A l l s t a r Ti p s & To o l s M I X E R
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“I cannot stress this enough—use parchment paper or foil to line your pans. It makes cleanup a breeze! My sheet pans stay bright and shiny.” Ñ ALLSTAR LISA ATMILLER (@
Ò We asked our editors and Allrecipes Allstars—some of the most dedicated cooks in the Allrecipes.com community—for advice on oven roasting and gear that gets the job done. Here’s what they had to say. By Cheryl Slocum
“At the same time I preheat my oven, I preheat my baking sheet. It allows the food to sizzle and brown quickly.” — SARAH STONE
(@thedailygourmet)
“For faster roasting and beautiful browning, keep the oven door closed as much as possible. If you must turn the pan or the food, turn it just once. And if you just gotta peek, use the oven light and peek through the oven window.” — ALLRECIPES EDITOR IN CHIEF NICHOLE AKSAMIT (@nicholio)
3 “I use my broiler pan* to roast spatchcocked chicken and root veggies at the same time. I place the broiler top over veggies in the bottom and lay the splayed chicken on top. The chicken juices seep through to the veggies in the pan below. It’s heavenly!” — ALLSTAR DIANA BISHOP
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*If your broiler pan has seen better days or wasn’t included with your oven, check out the Williams Sonoma Goldtouch Savory Broiler Pan. $55 for the 13x16-inch base with a nesting rack at williams-sonoma.com
“I have too many burned fingertips from using a towel. It’s the Silicone Oven Mitt for me.” — ALLSTAR NICOLE FRACK (@frackfamily5)
$17 at amazon.com/oxo
ALLRECIPES.COM
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FEB/MARCH 2022
ROASTING-PAN PHOTO: GETTY IMAGES
(@diana71)
