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All-Clad Petite Roti Pan w/ Roasting Rack, Stainless
18/10 Stainless Exterior18/10 Stainless InteriorStainless steel handles and rivetsPan is dishwasher safe14 by 11 by 2.75
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| 69 of 74 people found the following review helpful  Buyer beware, it’s not the same as it used to be, By Jean P. (Eugene, Oregon) – See all my reviews This review is from: All-Clad Stainless Petite Roti Pan with Roasting Rack (Kitchen) I can’t really “review” this pan since I returned it unused, but I have the “same” All-Clad Petit Roti Pan from just a couple of years ago, and this one is now substantially different. My old one had a flat bottom, great for making gravy after you finished your roast. This new one has a ridge around the bottom, where the juices will drip off into these sides. Very difficult to make a gravy when that happens. This is just my opinion as a cook, I really can’t comment otherwise on the product, but this change alone was enough for me to send the pan back. 37 of 40 people found the following review helpful  My baby roaster, By This review is from: All-Clad Stainless Petite Roti Pan with Roasting Rack (Kitchen) I also own its big brother and both pans work extremely well. Efficient, even heating. Upright handles make the pan easier to lift. Solid, heavy contruction. I like going from oven to stove top for making gravy. Easy to clean (dishwasher safe). Worth the price for All Clad quality and the perfect roasted bird. Update 1/7/07: This pan does not work on induction cooktops 26 of 28 people found the following review helpful Major Design Flaw, By Kipper (Williamsport, PA) – See all my reviews This review is from: All-Clad Stainless Petite Roti Pan with Roasting Rack (Kitchen) As an earlier reviewer noted, this pan does not have a flat bottom. This flaw renders the pan completely useless on the stove top. I tried twice on my gas range to sear and braise with this and it failed miserably. First was a chuck roast and second was a mess of meatballs. Any oil will just wick off the middle and settle along the edges, burning the target food. This also happened when I roasted a leg of lamb. The middle “fond” was burnt to a crisp while the juices settled in the ridges on the outside. The pan is stained and no longer looks new (after only about 5 used). The only thing that turned out well was s roasted glazed pork tenderloin and only because I used parchment paper on the bottom. I wanted a vessel that I could sear, braise and roast. This pan can only do the ladder (poorly) and for the price it’s better to go with something cheaper until All Clad can go back to the original design. I received it as a gift and used it a few times so it’s late in the game to return, but if you want versatility in a roaster (at this price you should!!) look elsewhere. |
