TJ Maxx score--MAYbe

[Jenise]

I need a kitchen psychiatrist. Anyone available?

Here's my story: was killing some time at TJ Maxx yesterday while Bob was next door buying a new Garmin, and lo and behold there were both of the two sizes (large and extra large) of All-Clad roaster pictured here in the Williams Sonoma online catalog:

http://www.williams-sonoma.com/products/all-clad-stainless-steel-flared-roaster/

I currently have a Calphalon roaster roughly the size of the extra large, and it works fine though it's the old anodized stuff and I absolutely hate the fact that the handles live flopped down and are just about impossible to coax away from the pan to an upright/carrying position with hot pads. Calphalon's new roasters have rigid upright handles just like the All-Clad's so obviously I wasn't alone in thinking that poor design.

So, you're wondering, do I really need a roaster? Well, I've been lusting after another roasting pan and had my eye on a new All-Clads, but not this flared style pan (which I wasn't aware existed, and which Williams Sonoma claims is an "exclusive") but the more modern, straight-and-taller sided one.

Btw, I also own a high quality little French one with straight sides and rigid brass handles, that's maybe 8 x 12, that's perfect for roasting a whole chicken with a few vegetables or just a lot of vegetables or nearly any roasted meat suitable for two or even four save the extra bulky or lengthy stuff like a few racks of ribs or a turkey. Since I bought the little guy about four years ago, the Calphalon only comes out about once a year for home roasting, though occasionally more when I'm cooking for large parties elsewhere. More often, I confess and realize as I'm typing this, that pan is pressed into service just to hold stuff--like when we smoke 40 pounds of ribs on the Fourth, or later in the summer when we're curing 20 pounds of salmon at a time for smoking. I own nothing else that can hold/contain/carry that much.

So back to TJ's: unable to decide which size would be more useful, I brought home both and plan to return whichever one I decide I need the least. That's probably the large, because my little French roaster means I have 95% of my roasting needs covered and the extra large guarantees that on the occasions when I need more room I have whatever I need. Price isn't much of an issue between the two as TJ wanted $149 and $159 respectively for the two sizes where there's $80 difference between the two sizes at Williams Sonoma. Obviously, the extra large is the greater value.

So after all that, what I'm waffling over is the flared side I never knew to want vs. the taller straight side I was convinced had no equal.

Cons: the flared sides are lower, about 2" tall vs 3 1/2" I'd say for the rigid sides, so not as good at containing splatter. More chance of sloshing out the gravy too, though I suppose I could just deglaze the pan and remove the fond etc to a saucepan. I often do that anyway.

Pros: the flared side makes this roasting perfect for dual use as a stove-to-table platter--not that I need a platter. I've got a great Armetale pewter turkey-sized platter that, once warmed in the oven, stays quite warm for awhile. What it doesn't have, of course, is handles. And it takes up a lot more space on the table while having no greater capacity.

Hmmm...maybe I should just keep the Calphalon. Okay yeah, the handles are crappy but I already own it. Oh what to do, what to do.

If you're anything like me (and in some respects you are -- in many you are not) I can never have too many of the same thing that enhances my cooking experience -- even if only for the joy of it. If each pan does one thing differently or better than the other, then you need both (the Calphalon and the new one with the straight sides)! The only question is, which size. Will you use them both? Sometimes! It will only be over time that you decide you use one more often than another. There are always those of us who are looking for great deals at the Salvation Army. In the meantime, you would have gotten your $150 worth of use out of it. Char-r-r-r-r-g-g-g-g-g-e! IMHO.

I am no fan of flared sides.

That will be $350, payable on your next visit.

Beautiful looking roasting pan, and I love the sturdy handles.You do so much entertaining, and the flared sides make a wonderful presentation. If you are accustomed to putting the meat juices into another pot to thicken, and you have the storage, and the clean up of the pan, plus the rack is no issue, go for the size you feel is the best fit.

I have no input on the pans other than, replace the calphalon since you don't like those damned handles anyway!
I really just wanted to pipe in and say, "Don't you just love TJs?" I cruised through there the other day for an inexpensive picture frame to send with a photo I had enlarged for a friend (a thank you gift for being her guest) and I ended up walking out with an armful of beautiful Autumn sweater-y kinds of things. And that was just by walking along the outskirts of the clothing dept. Didn't try anything on, but everything is perfect.