Roast potato tins...

[shirlthegirl43]

I was wondering - as it is Sunday and many of us will be cooking (or have cooked) roast potatoes - what sort of roasting tins are used and how are they cared for?

I use stainless steel tins and roast the spuds in goose fat. As goose fat is costly (though I topped up my supply roasting the goose a couple of weeks ago) I tend to not empty the tin until it it really needs it. Then the tin is given a good scrub with one of those wire scourer thingies (tears the hands to shreds too) and bunged back in the hot oven to dry and so on.

What does everyone else do?

[Alice]

I buy the cheapest non stick type roast tins I can find Shirl. I roast the potatoes in the minimum amout of oil I can use, brushing the oil over the potatoes. At the end the tin just need a wipe out with kitchen paper and a quick wash in soapy water and dry on kitchen paper. Very quick and easy. The tins don't last long but at the price they are I don't grudge replacing them.

[jackie j]

I use glass ones not sure if they are pyrex or not, with just a small amount of oil.

[marathon]

I use mermaid,
the tin just needs a rinse under warm water and they are clean. They don't warp or anything. It can be used on the hob so I put it straight on the hob to make gravy in the juices.

Cost me £14.00 4 and a bit years ago but still looks as good as new. Ever since I got it I've been buying a couple of pieces from them every year.

[Wren]

Mine is a enamel big roasting dish and i roast my tatties with garlic, rosemary, goose fat or veg oil. All left on bits get binned or kept for next day if needed.
I use one o them kind type metal scourers for washing so that it does not damage the enamel . I don't like metal roasters because they rust between cleans from one week to the next.

Wren

Ps...i cant stand the trend o cooking roast tatties in olive oil! it makes them taste all green and yukky an ruins the flavour completly.

[shirlthegirl43]

I use stainless steel because they clean up so well and can be used for everything too. They are the only pans that clean up again after roasting carrots and onions - I nearly wrecked my one enamel roasting tin with those (and I don't dare do that as it was Madmax's grandmother's tin)

[Wren]

I roast carrots an onions with rosemary in my enamel one shirl. Does take a bit of a soak though.

[dexterdoglancashire]

my old ones Drew uses as oil trays! Ive got a stainless one Ive had for years,always wipe it out after use, must have had it for around 4years now.

[di]

Most of the time I use my big Stoneware roasting tin...everything gets thrown in at the same time & left to do it's stuff.
However,if we fancy the proper crispy/lardy ones I use a pyrex dish,with the fat well & truly heated before popping them in,but as we've got such a poxy small oven,usually the one dish roast wins.

[areia]

enamel tin for me cleaned very carfully i never use metal utensils to scrape them out either im terriable with my teflon pans been known to lunge across around going noooooooo when i see somone grabbin the metal spatula to my tins hehe

[Two_Sheds]

I don't roast very often ... perhaps 10 times a year?

When I do, I use an El Cheapo tin, swooshed round with sunflower oil (barely 2mm of oil on the bottom, a la Rosemary Conley: I think she calls it dry roasting; anyway, you use less fat and less of it is absorbed by the food if it is HOT) and heated up.

Add the spuds when they are hot, and tip in the hot oil. It spits a bit. Shake them round, lovely.

Then the important bit ... never wash the pan (or the cheap ones go rusty). Just give them a wipe with kitchen towel, as you would a wok, leaving a fine layer of oil (there wasn't much oil to start with).

[Hilary B]

If I roast spuds in dripping (of any variety, including goose) I pour the leftover dripping into another container so I can clean the pan, just like Mum used to do. Since spuds are normally roasted around the meat, dripping tends to accumulate.
For really lazy mock-roast (such as if you want them with something other than a roast joint/fowl), you need the chip pan. Boil spuds to 'just-short-of-done', drain, and while still hot from boiling, fry them in the chip pan, takes 2 mins (per batch, don't try to do too many at once) and they come out deliciously crispy, and fluffy in the middle.

[blackkitty]

I use a cast iron roasting tin. It weighs a ton put produces the best super crispy spuds.

[janeyo]

We use a tin, and I use vegetable oil. When finished cooking I pour it in a jug and re-use it all week when cooking pasta etc to stop them sticking.

Pikey me lol

[shirlthegirl43]

Pikey me lol

Nah, I must be the real pikey - I keep the goose fat in the tin and re-use it every week (or maybe Madmax is right and I just have too many roasting tins - one for spuds, one for onions and carrots and garlic, a couple for meat and a spare one for when we have extra peeps and need to do more roast spuds