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Anolon 16-Inch Rectangular Roaster with Rack | 
 enlarge | Brand: Anolon
List Price: $60.00
Buy New: $49.99
You Save: $10.01 (17%)
Rating:  1 reviews
Shipping Weight (lbs): 7.4
Dimensions (in): 18.6 x 13.7 x 5.9
Legal Disclaimer: Sale Ends: 05-18-2008. You may return or exchange merchandise purchased from Macy's @ Amazon by mail only. Certain items are covered by warranty as indicated. To obtain a copy of the warranty prior to purchase, please write to: macys.com Customer Service Dept.; P.O. Box 8215; Mason, OH 45040; Small Ticket Department-Warranty;
MPN: 50353
Model: 50353
UPC: 051153503535
EAN: 0051153503535
Shipping: Eligible for Super Saver Shipping
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| Features:
| • | Polished stainless steel construction for a beautiful as well as functional roaster | | • | Includes stainless steel meat rack with handles that rotate up for lifting out foods, and rotate down for easy storage | | • | Professional cast stainless steel HollowCore TM roaster handles are stylish and comfortable to hold and riveted for durability | | • | Stainless steel construction - oven safe to 500 degrees F. | | • | Lifetime limited warranty guarantees no defects in materials and workmanship |
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| Editorial Reviews:
Product Description
This 16" stainless steel roaster allows you to broil chicken and roasts with the expert precision of a professional cook. HollowCore(tm) comfort grip handles. Carries a lifetime warranty.
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| Customer Reviews:
Flimsy construction June 4, 2007
Renee Gleason (New York)
5 out of 5 found this review helpful
I have had this roaster for a couple years now and have fantasized about replacing it for almost as long. The high cost of a quality replacement roaster is the only thing keeping this pan in my kitchen.
What I really hate about this pan is its flimsy construction. It is much too lightweight for a roasting pan. While it performs "ok" in the oven, it really fails on the stovetop. This pan just cannot stand the direct heat. It promptly warps on the stove and anything being cooked within will almost certainly suffer a horrible fate. For example, if you want to make a nice pan sauce out of the beautiful fond that's left in the bottom of the pan after a long roast in the oven, you can pretty much kiss those gorgeous bits goodbye. This pan heats so unevenly (whether it's over one burner or spanning over two) that part of your contents will be burning while another part will hardly sizzle. Or if you are trying to cook up some veggies or sear a piece of meat on the stove before you park it in the oven, you will experience the same frustration. The pan will warp and bend and you will have little to no control over the heat in the pan.
I suppose if you only intend to use this pan in the oven, then it will be adequate, although you will not be jumping up and down by it's performance. And you can bet that it will not be able to withstand high oven temperatures either, or you will get warping and burning similar to what you get on the stove. So if you will only use this pan in a moderate to low oven and never put it over a direct flame, then this pan might work for you. But under any other circumstances, I strongly urge you to look elsewhere. The 50 or so bucks you spend today will not justify the replacement cost later.
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