Product Reviewed: All-Clad TKTM Stainless Steel Oval Roaster
Fancy meals can be fun, but many evenings, my favorite dinner is a simple bowl of roasted vegetables and a glass of red wine. I was thrilled to try this roaster because lately I’ve been making do with a flat cookie sheet for roasting —not exactly the ideal tool for the job! I also love to invite guests over for dinner, and having appropriate cookware makes it so much breezier to prepare food for large groups.
This generously-sized pan is triple-ply, with a heat-conductive aluminum core flanked by stainless steel interior and exterior layers. At 4 pounds and 5 ounces, the pan is weighty. According to the manufacturer, it can hold up to 15 pounds — I’m a vegetarian, so I won’t be using this roaster to cook a turkey or brisket, but I can’t wait to try it on Thanksgiving for a huge, delicious, tempeh-based dish to feed a crowd. Sturdy, riveted handles are easy to grip for any sized hands. The pan has flared edges to allow for direct pouring and high sides to protect against spillage.
The first dish I made with the roaster was classic oven-roasted russet potato wedges with olive oil, salt and pepper. After about 45 minutes, flipping them twice along the way, the potatoes cooked evenly and thoroughly at 400°F. There’s not much better than a huge pile of potato slices that are tender on the inside, crispy and lightly browned on the outside and piping hot from the oven. Keep in mind, since the pan is quite heavy, it requires two hands to get in and out of the oven, and would not be appropriate for a child or someone who is restricted in the amount of weight he or she can lift. Although stainless steel is a tough material, I would suggest avoiding harsh scouring powders or abrasive sponges to clean this product. A regular soft sponge and liquid dish detergent worked well for me after I briefly soaked the pan in warm soapy water.
My next plan for the Oval Roaster is a large vegetable lasagna. Though it will be for only two people, I like to freeze individual portions and have them handy for quick dinners during the week. I’m also thinking frittatas, chocolate bread pudding, tortilla espanola, layered veggie casseroles and black bean enchiladas in mole sauce.