Review on 🥘 P&P CHEF Stainless Steel Lasagna Pan, Rectangular Cake Roaster Pasta Baking Cookie Sheet, Heavy Duty & Durable, 12.7”x10”x3.2”, Oven & Dishwasher Safe by Amy Wilkins

I thought $27.00 was a bit high, but I needed a pan that would fit in my Easter toaster/convection oven (bed dimensions 15 x 15). it. Nice and heavy, solid and deep. everything i wanted I don't just use the pan for lasagna. The first thing I cooked in it was a double. First the stove, then the oven. After boiling, pour boiling water with soap and soak for 20 minutes. Everything can be easily removed with a scrubbing sponge. Dry immediately with a kitchen towel. In this way, the beautiful stainless steel does not get dirty. Great roaster that I would buy again, worth every penny. By the way, here is the first recipe I cooked in it, it turned out delicious. I took this from the American Test Kitchen program and replaced the bouquet garni with dried spices. Feel free to cook it if you like, with fresh thyme and sprigs of rosemary, diced garlic. Roast Beef with Golden Potatoes* Roast Beef, 5 to 7 lbs. Packet of dried gelatine of vegetable originRosemaryTimeGarlicCut off the knotty part of the loin. Cut the remaining fillet into a rectangular shape, dice the remaining pieces. Deeply shade the fat cap. Rub salt and pepper deep into the cuts and on all sides. Wrap in cling film and refrigerate for 24 hours. Remove from the fridge and grease the bottom of a metal casserole dish with oil. Over high heat, fry the top part first, then the remaining sides. Put on a plate. Peel potatoes, then halve. They should resemble scallops. Place the remaining slices in a bowl. Place the potatoes in a casserole dish and roast the bottom for 10-15 minutes. Let cool down. Turn the potatoes over so the unroasted side is on the bottom of the pan. Place heavy-duty aluminum foil on the pan. Make 5 holes in the middle along the line. Place the roast on the foil. Cook at 350°C for 1 1/4 hours. Meanwhile, brown the pieces of meat in a saucepan and add the beef broth to the saucepan. Scrape the bottom of the pan to loosen the primer. Add gelatin, rosemary, thyme and garlic. Heat until boiling, then cook uncovered for 20 minutes. Strain through a sieve and then into a bowl to separate the fat. Let the fat settle to the surface and strain. Set the juice aside. Remove the roast after 1 1/4 hours. Preheat oven to 475. Put the roast on a plate. Remove the foil and put the strained juice in a casserole dish. Place the potatoes and casserole back in the oven and cook for another 20 minutes. Take out and serve.