I'm curious, do any of you current owners know how the surface holds up if I were to make a pan-sauce right in the roaster?
1624884
It holds up fine. Did it and it was yummy. I would however use a non-metalic spoon just so as not to scratch the coating. It's durable enough but why tempt fate?
1624885
I believe that it should be excellent just be sure to use the proper utensils such as a heat proof spatula and/or wooden spoons, etc. to stir. The best part of using this pan is the consistent temperature and the easy clean up. Good luck.
767866
Yes! I've made many sauces and stews in this pot. The tri-ply construction is in the bottom AND up the sides of the pan so you get a good consistent heat like all clad without the price tag. Good luck!
1687680
I have used it weekly for two months (to include today). I can see damage occurring if you overpack it or don't screw it on right. If used as intended and don't drop it, it will be fine.I don't clean it in the dishwasher either.If you're worried find a nice cookie gun. Basically the same thing. I would by it again. The seasonings are tasty.
1921225
NO WAY!!!!!I've used this roaster at least 20 times....even broiled steaks with it. IT is not supposed to warp. The casting on that should hold its shape forever. If it warped it is a manufacture defect and you should demand a replacement.I believe it has a lifetime guarantee.
1487385
We have made Lasagna in the pan with very satisfactory results. Based on my experience with tomato products, the pan is holding up quite well. The acids from tomato products (BBQ sauce and tomato sauce products) is pretty corrosive. I have used non-stick lined pans and am generally dissatisfied with their ability to withstand these sauces. I have been eyeing a All-Clad roasting pan, a bit deeper than the Lasagna pan, primarily because I feel that All-Clad has good quality.
1738493
I've had no problems thus far. I bought this skillet so I could genuinely scour it if I had to cook something likely to stick to nonstick surfaces. I still use a fairly pedestrian nonstick for less demanding applications. This is a very good quality pan - it should resist warping at least as much as any other brand. One thing I value is its ability to handle oven heat.
2029458
The large tagine is not the problem for me since I am cooking for one but I like leftovers! The problem is one of storage! It takes up a lot of room and isn't as durable as a metal pot. I keep mine out on a table as part of a pretty display although with use it does not stay pristine!
209721
I have not had mine long and so far have only made soup in it. I look forward to doing some roasting and believe with the convection part what you want to do would work but that's just a guess.
2005610
I have a 33 quart stockpot and I have had it filled up with oil and a turkey with no problems. It appears to be very sturdy and I haven't noticed any stress issues, i.e. I don't see it starting to bend or warp. The top is plenty big too: unless your pot is super-wide I wouldn't expect any problems.
1623897
Well, some friends roasted smores over mine recently and it was ok... Last time someone reheated some meat as a last resource and after some drinks, it dripped some fat on the black iron of the "bowl" (pit) and it was kinda hard to clean. If you don't plan to keep it superneat and it's just getting some flames on your hot dogs using a skewer or similar, I don't see why not...
444607
Mine has held up wonderfully. I cook on parchment paper, though, because it makes things brown slower and more evenly.
1824058
The only way the non stick coating will come off is if its scratched off, using metal knives or forks, over wooden spoon, etc, and cleaning with a steel wool pad. I have had mine for over a year now, cooked many pot roasts, even used a metal knive a few times, oops, but still have all of my coating in tact, its even been run through the dishwasher. Nothing lives forever but this is a great product plus it has an actual temperature setting and not that preset digital stuff you get with others.
1622789
I had a similar problem with mine in that the lid didn't quite line up just right. It took some fiddling but once it was in place it stayed put. I bought mine to roast coffee beans and it did a pretty mediocre job of it. My unit did not get hot enough to even reach a medium roast. I ended up selling mine in a garage sale.
989680
I think that claim is total crap. If you overcook or use too much heat, the thing is going to brown and blacken period. The laws of physics don't cease to exist simply because of the toffee-colored finish. However, the pans I am using do a pretty good job so far and seem to be of decent enough quality. Hope this helps.
1329561
anodized surface. Pan is GREAT, rack not so much. I've only used it a few times and the teflon coating on the rack is coming off in places. Pan is a dream!! Just wipe it out when it is cool and wash it. The pan, rack, and meat to roast is HEAVY, and when you take it out of the oven it is heavy and HOT. Just say'...
1801338
It is a great pan. I have this pan it is great on the stove top as well as a shallow roaster for the oven.I only use Cuisinart and a few other select brands of stainless .
1183130
Dutch ovens are great for lots of stuff. Anything from pasta sauce to stews and soups. You can also deep-fry in it, and bake things, like bread. Because it's cast iron the heat distribution is always generally even, and because it's iron, it retains heat quite well. For frying, it's easier to clean than an electric deep-fryer, even if you do need a bit of extra "tech" to go with it - basically you should have a candy/frying thermometer and a splatter shield, preferably. Fried chicken in a cast iron dutch oven comes out spectacular, as does a good beef stew or fresh marinara sauce. Can also make killer baked beans, too. Also it's handy for pot roasts, roast chicken, roast duck...the list goes on. Also, unlike with aluminum or steel pots, you can toss this right on the campfire if you do that outdoorsy thing, and slow cook there too. It's one of the original kitchen multitaskers, heh. You may also wish to look at the enameled versions. To clarify: this is basically the same pot that you see if you've ever watched food network, and they're cooking/roasting meat or veggies in a large and colorful enameled pot - those are cast iron too, actually. The Lodge one is that dutch oven naked. The enamel does add some convenience, (washing it in soap won't destroy the coating for instance), but you pay a hefty price for it. Le Creuset is one of the more famous makers, if you wanted to check out some examples. They work great, don't get me wrong, but I've never wanted to pay $200+ for a dutch oven, though Lodge makes cheaper enameled ones now. Plain 'ol cast iron works just as well for the most part, though the enamel has its perks, for sure. I consider them fairly interchangeable, but I imagine in particulars they may not be. I haven't owned any of the Le Creuset stuff (but I've used it - its nice), so I don't know which is better long-term, ultimately. Both will probably outlive you by quite a bit, though, so would be a good investment. I defer to people with more enameled dutch oven experience than I, though. :)