Serious Eats: Talk
Roasting pan problem
So not more than six months ago I bought a Tools of the Trade roasting pan from Macy's, having had good experience with this brand in the past. Yesterday, I was making a variation on Ina's lemon roast chicken where she puts some lemon chunks right into the bottom of the roasting pan. Well that went over all well and good...until I went to make the gravy and found the coating on the pan had started flaking off. So now I need to replace this pan (it wasn't expensive - lesson learned)...has anyone had a similar experience and a recommendation for a new pan that won't be reactive? Many thanks.