Roasting pan

A heavy rectangular pan: a joint, vegetables, and the drippings that become the sauce.

Also called roaster · From France, Germany, and the American Sunday

A heavy roasting pan with a browned chicken, carrots, and a gravy whisk.

The journey

A roasting pan is ordinary until you need one. French, German, Argentine, and American Sundays still slide a joint into a low, heavy rectangle so vegetables caramelize in the drippings and a gravy has a place to start.

A skillet is too small. A deep pot steams. This is the middle geometry of a roast.

A 1779 map of the United States — one of the kitchens whose Sunday still wants a roasting pan. — Phelippeaux, map of the United States (1779) · Public domain. Source

In the kitchen

Preheat the pan if you want a bottom crust. Do not crowd with watery vegetables. Deglaze in the same pan.

French, German, Argentine, and American volumes all assume this rectangle when the meal is a joint.

Used in these ComidaTime kitchens

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