TEST HOUSE Roasting dishes

WE TRIED OUT ROASTING DISHES

BUYER’S GUIDE

SHAPE & SIZE: Start by measuring your oven. Also check that the dish accommodates a roast without it touching the sides. The height of a roaster makes a big difference: low sides allow hot air to circulate around the item, cooking and browning it well. High-sided dishes prevent circulation around the lower parts of the meat during roasting. Medium height would seem best. WEIGHT: Your dish should be solid and heavy enough to handle heat without warping, but not hard to lift. Heavier dishes usually perform better, as heat is distributed more evenly.

HANDLES: Straight, solid metal handles riveted to the dish are best. Fold-down handles are great for storage, but some are flimsy and tricky to grip. They also need to accommodate oven mitts. RACK: This is a matter of preference. There are various types: V- and basket racks cradle meat in place.

MATERIALS

Copper conducts heat brilliantly but reacts to certain food, so it should always be lined with stainless steel. A trendy option and often pricey. Stainless steel performs well and is durable and nonreactive, but can heat unevenly.

Aluminium is light and offers excellent heat conductivity, but leaching can occur. This soft metal warps and dents easily, and may stain. Cast iron distributes and retains heat well. Heavy but durable. It is reactive, so ideally it should be coated with enamel – but enamel tends to chip. Non-stick dishes are easier to clean but take longer to brown roasts. Most are coated with Teflon, which may leach toxins at very high temperatures. Cheaper options are likely to flake.

IF YOU TAKE YOUR COOKING SERIOUSLY, IT’S WORTH INVESTING IN A GOOD ROASTING DISH. HERE’S WHAT TO LOOK FOR.