Bake, Broil and Roast

Broiling is a great way to cook without the fat.

Stainless steel broilers are the most durable. The small slits make cleaning easier, since the surface is generally smoother than other broiling pans on the market.

Enameled broilers are the easier to keep clean. Soak in hot sudsy water after they've cooled down a bit, then use a nylon scourer to remove burnt-on foodstuffs.

Most of the racks on this page are intended for use as both cooling racks, for keeping cooked food off the counter or table while cooling, and roast racks, for placing inside a roaster or casserole to keep the food being cooked above the liquids, or off the surface of the pan.

The shape will usually dictate a rack's most common, or best, function.

Most racks are made of steel, and coated with chrome or a non-stick finish. Unless otherwise indicated in the descriptions, they can be washed in the dishwasher when necessary.

Unglazed stoneware is among the oldest known mediums for cooking. It can be used in both standard and microwave ovens, and some even on gas stovetops and grills. Soak the lid of your unglazed roaster to keep the surface of your roast moist while it cooks evenly. As the lid dries, it helps crisp the surface of the roast and seal the moisture inside the roast. Because flavor is easily absorbed by unglazed roasters, keep separate ones for very different tasting foods, such as chicken and fish.

Glazed ceramics offer the heat diffusing and retentive properties of earthenware with the convenience of a smooth, stick resistant surface that is easy to clean.

Stainless and enameled (graniteware) roasters rely primarily on the efficiency of the oven to cook evenly. You'll get good results if the air moves freely and evenly inside your oven.

Non Stick roasters make for easy cleaning. They are generally lightweight and have similar heating properties as the stainless and enameled roasters.

Open roasters are very versatile. They can double as lasagna bakers and casseroles. If you wish to cover the food, use toothpicks or skewers to keep the covering from touching the food.

Vertical roasters tend to cook roasts more quickly, with the rack providing heat to the inner cavity that makes it also cook more evenly.