The classic blue speckled roasting pan is a common cookware item in many North American kitchens. These big roasters have high sides and a domed lid to cook large quantities of food. Lining the pan before use will help you avoid the difficult task of removing baked-on food from the rough enamel surface of the pan. Break out the classic blue speckled roasting pan when its time to cook enough stew, poultry, pork or beef to feed a crowd.
Things You'll Need
Blue speckled roasting pan
Oven bag, aluminum foil or cooking spray
Adjust the racks of the oven so the roasting pan will fit as near to the center as possible. Set the oven to 350 degrees.
Line the blue speckled roasting pan with a plastic oven bag, aluminum foil or at least apply a layer of cooking spray to the interior surfaces.
Load your raw food ingredients into the lined roasting pan. Place the lid on top of the pan to hold in moisture when stewing and steam cooking. Leave the lid off when roasting to allow the dry air to reach all the food. Foods cooking without a lid should be basted every 30 minutes while cooking.
Lower the classic blue speckle roasting pan into the preheated oven and bake until the contents are nearly cooked to your liking.
Remove the roasting pan with oven mitts and place it on a trivet for 10 minutes before serving. The thick steel will continue to hold heat and cook the food even after it is out of the oven.
Soak the roasting pan overnight filled with diluted dish washing machine soap to release stubborn stuck on food particles.
Placing a blue speckled enamel roasting pan directly over a flame or under a broiler may cause discoloration of the enamel and lead to cracking and degrading of the finish.