What do you roast your meat and veg in?

[musicalfrog]

I have metal roasting tins but I'm acquiring more ceramic and pyrex and I think I prefer them as they are easier to clean (and more attractive).

Does anyone just not use metal?

I use roasting tins from Emma bridgewater. I think they’re enamel. I’ve had them over 10 years and they’re like new, very pretty and work well!

I like enamel too!

I've got an ceramic Jamie Oliver dish, an enamel one that like Le Creuset (but cheaper), which are both great for meat, but I prefer metal trays for roast potatoes and vegetables

I have a Pyrex roasting dish and Pyrex baking trays

I use a Pyrex type dish for the meat but ALWAYS an enamel roasting tin for the roast potatoes...

Do you make gravy in the meat juices? I do, so a metal tin is the only option really.
Why don't you like the metal tins? They do the job perfectly.

Pyrex, because it goes in the DW.
Meat juices are poured into a small saucepan to make gravy.

Pyrex or ceramic. I detest metal trays. I've replaced all my baking sheets/trays with Pyrex. So much easier to keep clean and last forever. Look nicer to serve on too.

I pour meat juices into a saucepan to make gravy.

Prefer metal as easier to clean, hate Pyrex as I tend to break them

How do you manage that?!

I find metal impossible to keep clean. Even the dishwasher can't get all the grease spots off (plus the food sticks to it much more). By comparison the ceramic and Pyrex dishes come out spotless.

I do make gravy but I tend to pour it from the dish to the jug.

This is so interesting! How do you clean the metal??

Yes, the metal tins always develop a kind of coating and are never shiny clean like pyrex. It's normal!

The best gravy is made scraping up all the juices and bits in the bottom of the pan over heat with flour and veg water, you can't do that in anything other than a metal tin.

I have stainless steel and also cast iron coated, and a few small enamel.

I have two ikea stainless steel roasting tins that look as good as new and I’ve had probably 5 years. https://amzn.eu/d/8mOM9TY

I add veggie water and flour to my Pyrex dish, scrape everything off the bottom (with a metal spatula, which causes no damage to the pyrex), then pour it all, leaving a scraped clean dish, into a saucepan and heat and thicken on the hob.

Pyrex dish then goes in the dishwasher where it comes out sparkling clean.

The majority of my cookware is stainless steel - tri or 5-ply. It cooks evenly. I've had my roasting tray for nearly 20 years and it's still perfect. I've even got some of the stainless steel trays that were used when my family had their catering business - they must be at least 50 years old.

I still have a few scoville non-stick trays, but when they're done, they're not being replaced.

Otherwise, I have some enamel and ceramics. I use the ceramics mostly for pies and lasagnes, or for making stuffing if I'm making a tray rather than rolling it.