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Discussion Overview
The thread centers around experiences and opinions regarding the Pampered Chef roasting pan with rack, particularly its utility and value for various cooking tasks. Participants share their personal uses and thoughts on the product, discussing its features and potential for different recipes.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as a consultant, expresses excitement about the roasting pan and inquires about others' experiences with it.
- Another participant shares their love for the pan, highlighting features such as the ability to cook gravy on the stove and easy cleanup, while suggesting using oil on the rack for easier cleaning.
- Several users mention using the pan for a variety of dishes, including roasts, enchiladas, and caramel corn, indicating its versatility.
- One participant notes that they use the pan about once a month for multiple roasts and other large meals, finding it justifiable for their cooking needs.
- Another participant shares a recipe for caramel corn made in the roasting pan, detailing the process and ingredients involved.
- Some participants discuss using the pan on the stovetop for large batches of food, such as soups and boiling potatoes.
- A few participants mention the idea of waiting for a catalog show to purchase the pan at a discount, indicating a shared interest in maximizing value.
- One participant raises a concern about the use and care guide suggesting not to spray the pan, reflecting differing views on maintenance.
Areas of Agreement / Disagreement
While many participants express positive experiences with the roasting pan, there are differing opinions on its maintenance and care, particularly regarding the use of spray on the rack. No clear consensus emerges on whether to follow the care guide's suggestions.
Contextual Notes
Participants share a variety of personal cooking experiences and recipes, reflecting diverse uses of the roasting pan in both everyday and special occasion cooking.
Who May Find This Useful
Consultants interested in the roasting pan's utility and versatility may find the shared experiences and recipes beneficial for their own cooking and sales discussions.
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angmillar said:
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
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...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...
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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
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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!
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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.
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I had read this too in a Health Magazine I subscribe to - I won't be sharing this recipe at my shows!Joyful said:
BUT I do sell a ton of 8" saute pans by describing to guests about my experience making the "perfect" omelet in one, and then sliding the omelet right out of the pan onto a plate.......it seems I'm not the only one who gets excited about making a perfect omelet!
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Of course, you could just blow off the whole "it's dangerous" thing as a) a load of hooey; b) overblown panic-speak for something that hasn't been proven yet; c) panic-speak meant to sell more of the new bags or d) all of the above; and use the bags anyway.
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Frequently Asked Questions
1. What is a roasting pan with rack used for?
A roasting pan with a rack is primarily used for roasting meats, poultry, and vegetables. The rack elevates the food, allowing for even cooking and better heat circulation, while also enabling fat and juices to drip away, resulting in healthier meals.
2. Is a roasting pan with rack worth the investment?
Investing in a high-quality roasting pan with a rack can be worth it if you frequently roast large cuts of meat or host gatherings. A durable pan can provide even heat distribution, enhance cooking results, and last for years, making it a valuable addition to your kitchenware.
3. What materials are roasting pans typically made from?
Roasting pans are commonly made from materials such as stainless steel, aluminum, and enameled cast iron. Stainless steel is durable and non-reactive, aluminum is lightweight and conducts heat well, while enameled cast iron retains heat effectively and adds a touch of elegance.
4. How do I choose the right size roasting pan?
When choosing a roasting pan, consider the size of the meats you typically cook and the number of servings you need. A good rule of thumb is to select a pan that is at least 2 inches larger than the meat on all sides to allow for proper heat circulation and easy handling.
5. Can I use a roasting pan for other cooking methods?
Yes, a roasting pan can be versatile in the kitchen. Besides roasting, it can be used for baking, broiling, and even as a large casserole dish. Its sturdy construction makes it suitable for various cooking methods, making it a multifunctional tool in your kitchen.
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