I thought I'd go to the Williams-Sonoma site, find my All-Clad component, and report back to the Santas in my life. Little did I know I'd be sweating bullets over all the choices. There's this one...
Or this one with a copper core. But, then if I'm gonna add a li'l copper to the mix...
Should I go all the way and add the wee more expensive step sister to my stainless lineup?
Or, keep things simple and just get this insert that will work with the saucepan I already own? Gee, considering the price points, I wonder which one Babe will be calling in his vote for?
After dealing with the double boiler life altering decision for a week now, I logged on again already dreading the outcome of my "All-Clad roasting pan" search. Now, if the choices were just between this one...
And this one, I could cope...
But, All-Clad, ya had to go and throw in this additional, sliiightly different, option. Oh my Lord and Taylor! I'm not even a that great of a cook...
Kindness of All-Clad for taking into consideration certain detail oriented Myers-Briggs personality types, such as myself, that loose sleep over such small decisions. We ISFJ's are interested in maintaining order and harmony in every aspect of our lives, including cookware...XXOO
A special merci to Kim Nisbet for adding the "oh my Lord and Taylor" to my repertoire. I am getting mooore mileage outta that phrase...XXOO
First roasting pan and only the insert would be my votes. We use our large roasting pan twice a year (crown roast of pork and of course turkey) and I just can't justify the higher price point when there are so many lovely things in orange boxes tied with brown ribbon out there.
ReplyDeleteNo matter what the choice, you will be happy. I love the All-Clad pans/pots I have.
ReplyDeleteI agree with anonymous...the insert is all you need for your double boiler(although I too am pining for the copper). As for the roasting pan, #1, is your best choice. Non-stick is not practical in this application. You want to be able to scrape up the browned bits at the bottom of the pan after roasting for sauces and gravies. Bon Appetit!
ReplyDelete1. Insert, if it's a perfect fit.
ReplyDeleteIf not the All-Clad d5.
No scientific need for copper in the base pot of a double boiler - it's just for water! Pure aesthetics.
2. Deeper roaster with handles (1st one)
Thumbs down on the non stick roaster. That coating isn't good(or healthy) and won't last forever like stainless will.
First, I'm totally stealing the "oh my Lord and Taylor". ;-) Secondly, I have the first roasting pan and I think it's great. Though I have used it only twice and not sure I'd know a bad roasting pan from a good one.
ReplyDeleteMore importantly, have you gotten your hands on Ina's new book.
ReplyDeleteit's incredible. I read it cover to cover last night and am ready to knock out about 1/2 of the recipes and finish out all the tips we haven't already done.
The last roaster would be my choice, the rack is not restricting on the bird size as the other options.. I'm a stainless kinda of gal... of copper is a beauty .. so that is my choice for the double boiler ... eventually you will add a couple extra copper pieces and they will look amazing with your stainless... good luck.. can't wait to see what you choose... HHL
ReplyDeleteGo with the insert, its the best option from a price point perspective AND its not something you will use everyday, better to save your extra pennies for Paris!
ReplyDeleteGo with the first roasting pan, its a classic, will last forever, and its the one Ina uses!!
I like the double boiler with a wee bit of copper. Best of both worlds, copper without all the polishing.
ReplyDeletePlease note that I don't cook, so this is purely on an aesthetic basis.
Just went through a similar dilemma, which was solved when I realised that I didn't want another pot taking up valuable space in my p&P drawers...works perfectly! Gotta echo all the other lovelies by voting for the first roasting pan for all the above reasons. BTW...you do sound like rather a good cook.
ReplyDeleteI am a Copper Core...
ReplyDeleteWell I had a song in my head but it just doesn't translate on paper. So as LCP would say... ' I rest my face ' LOL
Only ever copper All-Clad forever and always! xx
ReplyDeleteI'm with everyone else who says get the insert for the DB.
ReplyDeleteReason 1: you then have more money to spend on something else.
Reason 2: Like Rebecca said, think of the cabinet space the two-piecer will take up!
Don't know enough about roasting pans to say which one except to agree with the others that non-stick=bad gravy. Ooh and make sure what you buy fits in your current oven. Unless you want to get the XL and then when you find permanent digs, buy an oven to fit your roaster. And if the oven you want doesn't fit, gut the kitchen...I think I'd better stop typing now!
...just curious as to what you are cooking in the double broiler and roasting pan?
ReplyDeleteI live near the All-Clad factory and attend their sale once a year! I'm a lucky girl! Love most of their products.
ReplyDeleteStacyfrPgh
After everyone's très helpful imput, and some review reading, I have decided to go with the double boiler insert and the large flared roaster. Apparantly, it cooks more evenly and doubles as a broiler which is quite nifty. And, to answer your question Christina, I recently made Gwynnie's roast chix recipe from GOOP and attempted a white cheese dip. That one didn't turn out so well...XXOO
ReplyDeleteEver try a fondue pot for chicken and cheese? Very fun. It does not make roasted chicken, but may work for the cheese and would help keep it warm.
ReplyDeleteAnything that goes in a double boiler besides chocolate just sounds wrong to me.
ReplyDeleteBest,
Colleen
Registered for the copper one. Have you seen the Copper acorn-topped "butter melter" pot? Heavennnn
ReplyDelete"Oh my Lord & Taylor" ~ Love it!
ReplyDeleteOr you could save yourself more money and just use something like a pyrex bowl over simmering water for the db. It works very well and it's one less pan to clean and store. I've gotten rid of everything in my kitchen that doesn't have multiple uses. It freed up A LOT of cabinet space. :)
ReplyDelete