Professional Nonstick Baking/Roasting Pan with Rack (17x12x3-in.) by Chicago Metallic
Roast a turkey, chicken, pork tenderloin or two Cornish hens in this versatile pan from Chicago Metallic. From their Professional Series line, this large roaster has a nonstick surface for easy cleanup, and comes with a nonstick rack that comes right out for cleaning. Sturdy, stainless steel handles... See complete description »
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Roast a turkey, chicken, pork tenderloin or two Cornish hens in this versatile pan from Chicago Metallic. From their Professional Series line, this large roaster has a nonstick surface for easy cleanup, and comes with a nonstick rack that comes right out for cleaning. Sturdy, stainless steel handles provide a firm grip when carrying from the oven to your kitchen countertop.
I was led to believe it was made in the USA. The product specs said origin was USA. Received the product stamped on box was Made in China. Very disappointed it was not made in the USA
To be honest, i needed the Rack more than i needed the Pan. I have a 18x13x1 Jelly Roll Pan by Metallic and that Rack fits right in my Jelly Roll Pan. So, when i want to roast a Turkey or a Big Chicken Roaster i could use the rack in my jelly roll pan because the heat will distribute better all the way around the meat.And, for the Graphite "the Gripper" Cutting Board:  What i like about it is that it does not move when i use it But, it would be nice if the company could make the cutting board wider and longer (14 X 22) I would pay top dollars for it.
For the price you can't go wrong. I bought this item just to roast chickens, large Sunday roasters, thought That the pan would just hold one, but, to my suprise, It held 2 each 7# roasters without any trouble. Cleanup was easy as can be.
Besides being great for a sheet cake or cobbler, with the included rack its great for baking meat balls, and then using for a spaghetti and meatball dinner, lasagna, or other large sized casserole dishes, not forgetting roasting large meats.
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You'll see chicken in the supermarket labeled as broiler-fryer, roaster, or stewing. These terms describe the size, not necessarily concrete rules for their best cooking method. You can stew, fry, or roast any size of chicken, though big roaster chickens can be a little difficult to broil.