A rectangular cooking vessel with low sides, which allows the heat from the oven to expose the entire surface of the meat to create a browned exterior. The pan may be used with a rack to prevent the meat from sitting in its own juices and stewing instead of browning. The roaster should be made of sturdy, durable materials that radiate heat evenly such as stainless steel with a copper or aluminum core, aluminum, anodized aluminum or cast iron. Adding a high lid results in the food cooking more quickly and in a moister environment for more tender results.
- Deep base roaster for large meats, casseroles or complete one-pot meals
- Tight fitting lid seals in moisture & can be used as a second shallow roasting pan, on the stove top or as a serving dish
- Encapsulated base on both the roaster bottom and lid ensures quick & even heat distribution, on any cooking surface also includes roaster rack