enchiladas (sp?), etc. for a crowd is also good.

    You could also roast 4 chickens at a time, and freeze the meat for later use.

    And of course, there's always the Turkey!!!lol

    Definitely worth the price!
    Attached Files Attached Files

  6. #6
    nikked's Avatar
    Join Date
    Apr 2005
    Location
    Albuquerque NM
    Posts
    2,143
    P.S. The recipe is mine, the others I "collected" from here.

  7. #7
    angmillar's Avatar
    Join Date
    Apr 2007
    Location
    Honolulu, Hawaii
    Posts
    469
    WOW... thanks ladies!!

    I think I'm gonna have to get it, but I just might wait until September and put together my own catalog show for it. I'd LOVE to get it for 60% off and save those PC $$ for supplies and such.

    Thanks again!!

  8. #8
    angmillar's Avatar
    Join Date
    Apr 2007
    Location
    Honolulu, Hawaii
    Posts
    469
    Quote Quote by nikked
    I absolutely LOVE this pan. Do I use it everyday...no. But I use it more than enough to justify it.

    About once a month, I make FOUR roasts with gravy in it. 2 pork, 2 beef (because I like the blend of flavors). I feed one to my family that night, and freeze the other three for later use.

    I brown 10 lbs. of hamburger in it, the separate into 1 lb portions for spaghetti, taco rings, hamburger helper, etc.

    I hear you can use it for chex mix, but I don't care for that.

    Caramel popcorn is also popular.

    Lasanga (sp?), enchiladas (sp?), etc. for a crowd is also good.

    You could also roast 4 chickens at a time, and freeze the meat for later use.

    And of course, there's always the Turkey!!!lol

    Definitely worth the price!
    THANKS!! And, here I was just going to buy it for the turkey and ham!!

    The recipes look wonderful. Yum!

  9. #9

    Join Date
    Jun 2005
    Location
    Modesto Area, Northern California
    Posts
    1,338
    Carmel Corn! Carmel Corn! Carmel Corn!


    That's what I use mine for! YUMMYO

  10. #10
    katie0128's Avatar
    Join Date
    Apr 2007
    Location
    Cincinnati's WEST side - the BEST side!
    Posts
    3,694
    Can't believe I'm asking this, but we can use this thing on the STOVETOP??? WOW!!! Didn't know that.

    And Shana, how do you do carmel corn in it?

  11. #11
    chefann's Avatar
    Join Date
    Nov 2005
    Location
    praying for Paige (in MI)
    Posts
    22,868
    Katie- you will LOVE the caramel corn! I make it in the roasting pan, then, after it's cool, add nuts (cashews are really good), M&Ms, and sometimes candy corn. Search the posts for caramel corn, you'll find the recipe. It uses 6 quarts of popcorn.

  12. #12

    Join Date
    Feb 2006
    Location
    Terrell Texas
    Posts
    3,505
    Katie,
    Depending on yor cooktop your may not be happy with the results. I have a glass cooktop that has a bridge so the left side heats completely.

  13. #13

    Join Date
    Jun 2005
    Location
    Modesto Area, Northern California
    Posts
    1,338
    I got this from this site originally... The BEST

    Oven Caramel Corn

    2 Cups brown sugar
    2 sticks butter
    1/2 cup white corn syrup
    6 qts popped corn (exactly what the large stainless steel bowl holds. 24 cups)
    1 tsp salt
    1 tsp baking soda
    1 tsp vanilla
    Boil brown sugar, butter, syrup and salt for 5 minutes in large Roasting pan. Remove from heat and add vanilla and soda. Pour over the popped corn and stir well. ( may add 1-2 cups of nuts at this time also!) Pour mixture back into Roasting Pan (if using another pan, make sure you butter it very well!- but no need to butter with Roasting Pan!). Place in a 200 degree oven for 1 hour. Stir about every 15 minutes. Remove from oven and cool. Store in covered containers to keep crisp.

  14. #14
    angmillar's Avatar
    Join Date
    Apr 2007
    Location
    Honolulu, Hawaii
    Posts
    469
    Oooooh, yummy!! The roasting pan with rack is SOLD!!

    Now, I just have to figure out if I wanna get it with PC $$!!

  15. #15
    straitfan's Avatar
    Join Date
    Jul 2006
    Location
    Sterling, KS
    Posts
    1,460
    I've used it make a huge batch of baked potato soup to feed about 20 people by putting it over 2 burners on my stovetop. Find that it works best with one front and one back burner. I also boiled 10 lbs of potatoes for a huge potato salad the other day. Sure is handy to have!

  16. #16
    KellyTheChef's Avatar
    Join Date
    Jan 2006
    Location
    Hartville, Ohio
    Posts
    7,786
    I love all of these ideas!

    Nicole~ I took your flyer for the pan and updated it....I added some "ideas" that were mentioned here and I added the caramel corn recipe. Hope you don't mind!

    Here it is:
    Attached Files Attached Files

  17. #17
    angmillar's Avatar
    Join Date
    Apr 2007
    Location
    Honolulu, Hawaii
    Posts
    469
    The flyer looks great!!! I'm going to "borrow" it, if ya don't mind!

  18. #18
    nikked's Avatar
    Join Date
    Apr 2005
    Location
    Albuquerque NM
    Posts
    2,143
    Quote Quote by KellyTheChef
    I love all of these ideas!

    Nicole~ I took your flyer for the pan and updated it....I added some "ideas" that were mentioned here and I added the caramel corn recipe. Hope you don't mind!

    Here it is:
    Not at all...both of these flyers were "borrowed" from this site originally. I was just passing them on. Thanks for taking the time to condense them!

  19. #19

    Join Date
    Jul 2006
    Location
    Iowa
    Posts
    397
    I have been cooking my sweet corn on the stove top too, about 12 ears at a time. I also bake my homemade cream style corn in the oven...to die for! Tastes so good in the middle of Iowa winters!
    Deb

  20. #20
    nikked's Avatar
    Join Date
    Apr 2005
    Location
    Albuquerque NM
    Posts
    2,143
    OOOhhhh, forgot to mention Ziploc Omelets! Directions attached...actually saw Paula Dean do these recently, too. YUMMY!

    Use all your tools to make the ingredients, they boil away.

    One tip is make sure you use the actual ziploc freezer bags, not generic. It does make a difference!
    Attached Files Attached Files

Page 1 of 2 12 LastLast

Similar Pampered Chef Threads

  1. Roasting pan with the rack??????
    By lisa717 in Chef's Lounge
    Replies: 4
    03-18-2008, 12:00 PM
  2. Roasting Pan with rack
    By DebbieSAChef in Marketplace
    Replies: 0
    02-06-2008, 12:05 PM
  3. Roasting Pan w/ Rack
    By SusanBP0129 in Products and Tips
    Replies: 50
    10-24-2006, 10:45 AM
  4. Replies: 2
    10-30-2005, 04:26 PM
  5. Replies: 1
    10-29-2005, 08:04 AM

Tags for this Thread