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Q&A: Stainless steel roasting pans best |

Q&A: Stainless steel roasting pans best

Cookbook author Tamar Haspel recently joined The Washington Post food staff to answer questions about all things edible.


Q: I plan to buy a new roasting pan before Thanksgiving and am wondering if stainless steel or hard-anodized is better? I typically roast a chicken two to three times a month, so I’ll be using this often and am willing to spend money to get a high-quality pan.

A: I find a stainless steel pan less heavy and easier to clean than the anodized models. Having tested some things in roasting pans and non-roasting pans recently, I’m beginning to wonder whether spending a lot of money on the typical pan featured around Thanksgiving time is really worth it. (The lower the pan sides, the more exposure for crisped poultry skin, for example.) If you do a lot of braising, maybe an enameled cast-iron pan might serve you better? A friend finds good cookware on eBay.

Q: I bought a dozen poblanos at a farmers market. I charred six and succeeded in peeling only half of one. If this step is really necessary, what’s the secret?

A: I had to roast a bunch recently and found great peeling success by tossing them into a deep stainless steel bowl and covering it tightly with plastic wrap. You need to char them enough for the thin skin to be encouraged to separate from the flesh, and then you need to peel them while they are still somewhat warm, or the skin may re-stick, sort of, to the flesh.

Q: I have a spiralizer and was wondering if sweet potatoes would make good noodles? If so, what kind of sauce would work well with them?

A: Yes! I would eat them with tomato sauce and a salty cheese like pecorino Romano, or you could top with salsa verde and crumble on some cotija.

Category: Cookware Pans  Tags: ,  Comments off
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