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Roasting pan for all year


Veteran Member
Gold Member
Mar 15, 2005
Hi , I read before a post about the poasting pan for all year ad i can"t seam to find it again an someone post it I woud like to try to make a flyer for this month Everythig to use it for looked Great Thanks
Doreen Zaino Future Director
252326 [email protected]


Senior Member
Gold Member
May 18, 2005
Is this it?

I think I found what you're looking for:



Thank you Sally Schubert, Marie Freidag, Lynn Wilks, Julie Gizzi, Kathy Yellets,

Sue Timmerman, Marci King, and Amy Shalongo

Consultants can use this pan to BOOK YOUR OCTOBER calendar!

Customer can use this pan ALL YEAR AROUND!

Here are some compiled tips:

-Perfect for carmel corn (double the recipe for holiday gifts!

-10 lbs. of barbecue beef

-Place a pork roast, roaster chicken and chuck roast side by side for 2 hours and you will have various "meats" for the week to use in weeknight meals.

-Makes a great deep dish lasagna (freeze half of it).

-Use it to cook for a crowd!

-Great for rice krispy treats! You only have to use ONE pan!

-One gal used it on a flat stove top and browned 8 lbs. of hamburger.

-Baby potatoes for a crowd.

-Italian sausage and green peppers for a crowd.

-Sauerkraut and ribs for a crowd.

-At a church breakfast you can make a ton of scrambled eggs.

-Holds 4-5 boxes of hamburger helper.

-Use on the stove top for grilled cheese or pancakes.

-Great to do lots of corn on the cob!

-Great to bake Ziti.

-Great for baked potatoes for a crowd. Spray the pan with olive oil and roll in kosher salt. Do not prick potatoes! They are sensational!

We baked three 5 llb chickens at once in the roaster. It did take over two hours for them to cook- We used the digital timer, carving board, carving set etc to see these tools in action.

We used the turkey recipe card and put the lemon and onion in the belly of the birds and used rosemary herb seasoning. Very yummy and we did baste the chickens a few times...


-A roast should be large (and placed in a large pan) so it remains tender and moist during this dry heat cooking process.

-Whenever possible, elevate a roast so the heat and air can circulate underneath.

-Favorite roasts are: rib roasts, loin roasts (pork and veal) and leg roasts (lamb, pork, and veal).

-A bone in roast won't take as long to cook as a boneless. The bone acts as a heat conductor to the meat's center. Remember, the bone delivers a wonderful flavor!

-Always cook a roast fat side up so the melting fat will naturally baste the meat during roasting. Turning a roast at least twice during cooking helps it to brown evenly. (MEAT LIFTERS WORK GREAT FOR THIS)

-Roast your turkey with the breast side down for 1 ½ - 2 hours and then flip it to keep the breast moist. It's never dry.

-If you want the best of all worlds, start a roast at high heat, then reduce it after 20 minutes. Slow cooked roasts shrink less than those cooked at higher temperatures.

-When you check a roast's temperature for doneness, allow for the fact that residual heat will continue to cook the meat after it's removed from the oven. Count on the internal temperature increasing by 5-10 degrees. Use our DIGITAL THERMOMETER for accuracy.

-Cheap roasting pans are at least $100!



Veteran Member
Gold Member
Mar 15, 2005
Poasting Pan

Diane Thank-you That's great info to sell the poasting pan

Doreen Zaino Future Director


Legend Member
Gold Member
Mar 29, 2005
I made an flyer to display at shows. Hope everyone can tweak it to their likes. I took all the info from the thread above.


  • Roasting Pan Flyer.pub
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  • Roasting Pan.doc
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Sooner PC

Sep 30, 2005
Roasting Pan

I just used my roasting pan to make the biggest pot of stew ever. I make large batches to freeze and my husband takes them with him on his hunting trips. It worked out perfectly. :D