all clad ultimate chicken roaster

reeny

13 years ago

I am thinking about buying the all clad ultimate chicken roaster - does anyone have it and if so how do you like it

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User
13 years ago
Here's what Cooks Illustrated has to say about the All Clad Chicken roaster.

Perfection in one pan? ThatÃ¢ÂÂs what All-Clad is promising with its new Stainless- Steel Ultimate Chicken Roaster ($179.95), designed to produce flawlessly roasted chicken and vegetables from the same dish. A detachable 9-inch metal arm suspends the chicken over a small tri-ply roasting pan with handles at either end, which holds the vegetables. But while every test produced a chicken with moist, tender meat, getting crispy skin was a crapshoot. Even when trussed, bigger birds (at least 4 pounds) drooped onto the vegetables, which thwarted browning for both and drowned the vegetables in drippings. But smaller birds werenÃ¢ÂÂt perfect either: Though they cooked up with perfectly golden skin, they didnÃ¢ÂÂt weigh enough to keep the inadequately anchored arm firmly in place (at one point it even fell off, dropping the chicken into the pan). We also were disappointed with the ÃÂ¼-cup Ã¢ÂÂinfusion reservoirÃ¢ÂÂ in the arm; though we filled it with orange juice, our tasters couldnÃ¢ÂÂt detect any citrus flavor in the cooked bird. WeÃ¢ÂÂll stick with setting our favorite vertical roaster from Norpro ($27.95) in a regular roasting pan.
sandy808
13 years ago
I always used the roasting pans that came with my ranges. They were O.K. but not thrilling to clean. Chickens and meat roasted fine. When we sold our house the roasting pan stayed with the stove.

We now have a new house under construction, and in the meantime we bought a single wide mobile home so we can live on our property and not pay rent. Well, no roasting pan. Since I wasn't sure what I wanted yet, I pulled out my hugest Lodge cast iron fry pan. It has two assist handles rather than a typical frying pan handle. I put one of their cast iron trivets inside and put my seasoned chicken on it to roast. It came out absolutely wonderful, and continues to do so. Wonderful crisp skin and juicy meat. I'm not going to waste my money on a roasting pan now. There's something about the cast iron that gave me superb roasting results. When it comes time to do a large size turkey I will look for a larger cast iron pan to roast it in.

Sandy
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Mary, I'm very happy with my 11" cuprinox style fry pan. But like you, I've spent time reading all the cookware articles. If there is one pan in your arsenal that you want to be thick and heavy, it would be the frying pan, (at least for some cooking). I think the Demeyere Atlantis skillet would be a great choice because it is lighter,(than copper or iron) but still thick and would never warp at high heat-thanks to the stainless. Good cookware will sometimes make up for a less than perfect heat source. I have a powerful gas range with nice big star shaped burners, so I don't really need the thickest pan. But if you were to sear a steak with a weak burner, you would like a nice thick pan to hold more heat - once you preheat it. Otherwise, the meat would 'suck' the heat out of the thiner pan, before the burner could catch up and supply enough heat to get it hot again. I remember you saying you weren't sure on what you were cooking with, but wanted a good fry pan that's not too heavy. I think the Demeyere would be a good choice, I don't own it but I've seen the fry pan and it looks good.- should be easy to clean and is induction capable. I like the inside silvernox finish as well. Price is tough to swallow, but I saw one on sale that was the floor sample at a Sur La Table store...- so if you look long enough? What do I think about the All Clad copper core stuff? It is bomb proof, and I'm really impressed with it. It's not induction capable, and it's not particularly light (because of the copper). Total thickness at the edge, even with all those plies is not very thick. My guess is that the Demeyere Atlantis would do better as a fry pan, even without the copper, because the aluminum is so thick, - while remaining fairly light. Sure copper heats a little faster.. but the race isn't always won by the fastest and fry pans are one item that thickness and therefore heat capacity is just as important.
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Don't worry about the brand name... use what works best! Whether you buy All-Clad piece by piece, or over time, it's easy to end up spending $800-$1500 on what amount to, let's be honest, FRYING PANS! They are just one small step in the making of your finished recipe. Both the All-Clad and Kirkland stuff are more than capable of handling serious daily use. (Obviously you're going to need to use nylon utensils with nonstick cookware if you want it to last more than a month! I actually use a rubber "spatula" instead of a nylon spatula; it works great in a nonstick pan.) I've used, on a daily basis, All-Clad Stainless, All-Clad LTD, and currently, the Kirkland nonstick cookware (Costco #783634) for sauteing, frying, roasting, etc. I consider all three to be excellent cookware, and I've noticed no difference in performance between them. Obviously the nonstick makes life MUCH easier. I prefer the Kirkland pans' handles. They are hollow stainless, and are easier to grab. The All-Clad ones are thin and V-shaped, and aren't as easy to work with. Which is a pain when you're doing 2 crepes simultaneously, each in their own pan, and Time Is Of The Essence. :-) I've got the Kirkland pans set up on a wall rack in my home kitchen, and it looks very sharp, so don't let the low price fool you... it's very high quality manufacturing, and if you're going for that "cool kitchen" look it's just as slick as the All-Clad stuff, in my opinion. I believe that good cookware (and a hot fire) can turn cooking from a chore into a fun, memorable experience. If you've got a junkyard of pots and pans, struggle to turn out consistently cooked food, and find it generally miserable, I recommend giving the Costco stuff a try. You get an entire set for the price of 1 to 1.5 All-Clad pans, you take it all home that day, and can immediately use it all. To sum up: buy the Kirkland stuff, and use the $1000 you saved on not buying an expensive frying pan... to buy higher-quality ingredients... French wine... organic produce... which will REALLY make for good cooking!
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We dont drink beer but sometimes have some bottles in the spare fridge for company that does. I just use a soda can and pour the beer in it. If i don't want to use beer, I just use white wine and seasonings. The trick is in the steaming from the inside, not sure the type of liquid actually matters! Sue
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all clad ultimate chicken roaster

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sandy808

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