This roasting pan will not lose
its shape. You can use it in the oven or on a high flame
on top for deglazing. You can even slice the roast directly
in the pan. Tip from the chef: when making your gratins,
smear the sides of the pan with butter and dust it with
breadcrumbs. Your gratins will no longer stick.
The straight-sided sauté pan allows quick browning of
food. Its 8cm sides are high enough to protect your oven,
whilst allowing moisture to evaporate resulting in improved
caramelization of the juices. The rim of this pan is specially
rounded in such a way that pouring is very straight forward.
The stainless steel handles are tubular in form ensuring
that they stay cool. This pan can be used with all types
of cooker, including induction cookers. You can also put
it in the dishwasher.
How is this pan typically used?
This pan ensures you can make the best gravy sauce by
taking advantage of the roasting juices. Often the piece
of meat, whether a chicken, duck or joint beef etc, if
first browned on the outside on the top of the cooker,
by heating directly from underneath. The pans is then
placed in the oven to finish cooking. When your roast
is about 20 minutes from being cooked, remove the roasting
pan from the oven and add chopped onion, chopped carrot
and chopped celery, and return the roasting pan to the
oven. Remove the meat when it is cooked and keep warm.
Continue to roast the remaining contents of the roasting
pan until they have browned and caramelized in the meat
juices. Remove the roasting pan from the oven and pour
away any oil in the pan. Heat the roasting pan from underneath
on the top of the cooker. Deglaze by adding some wine
(red or white) - with a wooden spoon, make sure all the
caramelized residue is disolved (the inside of the roasting
pan will now appear clean, without any stuck-on bits,
which means the full flavour has been transferred to the
sauce, and also means that cleaning afterwards will be
much easier!). Add water (and stock, though normally not
necessary). Add a bay leaf and thyme and simmer gently.
Strain the contents of the roasting pan through a chinois
and gently simmer the resulting liquid in a saucepan to
let it reduce (this is now a good time to clean the roasting
pan - it will come up spotless with the minimum of effort!).
Using a desert spoon, spoon-off any oil/fat from the surface
of the simmering sauce. Bind the sauce if a thicker gravy
is preferred, using flour, butter, or crème fraîche etc.
Season with salt and pepper if necessary.
Like many of the top suppliers to professional kitchens
and restaurants, De Buyer is a French company that has
been manufacturing professional cooking equipment for
over a century - De Buyer has been manufacturing cooking
equipment since 1830. This long history is without doubt
a guarantee of great know-how and irreplaceable experience.
||40cm (overall length incl. hadles 45cm)
|Diffusion of heat:
||Magnetic stainless steel alloy. Twice as fast
as a standard saucepan. High performance heat conductivity.
Time and energy saving.Homogeneous cooking in the
||All heat sources+ induction
||Riveted stainlesss steele tube handles
|| Easy cleaning - Dishwasher safe