Roasting Pan

Types of use

The key to success of the roaster is the elongated shape, that can fit meat and vegetables, and wall thickness. The thick walls improve heat retention and evenly spread the thermal effect on the food in preparation.

The deep elongated roaster shape is perfect for preparing meals. The roaster allows for convenient cooking of meat and vegetable dishes, as well as to fry or stew other dishes. The thick walls ensure full and rich taste and aroma of prepared foods, while retaining the micro elements beneficial to human health.

Heavy lid snuggly fits the upper part and retains the liquid, thus retaining the juicy qualities and aroma of bird meat, pork, bovine or sheep meat.

Cast iron roaster - genre classic

The cast iron roaster has thick walls that ensure uniform heating of foods and great heat capacity. Due to the material structure the cast iron gradually absorbs fats that are added or form during the cooking process, thus gaining anti-burn qualities.

The cast iron kitchenware requires special care. It must be thoroughly dried-off after washing to prevent rust.